How To Cook Venison Roast Recipe

I absolutely love this venison roast recipe because it’s the perfect blend of rustic flavors and cozy vibes, and it brings back memories of cozy family gatherings around the dinner table. The combination of red wine, garlic, and herbs infuses the meat with such rich, comforting flavors that it feels like a warm hug on a plate.

The deep, earthy flavors of a perfectly cooked venison roast are something I treasure. This recipe spotlights a hefty 3 to 4 lbs.

venison roast and its earthy goodness that shines through when paired with and lovingly cooked with garlic, onion, and just a splash of red wine. (Tip: your venison roast may taste even better if you add thyme and rosemary, as they are natural partners with the red meat.) Venison lovers will especially dig this comforting dish when served alongside the Mary B’s Irish Pub carrots and potatoes recipe we developed to go with it.

Ingredients

Venison Roast:
Rich in protein and low in fat, full of untamed, delectable taste.

Olive Oil:
Nutritious oil adds moisture, amplifies flavors, and has a delicate scent.

Red Wine:
Intensifies taste; increases tartness; makes sauce more sophisticated.

Garlic:
A pungent, aromatic flavor that enhances the savory profile and provides health benefits.

Onion:
Aromatic, sweet, and savory; adds layers of flavor; has antioxidants.

Carrots:
Sugar and hue, abundant in beta carotene, contribute to texture.

Potatoes:
A warm and filling addition, it supplies a healthy serving of carbohydrates and balances the protein of the roast.

Ingredient Quantities

• 3 to 4 lbs venison roast
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 4 carrots, peeled and chopped
• 4 potatoes, peeled and quartered
• 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

1. Set your oven to 325°F (163°C) to warm up.

2. In a large, oven-safe pot, heat olive oil over medium-high heat. Season the venison roast with salt and pepper, and brown it on all sides. Remove and set aside the roast.

3. In the same pot, place the sliced onions and sauté them until they are soft—this should take about 5 minutes. Then, add the minced garlic and cook for another minute.

4. Add the beef broth, red wine, and Worcestershire sauce. Be sure to loosen all the delicious browned bits stuck to the bottom of the pot.

5. In dried thyme, stir dried rosemary, bay leaves, and additional salt and pepper. Season to taste.

6. Place the venison roast back in the pot and re-cover it with the lid. Move the pot to the preheated oven and roast for 2 to
2.5 hours, or until the roast is tender enough to cut with a fork.

7. Add the chopped carrots and quartered potatoes to the pot about 1 hour before the roast is done.

8. After cooking, take the roast and vegetables out of the pot and place them aside. Throw away the bay leaves.

9. If you want a gravy with more body, mix 2 tablespoons of flour with 2 tablespoons of unsalted butter to make a paste. Stir the paste into the liquid you’re cooking in and let it thicken on the stovetop.

10. Carve the venison roast into serving pieces and plate it with the roasted vegetables and sauce. Enjoy!

Equipment Needed

1. Oven
2. Large, oven-safe pot with lid (Dutch oven recommended)
3. Stovetop
4. Measuring spoons
5. Measuring cup
6. Chef’s knife
7. Cutting board
8. Tongs
9. Wooden spoon or spatula
10. Bowl (for setting browned roast aside)
11. Whisk (for mixing flour and butter, if needed)
12. Serving platter or dish
13. Ladle (if serving sauce separately)

FAQ

• Can I use a different type of meat instead of venison?Certainly! Using beef roast instead of the specified meat in the recipe is perfectly acceptable, although you may need to tweak the seasonings a bit for best results. Another option is to use sliced beef in the recipe. Of course, if you use roast beef, keep the cooking time in mind; it may take longer than the recipe indicates.
• Is it necessary to use red wine in this recipe?Depth of flavor is what red wine brings to the dish. To make this a non-alcoholic dish, you can substitute with:
  – Additional beef broth
  – Grape juice
• How do I ensure the venison roast is tender?Cooking the venison at a lower temperature for a longer time and letting it rest afterward will guarantee tenderness.
• What can I use if I don’t have dried thyme and rosemary?You may substitute with herbs such as oregano or sage, or use fresh herbs if they are available, and adjust the amount to your liking.
• How can I thicken the sauce?For a thicker sauce, mix 2 tablespoons of all-purpose flour with some cold water to create a slurry. Stir the slurry into the sauce during the last 30 minutes of cooking.
• Can I make this dish in a slow cooker?Certainly, you can move the browned roast and other elements into a slow cooker and set it to low for 6-8 hours to finish cooking.
• What side dishes pair well with venison roast?Roasted vegetables, creamy mashed potatoes, and fresh green salads are perfect accompaniments to a venison roast served at the dinner table.

Substitutions and Variations

Substitute with vegetable oil or coconut oil.
Substitute with more beef broth or grape juice for a non-alcoholic option.
Dried thyme: If you don’t have dried thyme, you can replace it with fresh thyme (use three times the amount) or use dried oregano.
Dried rosemary can be swapped for fresh rosemary, using three times the amount, or for dried sage.
Substitute with parsnips or sweet potatoes for a different flavor profile. Potatoes.

Pro Tips

1. Marinade for Tenderness Consider marinating the venison overnight in a mix of red wine, olive oil, garlic, and herbs. This can help tenderize the meat and infuse it with extra flavor, especially if the venison is wild game.

2. Browning for Flavor Ensure you get a good sear on all sides of the venison before roasting. This step not only locks in juices but also enhances the flavor through the Maillard reaction, which occurs when proteins and sugars in meat brown.

3. Deglazing When adding liquids, carefully deglaze the pot by scraping up any browned bits from the bottom. These bits are packed with flavor and will enrich the sauce.

4. Resting Time After removing the roast from the oven, let it rest for about 15 minutes before carving. This allows the juices to redistribute, making the meat juicier and more tender.

5. Flavor Boost To enhance the aroma of the herbs, crush the dried thyme and rosemary slightly before adding them to the pot. This will release more of their essential oils into the dish.