Venison Roast

Venison Roast is a delicious and hearty dish that showcases the rich, earthy flavors of this lean and flavorful game meat. Perfect for special occasions or a comforting family meal, this roast is marinated and slow-cooked to tender perfection, allowing the natural taste of the venison to shine. Paired with aromatic herbs, garlic, and vegetables, this dish is not only satisfying but also a great way to enjoy a unique and nutritious protein. Serve it with roasted potatoes or root vegetables to create a meal that’s both rustic and elegant.

Ingredients:

• 1 venison roast (3-4 pounds)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 onion, sliced
• 2 cups beef or venison broth
• 1/2 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• 4 carrots, peeled and cut into large pieces
• 4 potatoes, quartered
• 2 tablespoons butter

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season and sear the venison: Pat the venison roast dry with paper towels. Rub the roast with olive oil, then season generously with salt and pepper. In a large oven-safe pot or Dutch oven, heat the remaining olive oil over medium-high heat. Sear the venison roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
3. Sauté the aromatics: In the same pot, add the minced garlic and sliced onion. Sauté until the onion is softened, about 5 minutes.
4. Deglaze the pot: Pour in the red wine (if using) and broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
5. Add herbs and vegetables: Return the venison roast to the pot. Add the rosemary, thyme, bay leaves, carrots, and potatoes around the roast. Dot the top of the roast with butter.
6. Roast the venison: Cover the pot with a lid and transfer it to the preheated oven. Roast for 2 1/2 to 3 hours, or until the venison is tender and easily pulls apart with a fork.
7. Rest and serve: Remove the pot from the oven and let the roast rest for 10 minutes before slicing. Serve the venison with the roasted vegetables and the pan juices.

Enjoy your Venison Roast as a flavorful and satisfying main course that brings a touch of rustic elegance to your table!