Entree: United States – Upper Midwest (Wisconsin) – Venison Roast

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 boneless venison roast, approx. 3 lb (1.4 kg), trimmed of silver skin
- 2 tsp (10 g) kosher salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 1 tsp (2 g) crushed juniper berries
- 1 tbsp (15 ml) Dijon mustard
- 3 cloves garlic, minced
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter, softened
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) maple syrup or honey
- 1 tbsp (15 ml) chopped fresh rosemary (or 1 tsp/1 g dried)
- 2 tbsp (30 ml) chopped fresh thyme (or 2 tsp/2 g dried)
- 1 tbsp (15 ml) chopped fresh sage (or 1 tsp/1 g dried)
- 6 slices bacon, diced, approx. 4 oz (115 g)
- 1 large yellow onion, cut into 1/2-inch (12 mm) wedges
- 1.5 lb (680 g) small Yukon Gold or baby potatoes, halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 large parsnip, peeled and cut into 2-inch (5 cm) pieces (optional), approx. 8 oz (225 g)
- 1 1/2 cups (360 ml) beef or venison stock
- 1/2 cup (120 ml) dark ale or dry red wine
- 1 bay leaf
- 2 tbsp (30 g) cold unsalted butter (for finishing sauce)
- 2 tbsp (30 ml) chopped fresh parsley for garnish
- 1/2 tsp (2 g) smoked paprika (optional)

Instructions

Short Description:
A slow-roasted boneless venison roast seasoned with local Upper Midwest herbs, crushed juniper, and garlic, roasted with baby potatoes and root vegetables and finished with a rich pan sauce made from dark ale (or red wine) and stock.

Regional Notes:
This Wisconsin/Upper Midwest version emphasizes local herbs (thyme, rosemary, sage), crushed juniper berries, and optional dark ale for depth—flavors commonly used in regional game cookery. The roast is slow-roasted and basted with butter and bacon drippings to counter venison's leanness; root vegetables roasted alongside make it a complete main course in the regional style.

1. Pat the venison roast dry and rub all over with 1 tsp kosher salt and 3/4 tsp black pepper. In a small bowl combine Dijon mustard, minced garlic, crushed juniper, olive oil, maple syrup (or honey), chopped rosemary, thyme, and sage; spread evenly over the roast. Cover and refrigerate 2–8 hours (overnight if possible) to let flavors penetrate.
2. Remove roast from fridge 30–45 minutes before cooking to come toward room temperature. Preheat oven to 300°F (150°C).
3. In a large Dutch oven or heavy ovenproof roasting pan, cook diced bacon over medium heat until fat renders and bacon is crisp. Use a slotted spoon to remove bacon to a bowl and reserve bacon fat in the pan.
4. Increase heat to medium-high. Sear the venison roast in the hot bacon fat 2–3 minutes per side until well browned (use tongs and sear all sides, including ends). Transfer roast to a plate.
5. Add onion wedges to the pan and cook 3–4 minutes until they begin to soften and brown. Add potatoes, carrots, and parsnip; toss in the pan to coat with fat, then stir in smoked paprika (if using), remaining 1 tsp kosher salt and 3/4 tsp black pepper. Scatter the reserved crisp bacon over the vegetables.
6. Return the roast to the pan, nestling it atop the vegetables. Pour beef/venison stock and dark ale (or red wine) into the pan along one side (avoid pouring directly over the roast to keep the herb rub intact). Add the bay leaf.
7. Cover the pan tightly and place in the preheated oven. Slow-roast for about 20–25 minutes per pound for medium-rare (about 60–75 minutes for a 3 lb roast). Start checking internal temperature after 50 minutes: remove roast at 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Vegetables should be fork-tender.
8. When roast reaches desired temperature, transfer it to a cutting board, tent loosely with foil, and rest 15 minutes (internal temp will rise a few degrees). Meanwhile, make the pan sauce: place roasting pan over medium heat on the stove, skim off excess fat, then bring the juices and vegetables to a simmer. Remove and discard bay leaf. Whisk in 2 tbsp cold butter until sauce is glossy; adjust seasoning with salt and pepper to taste. If a smoother sauce is desired, spoon out vegetables and reduce the liquid further, or strain and return sauce to pan.
9. Slice the venison roast thinly against the grain. Arrange slices over or beside the roasted vegetables, spoon pan sauce over top, and sprinkle with chopped fresh parsley. Serve immediately.
10. Leftovers: cool promptly, slice and store in an airtight container with a little pan sauce for up to 3 days; reheat gently to avoid drying.