Entree: Canada – Canadian Prairies (Saskatchewan) – Saskatchewan Venison Roast

Serving Size: 6

Approximate Time

Prep 45 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 35 min

Ingredients

- 1 venison roast, approx. 3 lb (1.36 kg), trimmed
- 1/2 cup (120 ml) Saskatoon berry preserves (or wild berry jam)
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) Dijon mustard
- 2 tbsp (30 ml) apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp (8 g) fresh rosemary, chopped (or 2 tsp dried)
- 2 tbsp (6 g) fresh thyme leaves (or 2 tsp dried)
- 1 tbsp (6 g) crushed juniper berries (optional)
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 1/2 cups (360 ml) beef broth (for braising)
- 1 tbsp (15 ml) neutral oil for searing (can use canola)
- 1 lb (450 g) baby potatoes, halved
- 10 oz (280 g) carrots, peeled and cut into 1 1/2-inch (4 cm) pieces
- 8 oz (225 g) parsnips, peeled and cut into 1 1/2-inch (4 cm) pieces
- 1 medium onion, cut into wedges
- 2 tbsp (28 g) butter, divided
- 1 cup (200 g) pearl barley, rinsed
- 8 oz (225 g) cremini mushrooms, sliced
- 1 shallot, minced (or 1/4 cup / 40 g onion)
- 2 1/2 cups (600 ml) beef broth (for barley)
- 2 tbsp (8 g) chopped fresh parsley
- Salt and pepper to taste

Instructions

Short Description:
A marinated and slow-braised venison roast flavored with prairie herbs and Saskatoon berries, served with a pearl barley pilaf and roasted root vegetables for a complete main course.

Regional Notes:
This Saskatchewan version uses local prairie flavors—Saskatoon berry preserves and juniper—together with fresh rosemary and thyme common to the region, and pairs the lean venison with barley, a staple grain of the Prairies. The roast is marinated then slow-braised to tender perfection, contrasting with quicker-grilled or gamey preparations elsewhere.

1. Make the marinade: In a bowl combine Saskatoon berry preserves, olive oil, Worcestershire sauce, Dijon mustard, apple cider vinegar, minced garlic, rosemary, thyme, crushed juniper (if using), kosher salt, and black pepper. Whisk until smooth.
2. Marinate the roast: Place the venison roast in a large resealable bag or a shallow dish and pour the marinade over it. Add bay leaves. Seal or cover and refrigerate at least 4 hours, preferably overnight, turning once.
3. Preheat the oven: Remove roast from fridge 30 minutes before cooking. Preheat oven to 325°F (160°C).
4. Sear the roast: Heat 1 tbsp (15 ml) neutral oil in a large Dutch oven or ovenproof pot over medium-high heat. Remove excess marinade from roast (reserve marinade) and sear roast on all sides until well-browned, about 3-4 minutes per side. Transfer roast to a plate.
5. Prepare vegetables: Add onion, potatoes, carrots, and parsnips to the Dutch oven and sauté 3-4 minutes to get a bit of color. Pour in reserved marinade and 1 1/2 cups (360 ml) beef broth, scraping up browned bits. Return roast to the pot, nestling it on top of the vegetables. The liquid should come about one-third up the roast; add a little more broth if needed.
6. Braise in oven: Cover the pot and place in preheated oven. Braise until the roast is fork-tender and reaches an internal temperature of about 150-160°F (66-71°C), about 2 1/2 to 3 hours; check after 2 hours. For a more slicing-style roast, remove at 140-145°F (60-63°C) and rest; for fall-apart tenderness, cook toward the higher end of the range.
7. While roast cooks, make the barley pilaf: Melt 1 tbsp (14 g) butter in a medium saucepan over medium heat. Add shallot and sliced mushrooms and sauté until soft and liquid has evaporated, about 5-7 minutes. Add pearl barley and stir to toast 1-2 minutes. Pour in 2 1/2 cups (600 ml) beef broth, bring to a simmer, cover, and reduce heat to low. Cook until barley is tender and liquid absorbed, about 30-40 minutes. Remove from heat, stir in remaining 1 tbsp (14 g) butter and chopped parsley. Season to taste.
8. Finish roast and sauce: When roast is done, transfer roast to a cutting board and tent with foil to rest 15-20 minutes. Skim fat from braising liquid and strain vegetables into a serving dish (they will be flavorful and soft). Place the Dutch oven on the stovetop over medium-high heat and reduce the braising liquid to a glaze, about 5-8 minutes. Whisk in 1 tsp Dijon mustard (optional) and 1 tbsp (14 g) butter to finish the sauce; adjust seasoning.
9. Slice and serve: Slice the venison roast against the grain into 1/2-inch (1.2 cm) slices or shred if very tender. Arrange slices over barley pilaf or alongside, spoon braising glaze over the meat, and serve with the roasted root vegetables.
10. Garnish and enjoy: Scatter additional chopped parsley if desired and serve hot. Leftovers keep covered in the fridge 3-4 days; sliced roast reheats gently in sauce to avoid drying.