Entree: United States – North Dakota, Great Plains United States – Venison Roast

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs 30 min

Additional 20 min

Total 3 hrs 15 min

Ingredients

- 1 venison roast, approx. 3 lb (1.36 kg)
- 1 1/2 tsp (7.5 ml) kosher salt, divided
- 1 tsp (5 ml) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) vegetable oil or canola oil
- 2 tbsp (28 g) unsalted butter, divided
- 1 large yellow onion, cut into wedges (approx. 8 oz / 225 g)
- 3 cloves garlic, smashed (approx. 9 g)
- 1 cup (240 ml) dry red wine (optional)
- 2 cups (480 ml) beef or game stock
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (5 ml) dried sage (or 1 tbsp fresh, chopped)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 6–8 juniper berries, crushed (optional; regional flavor)
- 1 1/2 lb (680 g) Yukon Gold potatoes, halved if large
- 1 lb (450 g) carrots, peeled and cut into 1 1/2-inch (4 cm) pieces
- 1/2 lb (225 g) parsnips, peeled and cut into 1 1/2-inch (4 cm) pieces
- 2 tbsp (16 g) all-purpose flour (for gravy)
- Additional salt and pepper to taste

Instructions

Short Description:
A slow-braised venison roast seasoned with local herbs, seared and oven-braised until tender, served with roasted root vegetables and a pan gravy made from the braising liquids.

Regional Notes:
This Great Plains / North Dakota version highlights local game (venison) and regional prairie herbs such as sage, thyme, and juniper, and uses slow braising rather than a quick roast to tenderize the lean meat. Root vegetables—potatoes, carrots, parsnips—reflect the local harvest and are cooked in the same pan so their flavors mingle with the venison juices.

1. Preheat oven to 300°F (150°C). Pat the venison roast dry with paper towels.
2. Rub the roast with 1 tsp (5 ml) kosher salt and 1 tsp (5 ml) black pepper, then rub in the dried sage and crushed juniper berries (if using).
3. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the vegetable oil and 1 tbsp (14 g) butter. When hot, sear the roast on all sides, 3–4 minutes per side, until deeply browned. Transfer the roast to a plate.
4. Reduce heat to medium. Add the onion wedges and garlic to the pot and cook, stirring, 3–4 minutes until softened and browned on the edges. Pour in the red wine (if using) to deglaze, scraping up browned bits, and simmer 2–3 minutes to reduce slightly.
5. Add the beef or game stock and Worcestershire sauce to the pot. Tuck in the thyme and rosemary sprigs. Return the roast to the pot, spooning a little liquid over it. Cover and transfer to the preheated oven.
6. Braise in the oven for 60 minutes. After 60 minutes, add the potatoes, carrots, and parsnips around the roast so they sit partly in the braising liquid. Recover and continue cooking until the roast reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium on an instant-read thermometer, about another 60–90 minutes (total braise time ~2–3 hours depending on roast size). Vegetables should be tender and the meat should be fork-tender when done.
7. Remove the pot from the oven. Transfer the roast to a cutting board and tent loosely with foil; let rest 15–20 minutes. Remove and discard herb sprigs.
8. Strain the braising liquid into a measuring cup or fat separator, reserving solids. Skim off excess fat from the top (or spoon off). Pour 2 cups (480 ml) of the defatted liquid into a saucepan (add stock if needed to reach 2 cups).
9. Make the gravy: melt the remaining 1 tbsp (14 g) butter in a small skillet over medium heat, whisk in the 2 tbsp (16 g) flour and cook 1–2 minutes to form a roux. Gradually whisk the reserved braising liquid into the roux, bring to a simmer and cook until thickened, 3–5 minutes. Taste and season with additional salt and pepper as needed. Optionally strain for a smooth gravy.
10. Slice the venison roast thinly across the grain. Arrange slices on a platter with the roasted root vegetables and spoon the pan gravy over or serve gravy on the side.