Entree: United States – Wyoming, Rocky Mountain United States – Venison Roast

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs 15 min

Additional 1 hr

Total 4 hrs 10 min

Ingredients

- 3.5 lb (1.6 kg) boneless venison roast, trimmed of silver skin
- 6 slices (approx. 6 oz / 170 g) thick-cut bacon (to wrap or lay over roast)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) coarse sea salt
- 1.5 tsp (3 g) freshly ground black pepper
- 2 tsp (4 g) crushed juniper berries (lightly crushed with a mortar and pestle)
- 2 tsp (4 g) chopped fresh rosemary (or 1 tsp / 1 g dried)
- 2 tsp (2 g) chopped fresh sage (or 1 tsp / 1 g dried)
- 1 tsp (1 g) dried thyme
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 1 cup (240 ml) beef or game stock
- 1 cup (240 ml) dry red wine (or additional stock)
- 2 tbsp (30 g) tomato paste
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (for gravy)
- 1.5 lb (700 g) Yukon Gold potatoes, scrubbed and halved
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 8 oz (225 g) parsnips, peeled and halved lengthwise
- 1 large yellow onion, cut into wedges (about 10 oz / 300 g)
- 2 tbsp (30 ml) melted butter or additional olive oil (for vegetables)
- 1 tbsp (15 ml) balsamic vinegar (optional, for vegetables)
- 2 tbsp (30 g) huckleberry jam or blackberry jam (optional glaze)
- Fresh parsley, chopped, for garnish
- Kitchen thermometer

Instructions

Short Description:
A slow-roasted venison roast seasoned with Rocky Mountain herbs and crushed juniper, served with roasted root vegetables and a pan gravy—tender, earthy, and well suited to Wyoming game traditions.

Regional Notes:
This Wyoming/Rocky Mountain version emphasizes slow roasting with local flavors—crushed juniper berries, fresh sage and wild rosemary—and pairs the lean venison with hearty root vegetables typical of the region. The roast is cooked low and slow to preserve moisture, a common technique where wild game is leaner than farmed meats.

1. Remove the venison roast from the refrigerator 30–45 minutes before cooking to take the chill off. Preheat oven to 275°F (135°C).
2. Pat the roast dry with paper towels. Rub all over with 1 tbsp (15 ml) olive oil, then season with salt, pepper, crushed juniper, rosemary, sage, thyme, and minced garlic; press the seasonings into the meat.
3. If using bacon, either lay the slices across the roast or wrap around and secure with kitchen twine or toothpicks. This adds fat to keep the lean venison moist during the slow roast.
4. Heat a large heavy skillet or ovenproof pan over medium-high heat with the remaining 1 tbsp (15 ml) olive oil. Sear the roast on all sides until deeply browned, about 2–3 minutes per side. Transfer roast to a roasting rack set in a shallow pan or leave in the ovenproof skillet.
5. In the same skillet, add tomato paste and a splash of red wine or stock to deglaze, scraping up browned bits. Add red wine and beef/game stock and bring to a simmer for 2 minutes.
6. Pour the wine-stock mixture around (not over) the roast so the seasoning crust remains intact. Cover the roast loosely with foil or a lid and transfer to the oven.
7. Roast low and slow at 275°F (135°C) until an internal temperature of 125–130°F (52–54°C) for medium-rare (or 135°F / 57°C for medium), about 2.25–3 hours depending on roast size and oven. Check temperature with a kitchen thermometer after 2 hours.
8. While the roast cooks, toss the potatoes, carrots, parsnips and onion with melted butter or 2 tbsp (30 ml) olive oil, 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. If using, toss with 1 tbsp (15 ml) balsamic vinegar. Arrange vegetables in a single layer on a sheet pan.
9. With about 60–75 minutes left on the roast (or when roast has reached about 115–120°F / 46–49°C), place the vegetables in the oven on a rack below the roast so they roast in the same heat—turn once halfway—until tender and caramelized, about 45–60 minutes total.
10. If using the optional huckleberry jam glaze, brush the roast with jam during the last 10–15 minutes of roasting and return to oven briefly to set the glaze.
11. When the roast reaches target temperature, transfer to a cutting board, tent loosely with foil, and rest 15–20 minutes. Resting allows juices to redistribute and finishes carryover cooking.
12. Meanwhile, make the gravy: pour pan juices from the roasting pan into a medium saucepan, skim off excess fat if desired, and bring to a simmer. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens, about 1–2 minutes. Taste and adjust with salt and pepper; add a splash more stock or wine if too thick.
13. Slice the venison roast against the grain into 1/3–1/2-inch (8–12 mm) slices. Arrange roast slices with roasted root vegetables on a platter, spoon gravy over the meat, and garnish with chopped parsley.
14. Serve hot with remaining gravy on the side. Venison is best enjoyed medium-rare to medium to avoid drying; leftover slices make excellent sandwiches or hash.