Entree: United States – North America – Roast Venison

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 20 min

Total 2 hrs 15 min

Ingredients

- 1 venison roast, approx. 3 lb (1.4 kg)
- 4 oz (115 g) bacon, diced
- 2 tbsp (30 ml) vegetable oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock or venison stock
- 1 large onion, roughly chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) cranberry jelly
- 1 tbsp (15 ml) Dijon mustard
- Fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Trim any large silver skin from the venison and pat the roast dry; season all over with 1 tsp (5 g) of the kosher salt and 1/2 tsp (1 g) pepper.
2. If desired, weave or lay the diced bacon over the roast and secure with kitchen twine or larding needles to add fat and flavor.
3. Heat the vegetable oil in a large ovenproof Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until deeply browned, about 3–4 minutes per side; transfer roast to a plate.
4. Reduce heat to medium, add the diced bacon to the pot and cook until it renders and begins to brown, about 4–5 minutes. Add the chopped onion, carrots, and celery and cook, stirring, until softened, about 6–8 minutes.
5. Add the minced garlic, rosemary sprigs, thyme sprigs, and bay leaf; cook 1 minute until fragrant. Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot. Simmer 2–3 minutes to reduce slightly.
6. Stir in the beef stock, Worcestershire sauce, cranberry jelly, and Dijon mustard; bring to a gentle simmer. Return the roast to the pot, nestling it into the liquid and vegetables. Add remaining 1 tsp (5 g) salt and remaining 1/2 tsp (1 g) pepper to the braising liquid.
7. Cover the Dutch oven and transfer to the preheated oven. Braise until the roast reaches an internal temperature of 125–130°F (52–54°C) for rare to 135–140°F (57–60°C) for medium, about 1 to 1 1/2 hours depending on roast thickness. Check after 1 hour.
8. Remove the pot from the oven and transfer the roast to a cutting board; tent with foil and let rest 15–20 minutes (carryover will raise the temperature a few degrees).
9. While the roast rests, strain the braising liquid into a saucepan and skim off excess fat. Bring the liquid to a gentle simmer. Whisk the butter and flour together to form a paste (beurre manié), then whisk small amounts into the simmering liquid until slightly thickened to a gravy consistency. Adjust seasoning with salt and pepper and, if desired, a little extra cranberry jelly for sweetness or a splash of red wine for acidity.
10. Slice the rested venison roast against the grain into 1/4–1/2 inch (6–12 mm) slices, arrange on a platter, spoon the gravy and braised vegetables over the top, garnish with chopped parsley, and serve immediately.