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Venison Roast

A rich and hearty venison roast that's perfect for special occasions or comforting dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3-4 pounds venison roast
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • Salt and black pepper to taste
  • 1 cup beef broth
  • 2 tablespoons balsamic vinegar

Equipment

  • Large roasting pan
  • Meat thermometer
  • Sharp knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Preheat the oven to 325°F (163°C).
  2. In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Rub the marinade all over the venison roast.
  4. In a hot skillet, sear the roast on all sides until browned, about 3-4 minutes per side.
  5. Transfer the seared roast to a roasting pan.
  6. Pour the beef broth and balsamic vinegar around the roast in the pan.
  7. Cover the roasting pan with foil and roast for about 2 hours.
  8. Check the internal temperature, and remove when it reaches 130°F (54°C) for medium-rare.
  9. Let the roast rest for 15 minutes before slicing.

Notes

Serve with roasted vegetables, mashed potatoes, or a fresh green salad.