7 Secrets to the Perfect Venison Roast Recipe
Say goodbye to tough, dry venison! These 7 easy secrets will transform your Venison Roast Recipe into a juicy, flavorful masterpiece. Try them now!
Ingredients
- 3-4 lb venison roast
- 2 tbsp olive oil
- 4 garlic cloves minced
- 2 sprigs fresh rosemary
- 1 large onion quartered
- 2 cups red wine
- Salt and black pepper
- Optional Flavor Boosters
- 2 bay leaves
- 1 tbsp juniper berries
- Carrots and celery
Instructions
Step 1 – Preparation Magic
- Remove your venison from refrigeration 30 minutes before cooking. Season generously with salt and pepper. This simple step ensures even cooking throughout.
Step 2 – The Perfect Sear
- Heat olive oil in your skillet over medium-high heat. Sear the roast on all sides until golden brown. This creates flavor compounds that make the difference between good and extraordinary.
Step 3 – Aromatic Foundation
- Place quartered onions in your roasting pan. Add garlic and rosemary. The aromatics create a natural flavor bed - your kitchen will smell incredible.
Step 4 – Wine and Roast
- Transfer seared venison to the pan. Pour wine around (not over) the meat. Cover with foil and roast at 325°F.
Step 5 - Temperature Precision
- Cook until internal temperature reaches 130°F for medium-rare. This typically takes 60-75 minutes. Don't guess - use that thermometer.
Step 6 - Essential Rest Period
- Let the roast rest 10 minutes before carving. This redistributes juices throughout the meat.
Notes
Nutritional Information
Per 4-ounce serving:- Calories: 145
- Protein: 30g
- Fat: 2g
- Iron: 25% daily value
- B vitamins: Excellent source