Indulge in the rich and savory flavors of a classic American dish with our mouthwatering Red Wine Venison Roast! This succulent roast is perfect for special occasions or cozy family dinners, showcasing tender venison infused with aromatic herbs and the deep complexity of red wine. Imagine the delightful aroma wafting through your kitchen as this dish slowly roasts to perfection. Ready to impress your guests and elevate your culinary skills? Dive into our recipe and discover the secrets to creating a truly unforgettable meal that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb venison roast
- 1 bottle red wine
- 2 cups beef broth
- 2 onions, quartered
- 4 cloves garlic, smashed
- 2 carrots, chopped
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Remove venison roast from refrigerator 1 hour before cooking to bring to room temperature, ensuring even cooking.
- Preheat oven to 325°F (165°C), positioning rack in the lower third of the oven.
- Pat venison roast dry with paper towels and generously season all sides with salt and freshly ground black pepper.
- Heat a large heavy-bottomed Dutch oven or cast-iron pot over medium-high heat with a tablespoon of olive oil.
- Sear the venison roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove roast from pot and set aside. In the same pot, sauté quartered onions, chopped carrots, and smashed garlic until lightly caramelized.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pan.
- Add beef broth, fresh thyme, and rosemary sprigs to the pot. Return venison roast to the liquid.
- Cover pot with a tight-fitting lid and transfer to preheated oven.
- Slow roast for approximately 3 hours, or until meat is tender and reaches an internal temperature of 135°F for medium-rare.
- Remove roast from oven and let rest, covered, for 15-20 minutes to allow juices to redistribute.
- Slice roast against the grain and serve with reduced wine sauce from the pot.
Tips
- Bring to Room Temperature: Always remove the venison roast from the refrigerator at least 1 hour before cooking. This helps ensure even cooking throughout the roast.
- Sear for Flavor: Don’t skip the searing step! Browning the roast on all sides adds a delicious depth of flavor that enhances the final dish.
- Use Quality Wine: Choose a good quality red wine that you enjoy drinking, as it will greatly influence the flavor of the sauce. A dry red wine works best for this recipe.
- Monitor Internal Temperature: For the perfect medium-rare finish, aim for an internal temperature of 135°F. Use a meat thermometer to check for doneness.
- Let it Rest: After roasting, allow the venison to rest for 15-20 minutes before slicing. This step is crucial for juicy, tender meat, as it allows the juices to redistribute.
- Serve with Sauce: Don’t forget to drizzle the reduced wine sauce over the sliced roast for an extra burst of flavor. It’s the perfect finishing touch!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 120mg
