Venison Roast

Savor the rich, earthy flavors of a perfectly roasted venison, infused with garlic and rosemary, and complemented by a luscious red wine sauce. Ideal for a cozy weekend dinner or a special gathering with loved ones.

• 1 kg venison roast
• 2 tbsp olive oil
• 4 cloves garlic
• 2 tbsp fresh rosemary
• 1 tbsp sea salt
• 1 tsp black pepper
• 1 cup red wine
• 2 cups beef broth

Method

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat the olive oil in a large oven-safe skillet over medium-high heat.

3. 3

   Season the venison roast with sea salt and black pepper. Sear the roast in the skillet on all sides until browned, about 5-7 minutes.

4. 4

   Add the minced garlic and chopped rosemary to the skillet, stirring for about 1 minute until fragrant.

5. 5

   Pour in the red wine to deglaze the skillet, scraping up any browned bits. Let it simmer for 2-3 minutes.

6. 6

   Add the beef broth to the skillet and transfer it to the preheated oven. Roast for about 45 minutes, or until the venison reaches your desired doneness.

7. 7

   Remove the roast from the oven and let it rest for 10 minutes before slicing.

8. 8

   Slice the venison roast and serve it with the pan juices drizzled over the top.