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Venison Roast

Try this tender venison roast recipe featuring tender meat seasoned with thyme, allspice, and rosemary, served with rich and delicious gravy.

Prep Time
40 mins
Cook Time
40 mins
Servings: 6 servings
Calories: 450 kcal
Course: Main Course
Cuisine: German , American

Ingredients

  • 4 lbs bone-in venison roast 1.8 kg Notes 2, 3
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon thyme
  • ¾ teaspoon allspice
  • 1 small piece of celeriac chopped, 2.5 oz/ 75 g, Note 4
  • 1 medium carrot chopped, 3.5 oz/100 g
  • 1 small onion chopped, 3.5 oz/100 g
  • 3 tablespoons vegetable oil
  • 3-4 rosemary sprigs
  • 2 cups wild stock or beef stock, 500 ml
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C.
  2. Preparations: Pat the roast dry with paper towels. If the silver skin is still on the roast, make sure you remove it entirely (Note 2).4 lbs bone-in venison roast / 1.8 kg
  3. Season the roast: In a small bowl, mix salt, pepper, thyme, and allspice. Rub this mixture over the roast. Meanwhile, chop the vegetables.2 teaspoons fine sea salt + 1 teaspoon freshly ground black pepper + 1 teaspoon thyme + ¾ teaspoon allspice + 1 small piece of celeriac + 1 medium carrot + 1 small onion
  4. Brown the roast: Heat oil in a Dutch oven. Brown the roast on all sides, about 2 minutes per side.3 tablespoons vegetable oil
  5. Add the vegetables: Add the chopped vegetables around the roast and let them brown slightly, stirring occasionally, about 3 minutes.
  6. Roast at a higher temperature: Pour the stock around the meat and add the rosemary sprigs. Cover the pot, place it in the preheated oven, and roast for 15 minutes, basting halfway through.2 cups wild stock / 500 ml + 3-4 rosemary sprigs
  7. Roast at a lower temperature: Reduce the oven temperature to 320°F (160°C). Baste the roast again, cover, and roast for 20 minutes. Turn the roast in the pot, cover again, and roast for another 15 to 20 minutes, depending on your preferred doneness (Note 5).
  8. Doneness: For medium, the internal temperature should reach 140–145°F (60–63°C). If it's not there yet or you prefer it well-done, continue roasting for another 5 to 10 minutes and check again.
  9. Rest the roast: Transfer the roast to a serving platter, cover loosely with aluminum foil, and let it rest while you prepare the gravy.
  10. Strain the contents of the pot into a saucepan through a fine-mesh strainer. Use the back of a spoon to press the vegetables, helping them pass through the sieve and release their juices. Add the balsamic vinegar.1 teaspoon balsamic vinegar
  11. Make the gravy: In a small bowl, whisk together cornstarch and cold water to form a thick yet pourable slurry. Bring the gravy to a simmer, then slowly add the slurry while whisking constantly. Let the gravy bubble for a moment until slightly thickened. Adjust the taste with salt and pepper if needed, though it's likely unnecessary.2 tablespoons cornstarch + 3 tablespoons cold water
  12. Serve the venison roast: Slice the roast and serve immediately with the hot gravy.

Notes

  • Cooking Pot: I use a large Dutch oven, which is great for searing the meat on the stovetop and then transferring it directly to the oven. If you don’t have one, sear the meat in a heavy-bottomed pan and transfer it to a roasting pan. Since roasting pans typically don’t have lids, cover the pan tightly with aluminum foil before placing it in the oven.
  • • Rare: 120–125°F (49–52°C)• Medium-rare: 130–135°F (54–57°C)• Medium: 140–145°F (60–63°C)• Well-done: 160°F (71°C) and above
  • Cooking Pot: I use a large Dutch oven, which is great for searing the meat on the stovetop and then transferring it directly to the oven. If you don’t have one, sear the meat in a heavy-bottomed pan and transfer it to a roasting pan. Since roasting pans typically don’t have lids, cover the pan tightly with aluminum foil before placing it in the oven.
  • Cut of meat: I used the upper part of the leg, which is a lean cut with little connective tissue. Other similar cuts that are also lean and tender would work, too. However, cuts like the shoulder or neck aren’t ideal for this recipe due to their higher connective tissue content; they’re better suited for slow cooking until the meat becomes fall-apart tender. Cooking time will vary depending on the cut and its size, so using a meat thermometer is essential to ensure you reach the desired doneness.
  • Remove silverskin: Place the meat on a cutting board. Use a sharp knife to slide under one edge of the silverskin, lifting it slightly to create a flap. Hold the flap, angle the knife upward, and gently cut between the silverskin and the meat. Work slowly in small sections, rotating the meat as needed until all the silverskin is removed.
  • Substitute celeriac with the same amount of parsley root or 2 celery sticks.
  • Doneness: The recommended internal temperature for a venison roast depends on your preferred level of doneness. Venison is lean, so cooking it to medium-rare or medium is often recommended to keep it tender and juicy. The best way to ensure that the roast is cooked to your liking is to use an instant-read thermometer (the Amazon affiliate link opens in a new tab).

Nutrition Information

Serving 1portion from 6 Calories 450kcal (23%) Carbohydrates 6g (2%) Protein 70g (140%) Fat 14g (22%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 4g Trans Fat 0.05g Cholesterol 257mg (86%) Sodium 1267mg (53%) Potassium 1023mg (29%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1889IU (38%) Vitamin C 2mg (2%) Calcium 27mg (3%) Iron 10mg (56%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 450

% Daily Value*

Serving 1portion from 6
Calories 450kcal 23%
Carbohydrates 6g 2%
Protein 70g 140%
Fat 14g 22%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 0.05g 3%
Cholesterol 257mg 86%
Sodium 1267mg 53%
Potassium 1023mg 22%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1889IU 38%
Vitamin C 2mg 2%
Calcium 27mg 3%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.