Try this Basic Roast Venison Recipe recipe, or contribute your own.

Still searching for what to cook ?

Name: Basic Roast Venison Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: A 2- to 4-pound venison roast; • Salt; • 1/4 cup squash seed oil or other flavorful oil; • 2 tablespoons minced sage rosemary, or thyme, or a combination of these; • 2 tablespoons freshly ground black pepper; • About 1 cup red wine stock, or water; • 3 or 4 celery stalks

Find the most delicious recipes here

INGREDIENTS

A 2- to 4-pound venison roast
• Salt
• 1/4 cup squash seed oil or other flavorful oil
• 2 tablespoons minced sage ; rosemary, or thyme, or a combination of these
• 2 tablespoons freshly ground black pepper
• About 1 cup red wine ; stock, or water
• 3 or 4 celery stalks

INSTRUCTIONS

1. Take the venison roast out of the fridge and salt it well. Let it sit on a cutting board for 30 minutes before proceeding. After 30 minutes have elapsed, preheat the oven to 350 degrees Fahrenheit.

2. Pat the venison dry, and then massage the oil all over it. Coat the roast with the minced herbs and black pepper. Pour enough wine, stock, or water into the bottom of the roasting pan to moisten the bottom — don’t completely cover the bottom or the meat will steam. You just want to limit the amount of smoke you’ll eventually be producing. Set the celery stalks in the roasting pan and put the venison on top to keep the meat up off the liquids.

3. Set the pan in the oven and roast until the deepest part of the meat reaches the temperature you want; if you pull the venison at 100 degrees, you’ll be on the way to rare. I pull mine at 110 degrees. Don’t let the venison cook past 130 degrees under any circumstances, or it’ll get tough and gray. How long will this take? A general rule is about 20 minutes per pound at 350 degrees.

4. Remove the pan and jack the oven up to 450 degrees. You might want to drizzle a little more oil over the roast at this point. When the oven hits temperature, set the pan back in and roast until the venison is nicely browned, about 20 minutes. Be vigilant about temperatures here: For rare, you’ll want the temperature at the meat’s center to be 110 degrees, and for medium, you’ll want it to be 125 degrees or so. When the venison has hit the temperature you want, move it to a cutting board and let it rest. If the meat is more than 10 degrees lower than you want it, tent it with foil. Don’t carve it for at least 10 minutes; I wait a full 15 minutes. Carve and serve.g

NOTES

Alert editor

Basic Roast Venison Recipe

A 2- to 4-pound venison roast
 • Salt
 • 1/4 cup squash seed oil or other flavorful oil
 • 2 tablespoons minced sage rosemary, or thyme, or a combination of these
 • 2 tablespoons freshly ground black pepper
 • About 1 cup red wine stock, or water
 • 3 or 4 celery stalks

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.