Roasted Venison
Tender pieces of venison roast marinated in red wine, garlic, and herbs, then seared and roasted to perfection. This elegant dish highlights the natural flavors of the game meat while keeping it juicy and flavorful.
Ingredients
- •3 pound Denver roast of venison
- •2 heads garlic
- •½ cup savory or thyme leaves
- •½ cup dry red wine
- •¼ teaspoon ground allspice
- •½ teaspoon black peppercorns
- •¼ cup extra-virgin olive oil
- •1 tablespoon kosher salt
Cooking Instructions
- 1.
Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
480 min
- 2.
Bring venison to room temperature, about 1 hour.
60 min
- 3.
Preheat oven to 450°F with rack in middle.
15 min
- 4.
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
15 min
- 5.
Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.
18 min
