Roast Venison – A Rich Italian Delight

Learn how to make roast venison, a flavorful Italian recipe perfect for special occasions.

Roast Venison

Roast venison is a second course that brings the rich flavors of game to your table. The texture of venison is distinct with its firm consistency and intense flavor, so it’s essential to treat it with care.

This recipe perfectly pairs venison with mountain herbs and aromas such as juniper, sage, and rosemary. Completing this dish is a dense, aromatic cooking base and a side of carrots and asparagus.

Perfect for special occasions, holiday lunches, or to impress your guests with something refined and unique. Roast venison is a dish that celebrates tradition and mountain flavors, capable of transforming any gathering into an unforgettable moment.

Explore other delicious second courses featuring game:

• Wild Boar Stew
• Wild Boar Stew with Polenta Taragna
• Roe Deer in Salmi with Buckwheat Polenta

Ingredients

• 2 lbs venison roast
• 2 tablespoons olive oil
• 1 cup red wine
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup beef stock
• 1 tablespoon juniper berries
• 2 sprigs fresh sage
• 2 sprigs fresh rosemary
• Salt and pepper to taste
• Carrots (for side)
• Asparagus (for side)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pan, heat the olive oil over medium heat. Sear the venison roast on all sides until browned.
3. Remove the roast and set it aside. In the same pan, add the chopped onion and minced garlic, cooking until softened.
4. Add the red wine and let it simmer, scraping the bottom of the pan to release the flavors.
5. Return the venison to the pan, add the beef stock and juniper berries, sage, and rosemary. Season with salt and pepper.
6. Cover and transfer the pan to the preheated oven. Roast for about 1.5 to 2 hours or until the meat reaches a desired doneness.
7. Meanwhile, prepare the carrots and asparagus by steaming or boiling until tender.
8. Once cooked, remove the venison from the oven and let it rest for 10-15 minutes before slicing.
9. Serve slices of roast venison with the aromatic sauce and the side of carrots and asparagus.

Total Time: 150 min

Cuisine: Italian