Tender & Juicy Deer Meat
This is a lovely venison recipe that results in tender and juicy deer meat. For special occasions, it is worth the effort. Once you have prepared the meat and the marinade 48 hours in advance of your meal time, it is easy to cook! For more wonderful venison recipes make Venison Stew and add it to this delicious Tourtière Meat Pie Recipe!
A roast venison dish will give you a delicious meal for your family and friends.
Venison is the meat of the deer and is inclined to be tough, therefore it needs to be marinated before cooking.
Simply follow the instructions for marinating as this will give the meat some tenderness and moisture.
The best joints of meat are the saddle, haunch, and the shoulder.
If you are a big fan of deer meat then you might like to try this wonderful Venison Stew.
For many people game is one of the meats chosen for Christmas or for special parties and anniversaries.
It is definitely a good choice if you need a welcoming change from your usual Christmas Turkey.
You will need to prepare at least 2 days in advance to allow for the marinating.
This recipe is for about 8 people so you can buy more or less to suit your needs.
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The Best Roast Venison Recipe
Ingredients
Meat
- 4 ½ lb/2 kg leg of Venison
- 2 tablespoons olive oil
Marinade
- 15 fluid ounce/425 milliliter dry white wine
- 4 fluid ounce/125 milliliter olive oil
- 1 onion sliced
- 1 carrot sliced
- 2 shallots sliced
- 1 clove of garlic crushed
- Bouquet garni
- 5 peppercorns
For The Sauce/Gravy
You will need a really good sauce to accompany your venison recipe and this is what you need to make a really good sauce:
- 3 ounce/75 gram streaky bacon
- 1 veal bone
- 1 onion chopped
- 1 carrot chopped
- 1 garlic clove crushed
- 2 tablespoons flour
- 15 fluid ounce/425 milliliter beef stock
- Bouquet garni
- 2 tablespoon double cream
- 1 tablespoon of cranberry or bilberry jam/compote
- Salt and black pepper
Instructions
Preparing The Meat
- Bone the meat or get your butcher to do this for you - you need it to be in one piece.
- Remove any gristle and the skin covering the meat.
- Mix together all the marinade ingredients and place the meat in them.
- Keep in the refrigerator and turn the meat at intervals to ensure it is thoroughly marinated all over.
- Best to leave it in the marinade for 2 days.
How To Make The Sauce/Gravy
The sauce is going to take a little longer to cook than your meat, so begin to make the sauce by:
- Gently cook the bacon in a large heavy-bottomed saucepan along with any trimmings from the venison, the veal bone, chopped onion, and carrot.
- Sprinkle the flour over this mixture and stir until the mixture begins to brown.
- Add the crushed garlic, the strained marinade, beef stock, salt, and bouquet garni.
- Cook over low heat without a lid for about 1 ½ hours.
- Add the pepper and continue cooking for another half an hour.
Cooking The Marinated Venison
- About an hour before the sauce is cooked, preheat the oven to 450°F/230°C/Gas 8 and put a large roasting pan in the oven to heat.
- Dry the venison with kitchen paper and brown it on all sides in a frying pan with a little oil.
- Now take your venison and place it in the hot roasting pan and put it in the preheated oven and cook for about 50 minutes.
- It will depend on how you like your meat, if you like it well done leave it for another 10 to 15 minutes.
- When the meat is cooked to your liking, remove from the oven and allow to rest for 10 minutes before carving.
- Strain the cooked sauce mixture into a saucepan and gently add the cream.
- Simmer for a few minutes and blend in the jam/compote and your delicious sauce is now ready to pour into a warm sauceboat.
- All that is left for you to do is enjoy your roast venison recipe with your favorite seasonal vegetables and a glass of French wine!
- Bon Appétit!
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.