Roast Venison

Roast Venison

8 servings
Master this easy roast venison recipe and learn how to roast a haunch of venison! Combine with herbs such as rosemary and pair with festive side dishes.

Ingredients

  • 2kg venison haunch

    4lbs

  • 6 garlic cloves

    peeled and halved

  • 2 rosemary sprigs

    cut into 2.5cm pieces, 1 inch

  • 80ml olive oil

    ⅓ cup

  • 30ml butter

    2 tbsp

  • 4 onions

    peeled and sliced

  • 250ml venison stock

    1 cup

  • 30ml blackcurrant preserve

    2 tbsp

Directions

  1. 1

    Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.

  2. 2

    Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.

  3. 3

    Preheat the oven to 230℃(450°F).

  4. 4

    Fry the onions in the butter until softened.

  5. 5

    Arrange the onions in the centre of a roasting dish.

  6. 6

    Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat.

  7. 7

    Season liberally with salt and pepper.

  8. 8

    Roast the meat for 20 minutes in the oven, then remove from the heat.

  9. 9

    Lower the oven setting to 180℃(350°F) and wait for the oven to reach the correct temperature.

  10. 10

    Meanwhile, baste the venison with the oil and juices collected at the bottom of the pan.

  11. 11

    Roast the meat for 25 minutes and check the meat’s internal temperature with a meat thermometer. If you want rare you need 52℃(125°F). Closer to medium is 55℃(130°F). It’s better to go too raw than overcooked because you can simply return the meat to the oven in case of the former.

  12. 12

    When the meat has been cooked to desired doneness, let it rest for at least 20 minutes but preferably 30 minutes, before carving.

  13. 13

    While the meat is resting, pour the onions and cooking juices in a saucepan.

  14. 14

    Pour in the stock and preserve and let the mixture reach a bubbling point.

  15. 15

    Blend the contents in a food processor until smooth.

  16. 16

    Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.

Roast Venison

Roast Venison

90 min8 servings

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About this Recipe

Craving a show-stopping meal that’s simpler than it looks? This easy roast venison recipe helps you master cooking a venison haunch, delivering an impressive dish perfect for any festive table. No need for complicated steps; this recipe focuses on pure flavor.

What makes this recipe stand out is its thoughtful combination of classic flavors. By infusing the venison with aromatic rosemary and garlic, and pairing it with a rich sauce built from venison stock and a hint of blackcurrant preserve, you achieve a beautifully balanced and deeply flavorful result that elevates the natural richness of the meat. It’s a testament to how simple, quality ingredients can create culinary magic.

Prepare for a truly special culinary experience. You'll enjoy the tender, succulent texture of perfectly roasted venison, complemented by the fragrant notes of rosemary and garlic. The accompanying sauce, with its subtle sweetness from the blackcurrant preserve and savory depth from the venison stock, creates a luxurious finish. This recipe comfortably serves eight, making it ideal for sharing during special occasions and gatherings.

While rosemary and garlic are a timeless pairing for venison, feel free to experiment with other robust herbs like thyme or juniper berries to personalize your roast. If blackcurrant preserve isn't on hand, a good quality redcurrant jelly or even a fig jam could offer a similar sweet-tart balance to the sauce. You can also adjust the amount of garlic to your preference, ensuring every bite is just right for your palate.

Serve this magnificent roast venison as the centerpiece of a holiday meal or a memorable dinner party. It pairs beautifully with hearty, festive side dishes such as roasted root vegetables, creamy mashed potatoes, or a vibrant green bean almondine, completing a truly elegant spread.

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