Why You’ll Love This Roast Venison Recipe
When you plunge into this roast venison recipe, you’ll quickly discover why it’s a favorite at gatherings. The rich, gamey flavor of venison pairs beautifully with the aromatic herbs and spices, creating a dish that’s both sophisticated and comforting.
I love how the slow roasting process allows the meat to become incredibly tender while infusing it with the savory juices. Plus, the vibrant orange zest and sweet currant jelly add a delightful twist that surprises everyone.
Trust me, when you serve this roast, your guests will be impressed, and you’ll find yourself basking in the compliments. It’s simply unforgettable!
Ingredients of Roast Venison
When it comes to cooking up a delicious roast venison, the ingredients are truly the backbone of the dish. They not only contribute to the flavor, but they also help in crafting that tender, juicy texture we all crave.
Just imagine the aroma filling your kitchen as the venison slowly roasts, and the excitement of sharing this hearty meal with family and friends. So, let’s gather what we need to create this culinary masterpiece. Here’s what you’ll need:
- 1 venison roast (leg)
- 4 ounces salt pork
- 1 teaspoon salt
- 1 teaspoon pepper (freshly ground)
- 1 tablespoon ground ginger
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 1/2 cup butter (melted)
- 1 cup orange juice
- 1 cup stock
- 1 cup sherry wine (very dry)
- 1/3 cup flour
- 1/2 cup chianti wine
- 1/2 cup sherry wine (very dry)
- 1 orange (make 1 tablespoon zest, then slice)
- 1/2 cup black currant jelly
Now, while these ingredients may seem like a lot at first glance, each one plays a crucial role in making your roast venison truly unforgettable.
You might be wondering, “Do I really need the sherry wine?” or “What about the currant jelly?” Trust me, the combination of the dry sherry and the sweet jelly creates a perfect balance of flavors, elevating the dish from good to absolutely spectacular.
And hey, if you can’t find venison, feel free to substitute it with a different roast like beef or lamb—just keep in mind that the cooking times might vary.
How to Make Roast Venison
Alright, let’s explore the delightful world of making roast venison. First things first, you’ll want to get your hands on that 1 venison roast (leg) because, let’s face it, it’s the star of the show.
Before we explore the cooking, let’s prep our seasoning. Grab a small plate and mix together 1 teaspoon salt, 1 teaspoon freshly ground pepper, 1 tablespoon ground ginger, and 1 teaspoon dried oregano. This blend is going to give your roast a flavor boost that will have your guests guessing your secret ingredient.
Now, cut 4 ounces of salt pork into strips about 2×1/4 inches—you want them just right to fit into your larding needle. Roll those fat strips in your herb seasoning until they’re well coated. If you’re a planner (or just need a break), you can freeze them for later; they’ll be easier to work with when cold.
Next, it’s time to lard that roast. Insert the seasoned fat strips into the meat using your larding needle. It’s a bit like giving the venison a spa treatment, ensuring it stays juicy during the long roast.
Once that’s done, rub the roast with 1 tablespoon of olive oil and place it in a roasting pan. Pat any leftover seasoning onto the meat for extra flavor, and then pour 1/2 cup melted butter over it.
Now, here comes the delicious part: mix together 1 cup of orange juice, 1 cup of stock, and 1 cup of very dry sherry wine in a bowl, and pour that magical mixture over the roast.
Now, pop that beauty into a preheated oven at 325 degrees Fahrenheit, cover it, and let it bake for about 5 hours. Yes, you heard that right—5 hours of delicious anticipation. Don’t forget to baste it every 15 to 20 minutes.
Once the time’s up, carefully remove the roast from the oven, and let’s make some gravy. Skim the fat from the pan, then mix some of that fat with 1/3 cup flour to create a smooth paste. Add in 1/2 cup of Chianti wine, 1/2 cup of dry sherry, and a tablespoon of orange zest, stirring it back into the natural gravy. Cook that over low heat for about 10 minutes.
Finally, place your roast back into the pan, spread 1/4 cup of black currant jelly over it, cover, and let it bake for another hour. When it’s ready, slice it up, garnish with the remaining jelly and orange slices, and serve with baked potatoes and a green veggie.
Enjoy the compliments coming your way, because you’ve just created a masterpiece.
Roast Venison Substitutions & Variations
While the classic roast venison recipe is delicious as-is, there are plenty of substitutions and variations that can elevate it even further.
For instance, if you’re looking for a different flavor, try using a red wine like Merlot instead of Chianti. You can also swap black currant jelly for cranberry or raspberry jam for a fruity twist.
If venison isn’t available, elk or bison make great alternatives. For a spicy kick, add red pepper flakes to the seasoning mix.
Finally, experiment with fresh herbs like rosemary or thyme to complement the dish beautifully. Enjoy making it your own!
What to Serve with Roast Venison
To truly enhance your dining experience, consider what to serve with roast venison.
I love pairing it with baked potatoes; their fluffy texture complements the rich flavors of the meat perfectly. A simple green vegetable, like steamed asparagus or roasted Brussels sprouts, adds a pop of color and freshness.
If I want to elevate the meal, I’ll serve a tangy cranberry sauce or a black currant jelly, as they cut through the venison’s richness beautifully.
Finally, a glass of dry red wine, such as Chianti, rounds everything off, making the meal feel truly special and indulgent.
Additional Tips & Notes
When preparing roast venison, it’s crucial to remember that the quality of the meat greatly influences the final dish. I always opt for fresh, grass-fed venison for the best flavor.
Additionally, letting the roast rest for at least 15 minutes after cooking allows the juices to redistribute, ensuring a moist result. Don’t skip the basting; it keeps the meat tender and flavorful.
If you want to elevate the dish, consider adding fresh herbs like rosemary or thyme during the final hour of roasting.
Finally, serve it with a robust red wine to complement the rich flavors beautifully. Enjoy!