Roast venison, often referred to as deer roast, is a traditional dish embraced by various cultures worldwide, with roots particularly deep in countries where hunting is a significant part of the local tradition. While the exact origin can be attributed to regions abundant in deer populations, such as North America and parts of Europe, the preparation and celebration of venison have become a staple in many traditional culinary practices. With its rich and gamey flavor, a well-prepared deer roast makes for a hearty and satisfying meal, perfect for cozy gatherings and family dinners.
Traditional Deer Roast Recipe
4
portions15
minutes1
heure30
minutes311
kcal1
heure45
minutesLaissez l'écran de votre appareil allumé
Ingrédients
1.5 kg 3.3 deer roast
2 cuillères à soupe 2 cuillères à soupe huile d'olive
Sel et poivre, selon le goût
2 2 gousses d'ail
475 ml 2 beef or vegetable stock
240 ml 1 vin rouge
1 1 oignon
3 3 carottes
2 sprigs 2 sprigs romarin frais
2 sprigs 2 sprigs thym frais
Equipement
Four- Roasting pan with lid
- Couteau
Directions
- Préchauffer le four : Set your oven to 375°F (190°C).
- Préparer le rôti : Rub the deer roast all over with salt and pepper.
- Sear the Roast: In a large pan, heat the olive oil over medium-high heat. Add the deer roast and sear on all sides until browned, about 8 minutes.
- Add Aromatics: Place the seared roast in a roasting pan. Scatter the minced garlic, sliced onions, and chopped carrots around the roast. Lay the rosemary and thyme sprigs on top.
- Deglaze Pan: Pour the red wine into the skillet used for searing to deglaze, scraping up any browned bits, then add this to the roasting pan.
- Add Stock: Pour in the beef or vegetable stock to cover the vegetables.
- Roast in Oven: Cover the roasting pan with its lid and place it in the oven. Roast for about 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let it Rest: Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
Notes
- For added flavor, marinate the deer roast overnight with your choice of herbs and spices, including juniper berries, to enhance the natural earthy notes of the venison.
What cut of deer should I use for a roast?
For a traditional deer roast, the hindquarter cuts such as the leg or rump are ideal due to their size and tenderness. These cuts hold up well to roasting and provide a flavorful result.
