Herb-Roasted Venison with Red Wine Sauce

Ingredients

Venison roast

1 piece, around 3 lbs

Salt and pepper

to taste

Olive oil

2 tablespoons

Garlic cloves

4, minced

Fresh rosemary

2 sprigs

Fresh thyme

2 sprigs

Red wine

1 cup

Beef broth

1 cup

Carrots

2, peeled and chopped into chunks

Onions

2, peeled and chopped into chunks

Instructions

1. Preheat your oven to 325°F (165°C).
2. Generously season the venison roast with salt and pepper on all sides.
3. Heat the olive oil over medium heat in a large, oven-safe pot or dutch oven. Once hot, add the venison roast and sear on all sides until a brown crust forms. This should take approximately 3 minutes per side.
4. Add the minced garlic, rosemary sprigs, thyme sprigs, red wine, and beef broth to the pot. Make sure the venison is well coated with the mixture.
5. Cover the pot with a lid and transfer to the preheated oven. Roast for 1 hour.
6. After 1 hour, carefully remove the pot from the oven and add the chopped carrots and onions. Cover the pot again and return it to the oven. Continue roasting for an additional hour, or until the venison is cooked to your preferred level of doneness.
7. Remove the pot from the oven. Transfer the venison to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the roast, ensuring a moist and flavorful result.
8. While the venison is resting, you can prepare the red wine sauce. Strain the remaining liquid from the pot and simmer it on the stovetop until reduced by half. Adjust seasoning if necessary.
9. Serve the sliced venison with the red wine sauce and enjoy the feast!