Roasted Venison

Ingredients for Roasted Venison

• 1.4kg Denver roast of venison, cut into 6- by 3-inch pieces

• 2 heads garlic, cloves separated and smashed

• 1/2 cup savory or thyme leaves, lightly crushed

• 120ml dry red wine

• 1/4 teaspoons ground allspice

• 1/2 teaspoons black peppercorns, slightly cracked

• 60ml plus 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 tablespoon kosher salt

How to make Roasted Venison

Toss venison with garlic, savory, wine, allspice, peppercorns, and 60ml oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.

Bring venison to room temperature, about 1 hour.

Preheat oven to 232°C with rack in middle.

Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoons ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.

Roast until venison registers 52°C on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.