Herb-Crusted Venison Roast

This Herb-Crusted Venison Roast combines traditional flavors with a modern twist. Marinated in a blend of garlic, rosemary, and juniper berries, the roast is seared to perfection, creating a savory crust that locks in moisture. Served with a side of roasted root vegetables and a red wine reduction, this dish is both hearty and sophisticated, perfect for a special occasion or a cozy family dinner.

Ingredients:

• 2-3 lbs venison roast
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon juniper berries, crushed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup red wine
• 2 cups assorted root vegetables (carrots, parsnips, potatoes), chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together minced garlic, rosemary, crushed juniper berries, olive oil, salt, and pepper to create a marinade.
3. Rub the marinade all over the venison roast and let it sit for at least 30 minutes to absorb the flavors.
4. In the meantime, prepare the root vegetables by tossing them in olive oil, balsamic vinegar, honey, salt, and pepper. Spread them on a baking sheet.
5. Sear the venison roast in a hot skillet for 3-4 minutes on each side until browned.
6. Transfer the roast to a roasting pan, placing it in the oven alongside the root vegetables.
7. Roast for about 20-25 minutes or until the internal temperature reaches 130°F (54°C) for medium-rare.
8. While the roast and vegetables are cooking, prepare the red wine reduction by simmering the red wine in a saucepan until it reduces by half. Season with salt and pepper to taste.
9. Once cooked, let the venison roast rest for 10 minutes before slicing. Serve with roasted root vegetables and drizzle the red wine reduction over the top.