Herb-Crusted Venison Roast with Red Wine Reduction

This Herb-Crusted Venison Roast combines traditional flavors with a touch of creativity. The savory herbs complement the rich, gamey flavor of the venison, while the red wine reduction adds depth and a hint of sweetness. Perfect for a special dinner, this dish is both hearty and elegant, meeting dietary needs without compromising on taste.

Ingredients:

• 2-3 lb venison roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef or venison stock
• 2 tablespoons butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper to create a herb paste.
3. Rub the herb paste all over the venison roast, ensuring it is well-coated.
4. Place the roast in a roasting pan and roast in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
5. While the roast is cooking, combine the red wine and stock in a saucepan over medium heat. Bring to a simmer and reduce by half, about 15-20 minutes.
6. Once the venison is done, remove it from the oven and let it rest for 10-15 minutes.
7. Finish the red wine reduction by whisking in the butter until melted and smooth. Season with salt and pepper to taste.
8. Slice the venison roast and serve with the red wine reduction drizzled on top.