If you're looking to elevate your next family dinner or impress your guests with a dish that's both hearty and refined, this Traditional Venison Roast is your answer. With its rich flavors and tender texture, it's a meal that celebrates the beauty of game meat, perfect for a fall or winter gathering.
Venison roast is the star of this dish, offering a lean, gamey flavor that stands out from more common meats. The olive oil helps in searing and adds a touch of healthy fat. A simple mix of salt, black pepper, garlic powder, and onion powder forms a robust seasoning that enhances but doesn't overpower the venison. Beef stock adds depth and moisture, keeping the roast juicy throughout the cooking process. A sprig of fresh rosemary infuses a subtle aromatic note that complements the meat perfectly. The onion, carrots, and potatoes not only round out the meal but also soak up all the delicious juices, making them a savory accompaniment.
This venison roast pairs beautifully with a simple green salad or a side of roasted Brussels sprouts. A glass of red wine, particularly a Cabernet Sauvignon or Merlot, complements the rich flavors of the dish. For a heartier meal, serve with crusty bread to mop up the delicious juices.
Start by preheating your oven to 325°F. This ensures that the venison will cook evenly once it's in the oven. Next, rub your 3 lbs venison roast all over with 2 tablespoons of olive oil. Sprinkle it with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. This rub is simple but effective, giving the meat a nice crust.
Heat a large oven-safe skillet over medium-high heat. When it's good and hot, sear the venison on all sides. You're looking for a nice brown crust to form, which should take about 3-4 minutes per side. This step locks in juices and adds a depth of flavor that makes all the difference.
Once the venison is beautifully browned, remove the skillet from heat. Add 1/2 cup of beef stock into the skillet along with a sprig of fresh rosemary. Arrange the quartered onion, carrot chunks, and potato quarters around the roast. These veggies will roast alongside the meat, absorbing all those fantastic flavors.
Cover the skillet with a lid or foil to trap the heat and moisture. Transfer it to the oven and let it roast for approximately 2.5 hours. You're aiming for tender, fall-apart meat. Once done, let the roast rest for 15 minutes before slicing. This rest period lets the juices redistribute throughout the meat, ensuring each slice is juicy and delicious.
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