Roasted Venison
20m prep 2h cook 3h ready
A classic method for roasting venison, resulting in a tender, flavorful roast with a rich pan sauce made from broth, red currant jelly, and brandy.
Ingredients
- 1 venison roast, boneless or bone-in
- Salt and black pepper (about ½ teaspoon salt and ¼ teaspoon black pepper per pound of meat)
- 1 Vegetable oil, Clarified Butter, or warmed lard (opens in new tab)
- 3 cups game or chicken broth
- ¼ cup red currant jelly
- ¼ cup Cognac or other brandy
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 venison roast, boneless or bone-in
- Salt and black pepper (about ½ teaspoon salt and ¼ teaspoon black pepper per pound of meat)
- 1 Vegetable oil, Clarified Butter, or warmed lard
- 3 cups game or chicken broth
- ¼ cup red currant jelly
- ¼ cup Cognac or other brandy
- Salt and black pepper
Let's Cook
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Step 1.
Remove as much silverskin as possible from the outside of: 1 venison roast, boneless or bone-in
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Step 2.
If desired, lard the roast. Season the outside liberally with: Salt and black pepper (about ½ teaspoon salt and ¼ teaspoon black pepper per pound of meat)
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Step 3.
Place fat side up on a rack in a shallow roasting pan and refrigerate uncovered for at least 1 hour and up to 2 days (the longer the better).
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Step 4.
When ready to cook, set the roast out at room temperature and preheat the oven to 250°F. Brush the top of the roast with: Vegetable oil, Clarified Butter, or warmed lard
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Step 5.
Place the pan in the oven and roast until a thermometer inserted into the center of the thickest part registers between 120° and 130°F for rare to medium-rare (or, to comply with USDA safety guidelines, cook to 160°F). For a thick roast, this may take 2 hours or more; for a boneless loin roast, begin checking the temperature after 30 minutes. Remove from the oven and let rest uncovered for 30 minutes (the temperature will continue to rise 5 to 10 degrees during this time). Meanwhile, set the oven to 500°F.
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Step 6.
Once the meat has rested, return it to the hot oven and roast until the outside is well browned, about 10 minutes more. Transfer the roast to a platter and cover to keep warm. Drain all fat from the roasting pan, set over medium-high heat, and add: 3 cups game or chicken broth
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Step 7.
Boil, scraping up any browned bits, until the sauce is reduced to 1 ½ to 2 cups. Transfer to a saucepan set over high heat and add: ¼ cup red currant jelly; ¼ cup Cognac or other brandy
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Step 8.
Boil until slightly thickened, 2 to 3 minutes. Season to taste with: Salt and black pepper
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Step 9.
Carve the roast into ⅛- to ½-inch slices. Add any juices that have accumulated on the platter to the sauce and serve on the side.
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