This Red Wine Venison Roast is the perfect recipe to use up your fresh venison meat. A low and slow oven braise leaves large cuts of venison tender and delicious. Fresh herbs and a bold red wine combine to create a silky-smooth sauce that makes this dinner extra special!
There’s nothing quite like a roast dinner – but this time we’re using fresh cuts of deer meat! It’s classic and comforting but also something new. Serve with buttery mashed potatoes and your favorite roasted vegetables for a complete meal that’s as simple as it is stunning.
Ingredients for this recipe
- Venison Roast (we like to use round or chuck roasts, more on that later)
- Garlic and Onion Powder
- Kosher Salt & Freshly Cracked Black Pepper
- Red Wine
- Beef Stock
- Fresh Herbs (such as thyme and rosemary)
- Grapeseed Oil
Venison Roast Recipe
- Season the roast. I like to do this simply with a blend of kosher salt, black pepper, garlic, and onion powder.
- Sear the roast. Using grapeseed oil which has a higher smoke point than olive or canola oil means you get great color on the outside of the meat.
- Add the aromatics and liquids. The roast is braised in a mixture of beef stock and red wine to keep it from drying out!
- Roast the venison. Low and slow in the oven until it is fall apart tender.
- Let the meat rest. So the juices redistribute.
- Make the sauce. By reducing the cooking liquid while the meat rests.
What cuts of venison to use for roast?
We’re very lucky to have a friend who grew up in a butcher shop. He hunts with my husband and helps us process all of our venison meat, so we get great cuts every time!
For a recipe like this I like to use the chuck roast (from the front shoulder cuts of the deer) or the outside round roast (from the hind leg cuts of the deer).
This cooking method can also be used for similar cuts of beef if you don’t have or don’t like fresh venison.
Make ahead instructions
This recipe can be made a day or two in advance. This is actually sometimes better!
After the initial cook time, remove roast from oven and discard the herbs and garlic skin. Allow to cool to room temperature before placing in the refrigerator overnight.
When ready to reheat, remove the roast from the refrigerator. There should be a solidified layer of fat on the top of the pan. Remove this and discard. Place roast in a 300 degree oven for 20 minutes, or until warmed through. Then proceed with the pan sauce preparation as outlined in the recipe below.
Recipe Tips and Hints
- An equal amount of dark beer, such as a brown ale, can be used in place of the red wine in this recipe. That’s how I make my beer braised beef roast. Alternatively, omit the red wine and use all beef stock for a non-alcoholic version.
- When choosing a red wine to cook with, opt for one that is semi-dry to dry and not sweet. I like to use a red blend or cabernet in the $8-$12 range. It's always important to cook with a wine you would also drink a glass of!
- For a thicker sauce, create a slurry by whisking together 2 tablespoons of braising liquid and ½ tablespoon of cornstarch and stirring back into the sauce as it reduces.
- While the recipe calls for fresh thyme and rosemary, fresh oregano or tarragon would also be delicious in this recipe.
- For easy removal, tie the fresh herbs into a bundle with butcher’s twine. Remove and discard after cooking.
- If you don’t have a full venison roast but have stew meat, might I suggest my Red Wine Venison Stew recipe?
More great venison recipes you may enjoy
Find my entire collection of venison recipes here!
Red Wine Venison Roast
- Dutch Oven
- 3 pound venison roast chuck, rump, or round
- 2 tablespoon kosher salt
- 2 teaspoon freshly ground black pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 ½ tablespoon grapeseed oil
- 1 large white onion thinly sliced
- 1 head of garlic top sliced off
- 6 – 10 Thyme Sprigs
- 4 – 6 Rosemary Sprigs
- 12 ounces red wine
- 24 ounces beef stock
- Preheat oven to 300 degrees.
- Place a large Dutch oven over medium-high heat. While it’s heating, season all sides of the roast with the kosher salt, pepper, garlic and onion powder. Add the grapeseed oil to the hot pot. Sear the meat on all sides until a good crust forms, about 2 – 3 minutes per side.
- When roast is seared, add the onion, garlic, and fresh herbs (tied into a bundle, if desired). Pour in the wine and enough beef stock to come ¾ of the way up the roast. (Refrigerate any leftover beef stock.)
- Cover the Dutch oven and place in center rack of oven. Cook, covered, for 3 – 3.5 hours, until liquid is reduced by half and the roast is fork tender.
- Remove roast from pan and tent with aluminum foil. While the roast rests, make the pan sauce.
- Remove the herb bundle from the braising liquid and discard. Gently skim the fat off the liquid in the pan and discard. Squeeze the cloves out of the garlic head in the liquid and discard the skin. Place the Dutch oven over medium high heat and bring the liquid to a rolling boil. Reduce to a simmer and cook, stirring occasionally, until liquid is reduced by half.
- Refer to post body for tips and tricks and recipe hints.
- Leftovers can be stored for up to five days.