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    Home » Recipes » Venison » Red Wine Venison Roast

    January 7, 2022 · Updated August 16, 2022

    Red Wine Venison Roast

    5 from 9 votes
    13 Comments

    · by Amanda Gajdosik

    Jump to Recipe Print Recipe

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    A pin to share the recipe for red wine venison roast

    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!

    A black plate on a white background filled with mashed potatoes and roasted vegetables topped with cuts of venison roast.

    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)
    • Garlic
    • Onion
    • Grapeseed Oil
    Ingredients for red wine venison roast are in various glass bowls and measuring cups on a rimmed baking sheet.

    Venison Roast Recipe

    1. Season the roast. I like to do this simply with a blend of kosher salt, black pepper, garlic, and onion powder.
    2. 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.
    3. Add the aromatics and liquids. The roast is braised in a mixture of beef stock and red wine to keep it from drying out!
    4. Roast the venison. Low and slow in the oven until it is fall apart tender.
    5. Let the meat rest. So the juices redistribute.
    6. Make the sauce. By reducing the cooking liquid while the meat rests.
    Fresh venison meat on a plate being seasoned with black pepper and other seasoning.
    Season the meat.
    Red wine is poured into a dutch oven filled with aromatics and a venison roast.
    Sear the meat and add the aromatics to the pan with wine and stock.
    A Dutch oven filled with braised venison roast.
    Slow roast the venison.
    Reduced red wine sauce in a Dutch oven.
    Reduce the sauce while the roast 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.

    Tender slices of venison on a bed of mashed potatoes drizzled with red wine sauce on a black plate.

    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.

    Tender slices of venison on a bed of mashed potatoes drizzled with red wine sauce on a black plate.

    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.
    A bundle of fresh herbs tied with butcher's twine.
    • 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

    • Grilled Venison Backstrap
    • Venison Kebabs
    • Deer & Beer Pot Pies
    • Venison Tacos
    • Venison Shepherds Pie

    Find my entire collection of venison recipes here!

    Print Recipe
    5 from 9 votes

    Red Wine Venison Roast

    This Red Wine Venison Roast is the perfect recipe to use up your fresh venison meat. A low and slow oven roast 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!
    Prep Time10 mins
    Cook Time4 hrs
    Total Time4 hrs 10 mins
    Course: Main Course
    Cuisine: American
    Keyword: Venison Recipes, venison roast
    Servings: 6 servings
    Calories: 391kcal
    Author: Amanda Gajdosik

    Equipment

    • Dutch Oven

    Ingredients

    • 3 pound venison roast chuck, rump, or round
    • 2 tablespoon kosher salt
    • 2 tsp. freshly ground black pepper
    • 2 tsp. garlic powder
    • 2 tsp. 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

    Instructions

    • 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.
    • Spoon sauce over roast and serve with mashed potatoes and roasted veggies.

    Notes

    • Refer to post body for tips and tricks and recipe hints.
    • Leftovers can be stored for up to five days.

    Nutrition

    Serving: 0.5pound | Calories: 391kcal | Carbohydrates: 9g | Protein: 55g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 193mg | Sodium: 2672mg | Potassium: 1100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 9mg

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    Reader Interactions

    Comments

    1. John Rhoe aka. Jense Bardulf says

      April 28, 2022 at 2:26 am

      5 stars
      This dish should be easily finished in a few days. No problems with leftovers!

      Reply
    2. John Rhoe aka. Jense Bardulf says

      April 28, 2022 at 3:13 am

      This is certainly roast made to this Viking’s liking. Give it a try … I heartily recommend it. NAY! Even command it!!!

      Reply
    3. TC says

      June 08, 2022 at 1:34 am

      5 stars
      Excellent! Made without wine but with beef broth. Really tender. Used a cast iron double boiler. 3.5 hrs. Fell apart.

      Reply
    4. PAW says

      June 19, 2022 at 11:37 pm

      5 stars
      Added sliced portabella mushrooms....fabulous recipe! Thank you!

      Reply
      • Amanda Gajdosik says

        June 22, 2022 at 2:43 pm

        LOVE the addition of mushrooms! I'm going to do that next time too! <3

        Reply
    5. Kaeline says

      July 13, 2022 at 3:07 pm

      I’m so excited to try this out tonight! I have a question though. I do not have access to fresh herbs. Can I use dried? And if so do I need to take them out of the liquid still or leave them in sense they will be dispersed?

      Reply
      • Amanda Gajdosik says

        July 20, 2022 at 5:20 pm

        Hi Kaeline,

        You can use dried herbs, of course! Use about half of the required amount, as dried herbs are more concentrated. You'll only need a teaspoon or two of each herb, and don't worry about trying to remove them. Just be aware they'll be in your sauce!

        Reply
    6. Kristy says

      November 30, 2022 at 1:37 pm

      Can I use the recipe in a slow cooker?

      Reply
      • Amanda Gajdosik says

        November 30, 2022 at 3:58 pm

        Hi Kristy,

        Yes! Though it's my preference to make it in the oven (there's just something so much better about it, IMO). Follow the recipe as directed through sautéing the mushrooms and removing them from the pot. Then you'll add the onions, carrots, garlic, herbs, wine, and stock to a crockpot. Toss the seared venison with the flour and then add that to the crockpot, too. Cover and cook on low for 6 - 8 hours. When the venison is fall apart tender stir in the crispy bacon and sautéed mushrooms. Remove the herb bundle and you're good to go! Just note: the sauce won't be thick, it'll be more soup-like because it won't reduce like it would in the oven. If desired, you can use 1 cup less of the wine or make a slurry using 1 cup of the hot cooking liquid and 2 TBSP cornstarch. 🙂

        Reply
    7. Nathalie says

      January 22, 2023 at 12:58 am

      5 stars
      Turned out great!

      Reply
      • Amanda Gajdosik says

        January 24, 2023 at 4:29 pm

        Love to hear that, Nathalie! 🙂

        Reply
    8. WI snowflake says

      March 14, 2023 at 3:00 pm

      5 stars
      Made this in a cast iron Dutch oven on a snowy winter day. Easy and excellent. My husband was impressed. Will make again.

      Reply
      • Amanda Gajdosik says

        March 14, 2023 at 6:19 pm

        LOVE to hear this! It's one of our favorites for cold winter nights, too 🙂

        Reply

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