Fall-Apart Tender Red Wine Venison Roast

5 from 9 votes

Fall-Apart Tender 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 juicy. Fresh herbs and a bold red wine combine to create a silky-smooth sauce that makes this dinner extra special!

Prep Time10

Cook Time4

Total Time4 10

Course: Main Course

Cuisine: American

Keyword: Venison Recipes, venison roast

Servings: servings

Calories: 391kcal

Author: Amanda Gajdosik

Equipment

Dutch Oven

Ingredients

3 pounds venison roast (chuck, rump, or round)
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 ½ tablespoons grapeseed oil (or other high smoke-point oil)
1 large white onion, thinly sliced
1 head of garlic, top sliced off
6 – 10 Thyme Sprigs
4 – 6 Rosemary Sprigs
24 ounces red wine
16 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. (Alternatively, you can use my venison dry rub!) Add the grapeseed oil (or whatever fat you're using) 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 bottle of wine and enough beef stock to cover the roast. (Refrigerate any leftover beef stock.)
Cover the Dutch oven and place in center rack of oven. Cook, covered, for 3 – 4 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.
When the sauce has reduced, shred the meat with two forks and return to the sauce, turning to coat the meat in all that silky red, wine goodness.
Server roast and any extra sauce with mashed potatoes and roasted veggies.

Video

Notes

Refer to post body for tips and tricks and recipe hints.
Leftovers can be stored for up to five days.
An equal amount of beer such as brown ale or amber ale can be used in place of wine.
An equal amount of beef stock can be used in place of alcohol, if desired.

Nutrition