Venison Roast

January 3, 2011
  • 10 juniper berries crushed with side of knife
  • Salt & Pepper to taste
  • ¼ cup of fresh rosemary
  • Optional: 1-2 tbl. fresh thyme and 1-2 garlic cloves, minced

Chop all finely. Rub roast with oil. Roll roast in herbs.

In a hot cast iron skillet, add oil & venison to sear. Add 3-5 rosemary sprigs, 5-8 sage leaves, and 2-3 whole garlic cloves. Roast at 350° for 15-20 minutes or until at 120°. Let rest on a cutting board.

In the same skillet, mash the herbs and garlic with a fork. Over medium heat on stovetop, add 1 cup of red wine to deglaze the skillet. Add 2 tbl. butter  and melt. Strain over sliced meat.

Serve with Chianti.

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