Roast Leg of Venison

Elevate your next special occasion with this exquisite Roast Leg of Venison recipe, a show-stopping centerpiece brimming with rustic flavors. Perfectly seasoned with a fragrant blend of garlic, fresh rosemary, thyme, and Dijon mustard, the venison is seared to golden perfection before roasting over a bed of caramelized onions, carrots, and celery. A splash of red wine and rich stock ensures the meat stays succulent while creating an irresistible pan sauce for serving. Ideal for holiday feasts or elegant dinners, this dish combines gourmet appeal with straightforward preparation, offering a tender, flavorful roast that pairs beautifully with seasonal sides like roasted root vegetables or creamy mashed potatoes. Whether you’re a venison aficionado or a first-time cook, this recipe promises a beautifully roasted entrée that delivers restaurant-quality results with ease.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 pounds leg of venison (bone-in or boneless)
• 3 tablespoons olive oil
• 4 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• 1 cup red wine
• 1 cup beef or venison stock
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery stalks, chopped
• 2 None bay leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Remove the leg of venison from the refrigerator and let it come to room temperature for 30 minutes.

Step 3

In a small bowl, mix together olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and black pepper to form an herb paste.

Step 4

Pat the venison leg dry with paper towels and rub the herb paste generously all over the meat, ensuring an even coating.

Step 5

In a large roasting pan or oven-safe skillet, heat the butter over medium heat. Sear the venison on all sides until browned, about 2-3 minutes per side.

Step 6

Remove the venison temporarily from the pan and add the chopped onions, carrots, and celery to the pan. Cook the vegetables for 3-4 minutes until slightly softened.

Step 7

Place the venison back on top of the vegetables in the pan. Add the red wine, stock, and bay leaves to the pan, ensuring the liquid covers about 1/3 of the meat. This will help keep the roast moist.

Step 8

Transfer the roasting pan to the preheated oven. Roast the venison for 70-90 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer for accuracy.

Step 9

Every 20-30 minutes, baste the venison with the pan juices to prevent it from drying out.

Step 10

Once the venison reaches the desired doneness, remove it from the oven and tent it with aluminum foil. Allow it to rest for 15 minutes before carving.

Step 11

Strain the pan juices into a small saucepan and discard the vegetables. Simmer the juices over medium heat for 5-7 minutes to reduce slightly, creating a flavorful sauce.

Step 12

Slice the venison thinly and serve with the warm pan sauce drizzled over the top.

Nutrition Facts

Serving size	2757.7 grams (2757.7g)

Amount per serving	% Daily Value*
Calories	3894

Total Fat 130.00g	167%
Saturated Fat 41.40g	207%
Polyunsaturated Fat 4.70g
Cholesterol 1789mg	596%
Sodium 6810mg	296%
Total Carbohydrate 40.20g	15%
Dietary Fiber 9.00g	32%
Total Sugars 14.50g
Protein 554.80g	1110%

Vitamin D 5IU	23%
Calcium 279mg	21%
Iron 66mg	364%
Potassium 7151mg	152%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.0%

Protein: 62.5%

Carbs: 4.5%