Venison Roast with Autumn Vegetables

Name: Venison Roast with Autumn Vegetables
Prep time: 20 min
Cook time: 90 min
Total time: 125 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 1.5 kg venison roast (preferably with fat); 2 tbsp olive oil; 2 tsp salt; 1 tsp black pepper (freshly ground); 4 cloves garlic (minced); 2 tsp dried thyme; 3 medium carrots (peeled and sliced); 2 medium parsnips (peeled and sliced); 1 medium butternut squash (peeled and cubed); 1 medium red onion (quartered); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 bunch fresh rosemary (sprigs)

125 min 6 servings Medium

All Recipes

A hearty venison roast paired with seasonal autumn vegetables, perfect for a cozy dinner.

Prep

20 min

Cook

90 min

Total

125 min

Servings

Difficulty

Medium

Venison, with its rich and bold flavour, becomes a delightful centrepiece in this roast recipe. Paired with autumn vegetables, it creates a harmonious blend of tastes that are perfect for fall gatherings. Cooking venison can be intimidating due to its leanness, but with the right technique and flavour pairings, it transforms into a tender and juicy roast. This recipe will guide you through achieving a succulent dish that highlights the best of seasonal produce.

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Venison

Rub the venison roast with olive oil, salt, pepper, garlic, and thyme. Let it sit at room temperature for about 15 minutes.

Pro tip: Allowing the meat to sit helps it cook more evenly.

Prepare the Vegetables

In a large bowl, toss the carrots, parsnips, squash, and onion with olive oil, salt, pepper, and rosemary.

Pro tip: Cut vegetables to similar sizes for even cooking.

Sear the Venison

In a large oven-safe skillet over medium-high heat, sear the venison on all sides until browned, about 5-6 minutes total.

Pro tip: Searing locks in the juices and enhances flavour.

Roast the Venison

Place the venison in the oven and roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C).

Pro tip: Use a meat thermometer to ensure accurate doneness.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast in the oven alongside the venison for 45 minutes, or until tender.

Pro tip: Stir the vegetables halfway through roasting for even browning.

Rest the Meat

Remove the venison from the oven and let it rest for 15 minutes before slicing.

Pro tip: Resting allows the juices to redistribute within the meat.

Serve

Slice the venison roast and serve with the roasted autumn vegetables.

Pro tip: Garnish with fresh rosemary for added aroma and presentation.

💡

Tips & Tricks

Choose a venison roast with a good layer of fat for extra flavour.
Rest the venison before slicing to retain juices.
Use a meat thermometer to ensure the perfect doneness.
Experiment with different root vegetables for variety.

Frequently Asked Questions

Recette chevreuil

This recipe offers a classic approach to preparing venison with seasonal vegetables, perfect for autumn meals.

Rôti de chevreuil cuisson au four

Roast the venison in the oven at 375°F (190°C) until the internal temperature reaches 145°F (63°C).

How to ensure venison is tender?

Marinate the venison and avoid overcooking. Resting after cooking helps maintain tenderness.

What vegetables pair well with venison?

Autumn vegetables like carrots, parsnips, and squash complement the flavours of venison.

Can venison be cooked rare?

Venison can be cooked to medium-rare, but ensure it reaches at least 145°F (63°C) for safety.

How to store leftover venison roast?

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve moisture.

Serving Suggestions

Serve this venison roast with a side of creamy mashed potatoes or a crusty loaf of bread to soak up the delicious juices. This dish pairs wonderfully with a full-bodied red wine, enhancing the robust flavours of the venison. To make ahead, prepare the vegetables and marinate the venison overnight to deepen the flavours. Store leftovers in an airtight container in the fridge for up to three days, reheating gently to maintain tenderness.

Nutrition per serving

350

Calories

40g

Protein

12g

Fat

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