Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

Venison is a delicacy, virtually no fat content, and thanks to farm-raised deer, you don't have to wait for hunting season to enjoy. It is very expensive to purchase, but on special occasions, you are worth it. I have prepared this venison recipe for Christmas dinners, and for my birthday dinners several times. If you were to consider the cost of restaurant fare for a birthday dinner, venison purchase is not prohibitive; and after all that wine and champagne, you don't have to drive home. I came upon this recipe in the supplement of "Winter, 1988 issue of Toronto Life Epicure" in which was featured Season's Best Festive Menus, both simple and elaborate. it is the best supplement I have ever seen, and guard it jealously, with my collection of cook books and "found" recipes. Prep. time includes the marinating process. Serve venison with Horseradish Potatoes, Sauteed Carrots and Leeks, and Cranberry and Orange Sauce. Wine suggestion: an earthy red Rhone followed by champagne with dessert.

Ingredients Nutrition

Directions

  1. THE MARINADE.
  2. Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
  3. Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
  4. THE REST.
  5. Preheat oven to 375°F (between 180 and 200°C).
  6. Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
  7. Reserve the marinade.
  8. Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
  9. When cooked, set meat on a rack above a bowl to catch juices.
  10. Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
  11. Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
  12. Strain into a small saucepan, pressing to extract all liquid.
  13. Incorporate collected meat juices, reboil and resalt.
  14. Spoon onto plates, topping with thick slices of venison.

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