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Marinaded Deer Roast

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Submitted by oclochette

Marinated venison roast soaked overnight in spiced vinegar and brandy, larded with salt pork and slow-roasted until tender. Finished with a glossy currant jelly pan gravy. A classic hunter’s table centerpiece.

YIELD

16 servings

PREP

30 min

COOK

3 hrs

READY

9 hrs

Venison is leaner than beef, which makes it both lower-fat and easier to ruin. This recipe solves the two main problems in one go. A long acidic vinegar soak with garlic, bay, clove and thyme tenderizes the meat and tames the wild gaminess, while strips of salt pork pushed deep into the venison baste the inside of the roast as it cooks.

The larding technique matters here. Punching holes with a sharp knife and inserting fatty salt pork strips with additional garlic and cloves is the difference between a tender, juicy roast and a dry one. Without that internal fat, even a generous marinade can’t save a lean roast at 20 to 25 minutes per pound.

The currant jelly gravy is what makes this dish a holiday-table classic. The jelly melts into the pan drippings, balancing the deep, savory roast with a faint sweetness that plays beautifully against game. A final spoon of brandy gives the gravy a smoky lift.

Pro Tips

  • Marinate in a non-reactive container like glass, ceramic or a heavy zip-top bag. Aluminum or thin steel reacts with the vinegar and dulls the flavor.
  • Bring the roast to room temperature for 30 minutes before cooking. Cold venison cooks unevenly and dries at the edges.
  • Rest the cooked roast under foil for 15 to 20 minutes before slicing. Letting the juices redistribute is what makes the slices stay moist.

Variations

  • Swap currant jelly for cranberry sauce or lingonberry jam for a Scandinavian-style pan gravy.
  • Use red wine instead of half the vinegar for a softer marinade. Better for younger, mild-tasting venison.
  • Serve sliced thin alongside roasted potatoes and braised red cabbage for a classic game dinner.

Ingredients

8 3.6
POUNDS KG DEER
roast *
½ 226.8
POUND G SALT PORK
cut in strips
1 237
CUP ML CURRANT JELLY *
4 60
TABLESPOONS ML ALL-PURPOSE FLOUR
1 15
TABLESPOON ML BRANDY
Marinade
4 946
CUPS ML VINEGAR
4 946
CUPS ML WATER
1 15
TABLESPOON ML SALT
1 15
TABLESPOON ML SWEET RED BELL PEPPER
1 15
TABLESPOON ML BLACK PEPPER
3 3
CLOVES EACH GARLIC
minced
3 3
EACH BAY LEAVES *
1 5
TEASPOON ML CLOVES
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML THYME *

Directions

Mix all ingredients after brandy into marinade.

Pour over roast and soak for at least 6 to 8 hours, turning several times.

Before roasting punch several holes in the roast with a sharp knife.

Insert salt pork with additional garlic, cloves.

Cook at 325 to 350 degrees for 20 to 25 minutes per pound.

Baste frequently with drippings and marinade.

When tender, remove meat and keep warm while making gravy.

GRAVY: In the roasting pan slowly melt 1 cup currant jelly with drippings and marinade.

Add flour mixed with water to thicken.

When gravy is desired consistency, add 1 tablespoon brandy, stir well and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 140g (4.9 oz)
Amount per Serving
Calories 130 80% from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 643mg 27%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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