Description
This deer roast recipe features tender, savory venison with a vibrant cranberry red pan glaze. It’s an easy and elegant dinner idea, perfect for family gatherings or a satisfying weeknight meal.
Ingredients
- 2–3 lbs venison roast (sirloin, loin, or hindquarter)
- 1 cup whole cranberries (fresh or frozen)
- 3 cups beef broth
- 1 cup red grape juice or cider vinegar
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1–2 Tbsp brown sugar or maple syrup
- 2 Tbsp olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare and Sear Venison: Pat the venison roast dry and season generously with salt and pepper. Heat 2 Tbsp olive oil in a Dutch oven over medium-high heat. Sear all sides of the roast for 2-3 minutes per side until deeply browned.
- Sauté Aromatics and Roast: Remove the seared roast from the Dutch oven. Add chopped onion and sauté for 3-4 minutes until fragrant, then add minced garlic and sauté for 1 minute. Deglaze the pot with red grape juice or cider vinegar, scraping up any browned bits. Stir in the cranberries, beef broth, fresh rosemary, fresh thyme, and brown sugar or maple syrup. Return the venison roast to the pot, cover, and slow roast at 325°F (160°C) for 1.5-2.5 hours, or until the internal temperature reaches 130-140°F and it is fork-tender.
- Rest Roast and Reduce Glaze: Remove the roasted venison from the pot and let it rest, loosely tented with foil, for 10-15 minutes before slicing. While the roast rests, place the Dutch oven with the pan glaze on the stovetop over medium heat. Reduce the glaze for a few minutes until it is slightly thickened and glossy. Serve the sliced venison with the cranberry red pan glaze.
Notes
Chicken broth can substitute beef broth, and an additional cup of beef broth can replace red grape juice or cider vinegar. Fresh herbs elevate the taste. If liquid appears low during roasting, add 0.25 cup more broth. This recipe can be adapted for a pressure cooker (45-60 minutes on high) or slow cooker (6-8 hours on low). It is naturally gluten-free (verify broth certification). Thicken thin glaze with a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water). If the roast seems tough, it likely needs more low and slow cooking; avoid overcooking lean venison past medium for optimal juiciness. A gentle simmer of the glaze for natural reduction provides a rich finish.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 150 g
- Calories: 350 calories
- Sugar: 20 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg
Keywords: deer roast, venison, cranberry glaze, slow roast, wild game, easy dinner, family meal, gluten-free