Roast venison with juniper and red wine sauce is a classic game dish that combines the rich flavour of venison with the aromatic notes of juniper berries and a deeply savoury red wine reduction. Perfect for special occasions or a traditional Sunday roast, this recipe delivers tender, perfectly cooked venison served with a luxurious sauce that complements the natural character of the meat.
Prep Time
20 mins
Cook Time
35 minutes
Serves
4 people
Difficulty
Medium
Ingredients
- 1.5 kg venison haunch
- 2 tbsp olive oil
- 2 tbsp chopped fresh rosemary
- 1 tbsp juniper berries, crushed
- 1 tbsp garlic, minced
- 1 tbsp Dijon mustard
- 2 onions, sliced
- 1 carrot, sliced
- 2 celery stalks, sliced
- 500 ml red wine
- 500 ml venison stock
- Salt and pepper
Instructions
- Preheat the oven to 200°C (180°C fan).
- Rub the venison haunch with olive oil, mustard, garlic, rosemary, and crushed juniper berries. Season with salt and pepper.
- Place the venison in a roasting pan with the onions, carrot, and celery.
- Roast for 25–30 minutes for medium-rare, or longer if you prefer it well done.
- Remove the venison and let it rest. In the same pan, add the red wine and stock, scraping up any meat juices.
- Simmer for 15 minutes until the sauce thickens. Strain and serve with the venison.
Chefs Tip
Venison is best served medium-rare to medium. Use a meat thermometer if possible and remove the joint from the oven when it reaches around 55-58°C, allowing it to rest before carving. The temperature will continue to rise slightly during resting, ensuring tender, juicy meat without overcooking.
Serving Suggestions
Serve alongside roasted root vegetables, buttery mashed potatoes or dauphinoise potatoes with seasonal greens. A glass of the same red wine used in the sauce makes an excellent accompaniment.