After you see this video, you will definitely want to prepare this gorgeous venison roast for the holidays.
I don’t know about you, but for me, being able to utilize game that I’ve harvested during the hunting season for special meals makes those meals all the more, well, special. If you’re able to make the centerpiece of a holiday dinner something you’ve taken from the field – or if not you, then something that a friend or family member has harvested – it just elevates the dining experience for everyone.
Christmas is right around the corner and this venison roast, specifically a venison haunch roast, looks wonderful. It is a simple recipe, requiring relatively few ingredients, and produces a gorgeous entree. But while preparing a roast is not a difficult endeavor, it does require you to be attentive and detail oriented.
If you’ve never made a roast before, and particularly a venison roast, I would strongly suggest that you prepare a practice roast before jumping in for the actual holiday dinner. You’ll learn a few things that will make the big day’s meal preparation much less stressful.
Because this video presents the recipe in visual form only, I’ve reproduced the actual recipe below.
This video recipe is set up for an outdoor grill, but you can do it in your oven as well. If you do it in your oven, be sure to use a drip pan.
Recipe for roast venison haunch or round
- venison haunch/round
- salt and pepper
- 10-12 sprigs rosemary
- 10-12 cloves garlic, peeled
- Remove shank or lower section from the haunch.
- Remove the bone from the haunch.
- Fold the roast as shown in the video and tie as you would any roast to maintain its form.
- Season liberally with salt and pepper.
- With the tip of a knife cut two rows of evenly spaced holes into the top of the roast a couple inches apart. Insert a clove of garlic and a rosemary sprig into each hole.
- Set your grill up for indirect heating at 350° F. Add wood pieces for smoke flavor if you wish (apple or mesquite, for example).
- Use a meat thermometer to check the temp until it hits 135° for medium rare. You don’t want to overcook venison, as it can be quite dry. A three to four pound roast should take around one-and-a-half to two hours. When checking the temperature it is a good idea to use the same thermometer hole each time, and quickly brush baste the roast with a basting liquid if you have it.
- Remove the roast and let it rest for 15 minutes before slicing. Remove the rosemary and garlic cloves. I replace the darked rosemary with fresh, green rosemary sprigs before presenting the roast to the table, only because it looks more attractive (and smells wonderful too).
For another wonderful venison Christmas dinner idea, see the link below for a fantastic Guard of Honor recipe.