Tuscan Venison Roast Recipe

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice mimics the sweetness and acidity of wine.

venison roast

🥗Healthier: beef roast

💰Cheaper: pork roast

Pork is more readily available and less expensive.

Soak the whole venison loin in milk all day to remove gaminess, covering it and placing it in the refrigerator.

At the end of the soaking time, remove the milk, rinse the meat, and dry it well.

Chop rosemary and sage, then mix with minced garlic and lemon zest.

Add black pepper and crushed juniper seeds to the herb mixture.

Rub the herb mixture all over the venison loin on both sides.

Add bay leaves to the meat and cover it, allowing it to rest in the refrigerator overnight.

Remove the meat from the refrigerator about an hour before cooking.

Place the venison loin in a pan without browning it, adding a sprig of rosemary, sage, whole garlic cloves, white wine, and a generous amount of olive oil.

Cover the pan and cook in a preheated oven for about 10-15 minutes, starting the timer when the liquid begins to boil.

After 15 minutes, flip the meat and return it to the oven for another 10 minutes.

Remove the meat and allow the sauce to reduce, pulling out the bay leaves and herbs.

Taste the sauce and adjust with more salt if needed, then let it reduce further.

Once the reduction is ready, place the meat back in the sauce and return it to the oven for a few more minutes.

Slice the meat into very thin slices and cover with the reduction before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens