Classic Red Wine Venison Roast

Want to look like a professional wild game chef to your buddies post deer season this year? This simple venison recipe is perfect for your next family gathering or evening with friends. Wow them with your ability to turn a pound of venison roast into a classic and hearty main course.

Cooking Time

2hr 35min


– 1 lb. venison roast
– 1 ½ cup red wine
– 1 tbsp dried thyme
– 2 cloves of garlic, minced
– Sea salt and black pepper (to taste)
– 2 tsp olive oil
– 1 white onion, quartered and sliced
– 3 stalks of celery, chopped
– 1/2 cup beef stock


  1. Preheat oven to 360 degrees.
  2. Mix wine, thyme and garlic in a medium saucepan over low heat. Heat, stirring periodically, until mixture has reduced by half.
  3. While mixture is reducing, a Dutch oven or cast-iron skillet on the stove over medium heat. If you don’t have one of those options, use a regular, large saucepan and place it on the stove over high heat.
  4. Salt and pepper both sides of the venison roast. Add 1 tsp of olive oil to the pan, then sear all sides of the venison in the skillet or pan until you get good, dark coloring on each side.
  5. Remove the meat from the pan and add another tsp of oil to the pan before adding your onion and celery. Sauté them over medium heat until the onions are translucent. Then, add the beef stock to the veggie mixture and stir.
  6. If you have a cast iron skillet or Dutch oven, place the meat back with the veggie/stock mix before pouring the wine mixture over everything and cover. If you don’t, do the same process in a regular casserole dish.
  7. Place the dish in the oven and cook for 2 hours, or until the meat is tender. Then slice it up and serve it with mashed potatoes for a hearty fall or winter meal.
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