Herb-Crusted Venison Roast

Perfect for a family feast, this herb-crusted venison roast highlights the bounty of the Northeast. The roast is coated in a blend of fresh (garden or locally grown) herbs, creating a fragrant and flavorful crust that complements the tender whitetail deer meat. Outdoorsmen will enjoy the rustic charm of this dish, which pairs beautifully with roasted root vegetables.

  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes

Ingredients

  • 2 lbs venison roast
  • 1 tbsp thyme (garden or locally grown)
  • 1 tbsp rosemary (garden or locally grown)
  • 1 tbsp parsley (garden or locally grown)
  • 1 tsp garlic powder
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2 carrots, sliced (garden or locally grown)
  • 2 parsnips, diced (garden or locally grown)
  • 1 onion, chopped

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Mix thyme, rosemary, parsley, garlic powder, salt, and black pepper in a small bowl. Rub the mixture all over the venison roast.
  3. Heat olive oil in a skillet over medium-high heat and sear the roast on all sides.
  4. Place the roast in a roasting pan with carrots, parsnips, and onion. Roast for 1 hour and 30 minutes, or until the roast reaches an internal temperature of 145°F (63°C).
  5. Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables.
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