Recipes
Herb-Crusted Venison Roast
Perfect for a family feast, this herb-crusted venison roast highlights the bounty of the Northeast.
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
- Preheat oven to 375°F (190°C).
- Mix thyme, rosemary, parsley, garlic powder, salt, and black pepper in a small bowl. Rub the mixture all over the venison roast.
- Heat olive oil in a skillet over medium-high heat and sear the roast on all sides.
- 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).
- Let the roast rest for 10 minutes before slicing. Serve with the roasted vegetables.