Tender Red Wine Venison Roast Recipe - Midwest Nice

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This Red Wine Venison Roast is the perfect comfort food recipe to use up your fresh deer roast! A low and slow oven braise leaves large cuts of venison fall-apart tender. Fresh herbs and a bold red wine combine to create a silky-smooth sauce that makes this venison recipe extra special!

There’s nothing quite like this deer roast recipe! It’s classic and comforting - filling the house with that warm scent of tender meat. Serve with buttery mashed potatoes and your favorite roasted vegetables for a complete meal that’s as simple as it is stunning.

If you're looking for more stunning venison dinners be sure to check out my smoked and reverse seared venison tenderloin and grilled venison backstrap!

Ingredients for this recipe

Venison Roast in a Dutch Oven

This is just a brief overview, find detailed instructions in the recipe card below!

What cuts of venison to use for roast?

We’re very lucky to have a friend who grew up in a butcher shop. He hunts with my husband and helps us process all of our venison meat, so we get great cuts every time!

For a recipe like this I like to use the chuck roast (from the front shoulder cuts of the deer) or the outside round roast (from the hind leg cuts of the deer).

This cooking method can also be used for sirloin or inside round roasts. Basically, any deer roast you have and want to make sure is juicy and succulent!

Make ahead instructions

This recipe can be made a day or two in advance. This is actually sometimes better! See below for how I prep this dinner ahead.

After the initial slow braise, remove the deer round roast from the oven and discard the herbs and garlic skin.

Allow everything to cool to room temperature before covering and placing in the refrigerator overnight.

When ready to reheat, remove the roast from the refrigerator. There should be a solidified layer of fat on the top of the pan. Remove this and discard it.

Place roast in a 300 degree oven for 20 minutes, or until warmed through. Then proceed with the shredding and pan sauce preparation as outlined in the recipe card below.

Cooking with Red Wine

When choosing a red wine to cook with, opt for one that is semi-dry to dry and not sweet. I like to use a red blend or cabernet in the $8-$12 range. It's always important to cook with a wine you would also drink a glass of!

Alternatively, omit the red wine and use all beef stock for a non-alcoholic version.

An equal amount of dark beer, such as a brown ale, can be used in place of the red wine in this recipe. That’s how I make my beer braised beef roast.

Thickening the Pan Sauce

For a thicker sauce, create a slurry by whisking together 2 tablespoons of braising liquid and ½ tablespoon of cornstarch and stirring back into the sauce as it reduces.

Fresh Herb Bundles

For easy removal, tie the fresh herbs into a bundle with butcher’s twine. This makes it a breeze to remove and discard after cooking.

While the recipe calls for fresh thyme and rosemary, fresh oregano or tarragon would also be delicious!

If you don’t have a full venison roast but have stew meat, might I suggest my Red Wine Venison Stew recipe?

More great venison recipes!

• Grilled Venison Backstrap
• Venison Kebabs
• Deer & Beer Pot Pies
• Venison Tacos
• Venison Shepherds Pie

Watch the recipe video!

Print Recipe 5 from 9 votes

Fall-Apart Tender Red Wine Venison Roast

This Red Wine Venison Roast is the perfect recipe to use up your fresh venison meat. A low and slow oven roast leaves large cuts of venison tender and juicy. Fresh herbs and a bold red wine combine to create a silky-smooth sauce that makes this dinner extra special! Prep Time10 minutes minsCook Time4 hours hrsTotal Time4 hours hrs 10 minutes mins Course: Main CourseCuisine: AmericanKeyword: Venison Recipes, venison roast Servings: 6 servings Calories: 391kcal Author: Amanda Gajdosik Cook ModePrevent your screen from going dark

Equipment

• Dutch Oven

Ingredients

• 3 pounds venison roast (chuck, rump, or round)
• 2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 ½ tablespoons grapeseed oil (or other high smoke-point oil)
• 1 large white onion, thinly sliced
• 1 head of garlic, top sliced off
• 6 – 10 Thyme Sprigs
• 4 – 6 Rosemary Sprigs
• 24 ounces red wine
• 16 ounces beef stock

Instructions

• Preheat oven to 300 degrees.
• Place a large Dutch oven over medium-high heat. While it’s heating, season all sides of the roast with the kosher salt, pepper, garlic and onion powder. (Alternatively, you can use my venison dry rub!) Add the grapeseed oil (or whatever fat you're using) to the hot pot. Sear the meat on all sides until a good crust forms, about 2 – 3 minutes per side.
• When roast is seared, add the onion, garlic, and fresh herbs (tied into a bundle, if desired). Pour in the bottle of wine and enough beef stock to cover the roast. (Refrigerate any leftover beef stock.)
• Cover the Dutch oven and place in center rack of oven. Cook, covered, for 3 – 4 hours, until liquid is reduced by half and the roast is fork tender.
• Remove roast from pan and tent with aluminum foil. While the roast rests, make the pan sauce.
• Remove the herb bundle from the braising liquid and discard. Gently skim the fat off the liquid in the pan and discard. Squeeze the cloves out of the garlic head in the liquid and discard the skin. Place the Dutch oven over medium high heat and bring the liquid to a rolling boil. Reduce to a simmer and cook, stirring occasionally, until liquid is reduced by half.
• When the sauce has reduced, shred the meat with two forks and return to the sauce, turning to coat the meat in all that silky red, wine goodness.
• Server roast and any extra sauce with mashed potatoes and roasted veggies.

Video

Notes

• Refer to post body for tips and tricks and recipe hints.
• Leftovers can be stored for up to five days.
• An equal amount of beer such as brown ale or amber ale can be used in place of wine.
• An equal amount of beef stock can be used in place of alcohol, if desired.

Nutrition

Serving: 0.5pound | Calories: 391kcal | Carbohydrates: 9g | Protein: 55g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 193mg | Sodium: 2672mg | Potassium: 1100mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 9mg