The hubby brought back a ton of deer meat over the weekend, and our freezer is overwhelmed at this point. So, I figure it’s time I hop in the kitchen and get to cooking. Venison is such a great food for the cooler months. It is lean and not too heavy, but it fills you just right. The flavor reminds me of fall and winter too for some reason.
I have a lot of venison recipes as to keep our freezer from overflowing, but the easiest is also one of my family’s favorite. It is simple and delicious, and it takes very little time to cook after letting it marinate overnight. So if you’re ready for some tasty country deer, follow this recipe and enjoy!
- 3 pound venison roast, cut into 3 inch pieces (about 6)
- 2 – 21/2 heads of garlic, cloves separated and crushed
- 1/2 cup thyme leaves, crushed lightly
- 1/2 cup dry red wine
- 1/4 teaspoon ground allspice
- 1/2 teaspoon black peppercorn
- 1/4 cup extra virgin olive oil, plus 1 1/2 tablespoon for cooking
- In a gallon sized plastic zip bag add the venison and toss it with the garlic, thyme, wine, allspice, peppercorn, and 1/4 cup olive oil. Marinate it in the refrigerator overnight, turning the bag occasionally.
- An hour before cooking, let the meat come to room temperature. I typically set it out and forget it for over an hour, but an hour should do the trick.
- With the oven rack in the middle, preheat the oven to 450.
- Pat the meat dry and throw away the marinade. Sprinkle salt and pepper on all sides of the meat. In a large skillet heat the remaining olive oil. Once heated, add in the meat and brown it on all sides for 3-4 minutes. You’ll probably have to do it in a couple of batches.
- Transfer the browned meat to a shallow baking dish and place on the middle rack of the oven. For rare, you will cook for about 5-8 minutes. Before slicing the meat, let it stand for 10 minutes. And remember to slice against the grain.
This venison goes great with some scalloped potatoes or seasonal veggies. I hope you enjoy it as much as my family does!