The City Magazine Since 1975

Roasted Venison with Smashed Root Vegetables & Bourbon Glaze

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    Roasted Venison
  • 2-3 lbs. boneless venison roast (from leg), cleaned and trimmed (reserve trimmings)
  • Salt and freshly ground black pepper
  • 2 sprigs rosemary
  • 6-8 juniper berries, crushed
  • 1 cup gin
  • 4 garlic cloves, crushed
  • 1 cup Port
  • 4 Tbs. olive oil
  • 1 carrot, chopped
  • 2 celery ribs, chopped
  • 1 onion, chopped
  • 2 Tbs. tomato paste
  • 3 cups beef broth or stock
  • 1/2 cup Bourbon
  • Smashed Root Vegetables

  • 2 rutabagas, peeled and diced
  • 2 white turnips, peeled and diced
  • 1 celery root (about two pounds), peeled and diced
  • 2 large parsnips, peeled and diced
  • 1 carrot, peeled and diced
  • 2 garlic cloves
  • 5 cups half-and-half
  • 1 bay leaf

Roasted Venison

One to two days before: Season venison with salt and pepper. Place in plastic storing container and add rosemary, juniper berries, gin, garlic, and Port. Allow venison to marinate for at least 12 to 24 hours.

Day of: Preheat the oven to 400°F. Remove venison from marinade and pat dry with paper towels. Reserve one half cup of marinade. In large cast iron or heavy-bottomed skillet, heat oil over medium-high heat and sear venison on all sides until golden brown. Place in roasting pan and roast in oven for 15 to 20 minutes.

In same skillet, sauté any trimmings with carrot, celery, and onion for five to seven minutes. Add tomato paste and cook for two minutes. Add reserved marinade and beef broth. Allow mixture to come to a simmer, then add Bourbon. Cook until slightly thickened, then strain. Keep warm.

Smashed Root Vegetables
Place vegetables and garlic into salted boiling water and cook for 15 to 20 minutes or until fork tender. Strain and place in mixing bowl. Add half-and-half and bay leaf and smash together with a slotted kitchen spoon or fork.
Drizzle sliced venison and root vegetables with Bourbon glaze.