Venison Roast with Red Wine & Juniper Berries

by
posted on April 11, 2013
** When you buy products through the links on our site, we may earn a commission that supports NRA's mission to protect, preserve and defend the Second Amendment. **

A roast is often times made from a tougher cut of meat—a portion of the leg of a deer, for example. But I recently decided to turn two aged venison backstraps into a roast, which produced wonderful results in a much shorter time. The idea is to fold them over and truss them together with kitchen twine so that they are a uniform shape, which will allow the roast to cook evenly. Once folded and trussed, I slipped small pieces of pork fat into the crevices and cracks, which would melt into the meat as it cooked, keeping it moist and preventing too much water evaporation, which can happen quickly with lean game meat.

The second trick with a venison roast is a good marinade. Red wine and venison is a classic combination. I also added juniper berries, which I think are the secret ingredient. The marinade smells intoxicating and can be reduced into pan gravy with some sautéed mushrooms to spoon over the roast once it is finished cooking. The addition of olive oil in the marinade adds extra acidity to the meat helping it tenderize further. And the blanket of bacon that you add to the roast will help it stay moist while cooking, and can be removed before slicing and serving.

Accompany this dish with roasted potatoes, and a good dose of freshly chopped parsley.

“Venison Roast with Red Wine & Juniper Berries”

• 2 venison backstraps
• 2 ounces pork fat, cut into strips
• 2 cloves garlic, smashed
• 8 juniper berries
• 2 bay leaves
• 6 to 8 sprigs fresh thyme
• ¼ teaspoon freshly ground black pepper
• ½ cup olive oil
• ½ teaspoon salt
• 1-750 ml bottle full bodied red wine
• 8 to 10 strips of bacon

1. Fold the two venison straps over and set them side-by-side. Truss them together with kitchen twine so that they are uniform in shape.

2. Slip pieces of pork fat in the nooks and crannies.

3. In a non-reactive bowl, combine the garlic, juniper berries, bay leaves, thyme, black pepper, olive oil, salt and red wine.

4. Marinate for 1 to 3 days, covered in the refrigerator.

5. Remove the meat from the marinade and pat it dry with paper towel. Set it in a roasting pan and cover it in strips of bacon.

6. Preheat the oven to 375 degrees F and cook the roast for 45 minutes, until internal temperature is 130 degrees to 140 degrees.

7. Remove the roast and let it rest on a cutting board for 15 minutes, then slice and serve.

8. Optional: separately, sauté some mushrooms in a pan, add the marinade and reduce by half. Serve it alongside the roast.

Latest

W3570 TAH 1528
W3570 TAH 1528

Hardware Review: Nosler Whitetail Country Ammunition

Frank Melloni gives an in-depth review of this new whitetail slayer from Nosler.

NRA Now Accepting Applications for Public Range Grants

The National Rifle Association of America (NRA) is pleased to announce the reopening of the NRA's Public Range Fund. Established in 2009, the NRA Public Range Fund is a grant-matching program that encourages city and county governments, along with state or federal agencies, to work with the NRA to build and improve public ranges across the United States.

#SundayGunday: Browning Citori 825 Sporting

This week on #SundayGunday, we’re checking out the Citori 825 Sporting shotgun, from Browning. A classic over/under, this is a scattergun designed to shine on the sporting clays course.

In Memoriam: Frank R. Brownell III, June 24, 1939 – June 18, 2025

American Hunter sadly marks the passage of a legendary businessman, marketer and friend of hunters, gun owners and the Second Amendment: Frank R. Brownell III, who with his father, Bob, and son, Pete, placed Brownells Inc. and its products foremost in the minds of gun owners everywhere, passed away on June 18, 2025, after a lengthy illness, just six days away from his 86th birthday.

An Ode to the Ruger 10/22

Philip Massaro writes a glowing encomium of his father's favorite little rimfire—the Ruger 10/22.

Grant Deadlines Approaching in Arizona and Michigan

Groups in Arizona and Michigan still have time to apply for grants from their respective wildlife departments.

Interests



Get the best of American Hunter delivered to your inbox.