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“Venison Roast with Red Wine & Juniper Berries”

Prep Time2 days
Cook Time45 minutes
Total Time2 days 45 minutes
Servings: 8 -10 servings

Ingredients

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

Instructions

  • 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.
  • Slip pieces of pork fat in the nooks and crannies.
  • In a non-reactive bowl, combine the garlic, juniper berries, bay leaves, thyme, black pepper, olive oil, salt and red wine.
  • Marinate for 1-3 days, covered in the refrigerator.
  • 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.
  • Preheat the oven to 375 degrees F and cook the roast for 45 minutes, until internal temperature is 130° to 140° F.
  • Remove the roast and let it rest on a cutting board for 15 minutes, then slice and serve.
  • Optional: separately, sauté some mushrooms in a pan add the marinade and reduce by half. Serve it alongside the roast.