Ingredients
Scale
- 1 whole venison roast (about 3-4 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and black pepper to taste
- 4 carrots, sliced
- 2 parsnips, sliced
- 1 cup red wine (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Rub the venison roast with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Sear the roast in a hot skillet until browned on all sides.
- Place the roast on a baking dish, surround with carrots and parsnips, and pour red wine over the vegetables.
- Roast in the oven for about 1.5 to 2 hours or until desired doneness, basting occasionally.
- Let rest for 15 minutes before carving and serving with roasted vegetables.
Notes
- For a richer flavor, marinate the venison in herbs and wine overnight.
- Serve with seasonal greens or forest-inspired sides.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Method: Roasting, Searing
- Cuisine: Fantasy/Disney
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 slice (about 150g)
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
