Roasted Venison Recipe (Reh Rezept) – This roasted venison recipe is a must-have during every game season! This recipe uses deer meat. However, you can use other venison meats as well. My family loves deer meat the most because deer meat is really tender and mild in flavour. On top of that, venison is not always available, which makes this dish even more special.
It is game season now, and this means that it is time for a roasted venison recipe. In fact, this is my personal ultimate favourite food! I cannot describe how delicious deer meat is. Deer meat is really tender and has a mild flavour. Since it is quite rare to get venison meat (unless it is game season), it is a special treat for my family.
The first time I tried a roasted venison recipe was a few years ago in a famous restaurant in the Black Forest, since I have not eaten deer meat before. I remember clearly that it was the best thing I have tried. Every time I go to that restaurant, I only order this roasted venison menu because it was so good.
Then one day, I found out that the grocery store near my place sold venison meat (both deer and stag meats) during winter as well. Ever since then, I was determined to recreate this roasted venison recipe. I am proud to say that my recipe tastes almost the same as the one I have tried in the famous restaurant. However, MGM is convinced that my roasted venison recipe tastes better. Whatever it is, if you have the chance to cook this recipe, you got to try it out yourself.
Tips on making Roasted Venison Recipe
Venison (Deer meat/ Stag meat): Venison is rare and is something really special. In the Black Forest area (probably other parts of Germany too), fresh venison meat is available during autumn/winter, since it is game season during this time. Personally, my family prefers eating deer meat to stag meat. We love deer meat because it is more tender and tastes milder than stag meat. If you can get hold of venison backstraps, then you should definitely try it. It is (in my opinion) the best part of a deer.
Generally, my family does not eat our roasted venison recipe raw. We do love it when the venison meat is pinkish on the inside, so that the meat stays tender. Overcooked deer meat tends to be dry. However, I have young children at home and I always make sure that they do not get the pink meat. Therefore, they will get the cooked part, since deer meat does not have a regular shape. Just cut the meat into tiny parts for easy chewing.
Since deer meat tends to cook quickly, this roasted venison recipe requires you to roast the meat in an oven at 160 °C for about 15 minutes. If you prefer a rawer version of this meat, feel free to roast venison for a shorter period of time. Adjust according to your preference.
Vegetables: In Germany, you can get soup vegetables (Suppengrün) in grocery stores. A packet of soup vegetables usually contains knob celery, carrots, leek and a bunch of fresh parsley. Vegetables are important in this case, as they will add strong flavours to the sauce of this roasted venison recipe, which I will post next week. The reason why I separate this post into two parts because I want to show you the basic method on how to make a simple sauce for meat. The method I am showing is applicable for almost any sauce.
Beef broth/ red wine: What is a roasted venison recipe without its sauce? A great meat must come with a great sauce, or else this dish will not be complete. Red wine adds a nice flavour to the meat and the sauce. You can also use alcohol-free red wine (see this post), if you do not want alcohol in your dish.
Instead of using beef broth, you can also replace it with vegetable broth or water. Personally, I like to use beef broth as the base of a sauce because of its strong flavours. You only oven bake deer meat for about 15 minutes in this roasted venison recipe. This means that the broth (if you are using water) would not be as flavourful. Therefore, beef broth is here to compensate for that.
How to make Roasted Venison Recipe
Firstly, chop vegetables into large chunks and remove white parts (tendons) of the meat. Season venison meat on both sides with some salt and pepper. Preheat oven to 160 °C. Next, melt butter in a large pan on high heat. I usually use my trusty oven-proof pan with a lid in this case because I know that I would need to roast this dish in the oven later on. If you do not have an oven safe pan, just cook the ingredients in a normal frying pan and transfer everything into an oven pan afterwards.
Thereafter, cook the venison meat on high heat and add in vegetables. After a few minutes, when one side of the venison meat becomes brown, turn the meat over to the other side for another few minutes until it becomes brown as well.
Pour in red wine and beef broth into the pan. After which, season the dish with sugar, salt and pepper. Once the liquid starts boiling, cover the pan with a lid and transfer the pan to oven for about 15 minutes. If you do not have an oven-proof pan, simply transfer everything into an oven-safe dish and cover it with an aluminium foil. You can roast the venison meat for less than 15 minutes, if you prefer a rawer meat.
Take out the meat from the pan and cut them into 1-1.5 cm slices. Remove the vegetables and pour broth through sieve into a suitable container. We will need this broth for the sauce. Serve the meat with a delicious brown sauce and some lingonberry sauce.
This recipe goes well with
What to serve with Roasted Venison Recipe
In my family, this venison main dish is definitely served with traditional German Spätzle and some German red cabbage as our side dishes. I have never tried other combinations, and I have no intention to change that at all (maybe in the future).
In German restaurants, you will get some vegetables and Spätzle. However, nothing beats a well-made home cooked (I mean extremely delicious) roasted venison. On top of the flavourful sauce, you can also serve this main dish with a lingonberry sauce. Children will love this sauce.
How to store Roasted Venison Recipe
We love this roasted venison recipe, when it is made fresh. However, if you have some leftovers, you can keep them in an airtight container and store the meat for about 2 days in the refrigerator. Simply reheat the deer meat in the sauce over medium heat.
Have you tried this recipe? If yes, I hope you enjoy the recipe as much as my family does. Show me and tag me #chenguins on social media, so that I can see your recreation as well.
I would like to know what is your favourite food? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
Watch how to make this recipe
Print this recipe
Roasted Venison Recipe
Ingredients you need
- ¼ Knob Celery
- 2 Carrots
- ½ Leek
- 1 bunch of fresh parsley
- 1 Onion
- 500 g Venison Deer Meat or Stag meat
- 30 g Butter
- 250 ml Red wine
- 250 ml Beef broth
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tsp Ground black pepper
Directions
- Firstly, chop vegetables into large chunks and remove any white parts (tendons) on the meat. Season venison meat on both sides with some salt and pepper. Preheat oven to 160 °C.
- Next, melt butter in a large pan on high heat. I usually use my trusty oven-proof pan with a lid in this case because I know that I would need to roast this dish in the oven later on. If you do not have an oven-safe pan, just cook the ingredients in a normal frying pan and transfer everything into an oven pan afterwards.
- Thereafter, cook the venison meat on high heat and add in vegetables. After a few minutes, when one side of the venison meat becomes brown, turn the meat over to the other side for another few minutes until it becomes brown as well.
- Pour in red wine and beef broth into the pan. After which, season the dish with sugar, salt and pepper.
- Once the liquid starts boiling, cover the pan with a lid and transfer the pan to oven for about 15 minutes. If you do not have an oven-proof pan, simply transfer everything into an oven-safe dish and cover it with an aluminium foil. You can roast the venison meat for less than 15 minutes, if you prefer a rawer meat.
- Take out the meat from the pan and cut them into 1-1.5 cm slices. Serve the meat with a delicious brown sauce and some lingonberry sauce (recipes coming soon). On top of that, this dish goes well with some homemade German Spätzle and traditional German red cabbage as side dishes.
- Enjoy this roasted venison recipe while it is hot!
Pin for later
0 Comments