Garlic Rosemary Venison Roast
Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Gluten-Free, Low Fat, Low Carb, Diabetic
Depends on Size
Depends on Size
With the Garlic Rosemary Venison Roast, you do not need to worry about it tasting "gamey" as the garlic, rosemary, and onions flavors medley very well together. Plus, when cooked properly, the venison roast recipe is unbelievably tender and full of flavor roast. Every bite melts in your mouth, guaranteed!
- 1 venison roast
2 tbsp. vegan buttery spread, divided
3-4 fresh rosemary sprigs
6-8 garlic cloves, thinly sliced
2-3 sweet onions, sliced
Sea salt & cracked pepper
1. Season roast with sea salt and cracked pepper. Let it sit at room temperature for 20-30 minutes.
2. Thinly slice the garlic cloves into strips. Make thin slices in the roast and insert garlic slices into roast.
3. Heat a large skillet or cast iron skillet over medium heat with 1 tbsp. vegan buttery spread. Sear all sides of the roast as much as possible. If a little crust forms, that is alright! The searing helps lock in the juices. Remove from heat and set in a large baking dish.
4. Using the same cast iron skillet, add the other 1 tbsp. vegan buttery spread and sliced onions. Season with sea salt and cracked pepper. Sauté until onions start to become translucent and start to brown. Make sure to move the onions around in the pan and try to scrap off as much of the brown bits from the bottom of the pan. Remove onions from pan and add to baking dish.
5. Lay 3-4 rosemary sprigs on the top of the roast and use twine to tie the sprigs to the roast. Place sautéed onions on top of the roast and around the side of the roast.
6. Now, you can either cook the roast or place it covered in the fridge to cook a few hours later. If you pull the roast from the refrigerator, you must make sure to let it rest at room temperature for 20 minutes before putting it in the oven.
7. The roast will cook at 350 degrees. The duration will depends on the size of the roast. You want to cook the roast to ideally 130 degrees, but definitely no more than 140 degrees. As a rule of thumb, cook the roast for 15 minutes, test with thermometer, and put it back in for 10 minutes. Repeat until the roast reaches 130 degrees.
8. Once the roast reaches 130 degrees, remove from oven, tent with foil, and let rest for 15 minutes. This rest period allows the juices to redistribute in the roast.