This is a simple, but elegant way to cook and serve venison. I served it with a simple red wine/dried cherry sauce and accompanied it with roasted potatoes and sweet & sour cabbage with golden raisins. Thanksgiving eve dinner in New Hampshire for some dear friends and it wasįantastic. A nice way to serve venison, though I'm still looking for a real "roast" (as opposed to chunks) recipe. We still added a cranberry sauce as a side though. The marinade takes the gaminess out of the meat, and provides a good basic flavor. If you don't like the flavor of venison so much that you need to overwhelm it with wine and 1/2 CUP(!?) of thyme, then don't shoot the deer / don't buy the overpriced meat. Also, like many game recipes, the marinade ends up overwhelming the flavor of the meat itself. I'm assuming 1/2 cup is incorrect, so I put a bit into the marinade. It calls for 1/2 CUP of savory / thyme leaves, and then doesn't tell you what to do with it. I ended up with delightful garlic cracklings in the pan drippings, which added a nice texture contrast to the smooth and tender venison. This was excellent, and I can't wait to make it again! It seemed like a waste to throw out the garlic with the marinade (I love garlic!), so I picked out the pieces and put them in the pan and browned them with the meat, and added them to the roasting pan too. For the novice venison chef, this recipe is a WINNER. I was also worried about cooking it only 5-8 minutes in the oven but it came out perfectly cooked - rare, but not undercooked. The marinade was just right, even with a ton of thyme. I did have an excellent cut of venison (our contractor shot Bambi on our property and gave us the best piece, I think). Just made this - SUPERB, even for non-game eaters! I made it as recipe suggested except I didn't have allspice so I left it out. Once it was out of the oven I deglazed the pan with red wine, adĭed some beef stock, dried cranberries, S&P and thickened with a bit of flour for a tasty gravy. I used a cast iron pan to sear the pieces and then put them all back in that pan for roasting. This recipe was great! I served it with roasted root vegetables which complemented the gamey flavour nicely.
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