Roasted Venison with Red Wine Marinade
Pairs Well With
3 lbs venison roast (or substitute trimmed & tied beef tenderloin roast-do not cut into pieces)
1 ½ T olive oil
Red Wine Marinade:
1/3 cup Sonoma Classico
¼ cup olive oil
1 tsp sugar
pinch of allspice
2 cloves garlic, minced
½ small onion, chopped
1 tbsp Worcestershire sauce
1 tbsp Soy Sauce
1 tsp dried thyme
1 tsp salt
1 tsp freshly ground black pepper
1 tsp Dijon mustard
Toss venison with marinade ingredients in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
Bring venison to room temperature, about 1 hour.
Preheat oven to 450°F with rack in middle.
Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy oven-proof skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch.
Place all pieces back in pan and place in preheated oven. Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain. Serve with mashed potatoes or roasted root vegetables.
Please note: For beef roast follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.