Roasted Venison with Red Wine Marinade

Pairs Well With

Serves 6


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.