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Jamie Oliver Venison Roast

Jamie Oliver Venison Roast
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Jamie Oliver’s Venison Roast is a herb-crusted, slow-roasted piece of venison cooked with vegetables, garlic, and stock until tender and aromatic. It’s a classic British-style roast that highlights the natural flavour of game meat with rustic elegance.

Ingredients

Scale

  • 1–1.5 kg venison roasting joint

  • 2 onions, quartered

  • 3 carrots, chopped

  • 2 celery sticks, chopped

  • 4 garlic cloves, crushed

  • Fresh rosemary and thyme sprigs

  • 2 tbsp olive oil

  • Salt and black pepper

  • 2 tbsp balsamic vinegar

  • 500ml beef or game stock

  • Optional: juniper berries, cranberries, or a splash of port

Instructions

Step 1: Preheat the oven and season the meat

Heat your oven to 180°C. Pat the venison dry, then rub it generously with olive oil, salt, pepper, and chopped herbs.

Step 2: Brown the venison for extra flavour

Heat a pan and sear the venison on all sides until caramelised. This creates a rich crust and improves flavour.

Step 3: Prepare the roasting bed

Place onions, carrots, celery, and garlic in a roasting tray. These vegetables flavour both the meat and the gravy.

Step 4: Place meat on top and add liquids

Set the browned venison on the vegetables. Add stock and balsamic vinegar or wine to create a fragrant roasting liquid.

Step 5: Roast until tender

Cook for 50–70 minutes depending on size, turning once and basting occasionally. Venison is best served slightly pink and juicy.

Step 6: Rest the meat before slicing

Let the roast rest for 10–15 minutes so the juices redistribute, ensuring tender, perfectly sliced meat.

Find it online: https://jamieolivereats.uk/venison-roast/