A lean and tender boneless roast, with the distinctive yet delicate flavour of pasture-raised venison. Ready to enjoy in minutes, it is a delicious option any night of the week.
Toss the venison in 2 Tbsp of oil and sear on all sides in a hot frying pan. Transfer to a deep baking dish.
Add the remaining oil to the pan and sauté the onion and garlic until soft. Add the basil, oregano, tomatoes, white wine, and chicken stock. Simmer until starting to thicken. Season with salt and pepper. Pour the thickened sauce over the venison roast.
Cover and bake for 20 – 25 minutes. Remove from the oven, take venison out of the sauce, cover and rest for 5-10 minutes. Add the chopped parsley and lemon zest to the sauce and stir to combine.
Slice the meat thickly and serve with the sauce and mashed potato.
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