Roast Venison

Venison was preferred above all other meat as a feast-day roast. It is inclined to be dry, as meat from wild animals has less fat than meat from domestic animals, so it is best if it is marinated before roasting.


  • 3 to 4 lb (1½ to 2 kg) saddle or haunch of venison
  • sticks (180 g) butter or ¾ cup cooking fat
  • ¼ cup (30 g) flour
  • cups (3 dl) stock

The Marinade

  • cups (6 dl) red wine
  • 1 carrot, peeled and sliced
  • 1 onion, sliced
  • 1 thyme sprig
  • 1 bay leaf
  • 2 tablespoons wine vinegar
  • 3 tablespoons olive oil
  • 1 garlic clove
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


Mix together in a saucepan all the ingredients for the marinade and boil for 20 minutes. Leave to get cold. Lay the venison in the marinade and keep in a cool larder for 24 hours. From time to time turn the meat and spoon the marinade over it.

Remove the meat from the marinade and roast it in a fairly hot oven, 400°F (200°C, Gas Mark 6), allowing 15 minutes to the pound (½ kg). Baste frequently with the butter or cooking fat.

When the meat is cooked, remove it from the pan and keep hot. Pour off all but 3 tablespoons of the fat from the pan. Put the pan over heat and work in the flour. Gradually stir in the stock and the marinade, pouring it through a strainer. Stir well, check the seasoning and allow to simmer for 5 minutes. Serve the sauce separately.