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Roast Venison

Serves 4-6 Total roasting and resting time about 1 ½ hours


  • 1.5 kg venison roasting joint
  • 1 red onion
  • 4 tablespoons pomegranate molasses
  • 1 tablespoon juniper berries
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 sprigs rosemary
  • fresh or dried thyme
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 150 ml red wine


  • In a large bag, combine the sliced onion, pomegranate molasses, crushed juniper berries, cinnamon, salt, pepper, rosemary, thyme, lemon juice and olive oil
  • Add the venison to the bag and turn to coat evenly, then leave to marinade in the fridge for 6 hours or overnight, turning occasionally.
  • Remove from the fridge an hour before cooking
  • Preheat the oven to 220 C
  • Lift the meat from the bag and colour for a few minutes in a hot pan with a slug of olive oil
  • Pour the marinade into the base of a casserole dish and sit the meat on top.
  • Bake at 220 C for 20 minutes then turn down to 180 C and cook for another 15 minutes per ½ kg (45 minutes), basting occasionally with the pan juices.
  • Remove from the oven once the internal temperature has reached 55 C. Lift the meat out of the casserole and rest on a board, covered with foil, for 20 minutes before serving.
  • While the meat is resting, add the red wine to the casserole dish and stir to scrape up the browned juices.
  • Pass the juices through a sieve into saucepan and boil to reduce into a sauce


This recipe is adapted from House and Garden