Roasted Venison
Prep time
Cook time
Total time
Serves: 8-10 people
  • ¼ cup kosher salt
  • 1 tablespoon dried juniper berries
  • 2 tablespoons black peppercorns
  • 2 teaspoons curry powder
  • 2 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon fennel seeds
  • 10 cloves of garlic, minced very well
  • ⅓ cup olive oil
  • 1 venison haunch (about 15 pounds)
  • 3 tablespoons melted bacon fat (or vegetable oil)
  • 3½ cups stock
  1. Using a mortar and pestle, grind up the salt, juniper berries, peppercorns, curry powder, paprika, rosemary, pepper flakes, and fennel. Add in the minced garlic and olive oil and mix until you have a paste. Rub the paste all over the venison, then wrap it tightly in plastic wrap and refrigerate for at least 4 hours or as long as overnight.
  2. When you are ready to roast, be sure to remove the venison from the fridge and let it come to room temperature. Preheat your oven to 350 degrees F. Place the venison in a roasting pan with a rack, pat with your bacon fat or oil, and place on the lowest level of the oven. Roast for 1 hour. When the hour is almost up, heat up your stock in a small sauce pan.
  3. When the 1 hour is up, take the venison out of the oven, turn it over, and baste with half of your stock. Return to the oven for an additional hour. After that hour, remove, turn the venison again, and baste with the remaining warm stock. Roast the venison for an additional 15-20 minutes, then check the temperature in the thickest part of the haunch. You want the temperature to be at least 128 degrees F for medium-rare.
  4. Once the venison is ready, place it on a cutting board, tent with aluminum foil, and allow to rest for a minimum of 20 minutes. While the venison rests, place the drippings from the pan in a saucepan and reduce over medium heat for 20 minutes or so, stirring every so often.
  5. When you're ready to eat, carve the roast. I recommend going at an angle at the meatiest part and going from there, slicing thinly against the grain. Serve with the gravy and your favorite side dish.
Recipe by The Crepes of Wrath at