Juniper-Rubbed Venison Roast
Venison is lean enough that it dries out fast at high heat, so this roast is built around the opposite approach: a low oven, a long cook time, and a dry rub that has all night to work its way into the meat before it ever sees the oven. Crushed juniper berries are the backbone of the rub, and they bring a resinous, slightly piney flavor that pairs naturally with wild game in a way it doesn't always with beef or pork. Letting the rubbed roast sit uncovered in the refrigerator overnight does two things at once: it seasons the meat all the way through rather than just on the surface, and it dries the exterior slightly, which helps it brown better once it hits the hot pan. The low, slow roast that follows keeps the lean meat from seizing up and turning tough, and a full rest afterward matters more here than with a fattier cut, since venison has less internal fat to keep it moist while the juices redistribute. Sliced thin against the grain, it's a roast built for a table, not a quick weeknight dinner.
Ingredients
- 1 venison roast (about 3 lb), such as a sirloin tip or rump roast
- 2 tbsp juniper berries, crushed
- 1 tbsp whole black peppercorns, crushed
- 1 tbsp kosher salt
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup beef stock
- 2 sprigs fresh rosemary
Instructions
- Combine the crushed juniper berries, crushed peppercorns, salt, and garlic in a small bowl to make the rub.
- Pat the roast dry, then coat it thoroughly with the rub, pressing it into the surface. Place uncovered on a rack in the refrigerator overnight.
- The next day, remove the roast from the refrigerator 30 minutes before cooking to take the chill off.
- Preheat the oven to 275°F.
- Heat the olive oil in a heavy oven-safe pot or Dutch oven over medium-high heat and sear the roast on all sides until deeply browned, about 8 minutes total.
- Add the beef stock and rosemary sprigs to the pot.
- Cover and transfer to the oven. Roast for 2 1/2 to 3 hours, until a meat thermometer reads 130°F for medium-rare.
- Remove from the oven, tent loosely with foil, and rest for 15 to 20 minutes before slicing thinly against the grain.
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