Venison Roast Recipe with Red Wine and Juniper Berries

This Venison Roast Recipe with Red Wine and Juniper Berries is tender, flavorful, and perfect for autumn. Marinated overnight in red wine, juniper berries, lemon zest, and balsamic or red wine vinegar, it develops a rich, earthy flavor. This dish pairs beautifully with traditional Nordic sides.

When I was a child, game dishes were a special treat in the autumn. Moreover, the aroma of roasting meat and the flavors of the forest always felt like the season itself. This Venison Roast Recipe is a family one, and therefore, it holds a special place in our meals. By slow-roasting at a low temperature, the venison stays juicy and tender. Then, finally, resting the meat allows it to finish cooking to the perfect medium.

How to Serve a Perfect Venison Roast

This venison roast is delicious with Hasselback potatoes, green beans, and oven-roasted beets and carrots. These sides add color, natural sweetness, and balance the meat’s earthy flavor.

I also like to serve a small spoonful of cranberry gelée or lingonberry jam on the side. It adds a bright, tart contrast that elevates every bite.

The pan juices make a simple yet luxurious sauce. Reduce them gently on the stove. Then, whisk in a little butter or cream for extra smoothness. Drizzle over the sliced venison just before serving. Your plate will look as amazing as it tastes.

Classic Nordic Venison Roast for Cooler Months

This dish feels both traditional and special. It connects back to the forest, the season, and the slow rhythm of cooking. Cooking the roast at a low oven temperature, around 125°C / 255°F, ensures it cooks evenly. The meat stays incredibly tender. Using a meat thermometer helps you reach perfect medium doneness, around 55–57°C (130–135°F). Resting the roast allows the juices to redistribute, keeping every slice moist and flavorful.

Whether for a festive dinner or a cozy weekend meal, this Venison Roast is a beautiful way to enjoy game season. Serve it thinly sliced, topped with rich red wine sauce, alongside your favorite autumn sides. For a complete meal, pair it with Crispy Hasselback Potatoes, Classic Finnish Macaroni Casserole, Finnish Archipelago Bread, and Oven-Roasted Root Vegetables for a cozy and festive autumn feast. A truly memorable dish that invites everyone to the table.

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Venison Roast with Red Wine and Juniper Berries

This tender venison roast is marinated overnight in red wine, juniper berries, lemon zest, and balsamic vinegar for rich, earthy flavor. Seared to perfection, oven-roasted to medium, and served with a silky red wine sauce — perfect with Hasselback potatoes and roasted root vegetables.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Marinating time 12 hours hrs

Total Time 13 hours hrs 10 minutes mins

Course Main Course

Cuisine Finnish, Scandinavian

Servings 4 people

Ingredients

  

For the marinade:

• 700-800 g (1.5–1.75 lb )venison roast (inner loin or top round)
• 200 ml (¾ cup) dry red wine
• 1 tbsp balsamic vinegar
• 7-8 juniper berries lightly crushed
• Zest of ½ lemon
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

For roasting:

• 1 tbsp butter
• 1 tbsp neutral oil canola or rapeseed

For the sauce:

• Reserved marinade
• 1-2 tsp butter
• 1 shallot finely chopped
• 2 tbsp water or stock if needed
• Salt and pepper to taste

Instructions

 

Marinate the venison:

• Place the venison roast in a shallow dish or resealable bag. Mix together the red wine, balsamic vinegar, juniper berries, lemon zest, salt, and pepper. Pour over the meat, cover, and refrigerate overnight (8–12 hours), turning once or twice.

Prepare for roasting:

• Remove the roast from the marinade and pat dry with paper towels. Reserve the marinade for later. Let the meat come to room temperature for about 30 minutes before cooking.

Sear the roast:

• Heat the butter and oil in a heavy skillet over medium-high heat. Sear the venison on all sides until well browned.

Roast at low temperature:

• Transfer the seared roast to an ovenproof dish. Pour the reserved marinade into the dish. Insert a meat thermometer into the thickest part of the roast. Roast at 125°C / 255°F until the internal temperature reaches 55°C (130°F) for medium doneness. This will take about 1 to 1½ hours, depending on the size and shape of the roast.

Rest the meat:

• Remove the roast from the oven, cover loosely with foil, and let rest for 15-30 minutes before slicing.

Make the sauce:

• Strain the pan juices into a small saucepan to remove solids like juniper berries or herbs if you prefer a smooth sauce. Bring to a gentle boil. Reduce until slightly thickened. Add a splash of water if the mixture is too thick. Whisk in a little butter. Season to taste with salt and pepper.

Serve:

• Slice the venison thinly and serve with the sauce. Delicious alongside Hasselback potatoes, green beans, and roasted beets and carrots.

Notes

• Cooking temperature:
  Low and slow roasting (125°C / 255°F) keeps the venison tender and evenly cooked. Use a meat thermometer for the best result — medium doneness is around 55–57°C (130–135°F).
• Marinating:
  Overnight marinating in red wine and juniper berries enhances the flavor and helps tenderize the meat. You can marinate up to 24 hours for a deeper aroma.
• Sauce tip:
  The pan juices make a beautiful, rich sauce. For extra smoothness, whisk in a little butter at the end or a splash of cream for a velvety finish.
• Serving ideas:
  This roast pairs wonderfully with Hasselback potatoes, green beans, and oven-roasted beets and carrots — a colorful, rustic combination that completes the meal beautifully.
• Leftovers:
  Leftover slices are excellent cold in sandwiches or warmed gently with a little of the sauce the next day.

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