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Sliced venison roast with red wine and juniper sauce, served with Hasselback potatoes, green beans, roasted beets, and carrots on a white plate.

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
Cook Time 1 hour
Marinating time 12 hours
Total Time 13 hours 10 minutes
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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