Venison Roast Recipe

Roast venison recipe picture with dumplings as a souffle, braised carrots, sauce and cranberries.

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

In this post I will show you my professional chef Venison Roast recipe.

The venison roast is a popular stew dish and fits into the cold season. 

You can prepare the roast well, therefore the recipe is suitable for the guest kitchen and for holidays and holidays such as Christmas. 

In this article I will answer the most important questions about traditional preparation.

If you have some time, please watch the video, you can watch me cooking deer roast directly over my shoulder.

Good luck and a good appetite!

1. Recipe Venison Roast

The following is the recipe for the fine roast venison with the exact quantities. Good success!

Venison Roast

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 1052
Total Time 210 Min.
Preparation Time 30 Min.
Cook Time 180 Min.

Simple instructions for preparing roast venison.

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Roast venison recipe picture with dumplings as a souffle, braised carrots, sauce and cranberries.
Roast venison, game and beef in general, as well as roulades, go well with this wonderful spice.


1 kg venison shoulder
2 tbs clarified butter (or oil)
2 pc onions
1-2 tbs tomato puree
0,7 l dry red wine
300 ml veal stock (or stock with a cube chicken broth & vegetable broth)
8 pc peppercorns
5 pc bay leave
3 pc cloves
5 pc juniper berries
1 bunch vegetable for soup (celery, carrot, leek)
1/4 tsp Salt
1 pc Nuremberg gingerbread
1 pc potato (for tying the sauce)
1 pc Orange
1 tbs Cranberries
1 tbs wild berry jam


Prepare Meat

Unpack and dry the roast venison meat.

Brown in a hot pot with some oil or clarified butter.

Fry Meat

I fry the meat with lid and reduce the temperature of the stove plate immediately after inserting the meat.

Brown onion

Add the diced onions to the pot and brown until light brown.

Add tomato puree

Add the tomato paste and roast until light brown.

Add the pressed juniper berries, peppercorns, cloves and bay leaf.


Deglaze with red wine, add the two stock cubes or veal stock from the glass.

Add vegetables

Cut the soup vegetables into very small pieces except for the carrots.

Cut the carrots into oblong sticks.

Add the vegetables to the roast venison and braise with the lid for a good 1-1.5 hours at moderate heat.

Prepare Dumplings

In the meantime, prepare the dumpling mass as described in the article.

Fill into moulds and cook in a steam sieve over boiling water.

Check meat

Remove the meat from the sauce and cut into slices.

Check the cooking degree.

Melt the meat on the tongue until it is as soft as butter.

Sauce complete

Remove the carrots from the sauce and place in a bowl.

Strain the sauce through a fine sieve and bring to the boil.

Add the finely grated potatoes to the sauce and simmer for 3 minutes.

The sauce binds and gets a nice consistency.

Season sauce

Season the final sauce with orange juice, pieces of gingerbread, salt, pepper and butter.

Heat meat

If necessary, add the slices of roast venison to the sauce again and continue cooking.


Arrange dumpling souffle and carrots on warm plates.

Add the roast venison and the sauce.

Serve the roast venison quickly, enjoy your meal!


2. Nutritional Values and Calories

3. Shopping List Venison Roast

My newly introduced shopping lists are very popular.

Recently, a blog reader wrote to me and complimented me on the shopping lists.

“Your shopping lists are so practical, standing in the supermarket I find the ingredients faster!

Isn’t that… wonderful?

Here is the shopping list for the roast venison:

The exact quantities can be found in the recipe for roast venison, further down in the article.

4. Marinate or prepare it immediately?

Since I show you in the video the fast preparation of the roast venison, we still make an excursion to the topic of pickle venison meat or insert venison meat.

4.1 Staining Roast Venison, with Recipe for Staining

You can put the venison 2-4 days in red wine and balsamic vinegar here the short summary…

The meat marinate fits simply well into the cold season.

You can let the pickled meat mature in a cold place in the cellar or in the refrigerator.

Deer meat marinated in marinade, which is also called stain.  The aromas can develop.

4.2 Preparing pickled Roast Venison

You can bind the sauce later with a finely grated potato. Cranberries, orange juice and wild berry jam go well with the sauce! Please note the tips in the cooking video… fast

5. Side Dishes with Venison Roast

As a side dish with roast venison it is an excellent match:

I serve the roast venison with a dumpling souffle. Please prepare a bread dumpling:

Before filling, refine the dumpling mixture with freshly chopped parsley. Grease the moulds with butter and sprinkle with breadcrumbs. Pour in the dumplings and steam in boiling water for 20 minutes in a steam sieve with lid.

6. More Ideas

Venison recipes can be found in an extra category.

Comments, Cooking Questions and Answers

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