Roast loin of Venison

Difficulty: ★★★


  • 2-2/3 lb Venison loin
  • 1 Onion
  • 2 Carrots
  • 3 Garlic cloves
  • 2 Bay leaves
  • 6 Black peppercorns
  • 2 Cups red wine
  • Salt
  • Black pepper
  • Mild olive oil

Category: Main course


Start off by preparing a marinade. Add onion, carrot and chopped garlic to a mixing bowl. Place venison loin inside the bowl, flavor with bay leaf, thyme, and pepper and cover with the wine red. Keep in the fridge for 4 to 5 hours. When time has elapsed, remove venison from the marinade bowl and transfer vegetables to a baking dish. Strain wine on a Magefesa pan and let it reduce by half. Cut venison into six pieces. Heat a dash of olive oil in a Delicia Magefesa pan; add venison to pan and brown on both sides. Once browned, place meat on the baking dish and cook at 365°F for 8 to 10 minutes. Pour in wine reduction. Serve with a side of vegetables, roasted corn cobs, mashed potatoes or pears in red wine compote.

This recipe can be prepared in advance; all you’ll need to do is bake it for 10 minutes before serving. Although turkey is today the center of any Thanksgiving celebration, the first pilgrims and Wampanoag Indians did not sit to a turkey Thanksgiving dinner. They were surrounded by game meat such as deer, deer, wild birds, fish and seafood which they accompany with blueberries, pumpkin, beans and corn.

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