Herb-Roasted Venison Shoulder with Garlic and Juniper

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Slow-roasted venison shoulder infused with garlic, fresh herbs, and juniper berries for a deeply savory and aromatic roast. This Mediterranean-inspired venison recipe, ready in about 200 minutes, pairs venison shoulder, garlic cloves, minced, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs venison shoulder
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp juniper berries, crushed
• 3 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 cup red wine
• 1 cup beef broth

The instant-read thermometer we’d check this meat with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 325°F. In a small bowl, mix 6 minced garlic cloves, 2 tbsp chopped fresh rosemary, 2 tbsp fresh thyme leaves, 1 tbsp crushed juniper berries, 3 tbsp olive oil, 2 tsp salt, and 1 tsp black pepper to form a herb paste.
2. Step 2: Rub the 3 lb venison shoulder evenly with the herb paste, coating all sides. Place the shoulder on a roasting rack inside a roasting pan.
3. Step 3: Roast in the preheated oven for 3 hours, basting every 45 minutes with pan juices, until the meat is fork-tender and an internal temperature of 145°F is reached.
4. Step 4: Transfer the venison to a cutting board and tent with foil to rest for 15 minutes.
5. Step 5: Meanwhile, place the roasting pan on the stove over medium heat. Add 1 cup red wine and 1 cup beef broth to the pan, scraping up browned bits. Simmer for 10 minutes until sauce thickens slightly.
6. Step 6: Slice the venison shoulder and serve with the juniper-infused pan sauce spooned over the top.