Herb-Roasted Venison with Juniper and Red Wine Sauce

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender venison roast infused with juniper berries and fresh herbs, served with a rich red wine sauce that highlights the gamey flavor. This German-inspired venison recipe, ready in about 75 minutes, pairs venison roast, juniper berries, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 kg venison roast
• 1 tbsp crushed juniper berries
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh thyme
• 3 minced garlic cloves
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 250 ml dry red wine
• 200 ml beef stock
• 30 g unsalted butter

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Instructions

1. Step 1: Preheat oven to 200°C (390°F). In a small bowl, combine 1 tbsp crushed juniper berries, 2 tsp chopped fresh rosemary, 2 tsp chopped fresh thyme, 3 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to form a herb paste.
2. Step 2: Rub the herb mixture all over the 1 kg venison roast, ensuring an even coating.
3. Step 3: Place the roast on a rack in a roasting pan and roast in the preheated oven for 25 minutes.
4. Step 4: Lower the oven temperature to 160°C (320°F) and continue roasting for another 30-35 minutes for medium-rare, or until an internal thermometer reads 58°C (136°F).
5. Step 5: Remove the venison from the oven and transfer to a plate, tent with foil, and rest for 15 minutes.
6. Step 6: While the meat rests, pour 250 ml dry red wine into the roasting pan and place over medium heat on the stove, scraping up browned bits.
7. Step 7: Add 200 ml beef stock and simmer for 10 minutes until reduced by half.
8. Step 8: Remove from heat and whisk in 30 g unsalted butter until the sauce is glossy and slightly thickened.
9. Step 9: Slice the venison and serve drizzled with the juniper and red wine sauce.