Venison With Roasted Root Vegetables And Red Wine Sauce Recipe

Cooking Directions

• STEP 1.Marinate the venison in a mixture of herbs, spices, and red wine for at least 1 hour.
• STEP 2.Sear the venison in a hot pan until browned on all sides.
• STEP 3.Roast the root vegetables until tender and caramelized.
• STEP 4.Make a red wine sauce by reducing red wine with shallots, garlic, and herbs.
• STEP 5.Serve the seared venison with the roasted root vegetables and drizzle with the red wine sauce.

Cooking Tips

• Make sure to let the venison rest for a few minutes before slicing to retain its juices.
• You can use a variety of root vegetables like carrots, parsnips, and potatoes.
• Garnish with fresh herbs like thyme or rosemary for added flavor.

Storage and Serving

• Leftover venison can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in a pan or oven before serving.
• Serve hot with a side of roasted root vegetables and a glass of red wine.