French Style Braised Venison


2 glasses red wine

2-3 T. olive oil

1 small onion, sliced

1 T. gin

5 allspice berries 

1 bayleaf

handful of parsley


1 (3 lb) venison roast, well trimmed of any silverskin and fat.

1 T. olive oil

1 T. butter

1 large Spanish onion, sliced

3 carrots, scrubbed and cut into chunks

3 stalks celery, cut into chunks

4-5 sprigs of thyme

3 sage leaves

4-5 sprigs of parsley

1 bay leaf

pared rind of 1 orange


juice of 1 orange

2 c. beef broth

1 T. cherry jam

3 T. butter

1 T. cornstarch

1/4 c. water

Place the wine, olive oil, onion, gin, allspice, bay leaf and parsley in a pot and bring to a boil.  Let cool.

Place the venison into a gallon size freezer bag that seals.  Pour the cooled marinade into the bag.  Remove as much air as possible, surrounding the venison and refrigerate, flipping the bag occasionally, for 3 days.

Remove the meat from the bag, reserving the marinade, and dry the venison with a paper towel.  Heat the 1 T. of olive oil and 1 T. of butter in a dutch oven over high heat.   Add the meat to the pot and sear for about 5 minutes per side, until nicely browned all over. Remove meat to a plate.  

Add the onion, carrots and celery to the pot, reduce heat to medium and let cook for a few minutes. Lay the roast on top of the vegetables along with any juices collected on the plate. Add the marinade and stock to the pot.

Place the thyme, sage, bay leaf and parsley onto a piece of cheesecloth.  Gather the cheesecloth around the herbs and tie shut with kitchen twine, making a bouquet garni, and add it to the potathe along with the pared orange rind.

Cover and place in a preheated 350* oven for 3 hrs, flipping the roast every hour.  Remove the roast to a cutting board and let rest for a few minutes while making the gravy.

Strain the liquid from the pot into a small saucepan, discarding all solids.  Add the juice and jam to the liquid and bring to a boil, stir in the butter until melted.  Make a slurry by combining the cornstarch with the water.  Add it to the boiling liquid, cooking and stirring until glossy and thickened.

Slice the meat and place on a serving tray.  Ladle the gravy over the meat and serve.