Delicious Venison Roast with Red Wine Gravy

Are you craving a hearty and wholesome meal that will warm you up on a chilly evening? Try this delicious venison roast with wine gravy recipe that combines the robust flavor of deer meat with the rich and complex notes of red wine.

As a lean and nutrient-dense meat, venison is a healthy substitute for beef and other types of red meat. It pairs exceptionally well with bold flavors and rustic ingredients, such as garlic, onion, and bay leaf.

In this recipe, I will show you how to slow-cook a venison roast in a savory broth made with dry white and red wine, aromatic spices, and vegetables. The result is a tender and succulent meat that falls apart on your fork and melts in your mouth.

Whether you’re hosting a dinner party or feeding your family on a weeknight, this venison roast with wine gravy will impress your guests and satisfy even the heartiest appetites. Serve it with roasted root vegetables, creamy mashed potatoes, or crusty bread to soak up the sauce.

So dust off your slow cooker or Dutch oven and get ready to create a masterpiece. This venison roast recipe will become your go-to comfort food for years to come.

Why You’ll Love This Recipe

Venison Roast With Wine Gravy
Venison Roast With Wine Gravy

Are you tired of the same old pot roast or beef stew? If you’re in the mood for something a little different, look no further than this venison roast with wine gravy recipe. I guarantee that this will be a dinner party hit, and your guests will be begging for seconds.

The tender venison meat is slow-cooked to perfection, ensuring that it falls apart at the slightest touch. The flavor is enhanced with a combination of allspice, cloves, and black peppercorns – a perfect complement to the natural taste of the deer meat. But what really elevates this dish to the next level is the delicious wine sauce.

The wine adds depth and complexity to the dish, making it even more enjoyable to eat. The dry white wine pairs wonderfully with the venison, but if you’re feeling daring, use a red wine instead. And if you want even more flavor, add a bit of redcurrant jelly to the mix.

Not only is this dish incredibly tasty, but it’s also healthy. Venison is an excellent source of protein and low in fat. So not only will your taste buds thank you, but your body will too.

The recipe is a cinch to prepare – simply toss everything into your slow cooker or crockpot, and let it simmer away until dinnertime. Or if you’re short on time, you can even make it in a pressure cooker or braise it in the oven.

Trust me; once you’ve tried this recipe for venison roast with wine gravy, you’ll wonder why you hadn’t made it sooner. It’s flavorful, unique, and sure to impress anyone who tries it – even those picky eaters who normally shy away from deer meat. So give it a shot and enjoy a meal that’s both delicious and healthy.

Ingredient List

 Savor the rich flavors of this venison roast with wine gravy!
Savor the rich flavors of this venison roast with wine gravy!

Here’s what you’ll need to make this mouth-watering Venison Roast with Wine Gravy:

  • 1 (2 lb) venison roast
  • 2 tsp all-purpose flour
  • 2 tsp salt
  • 1 bay leaf
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 10 whole black peppercorns
  • 1 onion, minced
  • 1 cup dry white wine
  • 1 cup red wine

For the Wine Gravy:

  • 1 bay leaf
  • 4 cups water
  • Redcurrant jelly

Note: If you don’t have a slow cooker, you can also make this recipe in a pressure cooker or the oven. See Tips for Perfect Results below.

These ingredients can be found in any grocery store or online. The combination of dry white wine and red wine gives it a unique flavor profile that sets it apart from traditional pot roast recipes.

The Recipe How-To

 Let the aroma of rosemary and garlic fill your home with the perfect Sunday dinner.
Let the aroma of rosemary and garlic fill your home with the perfect Sunday dinner.

Preparing the Venison Roast

Before cooking the venison roast, make sure to season it well by coating it in a mixture of 2 tsp salt, 2 tsp garlic, and 1 tsp black pepper. Set aside.

Browning the Meat

In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Once hot, add the seasoned venison roast to brown.

Cook each side of the lb venison roast for a couple of minutes until browned. You want to create a good crust on the meat without overcooking it.


After browning the meat, transfer it to your slow cooker,

Pour 1/2 cup dry white wine and 1/2 cup red wine into the frying pan you used to brown your meat, making sure you scrape up any browned bits on the bottom of the pan. Pour this liquid into the slow cooker.

Add diced onion (1), 4 bay leaves, 6 whole allspice,  6 whole cloves, and  12 black peppercorns into the slow cooker.

Cover and cook on low for about 6-8 hours or until the meat is fall-apart tender.

Making Wine Gravy

Once your venison roast is done, remove it from your slow cooker, and wrap it in foil while it rests.

Pour out about half of the leftover liquid from your slow cooker through a sieve to remove all the aromatics.

In another saucepan over medium heat, mix together 3 tbsp all-purpose flour and 3 tbsp butter untill combined. Cook for about one minute to get rid of any flour taste.

Gradually whisk in your remaining leftover liquid from your slow cooker along with some beef broth (1 cup water + 1 tsp beef bouillon)and continue cooking until the gravy thickens.

Add in 1 tbsp redcurrant jelly and stir until combined. Simmer for 2-3 minutes or until the gravy reaches your desired consistency.

Spoon this over your roasted venison for a wine sauce perfect to complement your meal.

Substitutions and Variations

 Elevate your dining experience with this hearty and indulgent dish.
Elevate your dining experience with this hearty and indulgent dish.

This recipe can be versatile with ingredient substitutions and variations. If you don’t have venison roast or simply want a change, you can use beef, lamb or pork for a twist on the flavor profile. Additionally, switching up the type of wine used creates a different depth of flavor. Try using a dry red wine rather than white to create a more robust and savory taste. For those who prefer a milder flavor, go with a fruity red wine or switch in white wine for a sweeter taste.

For a healthier option, substitute cauliflower for potatoes in the recipe to create a lower-carb meal. Using cauliflower doesn’t compromise the flavor and will also absorb the juicy and delectable flavors that come from this dish.

This recipe can be made in various cooking methods as well. It’s great as a slow cooker meal, which makes it convenient and easy to prepare for any busy weeknight dinner plans. However, if you’re looking for faster cooking times, throw it into an instant pot or pressure cooker to speed things up.

Finally, instead of venison roast, this recipe works well with other cuts of venison meat such as tenderloin, fillet or stew meat. Whatever type of meat you decide to use in this dish is sure to turn out mouth-wateringly delicious!

Serving and Pairing

 Impress your guests with a sophisticated yet rustic meal.
Impress your guests with a sophisticated yet rustic meal.

Once the venison roast is cooked, it’s time to serve it up and pair it with the perfect accompaniments. The rich, savory flavors of this wine-braised venison are best complemented by sides that can stand up to the boldness of the meat.

I recommend serving the venison roast with a side dish of roasted cauliflower or a hearty stew. The roasted cauliflower will provide a slightly nutty flavor and add some crunch to the plate. As for the stew, the combination of veggies and meat will create a comforting meal that pairs perfectly with red wine.

Speaking of wine, let’s talk about what to pour alongside this delicious roast. A bold, full-bodied red wine is an ideal pairing for this dish, as its flavors will match those in the meat without overpowering them. I suggest serving a red wine such as Syrah/Shiraz or a strong Cabernet Sauvignon to complement the flavors in this dish.

If you prefer white wine, don’t worry – it’s not completely off-limits! A dry (not sweet) white wine such as Pinot Grigio or Sauvignon Blanc may also work well. However, I suggest that you stick with red wine if possible since it aligns more with tradition and has been proven successful throughout history.

To balance out the richness of the venison roast, consider adding something sweet alongside your meal. A redcurrant jelly would do nicely on your gluten-free toast or baked squash toffee pudding might be perfect for dessert.

Whatever you end up serving with your venison roast cooked in a slow cooker and flavored with red wine sauce, be sure to take your time enjoying each bite – after all, when something is this good, it’s important to savor every moment!

Make-Ahead, Storing and Reheating

 Celebrate the hunting season by preparing this savory venison roast.
Celebrate the hunting season by preparing this savory venison roast.

One of the best things about this Venison Roast with Wine Gravy recipe is that it can be made ahead of time and reheated when you’re ready to serve. This not only saves time, but also allows the flavors to meld together even more, resulting in an even more delicious meal.

To make this recipe ahead of time, simply follow the recipe instructions up until the point where you would put the venison roast into the slow cooker or oven. Instead, place it in a large airtight container with the wine sauce and store it in the refrigerator for up to two days.

When you’re ready to cook, allow the venison roast to come to room temperature for about 30 minutes before placing it in the slow cooker or oven according to the recipe instructions.

To store any leftovers, transfer them to an airtight container and refrigerate for up to three days or freeze for up to three months. When reheating, add a splash of water or red wine to loosen up the gravy and prevent it from becoming dry.

One thing to note is that the venison roast can be quite delicate and may not hold up well if reheated too many times. To avoid losing the texture and tenderness of the meat, try reheating only what you plan on eating at one time instead of reheating the entire batch repeatedly.

Overall, this Venison Roast with Wine Gravy recipe is perfect for make-ahead meals or storing leftovers for later enjoyment. With a little bit of planning and preparation, you can have a delicious and hearty meal on hand whenever you need it.

Tips for Perfect Results

 Pair with your favorite red wine for the ultimate indulgence.
Pair with your favorite red wine for the ultimate indulgence.

When it comes to making a venison roast with wine gravy, there are a few key tips to remember to ensure that you end up with a dish that is succulent and perfectly seasoned. Here are some of my top tips for getting the most out of this recipe:

1. Choose the Right Cut of Meat

While any cut of venison will work for this recipe, some are better suited than others. I recommend using a cut that is rich in marbling, such as venison loin, tenderloin or fillet, as these will result in a more tender, juicy final dish than leaner cuts like venison steak.

2. Season Generously

Venison can be quite gamey, so it’s important to season it generously with salt, garlic and other herbs and spices to balance out the flavour. Don’t be afraid to use extra seasoning if the meat is particularly strong-tasting.

3. Slow Cook for Best Results

While you can certainly roast your venison in the oven, I find that using a slow cooker or pressure cooker is the best option for achieving fall-apart tenderness and maximum flavour. This method also allows you to prepare the other ingredients (like the wine gravy) separately while the venison cooks.

4. Let the Meat Rest Before Slicing

One of the biggest mistakes you can make when cooking any type of meat is slicing it right away. This can cause all of the juices to run out, leaving you with a dry and unappetizing dish. Instead, let your venison rest for at least 10-15 minutes before slicing to allow time for its moisture to redistribute throughout.

5. Pair with Bold Flavours

Finally, don’t be afraid to pair your wine-braised venison with bold flavours like roasted cauliflower or a hearty mushroom gravy. These will help to balance out the richness of the meat and complement its deep, savoury flavour.

By following these tips, you’ll be sure to end up with a delicious and memorable venison roast that will have your guests asking for the recipe!


As a culinary enthusiast, I believe it’s important to anticipate and provide answers to any questions that might arise about this recipe. Here are some frequently asked questions and their corresponding answers to help you achieve the best possible outcome with your venison roast and wine gravy recipe.

What wine is best for deer meat?

When it comes to pairing with venison or elk, I recommend opting for red wines with bold and smoky flavors that can complement the meat’s depth and richness. The diverse range of earthy notes present in wines like Mourvèdre, Syrah, and Pinot Noir is sure to satisfy even the most discerning palates. If you’re more of a beer person, strong brews like a Porter, Belgian Strong Ale, or Double Stout will do the trick just as well.

What do you soak deer roast in before cooking?

When deer meat is soaked in buttermilk, the acidity in the dairy product can assist in tenderizing the meat by breaking down its tissue. Additionally, this process can help the meat hold on to moisture, possibly leading to more succulent and tender meat.

Why add wine to roast?

When it comes to enhancing the depth of flavor in a pot roast, red wine and fresh herbs are a perfect match. These ingredients can effortlessly elevate the taste and complexity of a slow-cooked beef without requiring any intricate cooking techniques.

How do you cook venison so it’s tender?

One cooking technique that I’ve learned to ensure that a venison roast, whether it has bones or not, is cooked to tenderness is by using the slow cooker or crockpot. It is best to set it on low heat for around 8-9 hours until it is no longer tough and is already falling apart. This method prevents the meat from being dry, but I advise not to use high heat and cook it for 4-6 hours as it may not yield the same result.

Bottom Line

In conclusion, this venison roast with wine gravy recipe is an absolute knockout. It’s a perfect combination of rich flavors, fall apart tenderness, and beautiful presentation. Whether you’re hosting a dinner party for friends or family, this dish will impress everyone in attendance.

I’m confident that after trying this venison roast recipe, it will become a staple on your menu. The ingredients are easy to source and the recipe is straightforward, making it ideal for both experienced cooks and beginners looking to impress their guests.

Don’t be intimidated by the wine gravy – it’s not as difficult as it may seem. With a little patience and attention to detail, you’ll be able to create a velvety smooth and rich sauce that perfectly complements the venison. Plus, by using a slow cooker or crock pot, you’ll have more time to spend with your guests while dinner cooks.

Overall, this venison roast with wine gravy recipe is perfect for any occasion that calls for a hearty meal. By following this recipe step-by-step, you’re guaranteed to produce tender and flavorful venison every time. So don’t hesitate – try out this incredible recipe today!

Venison Roast With Wine Gravy

Venison Roast With Wine Gravy Recipe

This is a recipe from a friend. Her and her husband gave us a venison roast. I haven't made this yet, as I have never had venison, and I am little funny about trying it, you know the bambi thing and all...but if anyone tries this, let me know how it is!
No ratings yet
Prep Time 30 mins
Cook Time 10 hrs
Course Main Course
Cuisine Fusion
Calories 325 kcal


  • 1 (5 -6 lb) venison roast
  • 3 cups dry white wine
  • 1 large onion, thinly sliced
  • 12 black peppercorns
  • 12 whole cloves
  • 6 whole allspice
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1/4 cup water


  • Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
  • Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
  • Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.

Add Your Own Notes


Serving: 267gCalories: 325kcalCarbohydrates: 5.5gProtein: 49.2gFat: 6.1gSaturated Fat: 1.4gCholesterol: 40.9mgSodium: 62.3mgFiber: 0.3gSugar: 1.3g
Keyword Deer, Easy, Meat, Wild Game
Tried this recipe?Let us know how it was!

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