Simple and Delicious Venison Roast with Peppercorn Sauce
Roasts are one of our favorite meals to make in the winter months with our Wild Game meat and this Venison Roast with Peppercorn Sauce is a classic recipe that is always delicious!
Growing up, I always found roasts boring and bland. Since having a hunter as a life partner, I have been on a mission to make roasts fun and flavorful! We end up with several roasts in our freezer each year, whether they be venison or moose and this Venison Roast with Peppercorn Sauce is a simple way to spice things up! The Peppercorn sauce only takes a few minutes to make and is the perfect blend of rich and spicey.
I have talked to many other hunters through our social community who just end up grinding their Venison roasts because they cant find any good ways to cook them. This recipe is a simple method of cooking that comes out perfect every time. You start by searing the roast then placing it on a bed of onions and cooking in the oven until medium rare. Allow it to rest, then thinly slice it and top it with the sauce of your choosing.
You won’t be grinding your roasts after you taste this one!!!
Tips for a perfectly cooked venison roast every time
- Season the roast generously. With a thicker cut of meat like a roast, you aren’t getting spice all the way to the center so make sure you use enough salt and pepper on the outside for adequate flavor.
- Sear the roast in some good butter or ghee. Wild game is extremely lean so you want to make sure you are searing in a generous amount of fat for flavor nd tenderness.
- DO NOT overcook the roast. One of the easiest ways to end up with a tough roast is to over cook it. Venison is always best cooked to an internal temp of 120-130F and then rested for 10 minutes! 120F will be more rare and 130F will bring you to medium rare.
Venison Roast with Peppercorn Sauce Ingredients
Roast of your choosing- You can use any cut of roast that you like and this recipe works great with venison, moose or beef!
Butter- Good quality butter or ghee add the best flavor in this dish. I prefer ghee as it has a higher smoke point.
Onion- You can use white onion or yellow onion for this recipe.
Garlic- I don’t think its possible to have a delicious sauce without garlic. Freshly minced is always best.
Broth- Beef, venison or bone broth will work. Store bought or home made.
Heavy Cream- There is just a tough of heavy cream in this sauce to add a bit of richness and thicken it.
Dijon Mustard- I add a hint of Dijon mustard to the sauce for a bit of tang.
Whole Peppercorns- To get the best flavor, you want to use whole peppercorns and gently crush them yourself. Using already cracked peppercorns will yield much less flavor and spice.
The Steps
1.Preheat your oven to 375F and place the chopped onion and 1/4 cup of the butter in the bottom of a roasting pan.
2. Generously season the roast on all side with salt and pepper. Heat a cast iron skillet on the stove to high heat. Add a couple heaping tbsp of butter or ghee to the pan.
3. Sear the meat for a couple minutes on each side to get a nice crust, then remove from the heat and place the roast on top of the onions and butter in the roasting pan.
4. Bake for 30-45 minutes (depending on the size of your roast) or until the internal temp reaches 120F (for rare) or 130F (for med rare).Remove the roast from the pan and allow to rest for 5-10 minutes.
5. While the roast is resting, make the peppercorn sauce. Start by slightly crushing the peppercorns. You can do this with a mortar and pestle or use a rolling pin like I did. You just want to grind them enough so they are cracked but still chunky.
6. To a small sauce pot, add the remaining 1/4 cup of butter and heat over medium until melted. Add the onions from the roasting pan and the minced garlic and sauté for a couple minutes.
7. Next, add the crushed peppercorns to the pot and cook for another minute, then pour in the broth and bring to a boil. Once boiled, reduce the heat to medium and stir in the heavy cream and dijon mustard. Taste, then season with a bit more salt if needed.
8. Simmer the sauce while you slice the roast into thin slices. Serve over mashed potatoes and spoon the peppercorn sauce on top!
Leave a comment below if you try this one and stick around for more delicious Venison Roast recipes to come!
Venison Roast with Peppercorn Sauce
Perfectly cooked Venison roast topped with a simple spiced black peppercorn sauce.
Ingredients
- 3-5lb Venison Roast (sirloin roast, round roast, or backstrap all work)
- 3/4 cup butter or ghee
- 1 yellow onion diced
- 2 tbsp whole black peppercorns
- 2-3 cloves minced garlic
- 1 cup beef or venison broth
- 1/4 cup heavy cream
- 2 tsp dijon mustard
Instructions
- Preheat your oven to 375F and place the chopped onion and 1/4 cup of the butter in the bottom of a roasting pan.
- Generously season the roast on all side with salt and pepper.
- Heat a cast iron skillet on the stove to high heat. Add a couple heaping tbsp of butter or ghee to the pan.
- Sear the meat for a couple minutes on each side to get a nice crust, then remove from the heat and place the roast on top of the onions and butter in the roasting pan.
- Bake for 30-45 minutes (depending on the size of your roast) or until the internal temp reaches 120F (for rare) or 130F (for med rare).
- Remove the roast from the pan and allow to rest for 5-10 minutes.
- While the roast is resting, make the peppercorn sauce. Start by slightly crushing the peppercorns. You can do this with a mortar and pestle or use a rolling pin like I did. You just want to grind them enough so they are cracked but still chunky.
- To a small sauce pot, add the remaining 1/4 cup of butter and heat over medium until melted.
- Add the onions from the roasting pan and the minced garlic and sauté for a couple minutes.
- Next, add the crushed peppercorns to the pot and cook for another minute, then pour in the broth and bring to a boil.
- Once boiled, reduce the heat to medium and stir in the heavy cream and dijon mustard. Taste, then season with a bit more salt if needed.
- Simmer the sauce while you slice the roast into thin slices. Serve over mashed potatoes and spoon the peppercorn sauce on top!
Notes
* This recipe is delicious made with beef, venison , moose and any red meat roast you have.
*Do not cook the roast over 130F. Wild game is best served rare or medium rare to keep its tenderness.
This was soo good! My roast was on the smaller side so I watched the temp closely and adjusted the cook time. It was perfect!
Amazing! So happy to hear that 🙂 Nothing worse than an overcooked roast haha.