Venison pot roast with herbs and garlic

This recipe from Sophie Hansen's cookbook 'Local Is Lovely' is a greater starter for people who haven't cooked venison before. It's delicious served with mashed potato to soak up the herb and garlic infused meat, which complements the tender meat perfectly.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 6
  • Print


Venison pot roast with herbs and garlic
  • 4 tablespoon olive oil
  • 1 kilogram venison denuded knuckle
  • 4 clove garlic, unpeeled
  • 1/4 cup sage leaves
  • 4 sprigs of thyme
  • 2/3 cup white wine


Venison pot roast with herbs and garlic
  • 1
    Place a large, heavy-based saucepan on high and add the olive oil.
  • 2
    Once the pan is hot, brown the venison on all sides (really well). Reduce heat to low, add the remaining ingredients, cover and cook for 40 minutes.
  • 3
    Remove the meat from the pan and set aside to rest under a tent of foil. Increase the heat and cook the sauce on the boil for a few minutes to reduce. Check for seasoning then, when ready to serve, transfer to a warmed jug.
  • 4
    Serve the meat, fairly thinly sliced, with sauce, crunchy potatoes and steamed green beans.