Many deer hunting seasons happen during Fall, which makes this a wonderful seasonal dish.  Venison is also available at specialty butcher shops throughout the year so no ned to wait until fall.


The Recipe


The Wine


The Music


3 pound roast of venison, cut into 6- by 3-inch pieces

2 heads garlic, cloves separated and smashed

1/2 cup savory or thyme leaves, lightly crushed

1/2 cup dry red wine

1/4 teaspoon ground allspice

1/2 teaspoon black peppercorns, slightly cracked

1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided

1 tablespoon kosher salt




Clos Pegase 2006 Napa Cabernet Sauvignon
Red Wine by Clos Pegase from Napa Valley, California. Dark, rich and ripe fruit notes of blackcurrant and ripe plum combine with dark chocolate, spice and a hint of rose petal. The palate is solid, dense and luscious, with great structure, velvety tannins and a long finish.


Fake Empire - The National

The National - Boxer - Fake Empire

Flume - Bon Iver

Bon Iver - For Emma, Forever Ago - Flume

The Well and The Lighthouse - Arcade Fire

Arcade Fire - Neon Bible - The Well and the Lighthouse

Ragged Wood - Fleet Foxes

Fleet Foxes - Fleet Foxes - Ragged Wood

The Funeral - Band of Horses

Band of Horses - Everything All the Time - The Funeral

I'm The Man Who Loves You - Wilco

Wilco - Yankee Hotel Foxtrot - I'm the Man Who Loves You

7/4 Shoreline - Broken Social Scene

Broken Social Scene - Broken Social Scene - 7/4 (Shoreline)

A Sunday Smile - Beirut

Beirut - The Flying Club Cup - A Sunday Smile

Reckoner - Radiohead

Radiohead - In Rainbows - Reckoner

I Feel It All - Feist

Feist - The Reminder - I Feel It All

Crying - TV on the Radio

TV On the Radio - Dear Science (Bonus Track Version) - Crying


    Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.

    Bring venison to room temperature, about 1 hour.

    Preheat oven to 450°F with rack in middle.

    Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.

    Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

    of note

    ·Venison can be marinated up to 24 hours.
    ·You can substitute a 3-pound trimmed and tied center-cut beef tenderloin roast for the venison (do not cut into pieces). Follow recipe above, roasting until beef registers 120°F, 25 to 30 minutes for medium-rare.

    Recipe adapted from Gourmet, October 2007