Roast Venison with Marmalade Gravy Recipe

Name: Roast Venison with Marmalade Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups hearty red wine; 2 tbsp fresh orange juice; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 1 tbsp dark brown sugar; 1 garlic clove, minced; 1/2 tsp coarsely crushed black peppercorns; 2 3/4 lb (1.25kg) boneless saddle of venison; 1 tbsp vegetable oil; 3 tbsp bitter orange marmalade

Servings: persons

1
Mix the marinade ingredients in a large, nonmetallic bowl.
2
Add the venison and turn to coat.
3
Cover and refrigerate for 2472 hours.
4
Preheat the oven to 425F (220C).
5
Remove the venison from the marinade and pat dry.
6
Brush with the vegetable oil.
7
Place in a roasting pan and let stand at room temperature for about 20 minutes.
8
Strain and reserve the marinade.
9
Roast for 20 minutes.
10
Reduce the oven temperature to 375F (190C).
11
Mix the 1/2 cup reserved marinade and the marmalade and spoon some over the venison.
12
Continue roasting, basting occasionally with the marmalade mixture, about 2030 minutes, until an instant-read thermometer inserted in the center of the roast reads 130F (55C) for medium-rare.
13
Transfer the venison to a carving board and tent with aluminum foil.
14
Let stand for 10-15 minutes before carving.
15
Meanwhile, skim any excess fat from the pan juices.
16
Stir in the reserved marinade.
17
Bring to a boil and cook about 5 minutes, until slightly reduced.
18
Pour into a sauceboat.
19
Carve the venison and serve with the sauce.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 cups hearty red wine, 2 tbsp fresh orange juice, 1 tbsp fresh lemon juice, 1 tbsp olive oil, and more.

Yes, Roast Venison with Marmalade Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Venison with Marmalade Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions