Name: Roasted Venison
Cook time: 30 min
Total time: 10 hr
Yield: Makes 6 servings
Ingredients: 3 pound Denver 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

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Roasted VenisonJohn Kernick

A gentle seasoning and overnight marination lets venison's lean, clean mouth-filling meatiness shine.

Cooks' notes:

·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.

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