Where can I source quality venison if I don't hunt?

Many specialty butchers and online meat retailers now offer farm-raised venison, which tends to have a milder flavor than wild-harvested. Farmers' markets in rural areas often feature local game meat vendors, particularly during hunting season.

Can I substitute beef for venison in Roasted Venison in Garlic Parmesan Sauce with Portobello?

Yes, a beef tenderloin or top sirloin can be substituted, though cooking times will increase slightly due to beef's higher fat content. The flavor profile will be different but still delicious.

What can I use instead of portobello mushrooms?

Shiitake, cremini, or oyster mushrooms make excellent substitutions. Each brings a different flavor profile, but all complement the venison beautifully.

Is there a way to reduce the gaminess of venison?

Soaking venison in milk or buttermilk for 12-24 hours before cooking can help reduce gaminess. Additionally, the juniper berries in this recipe specifically help counteract those strong flavors.

Can Roasted Venison in Garlic Parmesan Sauce with Portobello be prepared in advance for a dinner party?

You can prepare the mushrooms and sauce up to 2 days ahead, and season the venison the morning of your event. Roast the venison shortly before guests arrive, allowing it to rest while you reheat the components and assemble the final dish.

What's the best way to reheat leftovers without drying out the venison?

Gently reheat thin slices in a skillet with a splash of beef broth on low heat just until warmed through, then top with reheated sauce. Alternatively, for a completely different meal, chop leftover venison and mushrooms to create a luxurious pasta sauce with the remaining garlic parmesan sauce.

Roasted Venison in Garlic Parmesan Sauce with Portobello

Ingredients

Scale

2–3 pound venison roast (loin or backstrap preferred)
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon juniper berries, crushed (optional but recommended)
3 tablespoons unsalted butter
4 cloves garlic, finely minced
2 tablespoons all-purpose flour
1½ cups whole milk
¾ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Pinch of nutmeg
4 large portobello mushrooms, sliced ½-inch thick
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons fresh thyme leaves
¼ cup dry red wine or beef broth
Fresh thyme sprigs, extra Parmesan, and cracked black pepper for garnish

Instructions

Pat venison roast dry with paper towels. Mix olive oil, minced garlic, rosemary, thyme, salt, pepper, and juniper berries to create an herb paste. Rub all over the venison and let sit at room temperature for 30-45 minutes.
Preheat oven to 425°F (220°C). Place venison on a rack in a roasting pan. Roast for 15 minutes, then reduce temperature to 325°F (165°C) and continue roasting for 20-25 minutes for medium-rare (internal temperature of 130-135°F).
Remove venison from oven, transfer to cutting board, tent with foil, and rest for 15-20 minutes.
While meat rests, heat butter and olive oil in a skillet over medium-high heat. Add portobello slices in a single layer and cook 3-4 minutes per side until browned. Add garlic and thyme, cook 1 minute. Add wine or broth, deglaze the pan and reduce by half. Season with salt and pepper.
For the sauce, melt butter in a saucepan over medium heat. Add garlic and sauté 1-2 minutes. Add flour and whisk to form a roux, cooking 1-2 minutes until golden. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until thickened (3-4 minutes). Reduce heat to low, add Parmesan, Italian seasoning, salt, pepper, and nutmeg. Simmer 2-3 minutes until desired consistency.
Slice venison thinly against the grain. Arrange on plates, spoon sauce over venison, top with mushrooms, and garnish with thyme, extra Parmesan, and black pepper.

Notes

Venison is very lean, so it must be cooked to medium-rare (130–135°F) to remain tender.
The herb paste—with garlic, rosemary, thyme, and juniper berries—not only flavors the meat but also helps counteract any gaminess.
Allowing the meat to rest after roasting is essential for redistributing its juices.

Author: Emily
Prep Time: 25 minutes
Cook Time: 65 minutes
Category: Main Dish / Entrée
Method: Roasting
Cuisine: Contemporary / Modern American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 3g
Sodium: 680mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 8g
Fiber: 1g
Protein: 42g
Cholesterol: N/A

Keywords: venison, roasted, garlic parmesan sauce, portobello, game meat, gourmet, lean protein