Roast venison

Cooking time: 40-50 min
Difficulty: easy
Capriolo arrosto

Make small incisions in the meat and insert the strips of pancetta. Mix together the olive oil, wine and herbs in a dish, season with salt and pepper and add the meat. Cover and leave to marinate in a cool place overnight. Preheat the oven to 220 C / 425 F. Generously brush a roasting tin with oil. Drain the leg of venison, reserving the marinade, place it in the roasting tin and roast for 10 minutes. Pour the reserved marinade into the tin, lower the temperature to 180 C / 350 F and roast, basting frequently, for about 30 minutes. This will result in slightly rare venison. If you prefer it well done, roast for a further 10 minutes, but do not overcook or it will become tough. Remove the venison from the roasting tin and carve, then place the slices on a warm serving dish and spoon the cooking juices over them.


Coll. (2010), "The Silver Spoon", Phaidon, 964

Suggested wine
Riflessi d'Epoca
Ticino DOC Merlot
Fr. 39.00

Serves 6

  • 1 leg or hauch of venison
  • 100 g / 3 1/2 oz pancetta, cut into thin strips
  • 175 ml / 6 fl oz olive oil, plus extra for brushing
  • 500 ml / 18 fl oz dry white wine
  • 1 fresh thyme sprig, chopped
  • 1 fresh summer savory sprig, chopped
  • 1 fresh oregano sprig, chopped
  • salt and pepper