Maple-Glazed Venison with Roasted Root Vegetables

Maple-glazed venison with roasted root vegetables is a dish that beautifully marries the rich, savory flavors of venison with the subtle sweetness of pure maple syrup.

The venison, glazed to perfection, develops a caramelized crust that enhances its natural depth, while the roasted root vegetables—such as carrots, parsnips, and sweet potatoes—offer a hearty, earthy accompaniment.

Each bite delivers a harmonious blend of sweet and savory, making this dish an ideal choice for a special dinner or a cozy, seasonal meal.

The maple glaze adds a touch of warmth and sophistication, turning this venison dish into a true culinary experience.

Prep Time: 20 minutes
Cooking Time: 1 hour

Ingredients:

• 2 lbs venison loin or tenderloin
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• 3 large carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 2 sweet potatoes, peeled and cut into large chunks
• 2 tbsp olive oil

Method:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, rosemary, thyme, salt, and pepper.
3. Place the venison loin in a shallow dish and pour half of the maple glaze over it, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
4. While the venison is marinating, place the carrots, parsnips, and sweet potatoes in a large roasting pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
5. Roast the vegetables in the preheated oven for 30 minutes, stirring occasionally.
6. Remove the venison from the refrigerator and let it come to room temperature while the vegetables are roasting.
7. After the vegetables have roasted for 30 minutes, remove the roasting pan from the oven and push the vegetables to the sides, creating space in the center of the pan for the venison.
8. Place the venison in the center of the roasting pan and pour the remaining glaze over the top.
9. Return the pan to the oven and roast for an additional 25-30 minutes, or until the venison reaches an internal temperature of 130°F (54°C) for medium-rare.
10. Once cooked, remove the venison from the oven and let it rest for 10 minutes before slicing.
11. Serve the sliced venison with the roasted root vegetables, drizzling any remaining glaze from the pan over the top.

Maple-Glazed Venison with Roasted Root Vegetables

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Ingredients

• ▢ 2 lbs venison loin or tenderloin
• ▢ 1/4 cup pure maple syrup
• ▢ 2 tbsp Dijon mustard
• ▢ 2 tbsp soy sauce
• ▢ 1 tbsp apple cider vinegar
• ▢ 3 cloves garlic, minced
• ▢ 1 tsp fresh rosemary, chopped
• ▢ 1 tsp fresh thyme leaves
• ▢ Salt and pepper to taste
• ▢ 3 large carrots, peeled and cut into large chunks
• ▢ 2 parsnips, peeled and cut into large chunks
• ▢ 2 sweet potatoes, peeled and cut into large chunks
• ▢ 2 tbsp olive oil

Instructions

• Preheat your oven to 375°F (190°C).
• In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, minced garlic, rosemary, thyme, salt, and pepper.
• Place the venison loin in a shallow dish and pour half of the maple glaze over it, turning to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
• While the venison is marinating, place the carrots, parsnips, and sweet potatoes in a large roasting pan. Drizzle with olive oil, and season with salt and pepper. Toss to coat the vegetables evenly.
• Roast the vegetables in the preheated oven for 30 minutes, stirring occasionally.
• Remove the venison from the refrigerator and let it come to room temperature while the vegetables are roasting.
• After the vegetables have roasted for 30 minutes, remove the roasting pan from the oven and push the vegetables to the sides, creating space in the center of the pan for the venison.
• Place the venison in the center of the roasting pan and pour the remaining glaze over the top.
• Return the pan to the oven and roast for an additional 25-30 minutes, or until the venison reaches an internal temperature of 130°F (54°C) for medium-rare.
• Once cooked, remove the venison from the oven and let it rest for 10 minutes before slicing.
• Serve the sliced venison with the roasted root vegetables, drizzling any remaining glaze from the pan over the top.