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Marinated Venison Roast, Barley & Roasted Brussels

A lean deer roast marinated then reverse-seared to rosy, over herbed barley with charred brussels sprouts

Serves 4 · 4–24 hr

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  • 2–3 lb venison roast (hind leg / round / sirloin tip), trimmed of silverskin
  • Marinade
  • ⅓ cup olive oil
  • ¼ cup red wine (or beef stock)
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp Worcestershire (or soy)
  • 4 garlic cloves, smashed
  • 2 sprigs rosemary · 3 sprigs thyme
  • 6 juniper berries, crushed (optional, classic for game)
  • 1 tsp black pepper, cracked
  • Barley
  • 1 cup pearl barley
  • 3 cups stock
  • 1 onion, diced · 2 garlic cloves
  • 8 oz mushrooms, sliced (optional)
  • Brussels
  • 1 lb brussels sprouts, halved
  • 2 Tbsp olive oil · salt · pepper
  • salt & oil for the sear · 1 Tbsp butter to finish
What you need
  1. Marinate (ahead). Whisk the marinade; add the roast, turn to coat, and refrigerate 4–24 hr (overnight is best). Turn it once or twice if you think of it.
  2. Dry & salt. Pull the roast out an hour before cooking; wipe off the marinade, pat very dry, and salt it well all over. A dry surface is what lets it brown.
  3. Barley. Soften the onion & garlic (and mushrooms) in a little oil; add the barley and stock, bring to a simmer, cover, and cook 35–45 min until tender and the stock's absorbed. Season.
  4. Low oven. Set the roast on a rack and roast at 275°F until the center reads 120°F (it'll climb while searing) — roughly 50–75 min depending on thickness. Lean game is unforgiving, so go by the thermometer, not the clock.
  5. Brussels. Toss the halved sprouts with oil, salt & pepper; roast at 425°F ~20–25 min until deeply charred (use a second rack while the roast finishes, or slot them in during the rest).
  6. Rest, then sear. Rest the roast 10 min under foil. Then sear it hard — in a screaming skillet with a little oil, or under the broiler — just to build a deep crust, pulling at 128–130°F for medium-rare. Baste with the butter.
  7. Slice & serve. Slice thin across the grain and fan over the barley, brussels alongside. Spoon any pan juices over.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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