Spice-Rubbed Venison Roast & Roasted Fall Vegetables

A reverse-seared lean roast over butternut, fennel, brussels, apple & shallot roasted in the drippings

Serves 6 · 25 min

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3–4 lb venison roast (leg or shoulder), patted dry
rub salt · pepper · 2 tsp each cumin & coriander · 1 tsp each smoked paprika, garlic & onion powder · ½ tsp cinnamon
2 Tbsp oil (for the sear)
Fall vegetables
½ butternut, cubed · 1 fennel bulb, wedged · ½ lb brussels, halved
2 shallots, halved · 1 apple, wedged · oil, salt, thyme

What you need

3–4 lb venison roast (leg or shoulder), patted dry

rub salt · pepper · 2 tsp each cumin & coriander · 1 tsp each smoked paprika, garlic & onion powder · ½ tsp cinnamon

2 Tbsp oil (for the sear)

Fall vegetables

½ butternut, cubed · 1 fennel bulb, wedged · ½ lb brussels, halved

2 shallots, halved · 1 apple, wedged · oil, salt, thyme

Rub & roast low. Salt the roast well (ideally hours ahead), then rub with the spices. Roast on a rack in a pan at 275°F to 128–130°F internal for medium-rare — go by thermometer, ~18–22 min/lb, and expect the last degrees to be slow.
Rest & crank the oven. Tent the roast and rest 20–30 min. The moment it's out, turn the oven to 450°F — that's the window for the vegetables.
Roast the fall veg in the drippings. Toss the butternut, fennel, brussels, shallots & apple with oil, salt & thyme in the roast's drippings pan; roast at 450°F ~30–40 min until caramelized, flipping once. (Butternut & fennel first if your pieces run big; apple & brussels can go a touch later.)
Sear the crust & slice. While the veg roast, sear the rested roast hard in a smoking skillet 30–60 sec a face for a crust (it's already cooked inside). Slice thin across the grain and serve over the vegetables.

Steps — tap one to keep your place

1. Rub & roast low. Salt the roast well (ideally hours ahead), then rub with the spices. Roast on a rack in a pan at 275°F to 128–130°F internal for medium-rare — go by thermometer, ~18–22 min/lb, and expect the last degrees to be slow.

2. Rest & crank the oven. Tent the roast and rest 20–30 min. The moment it's out, turn the oven to 450°F — that's the window for the vegetables.

3. Roast the fall veg in the drippings. Toss the butternut, fennel, brussels, shallots & apple with oil, salt & thyme in the roast's drippings pan; roast at 450°F ~30–40 min until caramelized, flipping once. (Butternut & fennel first if your pieces run big; apple & brussels can go a touch later.)

4. Sear the crust & slice. While the veg roast, sear the rested roast hard in a smoking skillet 30–60 sec a face for a crust (it's already cooked inside). Slice thin across the grain and serve over the vegetables.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.