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How to Make a Venison Sirloin Tip Roast
Are you looking for a perfectly pink, tender, and delicious Sunday venison roast with gravy? Look no further!
This is an excellent way to cook up a whole, bone-in sirloin tip roast without it being dry, tough, or gamey. Served with juniper berries (freshly picked if possible!) and an earthy onion gravy made from the drippings, this meal tastes like pure and unadulterated cozy-comfort. I recommend serving it with some Yorkshire pudding and steamed or sautéed vegetables on the side. It would also go great with mashed potatoes or rice.
- Prep Time30 min
- Cook Time4 hr
- Total Time4 hr 30 min
- Ready in4 hours
Ingredients
- 1 4-5lb bone-in sirloin tip roast
- 1 tablespoon juniper berries
- 1 tablespoon black peppercorns
- 1 tablespoon kosher salt
- 2 tablespoons + 1 tablespoon butter
- 1⁄2 cup all-purpose flour
- 1 brown/yellow onion, minced
- 1 red onion, minced
- 1 cup red wine
- 3 cups venison stock, beef stock, or water
Preparation
Preheat oven to 250°F.
Using a mortar and pestle or spice grinder (or a rolling pin and cutting board), crush the juniper berries and peppercorns with the kosher salt until roughly ground.
Rub the salt mixture all over the venison roast.
Put the roast into a deep roasting pan, an uncovered Dutch oven, or a large cast-iron skillet and transfer to the oven. Cook until internal temperature reaches 130°F (start checking after 60 minutes).
Remove from the oven and transfer the roast to a plate to rest. Increase oven temperature to 500°F.
Meanwhile, set the roasting pan or skillet over medium heat. Add the 2 tablespoons of butter and let them melt. Add the flour and minced onions. Cook, stirring for 5 minutes. Add the wine and cook for 5 more minutes, scraping up anything stuck to the bottom of the pan with a spatula.
Add the stock, bring to a boil, reduce to a simmer, and cook until the liquid thickens into a gravy-like consistency. Take off the heat and whisk in the last tablespoon of butter until it melts. Transfer the gravy to another container and wipe out the pan.
Add the roast back to the pan and put it into the oven. Cook for about 10-15 minutes, or until the outside of the roast crisps up and browns.
Slice off the bone and serve with the gravy, as well as some Yorkshire puddings and vegetables for a perfect Sunday Roast Dinner. Enjoy!
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