Roast Venison with Smashed Potatoes

Roast venison with smashed potatoes is one of Alentejo’s noblest and most traditional game dishes. Lean and flavourful, the venison is marinated in red wine and aromatic herbs, then slowly roasted in the oven and served with smashed potatoes drizzled with Galega Single-Varietal Extra Virgin Olive Oil and garlic.

A celebratory dish that showcases Alentejo game at its purest—simple ingredients, rich flavour and unforgettable at the table.

Serves: 6
Marinating time: 12 to 24 hours
Preparation: 20 minutes
Cooking time: 2 hours
Total time: about 2h30 (plus marinating)

Ingredients for roast venison with smashed potatoes

• 1.5 kg venison leg or loin
• 500 ml red wine (we recommend Vidigueira Superior Red DOC Wine)
• 6 crushed garlic cloves
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 tablespoon red pepper paste
• 100 ml of Galega Single-Varietal Extra Virgin Olive Oil — 500 ml
• Salt and black pepper, as needed

For the smashed potatoes

• 1 kg small potatoes (unpeeled)
• 4 unpeeled garlic cloves
• Galega Single-Varietal Extra Virgin Olive Oil, as needed
• Coarse salt, as needed
• Fresh rosemary, as needed

How to make roast venison with smashed potatoes

1. Marinate the meat. Place the venison in a deep dish. Add the red wine, garlic, bay leaves, rosemary, thyme, red pepper paste, salt and pepper. Cover and refrigerate for 12 to 24 hours, turning the meat halfway through.
2. Prepare for roasting. Remove the meat from the marinade and pat it dry. Set the marinade aside. Place the venison in a roasting tin. Drizzle with olive oil and rub it all over the meat. Season with salt and pepper.
3. Roast slowly. Place in a preheated oven at 160 °C for 1h30 to 2 hours, basting with the marinade every 30 minutes. For the last 15 minutes, increase the temperature to 200 °C to brown the surface.
4. Prepare the smashed potatoes. Boil the whole potatoes, skins on, in salted water until tender. Drain and gently crush each potato with the palm of your hand. Place them on a baking tray, drizzle generously with olive oil, and add the unpeeled garlic cloves and rosemary. Roast at 200 °C for 20 minutes until golden and crisp.
5. Rest the meat. Remove the venison from the oven and leave it to rest for 10 minutes before slicing. Reduce the pan juices over high heat, if needed.
6. Serve. Slice the venison and serve with the smashed potatoes and sauce on top.

The secret to perfect roast venison

Venison is very lean and dries out easily. A long marinade and slow roasting at a low temperature are essential to keep it juicy. Basting it frequently with the marinade during cooking is key. Don’t skip the resting time after taking it out of the oven — this allows the juices to redistribute throughout the meat.

The role of olive oil in this recipe

Herdade do Estacal’s Galega Single-Varietal Extra Virgin Olive Oil brings all the flavours together — coat the meat with it before it goes in the oven to protect it from the heat and intensify the aromas of the herbs. It is also the key ingredient in the smashed potatoes, where its fruity, peppery flavour shines in all its fullness.

Wine to pair with roast venison

We recommend Vidigueira Superior Red DOC Wine, served between 16 and 18 °C. Its structure and complexity complement the nobility of venison, creating an elegant and memorable pairing.

Storage

Roast venison keeps in the fridge for up to 3 days. Reheat in the oven at 150 °C, covered with aluminium foil, with a little sauce or wine to prevent it from drying out. Batatas a murro are best served fresh, but can be reheated in the oven.

Indicative nutritional information

Per serving (1/6 of the recipe, without potatoes):

• Energy: 320 kcal
• Protein: 48 g
• Fat: 12 g
• Carbohydrates: 3 g
• Fibre: 0.5 g
• Salt: 1.2 g

The values shown are estimates based on the quantities listed and may vary depending on the ingredients used. This information is provided as a guide only.

Frequently asked questions

Where can I buy venison?

Venison is available from specialist butchers, regional markets and some large supermarkets. In the Alentejo, it is commonly available during hunting season (October to January).

Can I use another cut of venison?

Yes. The loin is the finest and most tender cut, ideal for roasting whole. The leg is more flavourful but needs a longer cooking time. Avoid very thin cuts, which dry out easily in the oven.

Can batatas a murro be made without boiling them first?

You can, but the results are less consistent. Boiling them first ensures they are soft inside and crispy outside after baking. This is the traditional and most recommended method.

Bring this Alentejo tradition to your table

Prepare this recipe with Herdade do Estacal's Galega Single-Varietal Extra Virgin Olive Oil and Vidigueira Superior Red DOC Wine.

Also discover our Braised Wild Boar with Red Wine, another traditional Alentejo game dish.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo", while preserving the original methods and ingredients in full.