Roasted Venison with Punched Potatoes

Roasted venison with crushed potatoes is one of the noblest and most traditional game dishes in Alentejo. The lean and flavourful venison is marinated in red wine and aromatic herbs, then slowly roasted in the oven, accompanied by crushed potatoes drizzled with Monovarietal Galega Extra Virgin Olive Oil and garlic.

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

Serves: 6 people
Marinade: 12 to 24 hours
Preparation: 20 minutes
Cooking: 2 hours
Total time: approx. 2h30 (plus marinating time)

Ingredients for roasted venison with crushed potatoes

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

For the crushed potatoes

• 1 kg small potatoes (unpeeled)
• 4 cloves garlic with skin
• Monovarietal Galega Extra Virgin Olive Oil to taste
• Coarse salt to taste
• Fresh rosemary to taste

How to make roasted venison with crushed 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. Reserve the marinade. Place the venison in a baking dish. Drizzle with olive oil and rub well over the entire surface. Season with salt and pepper.
3. Roast slowly. Preheat the oven to 160 °C and roast for 1h30 to 2 hours, basting with the marinade every 30 minutes. In the last 15 minutes, increase to 200 °C to brown the surface.
4. Prepare the crushed potatoes. Boil the unpeeled whole potatoes in salted water until tender. Drain and, with the palm of your hand, lightly crush each potato. Place them in a baking dish, drizzle generously with olive oil, add the unpeeled garlic cloves and rosemary. Bake at 200 °C for 20 minutes until golden and crispy.
5. Rest the meat. Remove the venison from the oven and let it rest for 10 minutes before slicing. Reduce the pan juices over high heat if necessary.
6. Serve. Slice the venison and serve with the crushed potatoes and sauce drizzled over.

The secret to perfect roasted venison

Venison is very lean and dries out easily. Prolonged marinating and slow roasting at a low temperature are essential to keep it succulent. Frequent basting with the marinade during cooking is crucial. Don't skip the resting time after the oven — it allows the juices to redistribute throughout the meat.

The role of olive oil in this recipe

Herdade do Estacal's Monovarietal Galega Extra Virgin Olive Oil is the element that unites all the flavours — it coats the meat before going into the oven, protecting it from heat and intensifying the aroma of the herbs, and it is the main ingredient for the crushed potatoes, where its fruity and pungent flavour shines in full glory.

Wine pairing for roasted venison

We suggest 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

Roasted venison can be stored in the refrigerator for up to 3 days. Reheat in an oven at 150 °C covered with aluminum foil, with a little sauce or wine to prevent drying out. Crushed potatoes are best 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 presented are estimates calculated based on the indicated quantities and may vary according to the ingredients used. This information is provided for guidance only.

Frequently Asked Questions

Where can I buy venison?

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

Can I use another cut of venison?

Yes. The loin is the noblest and tenderest cut, ideal for roasting whole. The leg is more flavourful but requires more cooking time. Avoid very thin cuts that dry out easily in the oven.

Can crushed potatoes be made without boiling them first?

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

Bring this Alentejo tradition to your table

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

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

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "À Mesa com o Alentejo," fully maintaining the original methods and ingredients.