Roasted Venison with Smashed Potatoes

Roast venison with smashed potatoes is one of the Alentejo's noblest and most traditional game dishes. Lean and flavorful venison is marinated in red wine and aromatic herbs, then slow-roasted in the oven, accompanied by smashed potatoes drizzled with Galega Monovarietal Extra Virgin Olive Oil and garlic.

A celebratory dish that showcases Alentejo game in its purest form - simple ingredients, rich in flavor, unforgettable at the table.

Serves: 6 people
Marinating: 12 to 24 hours
Preparation: 20 minutes
Cooking: 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 suggest 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 Monovarietal Extra Virgin Olive Oil — 500 ml
• Salt and black pepper, as needed

For the smashed potatoes

• 1 kg small potatoes (unpeeled)
• 4 garlic cloves, unpeeled
• Galega Monovarietal 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 thoroughly. Reserve the marinade. Place the venison in a roasting pan. Drizzle with the olive oil and rub it well all over. 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. During the last 15 minutes, increase the temperature to 200 °C to brown the surface.
4. Prepare the smashed potatoes. Boil the whole unpeeled potatoes in salted water until tender. Drain and, using the palm of your hand, gently crush each potato. Place them on a baking tray, drizzle generously with olive oil, and add the unpeeled garlic cloves and rosemary. Bake at 200 °C for 20 minutes until golden and crisp.
5. Rest the meat. Remove the venison from the oven and let it rest for 10 minutes before slicing. Reduce the tray sauce over high heat if necessary.
6. Serve. Slice the venison and serve with the smashed potatoes and the sauce on top.

The secret to perfect roast venison

Venison is very lean and dries out easily. Prolonged marinating and slow roasting at a low temperature are essential for retaining its succulence. Basting frequently with the marinade during cooking is crucial. Do not skip the resting time after removing it from the oven - this allows the juices to redistribute throughout the meat.

The role of olive oil in this recipe

Herdade do Estacal's Galega Monovarietal Extra Virgin Olive Oil is the element that brings all the flavours together - it coats the meat before it goes into the oven, protecting it from the heat and intensifying the aromas of the herbs, and is the main ingredient in smashed potatoes, where its fruity, peppery flavour shines in all its fullness.

Wine to accompany roast venison

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

Storage

Roast venison keeps in the refrigerator for up to 3 days. Reheat in the oven at 150 °C covered with aluminum foil, with a little sauce or wine to prevent it from drying out. Smashed 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
• Fiber: 0.5 g
• Salt: 1.2 g

The values shown are estimates calculated based on the quantities indicated and may vary depending on the ingredients used. This information is provided for guidance only.

Frequently asked questions

Where can I buy venison?

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

Can I use another cut of venison?

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

Can smashed 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 is the traditional and most recommended method.

Bring this Alentejo tradition to the table

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

Also discover our Venison Stewed in Red Wine, another traditional Alentejo game dish.

Traditional Alentejo recipe, adapted by Herdade do Estacal for the blog "At the Table with Alentejo", while fully preserving the original methods and ingredients.