Roasted Venison Recipe | Epicurious

Ingredients

• 3 pounds Denver roast of venison, cut into 6- by 3-inch pieces
• 2 heads garlic, cloves separated and smashed
• 1/2 cup savory or thyme leaves, lightly crushed
• 1/2 cup dry red wine
• 1/4 teaspoon ground allspice
• 1/2 teaspoon black peppercorns, slightly cracked
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon kosher salt