Roasted Venison
Ingredients
- 3 pound 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
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