The Best Venison Roast Recipe
This delicious venison roast recipe makes the perfect one-pot meal that the whole family loves. Serve fall-apart tender venison with this great recipe!
If you’ve ever wondered how to make venison taste like a five-star meal, this venison roast recipe is your answer!
This dish is made with the perfect cut of meat, large chunks of savory vegetables, and fresh herbs, then slow roasted in the oven for hours. It makes the best comfort food during the colder months!
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Venison Roast Recipe
If you’ve tried our venison stew or venison steaks, then you can attest to the fact that venison is a delicious cut of meat! Now try this venison roast that is easily prepared and cooked in my favorite Dutch oven.
This cooking method is the best way to make the most tender venison roast that you have ever had! Slow-cooked venison roast is a great way to use a prime cut of deer meat.
While we have not had any luck deer hunting this fall, we are still enjoying the venison from last year. Grouse has also been plentiful, so be sure to stay tuned for some delicious grouse recipes, coming soon!
Why You’ll Love This Recipe
This recipe is a dream come true for busy cooks and comfort food lovers alike. It’s a one-pot meal that makes cleanup effortless, while delivering perfectly tender venison infused with savory, comforting flavors.
Whether you’re looking to use up last season’s wild game stash or fill your home with the delicious smell of slow-cooked goodness, this dish has you covered. Plus, it’s versatile enough to cook in a Dutch oven, slow cooker, or even an Instant Pot.
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Supplies
- Large Dutch oven – I love this white enamel cast iron Dutch oven.
- Wooden spoon – Perfect for stirring the beef stock.
- Measuring cups & spoons – For measuring out our ingredients.
- Henckle knife – This is my favorite Henckle chopping knife.
- Cutting board – For chopping up the vegetables.
- Vegetable peeler – This one is great for peeling lots of veggies.
Ingredients
- Boneless deer roast – This tender, lean cut of venison is perfect for slow-cooking and has a rich, earthy flavor.
- Olive oil – Just a splash of olive oil adds a subtle, fruity richness and helps sear and flavor the meat.
- Garlic, minced – Minced garlic brings a bold, aromatic kick that enhances the roast’s natural flavors.
- Beef broth, divided – The secret to a juicy roast, it keeps everything moist and infuses the roast with a savory depth as it cooks.
- Red wine – A bit of red wine gives the dish a lovely, rich complexity with a hint of acidity.
- Fresh rosemary – Fresh rosemary adds a fragrant, woody note that pairs beautifully with venison.
- Bay leaves – Subtle but essential for that earthy, layered flavor.
- Onion, thinly sliced – Onions bring sweetness and a bit of caramelized flavor to the roast.
- Carrots, peeled and diced – Carrots add a pop of color and sweetness, making the dish hearty and comforting. Skip the chopping and use baby carrots instead.
- Russet potatoes, peeled and cut into cubes – Russets soak up all the flavors while staying nice and fluffy.
- Yam, peeled and cut into cubes – Yams add a touch of natural sweetness and creamy texture to balance the savory elements.
- Kosher salt and ground black pepper, to taste – A sprinkle of salt and pepper enhances all the flavors.
Instructions
1. Preheat oven to 300°F.
2. Coat the venison meat with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Brown the meat to lock in the flavor (about 2 minutes per side). Set the roast aside.
5. Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the bottom of the pan.
6. Add carrots, onion, and garlic and cook for about 10 minutes or until onions are translucent.
7. Place roast in the center of the vegetables.
8. Add the potatoes, yams, remaining beef broth, red wine, rosemary, and bay leaves.
9. Season with salt and pepper, cover, and bake in the 300°F oven for 2 hours.
Allow the roast to rest for a few minutes before cutting into individual servings. Serve as is or with egg noodles, a side salad, or garlic bread.
Tips and Tricks
- The best cut of venison for this dish is the back strap, prime rib roast. A round roast can also be used, as often the back strap is reserved for venison steaks.
- Slow cooking makes for a more tender cut of deer meat. The rule of thumb is one hour per pound at an oven set to 300°F, so cooking time will depend on the size of the roast.
- You may cook longer and lower, but just be sure that the internal temperature of the meat reaches 175°F.
- For a faster cook time, try baking at 350°F for half an hour per pound.
- The top of the roast should crown out of the braising liquid and not be completely covered. Too much liquid leads to boiling instead of braising.
- This roast may be cooked in a slow cooker. Follow all of the steps and then place everything into a crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- Venison roast becomes more tender the longer it cooks. Aging the meat allows the animal’s natural enzymes to break down the connective tissue and mellows the flavor.
- After cooking, whisk pan drippings from the bottom of the pot with a flour or cornstarch slurry for a delicious gravy.
Optional Ingredients
- My dad would often cut deep slits into the haunch of venison and would stuff whole garlic cloves into each one for added flavor, similar to our roast beef recipe.
- A beef roast or chuck roast may easily be substituted for deer meat.
- Add yellow potatoes, celery, a whole garlic head, or even turnips to the pot.
- Worcestershire sauce, balsamic vinegar, or soy sauce may also be added to taste.
Frequently Asked Questions
Can I cook this in a slow cooker?
Yes! Follow the steps through browning the meat, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to three days. Reheat with a splash of broth to keep it juicy.
Can I substitute beef for venison?
Absolutely! A beef roast, like chuck or brisket, works beautifully in this recipe.
What wine pairs well with this dish?
A red blend or brown ale complements the earthy flavors of venison perfectly.
How do I ensure the meat isn’t tough?
Low heat, slow cooking, and enough liquid are key to breaking down connective tissue and achieving fork-tender meat.
With its blend of savory and sweet elements, this venison pot roast recipe is sure to become a new family favorite. The low temperature and longer cooking time transforms even the toughest cuts into melt-in-your-mouth goodness.
Plus, the hearty mix of vegetables and herbs makes it a full meal in one pot. Serve it with garlic bread or a side salad for a dinner that’ll have everyone asking for seconds.
Be sure to add it to your weekly meal rotation this winter!
If you love this venison roast recipe, please give it a five-star review and help me share it on Facebook or Pinterest so that others may enjoy it too!
Venison roast recipe
Ingredients
- 1 2 lb. boneless deer roast
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 cups beef broth divided
- ½ cup red wine
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 onion thinly sliced
- 2 carrots peeled and diced
- 2 medium Russet potatoes peeled and cut into cubes
- 1 medium yam peeled and cut into cubes
- Kosher salt and ground black pepper to taste
Instructions
- Preheat oven to 300°F.
- Coat the venison meat with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the meat to lock in the flavour (about 2 minutes per side). Set the roast aside.
- Reduce the heat to medium and add 1 cup of the beef broth, scraping with a wooden spoon to deglaze the bottom of the pan.
- Add carrots, onion and garlic and cook for about 10 minutes or until onions are translucent.
- Place roast in the centre of the vegetables.
- Add the potatoes, yams, remaining beef broth, red wine, rosemary and bay leaves.
- Season with salt and pepper, cover and bake in the 300° F oven for 2 hours.
Notes
- The best cut of venison for this dish is the back strap, prime rib roast. A round roast can also be used as often the back strap is reserved for venison steaks.
- Slow cooking makes for a more tender cut of deer meat. The rule of thumb is one hour per pound at an oven set to 300 degrees F. So cooking time will depend on the size of the roast.
- You may cook longer and lower, just be sure that the internal temperature reaches 175 degrees.
- For a faster cook time, try baking at 350 for half an hour per pound.
- The top of the roast should crown out of the braising liquid and not be completely covered.
- This roast may be cooked in a slow cooker. Follow all of the steps and then place everything into a crock pot. Cook on low for 6-8 hours or high for 3-4 hours.
- Venison roast becomes more tender the longer it cooks. Aging the meat allows the animal’s natural enzymes to break down the connective tissue and mellows the flavor.
- Create a gravy with the pan drippings by adding a flour or cornstarch slurry to the bottom of the pot when the vegetables and roast venison are removed.
Nutrition
