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!
This venison 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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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!
Venison Roast Recipe
If you’ve tried our venison stew or venison steaks, then you can attest 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 get 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.
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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 – splash of olive oil adds a subtle, fruity richness to help sear and flavor the meat.
- Garlic, minced – minced garlic brings a bold, aromatic kick that enhances the roast’s natural flavors.
- Beef broth, divided – beef broth 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 to balance everything.
- Fresh rosemary – fresh rosemary adds a fragrant, woody note that pairs beautifully with venison.
- Bay leaves – these little leaves add a subtle, earthy layer of flavor to the whole dish.
- 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.
- Russet potatoes, peeled and cut into cubes – russets soak up all the flavors while staying nice and fluffy in the roast.
- 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 brings everything together by enhancing all the flavors.
Instructions
1. Preheat oven to 300°F so that it starts to heat up.
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 flavour (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 centre 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 & 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 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.
Optional ingredients
- My dad would often cut deep slits into the haunch of venison and would stuff a whole garlic clove 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.
This venison pot roast recipe is sure to become a new family favorite! It has tons of flavor and creates the most tender meat because of the low temperature and longer cooking time.
Be sure to add this recipe 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.
Video
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
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