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!
Servings: 4 servings
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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.