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!

4.55 from 20 votes

Prep Time: 20

Cook Time: 2

Additional Time: 20

Total Time: 2 40

Author: Heather Painchaud

Servings: 4 servings

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

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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