Best Roast Venison Recipes

SLOW COOKER VENISON ROAST

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

INSTANT POT® VENISON POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

CROCK POT VENISON ROAST

Steps:

• Place roast in crock pot.
• In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
• Sprinkle with Lipton Onion Soup mix and steak seasoning.
• Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

ALL DAY VENISON POT ROAST

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

VENISON POT ROAST WITH VEGETABLES

Steps:

• Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

VENISON POT ROAST

Steps:

• Rub garlic on roast.
• Put roast in a small roasting pan with some onion under roast and some around it.
• Surround with carrots and celery.
• Fill pan with water just so the top of the roast is exposed.
• Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
• It should cut with a fork when done.
• Serve roast, with veggies in a bowl and mashed potatoes.
• Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
• Add more if needed to thicken.

PRESSURE COOKED VENISON ROAST WITH GRAVY

Steps:

• 1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
• 2. Get a skillet hot then add olive oil. Sear meat on all sides.
• 3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
• 4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
• 5. Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
• 6. Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
• 7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.

ROAST VENISON WITH VEGETABLES (CROCK POT)

Steps:

• Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
• Place the roast and the tomato soup mixture in the crock pot.
• Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
• Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
• Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
• Peel and slice carrots.
• Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
• Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
• Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
• Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
• At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
• Cook on medium for 90 minutes.
• Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
• Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
• Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
• Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
• Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
• Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
• Serve with gravy and ENJOY!

SMOKED VENISON ROAST

Steps:

• Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
• Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
• Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
• Test internal temperature, it should be at 130-135 degrees.
• Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
• Serve hot with gravy or refrigerate and serve cold.
• Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

VENISON POT ROAST

Steps:

• In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST

Steps:

• 1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
• 2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
• 3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
• 4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
• 5. Wrap bacon around roast and secure with toothpicks.
• 6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
• 7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
• 8. Remove from grill and let rest 10 minutes before slicing.

CROCK POT ROAST BEEF OR VENISON

Steps:

• In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
• Stir to mix well.
• Add roast.
• Turn crock pot on high and cook 4-6 hours or until meat is just tender.
• Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
• OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
• Drain; add veggies to crock pot.
• Cook an additional 1-2 hours until roast and veggies are very tender.
• OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
• Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
• Use Method 1 OR 2 to thicken the gravy.
• Gravy Method 1: With crock pot on High, bring broth to a boil.
• Pour in the cornstarch slurry and stir to mix.
• Cover and bring liquid back to boil and boil until thickened, about 1 minute.
• Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
• Bring broth to boil and stir in cornstarch slurry.
• Return to boil, boiling about 1 minute until broth mixture is thickened.

PRESSURE COOKED VENISON ROAST WITH GRAVY

Steps:

• 1. Place venison in pressure cooker. Mix the remaining ingredients except water and cornstarch together. Pour over roast. Close pressure cooker and cook for 1 hour. Release pressure and remove roast to cutting board. Pour gravy into a saucepan and thicken with cornstarch and water. Serve with roast.

ROAST RACK OF VENISON

Steps:

• THE MARINADE.
• Using a meat cleaver or mallet, coarsely crush juniper berries, caraway seeds and peppercorns Combine with thyme, rosemary, bay leaves and wine.
• Marinate venison in mixture at least 1 hour; longer if you prefer; turning occasionally to expose all sides.
• THE REST.
• Preheat oven to 375°F (between 180 and 200°C).
• Remove meat to a large pan containing oil, carrots, garlic, onions, celery root, salt.
• Reserve the marinade.
• Roast at 375°F until rare (30 to 40 minutes), stirring vegetables and turning meat.
• When cooked, set meat on a rack above a bowl to catch juices.
• Add reserved marinade and herb stems to vegetables in the pan and bring to a boil on stove-top, stirring and scraping with a wooden spoon.
• Add stock and chopped parsley, and cook over high heat, reducing to 3/4 cup liquid.
• Strain into a small saucepan, pressing to extract all liquid.
• Incorporate collected meat juices, reboil and resalt.
• Spoon onto plates, topping with thick slices of venison.

CROCKPOT VENISON ROAST WITH GRAVY

Steps:

• 1. Place roast in crockpot. Mix remaining ingredients together and pour over roast.
• 2. cook on low 6 to 8 hours

VENISON ROAST

Steps:

• 1. Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours. • Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm. • Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 8 servings.

VENISON WITH MUSHROOM GRAVY ROAST

Steps:

• Pan fry the venison (slowly with a low flame) in a lightly buttered pan until well browned. (I thoroughly cook my venison, and apply butter coatings to top sides to prevent drying the meat as it cooks. However, you can cook to your own preferences -- keep in mind this is a wild dish, hence my thorough initial cooking).
• Add 1 tablespoons butter to separate pan to sauté following 4 ingredients (yellow onions through mushrooms). Sauté yellow onions in pan first, this will allow caramelization, and a full rich flavour of onions. After onions become tender, add the green pepper, red pepper, and mushrooms. Sauté all ingredients above until tender, and onions are slightly caramelized. Add 1/4 cup chopped green onions to sauté pan and simmer 1-2 more minutes.
• Preheat oven to 350°F.
• After all ingredients are sautéed, remove from heat and place 1/2 evenly into a casserole dish creating a layer across the bottom of the dish. After tenderloins are cooked, remove from pan, and place on top of the bed of sautéed vegetables. Cover tenderloin with the remaining sautéed vegetables. Finally cover everything evenly with 2 cans of Cream of Mushroom Soup. The soups will create a wonderful gravy as it is cooked in the oven. Cover casserole dish with foil, and place into preheated oven. Bake for 45 minutes, or until gravy is slightly golden brown.
• Remove from oven when finished and garnish with remaining 1/4 cup chopped green onions. Serve immediately to awaiting guests and family members!

DECONSTRUCTED VENISON POT ROAST

Steps:

• Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
• Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
• Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
• Prepare a gas or charcoal grill for high heat.
• Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
• To serve, bring all the components together for your deconstructed pot roast, and enjoy.