Venison Roast

If you’ve ever been lucky enough to harvest a deer, this venison roast recipe is an excellent way to celebrate. Deer is an excellent place to start if you’ve never had wild game. It’s still gamey but has a slightly earthy flavor that’s milder than larger game meats such as elk or moose. There are hints of the animal’s diet (deer forage for grasses, acorns, bushes, and small tree shrubs and leaves) so it can taste similar to pasture-raised beef.

The cut of meat is also a large factor in the taste of venison. With this roast, you’ll have a mild gamey taste, especially because you’ll be infusing the meat with garlic, herbs, carrots, and rich beef bouillon granules. After roasting for a couple of hours, the result is a tender, distinct but delicate gamey flavor and a smooth, firm texture that’ll turn any hesitant eater into a true venison lover. Serve with garlic mashed potatoes and rosemary rolls to sop up all that delicious gravy.

Ingredients for Venison Roast

• Venison: This deer roast recipe calls for a roast that’s between three and four pounds.
• Garlic: You’ll be keeping the garlic cloves whole, slicing the roast, and then tucking the cloves right into the meat.
• Seasonings: For unbelievable flavor, you’ll be using dried rosemary, onion powder, garlic powder and dried thyme.
• Carrots: The sweetness of carrots complements the gamier taste of a venison roast quite nicely.
• Onions: Roasted onions become sweet as well, acting as an additional flavor enhancer to the roast.
• Beef bouillon granules: Granules add umami flavor to the gravy of this venison roast.
• Browning sauce, optional: While this is an optional addition, browning sauce is a rich liquid that adds flavor and color to dishes. It has a molasses-like flavor, but it’s smokier.
• Cornstarch: You’ll be gathering the drippings from the pan and using cornstarch and cold water to create a thick, creamy venison-infused sauce to pour over your roast.

Directions

Step 1: Prepare roast

Make sure the venison is entirely thawed before beginning. Once thawed, cut 10 deep slits in the roast; place a garlic clove in each slit. Next, in a small bowl, combine the crushed rosemary, a teaspoon each of onion powder, garlic powder and thyme, mixing briefly to combine. Rub this mixture over the entire roast. Cover; refrigerate for at least two hours.

Step 2: Roast meat

First, preheat the oven to 325°F and remove the prepared roast from the fridge. Add a 1/2-in. of water to a roasting pan. Place the roast, carrots and onions in the pan. Cover the roast and bake for two and a half to three hours or so, or until the meat is tender. Remove meat and vegetables to a serving platter; keep warm.

Step 3: Make gravy

Strain drippings into a measuring cup. In a large saucepan, combine three cups of the drippings, plus the bouillon, browning sauce and remaining onion powder. In a separate small bowl, combine cornstarch and cold water, mixing until completely smooth. Stir this slowly into the drippings in the saucepan. Bring to a boil; cook and stir constantly for two minutes, or until just thickened. Serve this drizzled over the roast and veggies.

Variations for Venison Roast

• Opt for a different cooking method: If you’d rather put the venison in a slow cooker and allow it to roast all day, this recipe for a pot roast is a fantastic starting point. You’ll be using venison instead of beef, but the rest of the ingredients can stay the same.
• Turn it into a stew: Take any leftovers and add them to a Dutch oven or large soup pot. Add stewed tomatoes, potatoes and the veggies of your choice to turn this entire deer roast recipe into one delicious, hearty stew.

How to Store Venison Roast

Store any leftovers in an airtight container in the fridge for up to five days. You can also slice the venison and store it in a small container to use in sandwiches during the week.

How long does venison roast last?

If fresh, venison can be kept in the fridge for one to two days. Cooked venison, such as this roast, can be stored in the fridge for three to five days.

Venison Roast Tips

Can I refreeze venison?

If you thaw venison but don’t cook it, it’s not recommended to refreeze it at this stage. However, if you thaw venison, roast it, and then want to refreeze leftovers, that’s perfectly fine. Just be sure to refreeze within three to four days.

What can I do with leftovers?

Leftovers can be rewarmed and eaten as you originally served it, or you can change it up a bit and serve it in different ways. Delicious ways to eat leftovers include on top of a salad, sliced thinly and made into a venison sandwich, or on a bagel with eggs for a hearty, filling breakfast.

How do I know that the venison roast is done?

Venison may be wild game, but it’s still a tender meat. To ensure that you’re not overcooking it, use a meat thermometer to check the internal temperature. Once it reaches 145° (medium rare), it’s done. The meat may still be slightly pink, but it’s safe to eat.