There’s nothing like a good venison roast recipe to satisfy the family on any given evening.
Suffice to say that most of us get through the cold, grueling winter with good food, and using deer meat we’ve harvested ourselves makes it even more meaningful.
We thought you may enjoy some tasty recipes that will not only keep you warm, but also keep your bellies full. These take things beyond the typical backstrap or venison steak recipes you normally see, and help make good use f the tougher cuts. Add some veggies and mashed potatoes, and you’ve got yourself one of the most wholesome meals you can possibly enjoy.
Venison roasts are a wonderful meal; whether it be a holiday gathering or a Tuesday night, there’s always some left for seconds and if you’re lucky maybe even a plate of leftovers (not at my house though!).
The following is a collection of venison roast recipes we’ve found around the web that embody all that’s good about a roast. Enjoy!
Roast Venison with Bavarian Dumplings
This recipe never ceases to disappoint. The flavors, as well as accompanying side dishes, are wonderfully complimentary to the flavor of the venison. Try this out for an impressive dinner with guests.
1 hind leg of venison, shank removed
6 to 8 garlic cloves, peeled and cut into thick slivers
1/4 cup squash seed oil or other flavorful oil
About 1 cup of red wine, stock or water
2 tablespoons minced sage
2 tablespoons freshly ground black pepper
BAVARIAN BREAD DUMPLINGS
8 to 10 slices of stale bread (about 10 ounces)
1 teaspoon salt
1 1/4 cups tepid milk
3 slices bacon
1/4 cup minced onion or shallot
1 tablespoon minced parsley
1 teaspoon dried marjoram
2 eggs, lightly beaten
Roast Venison, Ancient Roman Style
Who else is intrigued by an old Roman variety of dish? This roast harkens on old times and old ingredients, giving you the most realistic experience possible with the old ways of roasting meat. We’d love to pair this recipe with roasted root vegetables and whipped potatoes.
2 pounds venison roast (as usual, elk, moose, caribou, etc will substitute. If you have no game available, use lamb.)
1 teaspoon rue, minced (If you can’t find rue, use rosemary, but it will not be the same.)
1 tablespoon lovage, minced (If you can’t find lovage, use celery leaves from the top of the stalks.)
1 tablespoon oregano, minced
1 tablespoon mint, minced
1 tablespoon, parsley, minced
2 cloves of garlic
1 minced medium white or yellow onion
1 teaspoon Thai fish sauce (the closest modern equivalent to garum)
1 teaspoon honey
1 cup sweet wine (I’d use angelica, but you could use white port or muscat)
3 tablespoons olive oil
2 tablespoons flour
salt and pepper
Gourmet Venison Pot Roast
Is there anything wrong with going a little gourmet sometimes? We don’t think so. This recipe follows tried and true techniques to achieve the ultimate succulent roast while still saving the delicious drippings for a stellar gravy. If you’re looking for a classic with a little bit of the Ritz, this is your venison roast recipe.
1 onion, sliced
1 bay leaf
6 whole cloves
3 cups red wine
1 leg of venison
250g streaky bacon, cut into 3cm pieces
1 cup red vinegar
2Tbs brown sugar
Handful of raisins
2 large cloves garlic, sliced
1/2tsp ground ginger
4Tbs smooth apricot jam
Classic Roast Venison
Sometimes there’s nothing like a good, simple classic. This venison roast recipe is perfect for tinkering with or using as-is to create a delicious, easy dinner.
1 cup Worcestershire sauce
1/2-3/4 cup Allegro Game Tame
1/8 cup Liquid smoke (not shown)
1 tsp pepper
Slow Cooker Venison Roast
Nothing makes a roast like a slow cooker or Crockpot, which is why we couldn’t leave one of these recipes off our list.
Slow cookers are able to break down the sinew between the muscles and able to turn the fat into liquid which is exactly what you want when creating a tender roast. This one is our go-to slow cooker recipe when it comes to a good weeknight meal.
2 -3 lbs venison roast (rump roast for boneless)
1 pound pork (pork roast of pork butt)
1 medium onion
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can brewed coffee (measured with soup can)
1 (3 ounce) envelope Dry Onion Soup Mix
1 teaspoon McCormick grill mates steak seasoning
Course ground black pepper to taste