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Venison Roast Recipe

Venison Roast

Charlotte
The Best Venison Roast Recipe for Any Occasion
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 4 hours
Servings 6
Calories 350 kcal

Equipment

  • Large skillet.
  • Dutch oven, slow cooker, or Instant Pot.
  • Mixing bowl
  • Meat thermometer.

Ingredients
  

For the Venison Roast:

  • 3 lb venison roast
  • Salt and black pepper to taste
  • 2 tbsp olive oil or butter

For the Marinade (Optional):

  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

For the Vegetables:

  • 3 large carrots, peeled and cut into chunks
  • 2 potatoes, peeled and quartered
  • 1 large onion, cut into wedges
  • 2 celery stalks, chopped

For the Broth:

  • 2 cups beef broth or venison stock
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary

Instructions
 

Marinate the Roast (Optional):

  • Combine beef broth, Worcestershire sauce, garlic, thyme, and rosemary in a mixing bowl.
  • Place the venison roast in a resealable bag or shallow dish and pour the marinade over it.
  • Cover and refrigerate for 4–12 hours.

Prepare the Vegetables:

  • Chop carrots, potatoes, onion, and celery into uniform pieces for even cooking. Set aside.

Sear the Venison:

  • Heat olive oil or butter in a large skillet over medium-high heat.
  • Remove the roast from the marinade (if used) and pat it dry with paper towels. Season generously with salt and black pepper.
  • Sear the roast on all sides for 2–3 minutes per side to lock in juices and create a flavorful crust.

Assemble the Dish (Choose Your Cooking Method):

  • Oven Method: Preheat oven to 300°F (150°C). Place the seared venison roast in a Dutch oven and surround it with vegetables. Mix beef broth, tomato paste, thyme, and rosemary in a bowl. Pour over the roast and vegetables. Cover and cook for 3–4 hours or until the meat is tender.
  • Slow Cooker Method: Transfer seared roast to the slow cooker and add vegetables and broth mixture. Cook on low for 6–8 hours or high for 4–5 hours.
  • Instant Pot Method: Place seared roast in the Instant Pot with vegetables and broth mixture. Pressure Cook on High for 60–70 minutes. Let pressure release naturally for 10 minutes before opening.

Rest and Slice:

  • Remove the venison roast and let it rest for 10–15 minutes to allow juices to redistribute.
  • Slice against the grain for maximum tenderness.

Serve with Pan Sauce:

  • Skim off excess fat from the cooking liquid. Simmer on the stovetop for a few minutes to thicken into a savoury sauce.
  • Drizzle sauce over sliced venison and vegetables before serving.

Nutrition

Calories: 350kcal
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