Best Oven Venison Roast Recipe

Venison roast recipe that is slow cooked in the oven to a tender and juicy meat. This venison roast is so easy to make and a great way to make deer roast. Whether you are cooking backstraps, deer steaks, or a deer roast, this recipe works well.

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If you are a fan of venison, try this venison roast recipe. It’s a slow-cooked venison roast that is juicy, tender, and perfectly paired with mashed potatoes, veggies, or your favorite sides. Or check out the oven method for making deer roast. Both methods are delicious and an easy way to learn how to cook deer meat. 

You could easily add baby carrots and mini potatoes to your roast if you would like. This is a simple way to cook venison that turns out delicious. This recipe works with backstrap, roast, or steaks. This deer roast recipe transforms the wild game into a delicious, tender, and juicy cut of meat.

If you love venison recipes, I have a few more for you to check out. Try my venison jerky, or even this easy venison steak.

Searing the meat before slow cooking locks in flavor and also gives the venison meat a great texture. This is one step I recommend not skipping. This venison pot roast recipe gives you that fall-apart tender meat that is full of juicy protein. 

Why Make This Recipe

Easy Oven Directions—Follow these simple steps for an easy oven-roasted venison deer roast that is fall-apart, tender, and juicy—the two things you want in deer meat. 

Pantry Ingredients—There is no need for strange ingredients. You might already have items in stock in your pantry or spice cabinet. The simple ingredients provide that flavorful venison roast you are looking for.

Tender and Juicy—No Dry Roast! This is a great recipe to lock in moisture and serve up a juicy venison roast. Since venison is a leaner meat, it can become dry, but this recipe helps prevent it from drying out. This is the most tender venison roast. I hope you enjoy it. 

Ingredients 

Venison—Depending on how you cut or had meat cut, you will want around 2 ½ pounds of a roast. This is a wonderful venison backstrap roast recipe. If you do a bone-in, just cook the roast a bit longer.

Steak Seasoning and Onion Powder—You can use your favorite homemade seasoning or buy steak seasoning. 

Oil – Canola, vegetable, or even olive oil will work. You just have to watch Olive oil as it smokes more when heated up. 

Garlic and Onion—These two will help add a nice richness to the venison meat. Yellow or sweet onions are best. 

Beef Broth—Beef broth is the liquid that helps ensure your meat stays juicy and tastes nice. The bone broth would also be a great flavor.

Worcestershire Sauce is one ingredient I always like to use with pot roast. It adds a nice depth and a slight salty component. 

How to Make

Step 1: Dry the venison meat with a paper towel. Season the venison steaks, backstrap, or roast with steak seasoning. Heat a tablespoon of oil in a pan to medium-high, searing each side for 3-4 minutes. You want to brown roast on both sides. You can do this in a Dutch oven or cast iron skillet. 

Step 2: Transfer the meat to a baking dish or leave it in a Dutch oven. Then, toss in the onions and garlic and cook for 1 minute in the same skillet on the stovetop. 

Step 3: Pour in the broth and deglaze the pan, then use a wooden spoon to scrape browned bits off the pan. The stuck-on pieces will add tons of flavor to the meat. 

Step 4: Stir in the Worcestershire and onion powder, then pour the mixture over the meat in the pan. 

Step 5: Place your lid on or cover the pan tightly with foil. Then cook at 250 degrees for 3 hours. At this point, check the deer meat and see if it is close to done. If not, return the lid and cook another 2-3 hours or until the roast is tender and can be pulled apart.

Season with salt and pepper to taste.

Expert Tip: The cook time varies depending on whether you use deer steaks or a large deer roast. A larger roast can take 6 hours or more to cook.

Storage

If you have leftovers, store your meat in an airtight container for 2-3 days. Then reheat as you would like, whether in the oven covered with foil or in the microwave.

What to Serve With Deer Roast

Here are a few of my favorite side dish recipes to pair with this venison roast recipe from the oven. Feel free to choose any side you prefer. Or toss in mini potatoes and carrots, and cook with the meat in the dish.

• Mashed Potatoes
• Smash Potatoes
• Steamed or Roasted Veggies of Choice
• Brussels Sprouts
• Kale with Bacon
• Dinner Rolls
• Etc.

Expert Tips And Variations

• Season your meat with any of your favorite herbs and spices. This will make the meat the standout flavor in the dish.
• Searing the meat will create a crust and dimension to the roast that you won’t get otherwise. I recommend not skipping the sear step. If you do, the venison roast will lack flavor.
• Toss in mini potatoes and sliced carrots and cook with the meat for a whole dinner.
• I prefer using a Dutch oven when cooking deer but feel free to use any covered dish.

FAQs

Give this venison roast recipe a try today. A great recipe to keep on hand for hunting season!

Related Recipe

• Deer Jerky
• Venison Meatloaf
• Marinated Deer Steaks

Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

Created by: Kelsey

Venison Roast Recipe

Course Dinner

Cuisine American

Servings 1 Roast

Venison roast recipe that is slow cooked in the oven to a tender and juicy meat. This venison roast is so easy to make and a great way to make deer roast. Whether you are cooking backstraps, deer steaks, or a deer roast, this recipe works well.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 1/2- 3 pounds venison roast backstrap, steak or roast
• 1 1/2 tablespoons steak seasoning – Or Onion Soup Mix 1 tablespoon per pound of meat
• 4 cloves garlic minced
• 1 onion chopped
• 1 tablespoon oil
• 1/2 teaspoon onion powder
• 2 cup beef broth
• 2 tablespoons Worcestershire Sauce

Instructions

• Dry your deer meat with paper towels and then season liberally on all sides of the venison meat.
• Add oil to a skillet or Dutch Oven and heat on medium-high heat. Sear the venison on all sides 3-4 minutes. You want to create a nice crust on the meat.
• Place meat in the Dutch oven or baking dish. Then toss in the chopped onions and garlic. Stir for a minute or two.
• Then pour in the beef broth and scrape the bottom of the pan to remove any stuck on bits.
• Stir in the Worcestershire sauce and onion powder. Mix well and pour over the venison.
• Cook at 250 degrees for 3 hours, and then remove the deer roast to check doneness. If still needs a bit return to the oven and cook another 2 1/2 – 3 hours or until the venison is done.
• The venison is fully cooked when it reaches  130° to 140° F. This depends on how done you want your meat to be. Shred venison with meat claws or two forks. Then serve with any of your favorite sides.

Notes

Cook Time – You will find that your cook time varies depending on how large or small your venison is. If you use a larger cut of meat, it will take longer. I used 3 strips which took less time.

Remove Gamey Flavor – Soak your venison in buttermilk overnight to help pull out the blood to reduce the gamey flavor of the meat if you prefer.

Cover The Dish – Make sure to cover the dish tightly with foil or place a lid on the pan when it cooks in the oven. Otherwise, your venison meat will dry out otherwise.

Make Gravy For Roast – Remove meat and pour the liquid into a pan to place on the stove. Bring mixture to a boil. Then add 1 tablespoon cornstarch in a bowl with 2 tablespoons cold water. Mix well and pour in the broth mixture. Stir and it will thicken and create a gravy.

Equipment

• Meat Claws
• Enameled Cast Iron Dutch Oven, 7-Quart, Sapphire Blue

Nutrition

Serving: 1gCalories: 359kcalCarbohydrates: 3gProtein: 63gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 4gCholesterol: 192mgSodium: 625mgSugar: 1g

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