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.

Course Dinner

Cuisine American

Keyword best venison roast recipe, deer roast, deer roast recipe, how to cook deer meat, venison backstrap roast recipe, venison recipe, venison roast, venison roast recipe, venison roast recipe oven

Prep Time 10

Cook Time 4

Total Time 4 10

Servings Roast

Calories 359kcal

Author Kelsey

Equipment

Ingredients

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.

Nutrition