A simple venison roast that also tastes like home? Sign us up!
Easy recipes tend to also taste the best. Many would also argue that a well made venison roast is also the best table fare out of the whole deer.
So, we decided to combine the two and make a savory and simple venison roast that is just out of this world.
Like most wild game recipes, less turns out to be more, so if you would like to cut out some of the vegetables that I added, feel free. However, to get the true taste out of the roast, I would also suggest to stay away from extra spices as well, but to each their own.
Savory and Simple Venison Roast
- 1 large venison roast, thawed
- 1 large onion
- Diced roasting vegetables
- 3 diced garlic cloves
- 1 cup beer
- 2 cups water
- salt and pepper
- Butter and flour
- 2 tablespoons vegetable oil
To get this recipe started, heat the vegetable oil in a braising pot on medium high heat until it shimmers. Coat the venison roast with salt and pepper and sear on all sides in the braising pot for a minute or two on each side.
Once seared, remove it from the pot and set aside.
Next, add a half stick of butter to the braising pot with the heat still on medium high. When the butter is melted, add in the crushed garlic and sliced onion. When the garlic becomes fragrant, pour in the beer and two cups of water and bring to a boil.
Place the venison roast back inside the pot, place the cover on top, and set it in the oven for four hours at 350. Flip the roast every hour.
Depending on the size of your braising pot, you may need to adjust the amount of liquid. You do not want the venison roast covered in liquid. This is a braise, not a roast. Just put enough liquid in the pot to cover the venison about half-way.
With one hour left to cook, add in your other roasting vegetables. For this recipe, I used carrots, zucchini, and squash.
When cooking is complete, remove the venison roast and vegetables from the liquid still remaining in the pot. Bring this to a rolling boil and reduce down to about 1 cup of liquid.
Reduce heat and add in flour (or cornstarch) until you have reached your desired thickness for gravy.
Normally three or four hours is good, at least in our house.
From here, you are just about done. Slice your venison roast, combine the vegetables back into the gravy, and serve over mashed potatoes.
Yep. Simple and savory venison made even easier.
Hopefully you enjoy this recipe just as much as we do in our house.
All images by Brad Smith