Put Variety in Venison Pot Roast

Venison Pot Roast
Plain or fancy, when venison pot roast is properly prepared, it’s a favorite with all who try it.

A favorite meal for many who enjoy deer hunting is a juicy venison pot roast simmered in a slow cooker or the oven with fresh potatoes, carrots and onions from the garden. Large, less tender cuts of venison are excellent choices for this slow, moist-heat cooking method. The meat usually is browned in oil first. Liquid is then added as the tenderizing agent, along with a selection of herbs, spices and vegetables for flavor. The roast simmers until tender.

No matter how it is cooked, a venison pot roast is sure to be a hit with hungry dinner guests and family. The variations are many. Choose a traditionally seasoned Country Style Pot Roast, go elegant with a recipe such as Pot Roast With Red Wine and Mushrooms or keep it simple with Easy Spicy Pot Roast.

Country Style Pot Roast

  • 1 venison roast, 3-4 pounds
  • 2 tablespoons olive oil
  • 2 tablespooons butter or margarine
  • 1 cup sliced onion
  • 1 clove garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon dried marjoram
  • 1 bay leaf
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1 can (10-1/2 oz.) condensed beef broth
  • 8 to 12 pearl onions, peeled
  • 6 carrots, halved crosswise then halved lengthwise
  • 3 tablespoons all-purpose flour
Venison Pot Roast
A venison pot roast should be browned in oil then cooked using a slow, moist-cooking method that brings out the best flavor.

Brown roast on all sides in a mixture of the olive oil and butter heated in a Dutch oven or heavy stock pot over medium heat. Add sliced onion, garlic, thyme, marjoram, bay leaf, pepper and salt to the meat drippings. Stir and cook for about 30 seconds. Add beef broth; bring to a boil. Reduce heat, cover and simmer slowly for about 2 hours. Turn meat from time to time. Add pearl onions and carrots. Cover and simmer for about 30 minutes, or until vegetables are tender.

Transfer meat and vegetables to a hot platter and keep warm while making gravy. Strain the liquid remaining in the pot. Measure 2 cups, adding a little water to measure 2 cups if necessary; return to the Dutch oven or pot. Pour 1/4 cup of water into a measuring cup. Add flour and stir with a small whisk or fork until mixture is smooth. Gradually add flour mixture to liquid and bring to a boil, stirring constantly. Reduce heat and simmer for 2 to 3 minutes. Taste and adjust seasoning. Serve.

Pot Roast With Red Wine and Mushrooms

  • 1 package dried shiitake mushrooms
  • Water
  • 1 venison roast, 3-4 pounds
  • 1/2 cup flour, seasoned with salt and pepper
  • 1/4 cup olive oil
  • 1/2 large red onion, chopped
  • 3/4 cup dry red wine
  • 1/2 pound fresh button mushrooms, sliced
  • 1 bay leaf
  • Salt and pepper to taste
Deer Pot Roast
Served with gravy and fresh vegetables, venison pot roast provides a delicious repast for families and friends.

In a small bowl or cup, cover the dried mushrooms with very hot water. Meanwhile, dredge the roast in the seasoned flour. In a large skillet, heat the olive oil over medium heat; add onions and dredged roast; cook until the roast is nicely browned on both sides.

Transfer meat and onions to a slow cooker. Add wine to the skillet and stir to loosen browned bits; pour over the roast. Add the shiitake mushrooms with soaking liquid and the remaining ingredients. Cover and cook on low for 8 to 10 hours.

Easy Spicy Pot Roast

  • 1 venison roast, 3-4 pounds
  • 1/4 cup vegetable oil
  • 1/4 cup wine vinegar
  • 1/4 cup catsup
  • 2 tablespoon soy sauce
  • 2 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dry mustard

In a Dutch oven, heat vegetable oil and brown pot roast on all sides. Mix the remaining ingredients and pour mixture over meat and cover. Cook in a pre-heated 350-degree oven for 2 hours or until done.



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