If you’re searching for a hearty and flavorful dish that makes the most of wild game, this deer roast recipe is a must-try. Known for its lean and rich taste, deer meat (also called venison) can create an incredible roast when cooked slowly and seasoned properly.
This deer roast recipe ensures a tender, juicy result that’s perfect for a family dinner or a special occasion. Whether you’re a seasoned cook or just trying out venison for the first time, this deer roast recipe is simple to follow and requires just a few basic ingredients.
The slow-roasting process and savory blend of herbs and vegetables guarantee that this deer roast recipe will become a favorite in your kitchen, bringing out the natural flavors of the meat while keeping it moist and delicious.
Ingredients
- 2–3 lbs deer roast
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1 tbsp rosemary, chopped
- 1 tbsp thyme, chopped
- 2 bay leaves
- Salt and pepper, to taste
- 3 carrots, cut into large pieces
- 3 potatoes, cut into chunks
Execution
1- Preheat the Oven: Preheat your oven to 325°F (165°C).
2- Sear the Deer Roast: In a large skillet, heat the olive oil over medium-high heat. Season the deer roast generously with salt and pepper. Sear the roast on all sides until browned, about 3–4 minutes per side. Remove the roast from the skillet and set it aside.
3- Prepare the Vegetables and Broth: In the same skillet, add the minced garlic and chopped onion, cooking until soft. Pour in the beef broth and red wine (if using), followed by the rosemary, thyme, and bay leaves. Stir to combine and bring the mixture to a simmer.
4- Assemble in the Roasting Pan: Place the seared deer roast in a roasting pan, arranging the carrots and potatoes around it. Pour the broth and herb mixture over the meat and vegetables.
5- Roast: Cover the roasting pan with foil or a lid, and place it in the preheated oven. Roast for 2 to 2.5 hours, or until the internal temperature of the deer roast reaches 130–140°F for medium-rare.
6- Rest and Serve: Remove the roast from the oven and let it rest for 10 minutes before slicing. Serve with the roasted vegetables and any remaining pan juices.
Additional tips
About: Deer Roast
- Use a meat thermometer to ensure the venison is cooked to your preferred level of doneness—130–140°F for medium-rare or 150–160°F for well-done.
- For extra tenderness, marinate the deer roast overnight in a mix of olive oil, vinegar, and your favorite herbs.
- If you prefer your roast with a bit more gravy, thicken the pan juices with a little flour or cornstarch.
- Add additional root vegetables, like parsnips or turnips, for a varied flavor profile.
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