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served venison roast recipe
Lucy

The Ultimate Venison Roast Recipe

Experience the rich, earthy flavors of venison with this ultimate venison roast recipe. Perfectly tender and juicy, this dish highlights the natural flavors of deer meat while ensuring it stays moist and flavorful. A timeless centerpiece for special occasions or an elegant dinner at home.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 1 roast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Roast:
  • 2 –3 lbs venison roast loin, rump, or top round
  • 4 –6 strips of bacon optional for wrapping
For the Marinade:
  • 1 cup red wine or apple cider
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For Roasting:
  • 1 cup beef or chicken broth
  • 2 tablespoons butter
  • 1 large onion sliced
  • 2 carrots chopped
  • 2 stalks celery chopped

Method
 

Marinate the Venison:
  1. In a bowl, whisk together marinade ingredients.
  2. Submerge the venison roast in the marinade. Cover and refrigerate for 12–24 hours, turning occasionally.
Prepare for Roasting:
  1. Preheat the oven to 325°F (165°C).
  2. Remove the venison from the marinade and pat it dry. Reserve the marinade.
  3. If desired, wrap the roast in bacon and secure with cooking twine.
Sear the Roast:
  1. Heat butter in a skillet over medium-high heat. Sear the venison roast on all sides until golden brown.
Roast the Venison:
  1. Arrange the onion, carrots, and celery in a roasting pan as a bed.
  2. Place the roast on top and pour in the broth and 1/2 cup of the reserved marinade.
  3. Cover with aluminum foil and roast for 1.5–2 hours, or until the internal temperature reaches 130–135°F for medium-rare.
Rest and Serve:
  1. Let the roast rest under foil for 10–15 minutes.
  2. Slice thinly and serve with the roasted vegetables and your choice of sauce.

Notes

  • Use a meat thermometer to avoid overcooking. Aim for 130–135°F for medium-rare.
  • For added flavor, reduce the pan juices into a gravy to serve alongside the roast.
  • Pair with roasted vegetables, mashed potatoes, or wild rice pilaf for a complete meal.