8-Step Venison Roast Recipe – Tender & Flavorful
This slow cooker venison roast is tender, flavorful, and perfectly cooked with savory herbs, vegetables, and a rich broth. An easy, foolproof recipe that’s perfect for family dinners or special occasions.
Ingredients
For the Roast:
- 3 lbs venison roast shoulder, neck, or rump
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoon all-purpose flour
- 2 tablespoon olive oil for searing
For the Cooking Liquid:
- 1 large yellow onion sliced
- 4 garlic cloves minced
- 1 cup unsweetened cranberry juice or beef broth
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Italian seasoning basil, oregano, thyme, and rosemary
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
For the Vegetables (Optional):
- 1 lb baby yellow potatoes halved
- 4 large carrots peeled and cut into 2-inch pieces
Instructions
- Prepare the Venison Roast: If using frozen venison, let the roast thaw completely before cooking. A thawed roast absorbs seasoning better and cooks evenly. Pat the roast with paper towels to eliminate surface wetness, which ensures proper browning when seared. Apply 1 teaspoon of salt and fresh black pepper, coating the entire roast surface. Sprinkle 2 tbsp of all-purpose flour evenly over the roast. The flour helps create a beautiful crust during searing and thickens the cooking liquid into a rich gravy.
- Sear the Roast: Pour olive oil (2 tablespoons) into a cast-iron pan and set over medium-high heat. When you see the oil begin to shimmer and reach the proper temperature, gently set the roast into the pan. Cook each surface of the meat for approximately 5 minutes, allowing a rich brown crust to develop. This searing process helps retain moisture and creates a delicious caramelized exterior with smoky notes. Once seared, move the roast to your slow cooker and set aside the pan to collect the flavorful drippings later.
- Deglaze the Skillet: In the same skillet, sauté chopped yellow onion, minced garlic, and add fresh stems of rosemary and thyme to the pan drippings. Cook the ingredients for about 2-3 minutes, allowing the onions to become tender and the herbs to release their fragrant oils. Next, add 1 cup of either unsweetened cranberry juice or beef broth to the skillet to lift the cooked-on bits. With a wooden spoon, delicately remove the browned, stuck-on pieces from the pan's bottom, as these tasty morsels will contribute to the dish's rich flavor. Transfer this flavorful mixture on top of the roast that's already placed in the slow cooker.
- Prepare the Cooking Liquid: Pour 2 cups of beef broth into the slow cooker. Add 1 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tsp Italian seasoning, ½ tsp onion powder, and ½ tsp garlic powder. Stir to combine. This liquid ensures your venison roast becomes tender and flavorful.
- Add Vegetables (Optional) : If including vegetables, layer 1 lb of halved baby yellow potatoes and 4 large carrots (cut into 2-inch pieces) on top of the roast. This positioning prevents the vegetables from becoming overly soft and mushy.
- Cook the Roast: Adjust your slow cooker temperature to the LOW setting and allow the dish to simmer for 8 hours. This extended, gentle cooking method helps soften the venison's tough fibers, making the meat tender enough to pull apart with a fork easily. If using a larger roast or cooking from frozen, increase the time to 10-12 hours.
- Thicken the Gravy: Take out the roast and vegetables after they finish cooking in the slow cooker, and place them on a separate surface. Strain the remaining cooking juices into a saucepan to remove the herb stalks and onion fragments. Create a mixture by combining 2 tbsp of flour with ¼ cup of cold water in a separate small bowl, whisking until smooth. Add this flour mixture gradually to the saucepan while whisking, keeping the heat at medium. Let it cook for 10 minutes, making sure to stir often, allowing the gravy to become thick. Sample the gravy and add more salt or pepper if needed to get the desired taste.
- Serve and Enjoy: Cut or thinly slice the deer roast and place it neatly on a serving dish alongside the prepared vegetables. Pour the reduced gravy liberally across both the meat and vegetables. Enhance the flavor and visual appeal by sprinkling fresh thyme or parsley on top just before bringing the hot dish to the table.
Notes
- Calories per serving: Approximately 350 calories per serving (based on a 6-serving size).
- Difficulty: Beginner-friendly.
- Dietary Tags: Gluten-Free (with substitutions), High Protein.
- Nutritional Information per Serving: 20g fat, 8g saturated fat, 30g protein, 10g carbs, 900 mg sodium.
