Best 12 Venison Pot Roast Recipes

INSTANT POT® VENISON POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

ALL DAY VENISON POT ROAST

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

VENISON POT ROAST WITH VEGETABLES

Steps:

• Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

VENISON POT ROAST

Steps:

• Rub garlic on roast.
• Put roast in a small roasting pan with some onion under roast and some around it.
• Surround with carrots and celery.
• Fill pan with water just so the top of the roast is exposed.
• Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
• It should cut with a fork when done.
• Serve roast, with veggies in a bowl and mashed potatoes.
• Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
• Add more if needed to thicken.

ROAST VENISON WITH VEGETABLES (CROCK POT)

Steps:

• Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
• Place the roast and the tomato soup mixture in the crock pot.
• Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
• Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
• Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
• Peel and slice carrots.
• Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
• Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
• Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
• Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
• At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
• Cook on medium for 90 minutes.
• Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
• Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
• Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
• Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
• Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
• Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
• Serve with gravy and ENJOY!

VENISON POT ROAST

Steps:

• In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

SLOW COOKER VENISON POT ROAST

Steps:

• 1. Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
• 2. Place roast in cooker.
• 3. Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
• 4. Add the onions, potatoes, and carrots to the pot.
• 5. Add water to cover.
• 6. Cook on low heat for 8 hours, stirring occasionally.
• 7. The meat should fall apart when done.
• 8. Remove meat and vegetables from cooker, and place on a serving platter.
• 9. Mix the cornstarch with cold water and add to the gravy in the pot.
• 10. Bring this to a boil, allowing it to thicken.
• 11. You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
• 12. Pour over meat and vegetables.

DECONSTRUCTED VENISON POT ROAST

Steps:

• Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
• Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
• Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
• Prepare a gas or charcoal grill for high heat.
• Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
• To serve, bring all the components together for your deconstructed pot roast, and enjoy.

CROCK POT VENISON ROAST

Steps:

• Wash and dry roast and place in crock pot.
• Sprinkle with seasoning mix and place vegetables around roast.
• Add water.
• Cook on high for 2 hours.
• Reduce to low setting and cook another 3 to 4 hours until fork tender.
• Remove roast and slice.
• Discard the vegetables.

ALL DAY VENISON POT ROAST

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.

VENISON POT ROAST ( DEER, REINDEER, MOOSE OR ELK)

Steps:

• Cover meat with salt pork.
• Rub with flour, salt and pepper.
• Melt bacon fat in large pot; brown meat.
• Remove meat and brown 2 tablespoons flour in pot.
• Set meat in pot; add water and seasonings.
• Cover and simmer until nearly tender.
• Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.
• Serve the roast on a platter surrounded with vegetables.
• Thicken the gravy and serve.