Eat Wild: Venison Roast With Root Vegetables
Classic, simple and delicious take on venison pot roast, a deer camp favorite
Note: This recipe originally appeared on Wide Open Spaces, as an article written by Evolved Hunter.
In my opinion, very few wild game recipes bring to mind the story of a successful hunt like a good, old fashioned venison roast. Straight away, this is perhaps my favorite meal of all time. I’m a bit biased though, as sitting down to this dish conjures up many a cold fall evening at deer camp with my father, brother and grandfather and goes far beyond simply eating food to fill a empty stomach. With its minimal ingredients and a short prep time, this venison roast is delicious, looks great on a plate and is very simple to make.
A venison roast from the neck, shoulder or rump works great, but I also wouldn’t hesitate to use bear as well, providing the appropriate cooking temperature is met throughout the meat. This is a very adaptable recipe. Go wild.
The recipe can be scaled to fit in whatever roasting dish you have to cook with. Don’t worry, it’s almost impossible to screw this up. In this case, I used a typical 18-inch covered roasting pan.
- 1 large roast
- 1 large bag of baby carrots
- 1 sweet onions roughly chopped
- 5-10 red potatoes, quartered.
- 10-20 white button mushrooms, halved.
- 1 bulb garlic
- 1 cup flour
- Sea salt
- Freshly ground black pepper
- Garlic powder
- Bacon grease or olive oil for browning
- 1 14 oz can beef broth
- 1 package onion soup mix
- Red wine
If frozen, allow the roast to come to room temperature. Preheat your oven to 475 degrees (hot, I know, but stay with me here). Cut 3-6 slits into the roast and pack full of crushed garlic. Season all sides of the roast with pepper, salt and garlic powder. A bit of thyme wouldn’t hurt it, either. Dust the sides of the roast in flour.
Place the roast in a large skillet that has been heated to medium/high heat with bacon grease and brown for 4 minutes per side. Once browned, place the roast in the center of the roasting pan.
Pack the veggies around the perimeter of the roast. Season the vegetables with additional salt and pepper if desired. Add a can of beef broth and use the empty can to measure out a can’s worth of red wine. Pour both on top of the vegetables. Sprinkle the onion soup mix onto the roast.
Reduce heat to 400 degrees and place covered roasting pan into oven. Depending on the size of the roast, cook for 50 minutes for medium rare, 1 hour for medium and 1:15 for well done. This will vary on the size of your roast, so use your best judgement and recommended degrees of doneness for best results.
Once out of the oven, resist the urge to dig in and let the meat and veggies rest for 15 minutes. Do not skip this step!
That’s it! Enjoy!
I like to serve the roast with prepared horseradish and homemade bread to sop up the juices.