Venison Pot Roast

Venison roast
Cultura/Diana Miller/Riser/Getty Images
  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 6 to 8 Servings

This venison pot roast is marinated and then simmered for 2 to 3 hours with a spiced red wine marinade. Comments have been very positive. One person said she had excellent results with 2 cups of beef broth instead of red wine and water.

You might also discard all but 1/2 cup of the marinade and use beef stock, as needed, for braising.

See Also
Pot Roast with Sour Cream
Crockpot Venison Stew

What You'll Need

  • 1 cup red wine (dry, such as Cabernet or Merlot)
  • 1 cup water (or beef stock)
  • 1 1/2 teaspoons salt
  • 1 bay leaf (or 2 if small)
  • 6 whole cloves
  • 1/2 teaspoon allspice (ground)
  • 1 large onion, sliced
  • one venison roast, chuck or rump, about 4 1/2 to 6 pounds
  • 2 tablespoons bacon drippings or oil

How to Make It

  1. In a bowl combine the red wine, water, salt, bay leaves, cloves, allspice, and sliced onion.
  2. Put the venison roast in a deep non-reactive container; pour the marinade mixture over meat. Cover and refrigerate for 1 to 2 days.
  3. Drain and strain the marinade into a saucepan. Bring to a boil over high heat; set aside.
  4. Pat the roast with paper towels. Heat the bacon drippings of oil in a large Dutch oven over medium heat; sear the meat on all sides. Add 1/2 cup of the reserved marinade and put the remaining marinade in the refrigerator.
  1. Cover and simmer the venison pot roast for 2 to 3 hours, or until the meat is tender. Check often and add more marinade as needed to prevent sticking.
  2. Remove the pot roast to serving platter and slice.
  3. To thicken the drippings, combine 1 tablespoon of flour with 1 tablespoon of water. Add to the liquids in the Dutch oven and cook over low heat while stirring, until thickened.
  4. Serve the pot roast with rice or buttered noodles.

Serves 6 to 8.