Entree | Field To Table

Venison Roast

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Learn how to cook a Venison Roast in the Instant Pot, Crockpot or stovetop. An easy, delicious winter meal. Perfect comfort food!

Sliced Venison pot roast on plate with vegetables on the side.Pin

The epitome of winter comfort food would have to be a pot roast. The meat turns out tender and juicy. The vegetables get soft and the gravy adds that special comforting note.

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This roast can be made in your Instant pot, slow cooker or in a Dutch oven on the stovetop or in the oven.

Ingredients you need

  • deer roast – we generally use top round, bottom round or eye of round. For more information on different venison cuts and their uses.
  • kosher salt or sea salt
  • black pepper – freshly ground is best
  • red wine – use a decent red wine. Cabernet, Pinot Noir, Merlot, Burgundy and the like.
  • balsamic vinegar
  • rosemary – fresh or dried will work. If using fresh, double the quantity.
  • thyme – fresh or dried will work. If using fresh, double the quantity.
  • venison stock – or substitute vegetable stock or chicken stock. I don’t recommend beef broth as it will overpower the mild flavor of the venison but you could use it in a pinch.
Ingredients for venison roast.Pin

For the vegetables

  • carrots
  • celery
  • onion – use yellow onion or white onion
  • potatoes – we like red potatoes, Yukon gold potatoes
Vegetables for venison roast.Pin

Optional vegetables to add

  • parsnips
  • garlic cloves
  • peas
  • corn
  • mixed vegetables – canned or frozen
  • lima beans

How to cook roast in your Instant pot

  1. Turn instant pot on sauté mode. Dry roast well. Liberally salt and pepper roast. Brown the roast on first side for about 5 minutes.
  2. Flip and brown the second side.
  3. Add the stock, red wine, balsamic vinegar, rosemary, thyme and more salt and pepper.
  4. Turn off sauté mode and place lid on instant pot. Turn vent to seal. Select meat/stew mode and adjust timer to 90 minutes.
  5. Meanwhile chop vegetables.
  6. and potatoes.
  7. Perform a quick release. Add vegetables to instant pot.
  8. Add potatoes. Turn vent to seal position again. Set on manual mode for 15 minutes, depending on the size you cut the vegetables.

Allow pot to natural release ( leave it alone) for 15 minutes after timer is up. Remove deer meat and veggies to a platter. Tent with aluminum foil.

Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into instant pot and turn back on to sauté mode for a couple minutes until gravy thickens.

Step by step process for Venison Roast. See details in recipe below.Pin

How to cook deer roast in crock pot

  1. Brown roast in a cast iron skillet over medium high heat.
  2. Once meat is browned, remove it to the slow cooker.
  3. Reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
  4. Add the red wine to the skillet, cook scraping up the browned bits from the bottom.
  5. Add the pan drippings of the skillet to crockpot along with the other liquids, spices, salt and pepper. Cook on low for about 6 hours.
  6. Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.

Remove deer meat and veggies to a serving platter. Tent with aluminum foil.

Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into slow cooker. Increase heat to high. Cook for about 20 minutes until sauce thickens.

Whole roast on white platter with vegetables.Pin

How to cook on the stove

  1. Brown roast in a Dutch oven over medium high heat.
  2. Once meat is browned, reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
  3. Add the red wine to the pan, cook scraping up the browned bits from the bottom.
  4. Add the other liquids, spices, salt and pepper. Cook on low for about 3 hours.
  5. Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.

Remove deer meat and veggies to a serving platter. Tent with aluminum foil.

Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into pot. Cook and stir sauce for a couple minutes until sauce thickens.

To bake roast

Choose a Dutch oven that is oven proof or use a roasting pan, covered with foil.

  1. Brown roast in an oven-proof Dutch oven over medium high heat.
  2. Once meat is browned, reduce heat. Add vegetables. Sauté for a couple minutes. Remove to a bowl with slotted spoon.
  3. Add the red wine to the pan, cook scraping up the browned bits from the bottom.
  4. Add the other liquids, spices, salt and pepper. Place Dutch oven in low heat oven (250°F/ 100°C). Braise for about 3 hours.
  5. Next add the veggies. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.

Remove deer meat and veggies to a serving platter. Tent with aluminum foil.

Make a cornstarch slurry. Mix cornstarch with water in a small bowl. Whisk with a fork.

Pour dripping and sauce into a saucepan. Pour in slurry. over medium heat. Cook and stir sauce for a couple minutes until sauce thickens.

Close up of venison roast with colorful vegetables.Pin

Pro tips for your success

Allow the venison pot roast to rest for at least 20 minutes before slicing.

How to store leftovers

Leftovers can be store in an air tight container, in the refrigerator for 3 days.

For longer storage, you can freeze in freezer containers for 3 months.

Venison Roast sliced on plate with vegetables.Pin

Easy side dishes to go with roast recipes

Helpful tools

This venison roast recipe is so easy, no matter which cooking technique you prefer and produces the most tender meat you can imagine.

Roast garnished with parsley on white platter.Pin

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Whole venison roast with vegetables on white platter.Pin

Venison Roast

Learn how to cook a Venison Roast in the Instant Pot, Crockpot or stovetop. An easy, delicious winter meal. Perfect comfort food!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 6 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 8 servings
Calories: 312kcal
Author: Beth Neels
Cost: $3

Ingredients

For vegetables

  • 3-4 large carrot
  • 3-4 stalks large stalk celery with leafy tops
  • 5-6 Potatoes
  • 1 large Onion see notes

Instructions

Instant pot cooking instructions

  • Turn instant pot on sauté mode. Dry roast well. Liberally salt and pepper roast. Brown the roast on first side for about 5 minutes.
    2 pound venison roast, olive oil to coat pan.
  • Flip and brown the second side.
  • Add the stock, red wine, balsamic vinegar, rosemary, thyme and more salt and pepper.
    1½ cups red wine, 2 tablespoons Balsamic Vinegar, 3 cups venison stock, 2 teaspoons rosemary, 1 teaspoon thyme
  • Turn off sauté mode and place lid on instant pot. Turn vent to seal. Select meat/stew mode and adjust timer to 90 minutes.
  • Meanwhile chop vegetables and potatoes.
  • Perform a quick release. Add vegetables to instant pot.
  • Add potatoes and vegetables. Turn vent to seal position again. Set on manual mode for 15 minutes, depending on the size you cut the vegetables.
    3-4 large carrot, 3-4 stalks large stalk celery with leafy tops, 5-6 Potatoes, 1 large Onion
  • Allow pot to natural release ( leave it alone) for 15 minutes after timer is up. Remove deer meat and veggies to a platter. Tent with aluminum foil.
  • Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into instant pot and turn back on to sauté mode for a couple minutes until gravy thickens.

Slow cooker cooking instructions

  • Brown roast in a cast iron skillet over medium high heat.
  • Once meat is browned, remove it to the slow cooker.
  • Reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
  • Add the red wine to the skillet, cook scraping up the browned bits from the bottom.
  • Add the pan drippings of the skillet to crockpot along with the other liquids, spices, salt and pepper. Cook on low for about 6 hours.
  • Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
  • Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
  • Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into slow cooker. Increase heat to high. Cook for about 20 minutes until sauce thickens.

Stovetop cooking instructions

  • Brown roast in a Dutch oven over medium high heat.
  • Once meat is browned, reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
  • Add the red wine to the pan, cook scraping up the browned bits from the bottom.
  • Add the other liquids, spices, salt and pepper. Cook on low for about 3 hours.
  • Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
  • Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
  • Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into pot. Cook and stir sauce for a couple minutes until sauce thickens.

How to bake / braise roast

  • Brown roast in an oven-proof Dutch oven over medium high heat.
  • Once meat is browned, reduce heat. Add vegetables. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Add the red wine to the pan, cook scraping up the browned bits from the bottom.
  • Add the other liquids, spices, salt and pepper. Place Dutch oven in low heat oven (250°F/ 100°C). Braise for about 3 hours.
  • Next add the veggies. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
  • Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
  • Make a cornstarch slurry. Mix cornstarch with water in a small bowl. Whisk with a fork. Pour in slurry. over medium heat. Cook and stir sauce for a couple minutes until sauce thickens.
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Notes

If using fresh herbs, double the quantity.
If you don’t have venison stock, you can use vegetable stock or chicken stock. We don’t recommend beef stock because the flavor overpowers the delicate flavor of the deer meat.
Let roast rest, tented with aluminum fil for at least 20 minutes before slicing. 

Nutrition

Calories: 312kcal | Carbohydrates: 31g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 275mg | Potassium: 1291mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3905IU | Vitamin C: 30mg | Calcium: 53mg | Iron: 6mg
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12 Comments

  1. 5 stars
    This looks delicious. I have a few venison roasts in my freezer that I was not sure about cooking. Does it end up tasting real gamey?

  2. 5 stars
    We love venison which means I’ll be adding this recipe to my list! We have a garden full of fresh rosemary, I can’t wait to make this dish. Looks incredible!

  3. 5 stars
    We have a whole deer in the freezer with several ROASTS!! WOO HOO this is on our menu this weekend thanks!

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