• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Binky's Culinary Carnival
  • Recipes
    • Food Preservation
    • Venison &Game
    • Main Dishes
    • Desserts
    • Appetizers
  • What’s for dinner?
    • Venison & Game
    • Poultry
    • Pork
    • Seafood and Fish
    • Beef
  • Food Preservation
    • Water bath canning
    • Pressure canning
    • Freezing
    • Drying etc.
  • Contact
    • Work with me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » By Ingredient » Venison / Rabbit / Game » Venison Roast

    Venison Roast

    Posted on February 5, 2022 By Beth Neels

    35 shares
    Jump to Recipe Print Recipe
    Pinterest image for venison roast with text overlay.
    Pinterest image for venison roast with text overlay.

    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.

    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.

    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.

    For the vegetables

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

    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.

    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.

    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.

    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.

    Easy side dishes to go with roast recipes

    • Green beans almondine
    • Cheddar herb muffins
    • easy cornbread
    • brioche

    Helpful tools

    • Instant pot
    • 6 qt crockpot
    • Dutch oven

    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.

    Connect with us through our social media ages! Facebook, Instagram, Pinterest, Twitter.

    If you have any questions or comments, please ask in comment section below. We’d love to hear from you!

    I hope you enjoyed the recipe today!

    Enjoy. And have fun cooking!

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

    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

    • 2 pound venison roast
    • 1½ cups red wine
    • 2 tablespoons Balsamic Vinegar
    • 3 cups venison stock see notes
    • 2 teaspoons rosemary see notes
    • 1 teaspoon thyme see notes
    • olive oil to coat pan.

    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.
    1 Instant pot
    knife, chef’s knife
    cutting board, bamboo
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

    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
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!
    « Venison Shepherd’s Pie
    Peach Syrup »
    35 shares

    Reader Interactions

    Comments

    1. Hayley Dhanecha

      February 11, 2022 at 3:45 pm

      5 stars
      Comfort food at its best! Looks so delicious and easy to follow recipe.

      Reply
      • Beth Neels

        February 12, 2022 at 12:26 pm

        Thanks so much Hayley. I appreciate that.

        Reply
    2. Louise

      February 11, 2022 at 3:33 pm

      5 stars
      So healthy and delicious for making as a special treat.

      Reply
      • Beth Neels

        February 11, 2022 at 3:38 pm

        Thanks Louise. Thanks for checking out the recipe!

        Reply
    3. Beth

      February 11, 2022 at 3:13 pm

      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?

      Reply
      • Beth Neels

        February 11, 2022 at 3:23 pm

        No. Not at all but it does depend on where you source your venison and what their diet consists of. See this article for more information. https://www.binkysculinarycarnival.com/how-to-cook-venison-the-ultimate-guide/

        Reply
    4. Art

      February 11, 2022 at 2:54 pm

      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!

      Reply
      • Beth Neels

        February 11, 2022 at 3:11 pm

        I love rosemary in a pot roast and fresh is always best! Thanks for chekcing out the recipe Art!

        Reply
    5. Claudia Lamascolo

      February 11, 2022 at 2:27 pm

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

      Reply
      • Beth Neels

        February 11, 2022 at 2:46 pm

        Yay! Happy to help! Thanks Claudia. Let me know how you like it!

        Reply
    6. Casey

      February 11, 2022 at 1:48 pm

      5 stars
      I LOVE venison but I can’t always find it! Can I use a beef roast for this recipe? Sounds perfect!

      Reply
      • Beth Neels

        February 11, 2022 at 2:46 pm

        Yes. You can certainly use a beef roast. Thanks for checking out the recipe Casey!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Air Fryer Hot Pockets | Homemade – Frozen
    • How to Dry Cranberries
    • Homemade Cranberry Vinegar
    • Smoked Meatballs

    TRENDING RECIPES

    • Hildabrötchen Shortbread Cookie with Jam
    • Haselnussmakronen, German Hazelnut macaroons
    • Santa Claus Cut Out Cookie Recipe
    • Gugelhupf – Kugelhopf
    • 125+ Edible Gifts – Fun for Any Season!
    • Ischler – Austrian Shortbread, Chocolate & Apricot
    • How to Make Vanilla Sugar {Vanillin Zucker}
    • Jam Filled Cookies
    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Smoked Meatloaf
    • Roast Wild Duck
    • Blue Hubbard Squash Recipe
    • Canning Apple Pie Filling

    TRENDING RECIPES

    • Hildabrötchen Shortbread Cookie with Jam
    • Haselnussmakronen, German Hazelnut macaroons
    • Santa Claus Cut Out Cookie Recipe
    • Gugelhupf – Kugelhopf
    • 125+ Edible Gifts – Fun for Any Season!
    • Ischler – Austrian Shortbread, Chocolate & Apricot
    • How to Make Vanilla Sugar {Vanillin Zucker}
    • Jam Filled Cookies

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates
    • Check out my Amazon Store!

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014-2022 Binky's Culinary Carnival