Easy Braised Venison Roast | Healthy Recipe

This tender and flavorful braised venison roast is the easiest roast you'll ever make! Very few ingredients, just minutes of prep time and delicious results every time.

Who doesn't love a good ol' roast served with gravy, mashed potatoes and a veggie? That's real comfort food right there.

It is summer at the moment and our meat reserves are low (come on, hunting season!), so I just have to work with what's in the freezer.

I pulled out our last deer roast and wasn't thrilled with the idea of having a hot roast meal. Then I thought of making this venison roast recipe how I usually do, but using it as the protein in a salad!

So we had a salad with greens, shredded deer roast, grilled butternut squash, diced avocado, cucumbers, and hemp hearts and used the cooled roast drippings as a salad dressing. It was absolutely divine!

Anyway, just another reminder that it's fun when you try to think outside the box to adapt your cooking to the seasons.

Also, I can't go any further without giving credit to my sister-in-law's mother for this deer roast recipe. It's the easiest roast method EVER and is tasty and tender every single time.

FAQ

WHAT IS VENISON?

Venison is the meat of deer, including mule deer, white-tailed deer, elk, and moose. In this recipe, I used mule deer.

IS VENISON HEALTHY?

Deer meat is high in protein, iron, riboflavin and niacin. Wild game meat is often much higher in nutrients than meat from a farm, as the animals are 100% naturally grass-fed. And of course, no antibiotics or steroids, like in most farmed beef.

The healthiest way to make this slow cooked venison roast is to use homemade Montreal steak spice (it's quite easy and I followed this recipe) and to use coconut aminos instead of soy sauce. Always use filtered water for healthiest results. We use the Big Berkey and you can check out my review to see why we love it and what some of the cons are.

If making the gravy, arrowroot powder is a healthier option than cornstarch.

WHAT IS BRAISING?

Often when braising, the meat is seared at high heat before being cooked through, but I have skipped this step almost every time with this recipe and it still turns out juicy and flavorful!

The meat is covered and cooked with liquid at a low temperature for a long time.

This method breaks down collagen and connective tissue and always yields fall apart tender meat (it's the best way to cook a roast!).

HOW LONG TO BRAISE A VENISON ROAST

Deer roast (you can use any cut. Really!) must be cooked at a low temperature for at least 4 hours. You may need to braise longer, depending on the cut you are using. The meat should be fork-tender but still hold its shape. I plan for 4-5 hours.

If you want the meat to literally fall apart (say you're using it for pulled pork style sandwiches or as shredded taco meat), cook it for 8 hours.

Should I Marinate a Venison Roast?

You can definitely season the roast in the dish you'll use for cooking, add in the liquid and refrigerate it covered overnight. This will result in a more intense flavor, but it's totally unnecessary. If it's more convenient for you though, go for it!

Braised Venison Roast Variations

I have also used this same cooking method but swapped out the seasonings. Most commonly I'll use a combination of fresh herbs (thyme, oregano, sage, etc) and rub it all over the roast with sea salt and black pepper. Then for the liquid, I'll use bone broth or beef broth and maybe throw in a dash of Worcestershire sauce, a couple of smashed garlic cloves (or use garlic powder in the rub) and a bay leaf. It's a delicious way to do it!

I've also made this recipe with a beef roast and it turns out just as well!

If using a crock pot, cook on low for 8-9 hours, or until the roast is very tender.

If using an Instant Pot, manually set it to cook at high pressure for 75 minutes and allow 10 minutes of natural release. Remove the roast and make the gravy using the sauté mode for 5-10 minutes, adding the cornstarch slurry once it's bubbling and stirring constantly.

Tools You May Need

Cast-iron dutch oven, casserole dish or roasting pan

Aluminum foil

How to Cook a Venison Roast

Ingredients:

• 2 lb deer roast
• montreal steak spice
• ¼ cup coconut aminos or soy sauce
• filtered water
• optional gravy 2 tablespoon cornstarch or arrowroot flour + 2 tablespoon water

Instructions:

Preheat your oven to 275°F.

Place roast in your dutch oven or casserole dish. Season the entire roast with montreal steak spice.

Pour coconut aminos around the roast, then pour in water until the liquid is approximately halfway up the roast.

Cover with lid. If your lid doesn't seal very tightly, place a sheet of aluminum foil over your dish, then top with your lid. This will help to create a better seal.

Braise for 4-5 hours for tender meat that holds together or 8 hours for easily shredded meat.

Remove from oven. If you'd like to make a gravy out of the drippings, remove the roast to a cutting board to rest and tent with aluminum foil.

Heat the drippings in your dutch oven over medium heat (or transfer them to a pot if you were using a casserole dish).

In a small bowl, whisk together 2 tablespoon cornstarch or arrowroot powder with 2 tablespoon cold water. Once the drippings are starting to boil, slowly whisk in cornstarch slurry and simmer until you reach your desired gravy consistency. If it isn't thickening quickly, you can make more cornstarch slurry and gradually add it in until it becomes gravy!

Slice up your roast, lay it out on a beautiful serving platter and sprinkle with fresh parsley!

How to Store Braised Venison Roast

Leftovers store beautifully in an airtight container in the fridge for 3-4 days. Reheat in a skillet on the stovetop and don't forget to use your leftover gravy! Or use your leftover meat in sandwiches, wraps, salads or tacos!

Did you try this recipe? If so, I would really appreciate a 5-star rating and your comments below! Thanks!

MORE VENISON RECIPES

• Venison Steak with Oregano
• Garlic Venison and Pork Sausage
• Venison Stew
• Italian Sausage with Venison and Pork
• Braised Venison Shanks

SIDE DISHES

• Sautéed Kale and Spinach
• Pan-Fried Asparagus with Garlic
• Garlic Olive Oil Mashed Potatoes
• Roasted Brussels Sprouts with Bacon and Balsamic Vinegar