Venison Pot Roast
This venison pot roast is built for cold-weather cooking and deer camp dinners. A 3-pound venison roast is seasoned generously with Prime Time Butcher’s Blend, seared for a deep crust, then slow-braised in dry red wine and beef stock with garlic, fresh thyme, and tomato paste. As the roast simmers, it becomes fork-tender while the broth thickens into a rich, savory sauce. Hearty vegetables like carrots, celery, potatoes, and parsnips soak up every bit of flavor, turning this dish into a complete, one-pot meal.
Ideal for wild game cooking, this recipe makes the most of a freezer full of venison with a method that’s both simple and satisfying.
Venison Pot Roast
PS Seasoning Chef
5 minutes
4 hours
American
Dinner
This venison pot roast is built for cold-weather cooking and deer camp dinners. A 3-pound venison roast is seasoned generously with Prime Time Butcher’s Blend, seared for a deep crust, then slow-braised in dry red wine and beef stock with garlic, fresh thyme, and tomato paste. As the roast simmers, it becomes fork-tender while the broth thickens into a rich, savory sauce. Hearty vegetables like carrots, celery, potatoes, and parsnips soak up every bit of flavor, turning this dish into a complete, one-pot meal.
Ideal for wild game cooking, this recipe makes the most of a freezer full of venison with a method that’s both simple and satisfying.
Ideal for wild game cooking, this recipe makes the most of a freezer full of venison with a method that’s both simple and satisfying.
Ingredients
- 3 LB – Venison Roast
- 2 TB – Olive Oil
- 6 TB – Prime Time Butcher’s Blend
- 2 – Carrots, chopped
- 1 – Onion, chopped
- 4 Stalk – Celery, chopped
- 2 TB – Tomato Paste
- ¼ Cup - Flour
- 2 Cup – Dry Red Wine
- 5 Clove – Garlic
- 2 Sprig – Fresh Thyme
- 2 Cup – Beef Stock
- 1 ½ LB – Baby potatoes’
- 1 ½ Cup – Rough Chopped carrots and Parsnips
Directions
- Preheat the oven to 350°F.
- Trim the venison roast thoroughly, removing any silver skin. Season generously on all sides with Prime Time Butcher’s Blend.
- Heat a large Dutch oven over medium-high heat and add olive oil. Sear the roast on all sides until evenly browned.
- Remove the roast and add the chopped onion, celery, and carrots to the pot. Sauté for 5–6 minutes, until slightly tender.
- Stir in the tomato paste and cook for 3 minutes.
- Sprinkle in the flour, stir well, and cook for another 3 minutes.
- Deglaze the pot with red wine. Once it comes to a simmer, return the roast to the pan.
- Add the garlic cloves and pour in enough beef stock to cover the roast.
- Bring the mixture to a simmer, cover with a lid, and transfer to the oven. Cook for 2–3 hours, or until the roast is tender.
- Add the potatoes, chopped carrots, and parsnips. Cover again and return to the oven for 30–45 minutes, until the vegetables are tender.
- Remove from the oven and let rest for 10 minutes. Adjust seasoning if needed, then slice and serve.
- Enjoy!
