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
Rated 5.0 stars by 1 users
Prep Time
5 minutes
Cook Time
4 hours
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.
Ingredients
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3 LB – Venison Roast
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2 TB – Olive Oil
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6 TB – Prime Time Butcher’s Blend
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2 – Carrots, chopped
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1 – Onion, chopped
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4 Stalk – Celery, chopped
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2 TB – Tomato Paste
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¼ Cup - Flour
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2 Cup – Dry Red Wine
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5 Clove – Garlic
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2 Sprig – Fresh Thyme
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2 Cup – Beef Stock
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1 ½ LB – Baby potatoes’
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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!
