As a deer hunter and home cook who relishes the spoils of the hunt, I love bringing a taste of rustic comfort to my families dinner table.
This Rustic Country-Style Venison Roast with Root Vegetables blends the rich, earthy flavors of venison with hearty root vegetables, creating a meal that’s both wholesome and satisfying. It’s perfect for a cozy family dinner or when you want to impress guests with a dish filled with the flavors of the woodlands.
This venison roast, infused with aromatic herbs and paired with tender root vegetables, is slow-cooked to perfection. The combination of moist, flavorful venison and caramelized vegetables makes each bite a heartwarming experience that evokes memories of country kitchens and fireside gatherings at deer camp.
Rustic Country-Style Venison Roast with Root Vegetables
Preparation and Cooking Time:
- Preparation Time: 20 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 20 minutes
Number of Servings and Serving Size:
- Serves: 6
- Serving Size: Approximately 6 ounces of venison and 1 cup of vegetables per serving
List of Ingredients:
- 3 pounds venison roast
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced
- 1 large onion, quartered
- 3 carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 2 large potatoes, cut into chunks
- 1 small rutabaga, peeled and cut into chunks
- 2 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Step-by-Step Directions:
- Preheat Your Oven: Set your oven to 325°F (163°C).
- Prepare the Venison: Pat the venison roast dry using paper towels, season generously with salt and pepper.
- Sear the Roast: In a large Dutch oven or ovenproof pot, heat olive oil and butter over medium-high heat. Sear the roast on all sides until browned, approximately 3-4 minutes per side. Remove the roast and set aside.
- Sauté Aromatics: In the same pot, add minced garlic, onion, carrots, parsnips, potatoes, and rutabaga. Sauté for about 5 minutes until the vegetables start to soften and the onion is translucent.
- Add Liquids and Herbs: Pour in the broth, red wine (if using), and Worcestershire sauce. Stir, scraping the bottom to deglaze the pot and incorporate the brown bits.
- Return the Roast: Place the venison roast back into the pot, nestled within the vegetables. Add rosemary and thyme sprigs.
- Roast: Cover the pot and transfer to the preheated oven. Cook for about 2-3 hours, or until the venison is tender and the vegetables are soft.
- Rest the Meat: Remove the roast from the oven, let it rest for 10 minutes before slicing.
- Serve: Slice the venison against the grain and serve with the roasted vegetables and some of the flavorful juices from the pot.
Nutrition Information (per serving):
- Calories: 420
- Protein: 46g
- Carbohydrates: 35g
- Fat: 12g
- Fiber: 6g
- Sodium: 480mg
Notes and FAQ:
- Can I use a slow cooker? Yes, after searing the roast, you can transfer everything to a slow cooker. Cook on low for 6-8 hours.
- Wine substitute: If you prefer not to use wine, replace it with additional broth.
Shopping List:
- Venison roast, olive oil, butter, garlic, onion, carrots, parsnips, potatoes, rutabaga, beef or venison broth, red wine (optional), Worcestershire sauce, fresh rosemary, fresh thyme, salt, black pepper.
Equipment List:
- Large Dutch oven or ovenproof pot
- Cutting board
- Knife
- Measuring cups and spoons
- Tongs
- Wooden spoon or spatula
In Closing
When I prepare this venison roast recipe, I feel like I’m creating a wild game dish that perfectly blends the warmth and comfort of a traditional country-style roast with the unique and rich flavor of venison. Each time I serve it, I’m reminded of the countless family gatherings during the deer hunting season and hearty deer camp meals shared around the dining room table. This hearty venison dish is not only delicious but also incredibly satisfying, and I have no doubt that it will quickly become a favorite in your home or deer camp, too. Enjoy every wild savory bite!