Venison Roast Recipe: How To Make It - Taste Of Home

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Venison Roast
Venison Roast Recipe Recipe photo by Taste of Home
TEST KITCHEN APPROVED HomeRecipesDishes & BeveragesPot Roasts Venison Roast
Venison Roast
Venison Roast Recipe Recipe photo by Taste of Home
TEST KITCHEN APPROVED 4.6 | 11 Reviews Total Time:Prep: 25 min. + chilling Bake: 2-1/2 hours Tana Baer

By Tana Baer

Recipe by Ruth McLaren, Shermans Dale, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 13, 2025

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This tender, hearty venison roast recipe is chock-full of flavor thanks to garlic, onion, carrots and a dried herb rub. Serve the oven-roasted venison with gravy, mashed potatoes and rolls for a truly mouth-watering meal.

If you’ve ever been lucky enough to harvest a deer, this venison roast recipe is an excellent way to celebrate. Deer is an excellent place to start if you’ve never had wild game. It’s still gamey, but has a slightly earthy flavor that’s milder than larger game meats such as elk or moose. There are hints of the animal’s diet (deer forage for grasses, acorns, bushes, and small tree shrubs and leaves) so it can taste similar to pasture-raised beef.

The cut of meat is also a large factor in the taste of venison. With this roast, you’ll have a mild gamey taste, especially because you’ll be infusing the meat with garlic, herbs, carrots and rich beef bouillon granules. After roasting for a couple of hours, the result is a tender, distinct but delicate flavor and a smooth, firm texture that’ll turn any hesitant eater into a true venison lover. Serve with garlic mashed potatoes and rosemary rolls to sop up all that delicious gravy.

Ingredients for Venison Roast

  • Venison: This deer roast recipe calls for a roast that’s between three and four pounds.
  • Garlic: You’ll be keeping the garlic cloves whole, slicing the roast and then tucking the cloves right into the meat.
  • Seasonings: Dried rosemary, onion powder, garlic powder and dried thyme add plenty of flavor to the roast.
  • Carrots: The sweetness of carrots complements the gamier taste of a venison roast quite nicely.
  • Onions: Roasted onions become sweet as well, acting as an additional flavor enhancer to the roast.
  • Beef bouillon granules: Granules add umami flavor to the gravy of this venison roast.
  • Browning sauce, optional: While this is an optional addition, browning sauce is a rich liquid that adds flavor and color to dishes. It has a molasses-like flavor, but it’s smokier.
  • Cornstarch: You’ll be gathering the drippings from the pan and using cornstarch and cold water to create a thick, creamy venison-infused sauce to pour over your roast.

Directions

Step 1: Prepare the roast

Cut 10 deep slits in the roast and place a garlic clove in each slit. Next, in a small bowl, combine the crushed rosemary, thyme, salt, 1 teaspoon of onion powder, pepper and garlic powder. Rub this mixture over the entire roast. Cover the roast and refrigerate it for at least two hours.

Editor’s Tip: Make sure the venison is entirely thawed before beginning.

Step 2: Roast the meat

First, preheat the oven to 325°F and remove the prepared roast from the fridge. Add 1/2 inch of water to a roasting pan. Place the roast, carrots, onions and potatoes in the pan. Cover the roast and bake it for 2 hours and 30 minutes to 3 hours, or until the meat is tender. Remove the meat and vegetables and transfer them to a serving platter, and keep them warm.

Step 3: Make the gravy

Strain the drippings into a measuring cup. In a large saucepan, combine three cups of the drippings, plus the bouillon, browning sauce and remaining onion powder. In a separate small bowl, combine cornstarch and cold water, mixing until they form a completely smooth slurry. Stir this slowly into the drippings in the saucepan. Bring them to a boil, then cook and stir constantly for two minutes or until the gravy is thickened. Serve the gravy with the roast and veggies.

Close shot of Venison Roast; served in a large plate with spoon and fork; on a green tablecloth;
JOSH RINK FOR TASTE OF HOME

Variations for Venison Roast

  • Opt for a different cooking method: If you’d rather put the venison in a slow cooker and let it simmer all day, this recipe for a pot roast is a fantastic starting point. You’ll be using venison instead of beef, but the rest of the ingredients can stay the same.
  • Turn it into a stew: Take any leftovers and add them to a Dutch oven or large soup pot. Add stewed tomatoes, potatoes and the veggies of your choice to turn this entire deer roast recipe into one delicious, hearty stew.

How to Store Venison Roast

Store any leftovers in an airtight container in the fridge for up to four days. You can also slice the venison and store it in a small container to use in sandwiches during the week.

How long does venison roast last?

Fresh, raw venison can be kept in the fridge for one to two days. Cooked venison, such as this roast, can be stored in the fridge for up to four days.

Venison Roast Tips

Overhead shot of Venison Roast; served in a plate; top with sauce; spoon and fork nearby over green tablecloth; all set on wooden surface
JOSH RINK FOR TASTE OF HOME

Can I refreeze venison?

If you thaw venison but don’t cook it, it should not be refrozen. However, if you thaw venison, roast it, and then want to freeze the leftovers, that’s perfectly fine. Just be sure to freeze the cooked roast leftovers within three to four days.

What can I do with leftovers?

Leftovers can be rewarmed and eaten as they were originally served, or you can change it up a bit. Serve leftover venison roast on top of a salad, sliced thinly and made into a venison sandwich, or on a bagel with eggs for a hearty, filling breakfast.

How do I know that the venison roast is done?

Venison may be wild game, but it’s still a tender meat. To ensure that you’re not overcooking it, use a meat thermometer to check the internal temperature. Once it reaches 145° (medium rare), it’s done. The meat may still be slightly pink, but it’s safe to eat.

TEST KITCHEN APPROVED

Venison Roast Recipe

4.6 | 11 Reviews Add your review Yield:8 servingsPrep:25 minCook:2 hours 30 min Save Saved Saving emailprint

Ingredients

  • 1 venison roast (3 to 4 pounds)
  • 10 whole garlic cloves, peeled
  • 2 tablespoons minced fresh rosemary
  • 2 tablespoons minced fresh thyme
  • 1-1/2 teaspoons onion powder, divided
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 7 medium carrots, quartered
  • 5 small onions, quartered
  • 1-1/2 pounds baby red potatoes, halved
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon browning sauce, optional
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
Text Ingredients Shop Recipe

Directions

  1. Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, thyme, salt, 1 teaspoon onion powder, pepper and garlic powder; rub over entire roast. Cover; refrigerate for 2 hours.
  2. Add 1/2 in. of water to a roasting pan. Place the roast, carrots, onions and potatoes in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.
  3. Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts

1 each: 263 calories, 4g fat (2g saturated fat), 145mg cholesterol, 403mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 41g protein. Loading Popular in the Community "We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania. Recipe Creator Loading Reviews Back to Top Taste of Home Logo Search terms

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Tag » How To Cook A Deer Roast