Roast Venison

by Woodsbum

Here is a great recipe for roast venison (deer). Technically any wild game is venison, but for this purpose we will be using deer. Unlike many roasts, this recipe seems to be almost like breaded deer prime rib when it is done.

  • 3 lbs round deer roast
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 1 teaspoon ground red pepper
  • 1 stick of softened butter (real butter)
  • 2 cups of dry bread crumbs.
  • 1 cup dried apples
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1 teaspoon dried parsley
  • 2 beef bouillon cubes dissolved in 1 cup hot water

Ensure to use these preparation steps before starting.

Wipe cleaned and prepared roast with damp towel and then rub all sides with the salt and peppers. Whip the butter until it is light and fluffy. Spread the butter over the meat. Combine the bread crumbs with the remaining ingredients and stir to moisten the crumbs.

Put the roast on a large sheet of heavy aluminium foil and pat the dressing over the roast. Fold the foil over the roast to seal it and tuck the ends under so that it is completely covered. Roast at 325 degrees for about 2 hours. If you want the edges to really crust (as I do) just push the foil down on the sides to expose the roast.

When you cook/serve it just take the dressing from the roast, slice the meat and thicken the drippings into a gravy.

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