How to Cook Venison Roast

by Hoohla
How to Cook Venison Roast

How to cook venison roast in a Dutch oven? Some people do not like venison (deer meat); but, if the meat is taken care of properly, then aged, and if cooked right it has a very good flavor. This is one way to make it tasty.

Level the Dutch oven and pour in the vegetable oil. While it is heating up, salt and pepper both roasts.

When the oven is hot, put the roasts in with tongs and brown them on all sides. Keep the lid on to keep in the juice, and heat the oven after the meat is brown on all sides.

Add one cup of water to the Dutch oven and recover it, adding heat to the top. Remember to keep checking and turning the meat all the time so that all the sides have a chance to soak up the flavor and not dry out.

After it has simmered for about 1 to 1 1/2 hours, test it by using a fork to see if it’s tender. If it’s not, let it cook another 10 to 20 minutes, or until the fork goes in easily.

It is the best answer to the question How to cook venison roast. It does make an excellent meat dish and one that you will remember. The pork will help flavor it and keep it from getting dry, and the venison will help flavor the pork roast.

Use the juice as a gravy over the meat. It will be good as is, or you can thicken with flour to use on potatoes. You may want to add a little more salt and pepper for your own taste.

How to Cook Venison Roast

How to Cook Venison Roast

This is a recipe for venison combination roast for a Dutch oven.
Prep Time 15 mins
Cook Time 1 hr 55 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 403 kcal

Equipment

  • Dutch Oven

Ingredients
  

  • 1 pound venison roast (deer)
  • 1 pound pork roast
  • 1/4 cup vegetable oil or bacon grease
  • salt and pepper
  • 1 cup water

Instructions
 

  • Level the Dutch oven and pour in the vegetable oil.
  • Salt and pepper both roasts. When the oven is hot, put the roasts in with tongs and brown them on all sides. Keep the lid on to keep in the juice, and heat the oven after the meat is brown on all sides.
  • Add water to the Dutch oven and recover it, adding heat to the top. Keep checking and turning the meat all the time.
  • After it has simmered for about 1 to 1 1/2 hours, test it by using a fork to see if it's tender. If it's not, let it cook another 10 to 20 minutes, or until the fork goes in easily.
  • Use the juice as a gravy over the meat. It will be good as is, or you can thicken with flour.
Keyword dutch oven, Venison Roast
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