Best 2 Slow Roasted Venison Recipes

Are you looking for an easy and delicious way to enjoy venison? Slow roasting is a great way to bring out the natural flavor of venison while making it tender and juicy. With a few simple ingredients and a little bit of time, you can have a delicious meal the whole family will love. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide will provide you with everything you need to know to make the perfect slow-roasted venison.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW ROASTED VENISON

Slow Roasted Venison image

This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.

Provided by ColSanders

Categories Deer

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (4 lb) venison leg roast
4 tablespoons vegetable oil (divided)
2 tablespoons rib rub seasoning (most any rub will do, just not too much salt)
1/2 teaspoon fresh ground black pepper

Steps:

preheat oven to 200 degrees F.
rinse roast under running water and pat dry with paper towels.
coat the roast all over with oil, using 2-3 tbls.
sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
insert a meat thermometer into the roast and put skillet and roast in the oven.
roast until the meat has reached 135-145 degrees, about 4 hours.
remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
slice and serve the roast.

SLOW ROASTED VENISON HAM - FIESTA STYLE

Slow Roasted Venison Ham - Fiesta Style image

This recipe would work well with a fresh pork ham or roast as well. The well seasoned venison is roasted until fork tender and makes wonderful pulled sandwiches or tacos. Southern Food With Flare

Provided by Tammy Brownlow

Categories Roasts

Time 3h5m

Number Of Ingredients 11

Ingredients

1 3 - 5 pound de-boned venison ham or pork roast/fresh ham
1/2 large onion, sliced thin
a few sprigs of fresh cilantro
1/2 c beef broth
1 Tbsp cumin
1 tsp garlic powder
1 tsp spanish paprika
1 tsp chile de arbol seasoning
1 tsp ancho chili powder
1 tsp salt
if you can try it with https://www.justapinch.com/recipes/sauce-spread/sauce-spread-salsa/kicked-up-salsa-fresca.html

Steps:

1. In the bottom of a roasting pan place onion slices evenly. Pour beef broth into pan.
2. Arrange cilantro evenly into pan.
3. In a small bowl add spices and stir to combine.
4. Sprinkle half of the seasoning mixture over venison.
5. Place seasoned side down into roasting pan.
6. Sprinkle the rest of the spices over venison. Place into 350 degree oven covered and roast until tender about 3 hours depending on the weight of your meat. Check every so often to make sure you have broth remaining. If you need to add more as necessary.
7. When venison is fork tender, remove from oven and pull apart with 2 forks.
8. Serve with fresh tortillas, salsa, and all of your favorite fixins. Enjoy!

Tips:

Choose the right venison cut: Use cuts that are lean and have little connective tissue, such as tenderloin, backstrap, or loin. These cuts will cook quickly and remain tender.
Marinate the venison: Marinating the venison helps to tenderize it and infuse it with flavor. Use a marinade that contains acidic ingredients, such as vinegar, wine, or citrus juice, which will help to break down the tough fibers in the meat.
Slow-roast the venison: Slow-roasting is the best way to cook venison, as it allows the meat to cook evenly and develop a rich flavor. Cook the venison at a low temperature (250°F) for several hours, or until it reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
Use a meat thermometer: A meat thermometer is essential for ensuring that the venison is cooked to the desired doneness. Insert the thermometer into the thickest part of the meat and cook until it reaches the desired internal temperature.
Let the venison rest: After cooking, let the venison rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Slow-roasted venison is a delicious and versatile dish that can be enjoyed by people of all ages. By following these tips, you can create a succulent and flavorful venison roast that will be the star of your next meal. Experiment with different marinades and seasonings to find the perfect combination that suits your taste. Whether you are a seasoned cook or a beginner, slow-roasted venison is a dish that is sure to impress your family and friends.