Venison Pot Roast Deer Reindeer Moose or Elk
Savor the rich, hearty flavors of this Venison Pot Roast, a soul-warming dish that celebrates the natural bounty of game meats like deer, reindeer, moose, or elk. Perfectly seared and slow-braised with aromatic herbs, tender root vegetables, and a luscious broth enriched with optional red wine, this recipe transforms lean venison into a melt-in-your-mouth masterpiece. Earthy rosemary, thyme, and bay leaves infuse the dish with depth, while ingredients like garlic, tomato paste, and caramelized onions create a symphony of bold, comforting flavors. With just 20 minutes of prep and a simmering pot of goodness filling your kitchen, this rustic roast is the ultimate centerpiece for a cozy family dinner or a special occasion. Serve it hot, ladled with savory broth for a meal that’s both timeless and unforgettable. Keywords: venison roast recipe, venison pot roast, game meat recipes, deer pot roast, elk pot roast, moose recipes, reindeer pot roast.
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Recipe Information
Ingredients
- 3 pounds venison roast (or reindeer, moose, or elk)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, chopped
- 4 large potatoes, cubed
- 4 cloves garlic cloves, minced
- 3 cups beef or venison broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary sprigs
- 4 sprigs fresh thyme sprigs
- 2 leaves bay leaves
Instructions
Season the venison roast with salt and black pepper, then coat it lightly with the flour on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the venison roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
In the same pot, add the chopped onion, carrots, celery, and potatoes. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften slightly.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Pour in the beef or venison broth and red wine (if using), scraping the bottom of the pot to deglaze and incorporate the browned bits.
Stir in the tomato paste until fully mixed with the liquid.
Add the fresh rosemary, thyme, and bay leaves to the pot for aromatic flavor.
Return the venison roast to the pot, nestling it among the vegetables.
Bring the mixture to a gentle boil, then reduce the heat to a low simmer.
Cover the pot and cook for about 3-4 hours, or until the venison is tender and easily pulls apart with a fork. Check occasionally and add additional broth if the liquid reduces too much.
Once cooked, remove the rosemary, thyme sprigs, and bay leaves before serving.
Serve hot with the vegetables and spoon over the flavorful broth.
Nutrition Facts
Calories |
4011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1187 mg | 396% | |
| Sodium | 6845 mg | 298% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 35.7 g | ||
| Protein | 452.0 g | 904% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 60.7 mg | 337% | |
| Potassium | 12110 mg | 258% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
