Deer Roast Recipe 

A deer roast recipe can be flavorful and tender if you know how to cook venison. You can expect any wild game recipe to have a stronger flavor than that of meat of domesticated animals. If you are use to this strong wild flavor and like it as many hunters tell me they do, then that is fine. But if you prefer a milder flavor then you must know how to cook the meat to obtain this milder flavor.

One of the wild game cooking tips that I give it to soak it in salt water before cooking. This is easy if it is smaller pieces of meat like birds, rabbits or even venison steaks, but it is more difficult when making a deer roast recipe. When doing larger pieces of meat like a venison roast recipe, we use spices and wine quite often to flavor which also diminishes the wild flavor.

A deer roast recipe or any of the venison recipes can easily turn out tough and dry. Deer meat has very little fat, a common factor in much of the wild game meat due to the diet and the roaming of the animals. This makes the meat healthier but sometimes if not cooked properly, it can be tough. Rather than dry roasting or cooking like we can do with other domesticated meat, adding wine, water or broth will keep the meat moist while cooking to obtain tenderness.


  • 1 Deer roast (5 to 6 pounds)
  • 3 Cups dry white wine
  • 1 Large thinly sliced onion
  • 12 Black peppercorns
  • 12 Whole cloves
  • 6 Whole allspice
  • 1 Bay leaf
  • ¼ Teaspoon salt
  • 3 Tablespoon flour
  • ¼ Cup water
  • Little fat (bacon fat is good)

Remove any white membrane from the roast; place roast in a shallow pan.

Combine wine, onion and seasonings; pour over roast.

Cover and marinate in refrigerate 8 hours turning occasionally.

Remove roast from marinade and save marinade

Heat bacon fat in Dutch oven; brown roast.

Add reserved marinade to Dutch oven.

Bake at 350F degrees for 2 hours or until meat thermometer registers 170F degrees.


This deer roast recipe as in many recipes for cooking venison uses bacon to deliciously flavor the meat and moisten it with the added fat.

  • 1 Roast 5 to 6 pounds
  • 10 Strips bacon
  • ¼ Pound salt pork
  • 1 Large chopped onion
  • 2 Tablespoons Worcestershire sauce
  • 1 Quartered lemon
  • ½ Teaspoon parsley flakes
  • 3 Stalks thinly sliced celery
  • 2 Cups sliced mushrooms
  • 1 Cup crushed seasoned croutons
  • Salt/ pepper to taste

Boil the salt pork in 2 ½ cups water for 20 minutes; discard the pork and save the broth.

Remove all excess fat from the roast.

Lay 7 strips of the bacon slices over the bottom of a roasting pan; place the roast on the bacon.

Top the roast with remaining bacon strips; pour the boiled broth over the roast.

Add the onions, celery and mushrooms; Sprinkle with crushed croutons and parsley flakes over all.

Squeeze the lemon pieces to allow juice to run over the meat; add the lemon rinds to the roast.

Pour the Worcestershire sauce over the roast; salt and pepper to season.

Cover and bake at 325F degrees for 2 ½ hours or until tender.


This deer roast recipe is made with a boneless venison leg and cooked on top of the stove instead of in the oven.

  • 7 Pound boned leg of venison
  • 6 Bacon slices
  • 2 Cups Burgundy wine
  • ½ Cup cider vinegar
  • 1 Stalk celery sliced
  • 1 Medium sliced onion
  • 4 Lemon slices
  • 1 Large carrot pared and sliced
  • 1 Teaspoon salt
  • 10 Whole black peppercorns
  • 2 Bay leaves
  • 2 Crushed garlic clove
  • 1 Cup water
  • ¼ Cup flour
  • 2 Tablespoons salad oil

Wipe roast with damp paper towels; arrange bacon slices over inside of meat then roll up and tie.

Combine Burgundy, vinegar, celery, onion, lemon, carrots, salt, peppercorns, bay leaves and garlic with water.

Pour over roast and refrigerate for 24 hours turning occasionally.

Remove roast from marinade and reserve 2 cups of marinade.

Heat oil in Dutch oven; coat roast with flour and brown all over.

Add reserved marinade; bring to boil.

Reduce heat and simmer 4 hours or until fork tender.


Again in this deer roast recipe we are using bacon, spices and wine to flavor and moisten the meat.

  • 7 Pound boned leg of venison
  • 9 Bacon slices
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • ¼ Teaspoon dried thyme
  • 2 Tablespoons finely chopped onion
  • 1 Clove crushed garlic
  • ¼ Cup lemon juice
  • 1 Cup beef bouillon
  • 1 Cup red wine

Preheat oven to 500F degrees; wipe roast with damp paper towels.

Arrange 6 bacon slices on the inside surface of the meat; roll up and tie.

Place 3 slices across top of roast.

Place roast in a shallow roasting pan in the oven for 10 to 15 minutes; remove from oven.

Lower oven temperature to 425F degrees.

Combine red wine, beef bouillon, salt, pepper, thyme, onion, garlic and lemon juice; pour over roast and cover with foil.

Roast for 2 ½ to 3 hours or until meat is tender basting occasionally with pan drippings.


Preheat oven to 325F degrees.

Marinate roast for at least 48 hours in apple cider (longer is better) turning from time to time.

Dry the meat; rub with garlic, salt, pepper and flour.

Melt a little fat in heavy pot; brown the meat on all sides.

Pour the cider in which it was marinated over the meat.

Cover and bake until tender basting occasionally.


  • 1 Haunch venison
  • ½ to 1 Pound bacon
  • 1 chopped onion
  • Salt/pepper to taste

Preheat oven to 325F degrees.

Wash meat in tepid water; dry thoroughly.

Make dressing with bacon, onion, salt and pepper.

Make slits in the meat and stuff with the dressing.

Cover all the meat with strips of bacon.

Pour 1 cup of hot water over the meat adding more as needed.

Cover with foil and place in the oven basting frequently (Allow 25 minutes per pound).


  • Venison roast
  • ½ Cup vegetable oil
  • ½ Cup red wine vinegar
  • 3 Tablespoons garlic salt
  • 3 Tablespoons lemon pepper
  • ½ Cup lemon juice

Combine oil, vinegar, garlic salt, lemon pepper and lemon juice; mix well.

Place meat in a large zip lock plastic bag; pour marinade over meat.

Seal tightly and marinate in refrigerate overnight.

Cook on hot grill or in oven to medium rare or medium (About 20 minutes per pound).