{"id":196777,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/venison-roast\/"},"modified":"2025-05-13T08:53:16","modified_gmt":"2025-05-13T13:53:16","slug":"venison-roast","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","title":{"rendered":"Venison Roast"},"content":{"rendered":"<p>If you&#8217;ve ever been lucky enough to harvest a deer, this venison roast recipe is an excellent way to celebrate. Deer is an excellent place to start if you&#8217;ve never had wild game. It&#8217;s still gamey, but has a slightly earthy flavor that&#8217;s milder than larger game meats such as elk or moose. There are hints of the animal&#8217;s diet (deer forage for grasses, acorns, bushes, and small tree shrubs and leaves) so it can taste similar to pasture-raised beef.<\/p>\n<p>The cut of meat is also a large factor in the taste of venison. With this roast, you&#8217;ll have a mild gamey taste, especially because you&#8217;ll be infusing the meat with garlic, herbs, carrots and rich beef bouillon granules. After roasting for a couple of hours, the result is a tender, distinct but delicate flavor and a smooth, firm texture that&#8217;ll turn any hesitant eater into a true venison lover. Serve with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/garlic-and-herb-mashed-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">garlic mashed potatoes<\/a> and<a href=\"https:\/\/www.tasteofhome.com\/recipes\/grandma-s-rosemary-dinner-rolls\/\" data-name=\"www.tasteofhome.com\/recipes\/grandma-s-rosemary-dinner-rolls\/\" data-module=\"content engagement\" data-position=\"embedded links\"> rosemary rolls<\/a> to sop up all that delicious gravy.<\/p>\n<h2>Ingredients for Venison Roast<\/h2>\n<ul>\n<li><strong>Venison:\u00a0<\/strong>This deer roast recipe calls for a roast that&#8217;s between three and four pounds.<\/li>\n<li><strong>Garlic:\u00a0<\/strong>You&#8217;ll be keeping the garlic cloves whole, slicing the roast and then tucking the cloves right into the meat.<\/li>\n<li><strong>Seasonings:<\/strong> Dried rosemary, onion powder, garlic powder and dried thyme add plenty of flavor to the roast.<\/li>\n<li><strong>Carrots:\u00a0<\/strong>The sweetness of carrots complements the gamier taste of a venison roast quite nicely.<\/li>\n<li><strong>Onions:\u00a0<\/strong>Roasted onions become sweet as well, acting as an additional flavor enhancer to the roast.<\/li>\n<li><strong>Beef bouillon granules:\u00a0<\/strong>Granules add <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-name=\"www.tasteofhome.com\/article\/what-is-umami-plus-why-you-should-definitely-have-it-on-your-plate\/\" data-module=\"content engagement\" data-position=\"embedded links\">umami<\/a> flavor to the gravy of this venison roast.<\/li>\n<li><strong>Browning sauce, optional:\u00a0<\/strong>While this is an optional addition, <a href=\"https:\/\/www.tasteofhome.com\/article\/browning-sauce\/\" data-name=\"www.tasteofhome.com\/article\/browning-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">browning sauce<\/a> is a rich liquid that adds flavor and color to dishes. It has a molasses-like flavor, but it&#8217;s smokier.<\/li>\n<li><strong>Cornstarch: <\/strong>You&#8217;ll be gathering the drippings from the pan and using cornstarch and cold water to create a thick, creamy venison-infused sauce to pour over your roast.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the roast<\/h3>\n<p>Cut 10 deep slits in the roast and place a garlic clove in each slit. Next, in a small bowl, combine the crushed rosemary, thyme, salt, 1 teaspoon of onion powder, pepper and garlic powder. Rub this mixture over the entire roast. Cover the roast and refrigerate it for at least two hours.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Make sure the venison is entirely thawed before beginning.<\/p>\n<h3>Step 2: Roast the meat<\/h3>\n<p>First, preheat the oven to 325\u00b0F and remove the prepared roast from the fridge. Add 1\/2 inch of water to a roasting pan. Place the roast, carrots, onions and potatoes in the pan. Cover the roast and bake it for 2 hours and 30 minutes to 3 hours, or until the meat is tender. Remove the meat and vegetables and transfer them to a serving platter, and keep them warm.<\/p>\n<h3>Step 3: Make the gravy<\/h3>\n<p>Strain the drippings into a measuring cup. In a large saucepan, combine three cups of the drippings, plus the bouillon, browning sauce and remaining onion powder. In a separate small bowl, combine cornstarch and cold water, mixing until they form a completely smooth slurry. Stir this slowly into the drippings in the saucepan. Bring them to a boil, then cook and stir constantly for two minutes or until the gravy is thickened. Serve the gravy with the roast and veggies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123450\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_2.jpg?fit=700%2C1024\" alt=\"Close shot of Venison Roast; served in a large plate with spoon and fork; on a green tablecloth;\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Variations for Venison Roast<\/h2>\n<ul>\n<li><strong>Opt for a different cooking method:\u00a0<\/strong>If you&#8217;d rather put the venison in a slow cooker and let it simmer all day, this recipe for a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-pot-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-pot-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\">pot roast<\/a> is a fantastic starting point. You&#8217;ll be using venison instead of beef, but the rest of the ingredients can stay the same.<\/li>\n<li><strong>Turn it into a stew:\u00a0<\/strong>Take any leftovers and add them to a Dutch oven or large soup pot. Add stewed tomatoes, potatoes and the veggies of your choice to turn this entire deer roast recipe into one delicious, hearty stew.<\/li>\n<\/ul>\n<h2>How to Store Venison Roast<\/h2>\n<p>Store any leftovers in an <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-name=\"www.tasteofhome.com\/collection\/best-food-storage-containers\/\" data-module=\"content engagement\" data-position=\"embedded links\">airtight container<\/a> in the fridge for up to four days. You can also slice the venison and store it in a small container to use in sandwiches during the week.<\/p>\n<h3>How long does venison roast last?<\/h3>\n<p>Fresh, raw venison can be kept in the fridge for one to two days. Cooked venison, such as this roast, can be stored in the fridge for up to four days.<\/p>\n<h2>Venison Roast Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2123448\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_3.jpg?fit=700%2C1024\" alt=\"Overhead shot of Venison Roast; served in a plate; top with sauce; spoon and fork nearby over green tablecloth; all set on wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JOSH RINK FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>Can I refreeze venison?<\/h3>\n<p>If you thaw venison but don&#8217;t cook it, it should not be refrozen. However, if you thaw venison, roast it, and then want to freeze the leftovers, that&#8217;s perfectly fine. Just be sure to freeze the cooked roast leftovers within three to four days.<\/p>\n<h3>What can I do with leftovers?<\/h3>\n<p>Leftovers can be rewarmed and eaten as they were originally served, or you can change it up a bit. Serve leftover venison roast on top of a salad, sliced thinly and made into a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/shredded-venison-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/shredded-venison-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">venison sandwich<\/a>, or on a bagel with eggs for a hearty, filling breakfast.<\/p>\n<h3>How do I know that the venison roast is done?<\/h3>\n<p>Venison may be wild game, but it&#8217;s still a tender meat. To ensure that you&#8217;re not overcooking it, use a meat thermometer to check the internal temperature. Once it reaches 145\u00b0 (medium rare), it&#8217;s done. The meat may still be slightly pink, but it&#8217;s safe to eat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;We&#8217;ve always cooked with venison&#8230;and this tender flavorful roast and gravy have been a favorite at our house for years,&#8221; says Ruth McLaren of Shermans Dale, Pennsylvania.<\/p>\n","protected":false},"author":7061,"featured_media":2122903,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,304173,304328,304292,305487,304338,303966,303887,306848,304268,307307,306441,324623,304238,304150,303883,307423],"categories-v2":[308500,309439,309455,308988,308984,308481,308305,310796,308992,308495,308478,309603,259483,310342,312419,309177,339175,309434,308476,310454],"coauthors":[343493],"recommended_recipes":[{"post_title":"Beef Tenderloin Roast","post_link":"\/recipes\/easy-elegant-tenderloin-roast\/","post_image":"\/wp-content\/uploads\/2025\/01\/Beef-Tenderloin-Roast_EXPS_TOHD25_72812_JonathanMelendez_04.jpg"},{"post_title":"Venison Stew","post_link":"\/recipes\/venison-stew\/","post_image":"\/wp-content\/uploads\/2024\/07\/Venison-Stew_EXPS_TOHD24_777_SheriSilver-scaled.jpg"},{"post_title":"Beef Roast Dinner","post_link":"\/recipes\/beef-roast-dinner\/","post_image":"\/wp-content\/uploads\/2018\/01\/Beef-Roast-Dinner_EXPS_CWON17_41032_B06_09_3b.jpg"},{"post_title":"Venison Meat Loaf","post_link":"\/recipes\/venison-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Venison-Meat-Loaf_EXPS_RDPDC23_2087_P3_MD_09_19_3b.jpg"},{"post_title":"Basic Roast Beef","post_link":"\/recipes\/basic-roast-beef\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Beef Roast with Gravy","post_link":"\/recipes\/beef-roast-with-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Beef-Roast-with-Gravy_exps26505_TH1789929D77A_RMS.jpg"},{"post_title":"Venison Vegetable Soup","post_link":"\/recipes\/venison-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7774_TH2022C57.jpg"},{"post_title":"Apple and Onion Beef Pot Roast","post_link":"\/recipes\/apple-and-onion-beef-pot-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Apple-and-Onion-Beef-Pot-Roast_exps17240_LSC143267B09_18_1b_RMS.jpg"},{"post_title":"Grilled Venison Steak","post_link":"\/recipes\/venison-steaks\/","post_image":"\/wp-content\/uploads\/2024\/10\/Grilled-Venison-Steak_EXPS_FT24_277372_JR_1023_5.jpg"},{"post_title":"Roast Leg of Lamb","post_link":"\/recipes\/roast-leg-of-lamb\/","post_image":"\/wp-content\/uploads\/2018\/01\/Roast-Leg-of-Lamb_EXPS_HCA21_7449_E06_08_4b_v2.jpg"},{"post_title":"Venison Shepherd's Pie","post_link":"\/recipes\/deep-dish-hunter-s-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19931_HFBZ1081941D35.jpg"},{"post_title":"Pot Roast with Vegetables","post_link":"\/recipes\/pot-roast-with-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1045_FFR1554516D21A.jpg"},{"post_title":"German-Style Beef Roast","post_link":"\/recipes\/german-style-beef-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/German-Style-Beef-Roast_exps48838_SD1999444D06_29_1bC_RMS.jpg"},{"post_title":"Venison Pot Roast with Vegetables","post_link":"\/recipes\/venison-pot-roast-with-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12619_TH10123C60.jpg"},{"post_title":"Venison Chili con Carne","post_link":"\/recipes\/venison-chili-con-carne\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27908_HFBZ1081941D17.jpg"},{"post_title":"Venison Dumpling Stew","post_link":"\/recipes\/venison-dumpling-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21745_HFBZ1081941D19-1.jpg"},{"post_title":"Venison Pot Roast","post_link":"\/recipes\/venison-pot-roast\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1319_TH2028C59A2-1.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","long_pin_file":{"ID":2123447,"id":2123447,"title":"Venison Roast Ft25 19056 Jr 0306 1 Long Pin","filename":"Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg","filesize":475735,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2123447","alt":"Top view shot of Venison Roast; served in a large plate with sauce; spoon and fork nearby over green tablecloth; all set on wooden surface;","author":"7941","description":"","caption":"","name":"venison-roast-ft25_19056_jr_0306_1_long-pin","status":"inherit","uploaded_to":2062696,"date":"2025-03-12 09:43:52","modified":"2025-03-12 09:45:15","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?fit=700,1024","large-width":700,"large-height":1024,"web-stories-poster-portrait":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?resize=640,853","web-stories-poster-portrait-width":640,"web-stories-poster-portrait-height":853,"web-stories-publisher-logo":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?resize=96,96","web-stories-publisher-logo-width":96,"web-stories-publisher-logo-height":96,"web-stories-thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_1_Long-Pin.jpg?fit=150,9999","web-stories-thumbnail-width":150,"web-stories-thumbnail-height":9999}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","name":"Venison Roast","datePublished":"2018-01-01","dateModified":"2025-05-13","prepTime":"PT25M","cookTime":"PT02H30M","totalTime":"PT02H55M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This tender, hearty venison roast recipe is chock-full of flavor thanks to garlic, onion, carrots and a dried herb rub. Serve the oven-roasted venison with gravy, mashed potatoes and rolls for a truly mouth-watering meal.","recipeIngredient":["1 venison roast (3 to 4 pounds)","10 whole garlic cloves, peeled","2 tablespoons minced fresh rosemary","2 tablespoons minced fresh thyme","1-1\/2 teaspoons onion powder, divided","1-1\/2 teaspoons salt","1 teaspoon pepper","1 teaspoon garlic powder","7 medium carrots, quartered","5 small onions, quartered","1-1\/2 pounds baby red potatoes, halved","1 tablespoon beef bouillon granules","1 teaspoon browning sauce, optional","2 tablespoons cornstarch","3 tablespoons cold water"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the roast","text":"Cut 10 deep slits in the roast and place a garlic clove in each slit. Next, in a small bowl, combine the crushed rosemary, thyme, salt, 1 teaspoon of onion powder, pepper and garlic powder. Rub this mixture over the entire roast. Cover the roast and refrigerate it for at least two hours. Editor's Tip: Make sure the venison is entirely thawed before beginning."},{"@type":"HowToStep","name":"Roast the meat","text":"First, preheat the oven to 325\u00b0F and remove the prepared roast from the fridge. Add 1\/2 inch of water to a roasting pan. Place the roast, carrots, onions and potatoes in the pan. Cover the roast and bake it for 2 hours and 30 minutes to 3 hours, or until the meat is tender. Remove the meat and vegetables and transfer them to a serving platter, and keep them warm."},{"@type":"HowToStep","name":"Make the gravy","text":"Strain the drippings into a measuring cup. In a large saucepan, combine three cups of the drippings, plus the bouillon, browning sauce and remaining onion powder. In a separate small bowl, combine cornstarch and cold water, mixing until they form a completely smooth slurry. Stir this slowly into the drippings in the saucepan. Bring them to a boil, then cook and stir constantly for two minutes or until the gravy is thickened. Serve the gravy with the roast and veggies.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-FT25_19056_JR_0306_2.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Tana Baer"}],"nutrition":{"@type":"NutritionInformation","calories":" 263 calories","fatContent":"4g fat (2g saturated fat)","cholesterolContent":"145mg cholesterol","sodiumContent":"403mg sodium","carbohydrateContent":"13g carbohydrate (6g sugars","fiberContent":"3g fiber)","proteinContent":"41g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6363635,"reviewCount":11,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTree"},"reviewBody":"Only problem with this roast was I had a heck of a time trying to get the roast while the deer was running around kicking at me. Other than that I would make this again was delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGlasses"},"reviewBody":"Fantastic!  Followed the recipe exactly except for veggies. Waited one hour to put in potatoes and carrots. 30 minutes before roast being done I added celery. Sauce was exceptional and veggies were perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFish"},"reviewBody":"My husband went crazy over this dish! There were no left overs! Definitely will make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLamp"},"reviewBody":"Was good tasting but kinda dry.  Thought about using a crock pot. Will use that if I cook again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueScissors"},"reviewBody":"This was an experiment tonight... but it was such a hit that it will be a meal for company next time I prepare it! DEEEElicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenTooth"},"reviewBody":"This was an amazing recipe! I will be making the other one that is in the freezer the same way! So tender and so flavorful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPretzel"},"reviewBody":"My brother's LOVED this!!! They totally devoured it, and keep asking me to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"This was a great roast!  I started my two small roasts in a freezer bag with a marinade placed in the fridge for 24 hrs.  I moved it around once or twice to ensure coverage of the marinade.  I then used the above recipe and it was marvelous.  The meat was so tender it fell apart when I tried to cut it into slices.  So simple and delicious.  I added some black pepper to the gravy and I thought it was pretty good also.  Thanks so much for posting such a super recipe.  One of my kids asked me where the potatoes were and I told him it was not in the recipe.  Next time we will add potatoes and I think it will be even better.  One more thing, I left my roasts in the baking pan covered in the fridge for an additional 24 hrs. after I cooked them because it was too late to eat them when they were ready.  I reheated the whole pan for 20 minutes covered at 350 and then made the gravy and served.  Thanks again for the great directions, don't think I have ever cooked any venison before and everyone liked it even my wife who does not eat deer.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHat"},"reviewBody":"This recipe was AMAZING!!! I made in the crock pot but used all the same ingredients and kept everything the same.  Since there are only 2 of us there are plenty of leftovers I am going to make stew out of the leftover roast I am putting the roast back in the crock pot and adding potatos","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCorn"},"reviewBody":"Not bad!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenPopsicle"},"reviewBody":"my sons loved this said it was the best venison roast I evermade","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"19056","romance_copy_dek":"This tender, hearty venison roast recipe is chock-full of flavor thanks to garlic, onion, carrots and a dried herb rub. Serve the oven-roasted venison with gravy, mashed potatoes and rolls for a truly mouth-watering meal.","enhanced_recipe_title":"Venison Roast Recipe","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 venison roast (3 to 4 pounds)","IngredientText":"1 venison roast (3 to 4 pounds)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"10 whole garlic cloves, peeled","IngredientText":"10 whole garlic cloves, peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh rosemary","IngredientText":"2 tablespoons minced fresh rosemary"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons minced fresh thyme","IngredientText":"2 tablespoons minced fresh thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons onion powder, divided","IngredientText":"1-1\/2 teaspoons onion powder, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon pepper","IngredientText":"1 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon garlic powder","IngredientText":"1 teaspoon garlic powder"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"7 medium carrots, quartered","IngredientText":"7 medium carrots, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"5 small onions, quartered","IngredientText":"5 small onions, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 pounds baby red potatoes, halved ","IngredientText":"1-1\/2 pounds baby red potatoes, halved "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon beef bouillon granules","IngredientText":"1 tablespoon beef bouillon granules"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon browning sauce, optional","IngredientText":"1 teaspoon browning sauce, optional"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons cornstarch","IngredientText":"2 tablespoons cornstarch"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons cold water","IngredientText":"3 tablespoons cold water"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","RecipeId":19056,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Venison Roast Recipe Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","ContributorId":null,"Firstname":"Ruth","Lastname":"McLaren","City":"Shermans Dale","StateDescription":"Pennsylvania","IsCommunityCook":false,"TimeCallout":"Prep: 25 min. + chilling Bake: 2-1\/2 hours","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Venison Roast Recipe","SubmittedTitle":"Venison Roast","RecipeTypeId":1,"AverageRating":4.64,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT25_19056_JR_0306_3.jpg","PreparationTimeInMinutes":25,"CookTimeInMinutes":150,"TotalTimeInMinutes":175,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Venison Roast","OriginalSourceProject":"Venison Roast","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"\"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years,\" says Ruth McLaren of Shermans Dale, Pennsylvania.","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Cut 10 deep slits in roast; place a garlic clove in each slit.  Combine the rosemary, thyme, salt, 1 teaspoon onion powder, pepper and garlic powder; rub over entire roast. Cover; refrigerate for 2 hours.","SequenceNo":1},{"Direction":"   Add 1\/2 in. of water to a roasting pan. Place the roast, carrots, onions and potatoes in pan. Cover and bake at 325\u00b0 for 2-1\/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm.","SequenceNo":2},{"Direction":"   Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Dinner Recipes","ID":94278},{"Name":"Roast Recipes","ID":94806},{"Name":"Wild Game Recipes","ID":94834}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Pot Roasts","ID":306441},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Ingredients","ID":306848},{"Name":"Meat & Poultry","ID":307307},{"Name":"Venison","ID":307423},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Baking Casseroles & Savories","ID":304162},{"Name":"Chilling","ID":304173},{"Name":"Roasting","ID":304238},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 each: 263 calories, 4g fat (2g saturated fat), 145mg cholesterol, 403mg sodium, 13g carbohydrate (6g sugars, 3g fiber), 41g protein. ","NoOfRatings":11,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51444,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43811,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312419,"name":"Pot Roasts","slug":"pot-roasts","term_group":0,"term_taxonomy_id":312354,"taxonomy":"categories-v2","description":"Take dinner low and slow with these pot roast recipes for savory suppers that are hearty and hands-off.","parent":310796,"count":358,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pot-roasts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Venison Roast Recipe"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Venison Roast Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Venison Roast Recipe","description":"This venison roast recipe is an excellent way to celebrate a deer harvest. The oven-roasted venison is tender and full-flavored.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","og_locale":"en_US","og_type":"article","og_title":"Venison Roast","og_description":"This venison roast recipe is an excellent way to celebrate a deer harvest. The oven-roasted venison is tender and full-flavored.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-05-13T13:53:16+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"5 minutes","Written by":"Tana Baer"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","url":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/","name":"Venison Roast Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","datePublished":"2017-09-16T00:58:00+00:00","dateModified":"2025-05-13T13:53:16+00:00","description":"This venison roast recipe is an excellent way to celebrate a deer harvest. The oven-roasted venison is tender and full-flavored.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/03\/Venison-Roast-Recipe_EXPS_FT25_19056_JR_0306_1.jpg","width":1200,"height":1200,"caption":"Venison Roast Recipe Exps Ft25 19056 Jr 0306 1"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/venison-roast\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat &amp; Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":6,"name":"Venison","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/venison\/"},{"@type":"ListItem","position":7,"name":"Venison Roast"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-10 23:16:46","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/196777"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=196777"}],"version-history":[{"count":4,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/196777\/revisions"}],"predecessor-version":[{"id":2062696,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/196777\/revisions\/2062696"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2122903"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=196777"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=196777"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=196777"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=196777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}