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Venison Pot Roast

User Rating 5 Star Rating (2 Reviews)


Venison roast
Cultura/Diana Miller/Riser/Getty Images
Venison roasted with red wine.

Cook Time: 3 hours

Total Time: 3 hours


  • 1 cup dry red wine
  • 1 cup water
  • 1 1/2 teaspoons salt
  • 1 large bay leaf or 2 small bay leaves
  • 6 whole cloves
  • 1/2 teaspoon ground allspice
  • 1 large onion, sliced
  • one venison roast, chuck or rump, about 4 1/2 to 6 pounds
  • 2 tablespoons bacon drippings or oil


Combine first 7 ingredients to make a marinade. Put meat in a deep non-reactive container; pour marinade over meat. Cover and refrigerate for 1 to 2 days. Drain, strain, and reserve marinade. Dry meat. In a Dutch oven over medium heat, brown all sides of roast in hot bacon drippings or oil. Add 1/2 cup of the reserved marinade. Cover and simmer for 2 to 3 hours, or until meat is tender. Check often and add more marinade as needed to prevent sticking. Remove pot roast to serving platter and slice. If desired, thicken drippings with flour mixed with a little water and pour over roast. Serve roast with rice or buttered noodles.
Serves 6 to 8.

Venison Recipes Index
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User Reviews

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 5 out of 5
My whole family loved this one!, Member tammadorretriever

I never know what to do with all the venison my husband brings home. This recipe was fabulous and easy. I added some beef broth to the marinade before slow cooking it in my oven. In the middle of the cooking time I turned it over to keep it moist. The flavors of the marinade were bold enough to balance the flavor of the roast. I will definately do this again!

12 out of 12 people found this helpful.

See all 2 reviews

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