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Venison Roast With Cider


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  • 4 pounds venison roast
  • 1 tablespoon cooking oil
  • 1 1/4 teaspoons freshly-ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup flour
  • 1 teaspoon ground oregano
  • 1/2 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon garlic salt
  • 1 cup apple cider or juice
  • 1 tablespoon lemon juice
  • 1 cup water
  • 2 teaspoons cornstarch - (to 3)


Servings 6


Step 1

Cut several slits in the roast and rub with oil.

In a small bowl mix pepper, salt, flour, oregano, thyme, rosemary and garlic salt. Add just enough water to make a paste. Rub paste into meat, working into each slit.

Place meat in baking dish containing apple cider, lemon juice, and water. Bake uncovered in a 325 degree oven for 1 hour.

Baste with juices and cider mixture. Cover. Roast another 1 1/2 hours or until well done, basting every 15 or 20 minutes.

Slice thin and make gravy from pan juices by thickening with cornstarch, if desired. (Combine 2 or 3 teaspoons cornstarch with water and then add to pan juices. Cook until thickened.)

This recipe yields 6 to 8 servings.

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