Basic Venison Roast
A basic recipe for a moist venison roast. Change up the liquid and spices for different flavors. Vegetables can also be added.
- Venison Roast (about 2 pounds)
- 2 TB vegetable oil
- Spices to taste (basic - salt, pepper, garlic)
- 4 C liquid (water, broth, tomato sauce, or part wine)
Heat oil in a Dutch oven on medium high heat. When oil is hot place roast in the pan. Sear for 2-3 minutes and turn over. Sear all sides of the roast.
Add remaining ingredients. Bring to a boil. Turn heat down to a simmer. Cover and simmer slowly for one hour.
Remove meat and allow to sit for about five minutes. Slice meat and put back into the pot of liquid. Serve from the pot.