Venison Roast
A savory venison roast, perfect for fall, this dish showcases the rich flavors of game meat and is a delightful comfort food.
Ingredients
Main Ingredients
- 2-3 pounds Venison Loin Roast Use loin or tenderloin for best results.
- 2 tablespoons Brown Sugar Adds sweetness and helps form a crust.
- 1/2 cup Apple Juice For marinating.
- 1/4 cup Soy Sauce Enhances flavor.
- 1 teaspoon Salt To taste.
- 2 tablespoons Steak Seasoning Blend For additional flavor.
Instructions
Preparation
- Thaw the venison roast in the refrigerator for 1-2 days if frozen.
- Trim excess fat or silver skin from the roast.
- Mix apple juice, soy sauce, and seasonings to marinate the venison for at least 6 hours.
Cooking
- Preheat the oven to 325°F (165°C).
- Put the venison in a roasting pan and cook for about 2.5 to 3 hours or until it reaches an internal temperature of 145°F (63°C).
- Let the roast rest for 10-15 minutes before slicing.
Serving
- Slice the venison roast and serve on a platter with roasted vegetables.
- Drizzle with a sauce of choice, such as red wine reduction or mushroom gravy.
Notes
Pair with roasted root vegetables and a glass of full-bodied red wine like Cabernet Sauvignon. Store leftovers in an airtight container for up to 3 days.