Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

Dh taught me how to make venison roasts when we met. Tastes just like any pot roast to me.

Ingredients Nutrition


  1. Rub garlic on roast.
  2. Put roast in a small roasting pan with some onion under roast and some around it.
  3. Surround with carrots and celery.
  4. Fill pan with water just so the top of the roast is exposed.
  5. Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  6. It should cut with a fork when done.
  7. Serve roast, with veggies in a bowl and mashed potatoes.
  8. Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  9. Add more if needed to thicken.
Most Helpful

Being a new wife of an outdoorsman I was bound and determined to prepare his vension in a mouth watering fashion that he would brag to all his buds about and this recipe did it. easy and terrific!!

h jones June 09, 2003

Excellent recipe - smelled terrific while it cooked. I didn't change a thing. Thanks for posting.

Bogey'sMom May 19, 2003

I made this last night for supper; this makes 4 adult size servings. My husband, daughter and I loved it. The gravy was absolutely wonderful. I did substitute large-sized baby carrots for the 5; I'd say use as many as you can to fit into one side of the pan. You could skip the celery, (they shriveled up) and just add more large-sized baby carrots. I did use 1 tsp. of minced garlic to rub both sides of the roast. Tara, your recipe deserves more than 5 stars.

Domestic Goddess December 10, 2002