28 Reviews

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!!

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h jones June 09, 2003

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

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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.

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Domestic Goddess December 10, 2002

Excellent Roast! Wonderful Flavor, and the gravy from the stock was terrific!

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Jean Kathleen Wilson June 16, 2013

Awesome recipe, a keeper and repeater. I had a venison roast I roasted and it was awful. Determined to save it I found this and wow! what a find. I made it gluten free using gluten free flour for the gravy and added extra carrots as suggested. My husband even said the celery was good and to add more next time. I didn't change a thing. I liked it even more as left overs for my dinner at work, my co workers all came to see what I was eating when I heated it up. I cooked mine in the crock pot on high, it took a long time but I just kept cooking it until it pulled apart easily. We made Bisquick gluten free biscuits to go along with it. Thanks for the save.

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JanaBird March 09, 2013

The venison roast came out very good; I will make this again. I think I will do the gravy a different way next time though because I wasn't just crazy about the gravy. Very good though!

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happycountrygirl November 23, 2011

My roast turned out tender and really moist for a venison roast. However, I believe the carrots and onions were the star of the plate. Could of made a meal of just them.
I pot it in a small dutch oven to bake. I had to leave for about 1 1/2 hours. When I came home, the house smelt wonderful. I will make again

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Roger/OH October 07, 2010

Very good! This was a big hit at my house (venison always is!). The next night I made "pulled deer" with the leftovers. Worked out great.

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OLJ January 25, 2010

I've made this 3 times already! Hubby requests it again ASAP. I made it in the crock pot, 4-5 hours on high or 6-8 hours on low. We added extra carrots, subbed spicy BBQ sauce for the steak sauce, and subbed turkey broth and a fall harvest beer for the water/bouillon cubes. You'll want biscuits or hearty bread to soak up all the yumminess on the plate!

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reneeumiami October 16, 2009

This roast is spectacular! The flavors are so good and there is no "wild game" taste with this recipe. I cooked for the full 4 hours and the meat was fork tender, not dried out. I thought that almost covering the meat with water would make it lose some of the flavor, but it did not. It was delicious and made great gravy. Thank you!

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Bev erly July 19, 2009
Venison Pot Roast