Slow Roasted Venison

Recipe by ColSanders
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (4 lb) venison leg roast
  • 4
    tablespoons vegetable oil (divided)
  • 2
    tablespoons rib rub seasoning (most any rub will do, just not too much salt)
Advertisement

DIRECTIONS

  • preheat oven to 200 degrees F.
  • rinse roast under running water and pat dry with paper towels.
  • coat the roast all over with oil, using 2-3 tbls.
  • sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
  • Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
  • heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
  • insert a meat thermometer into the roast and put skillet and roast in the oven.
  • roast until the meat has reached 135-145 degrees, about 4 hours.
  • remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
  • slice and serve the roast.
Advertisement