Venison Roast

Venison Roast

by Kevin on April 27, 2011

A delicious and classic beef recipe that can be modified for venison and is easy to throw together in a pinch.


  • One 1 to 2 lbs shoulder or flank roast
  • whole, garden-grown  garlic cloves
  • Dijon mustard
  • One cup, homemade beef broth (for slow cooker)
  • Montreal steak spice


Wash your venison roast under cold water, trim off all thick, white fat, and slice in half (or thirds if using a larger roast). Preheat your oven at 325° F if using a roaster instead of a slow cooker.

Mix about a tablespoon of Montreal steak spice into a quarter cup of Dijon mustard and rub the mixture generously into your roast pieces. With a sharp knife, pierce the roast pieces in two or three places and stuff the holes with whole garlic cloves. Pour beef broth into the bottom of your slow cooker (or a half cup broth if using a roaster and oven) then place in your prepared venison.

Cook slowly for three to four hours, checking the roast periodically to make sure there is still liquid in the bottom of your slow cooker or roaster. If your broth has evaporated, add another cup. Use an instant read, meat thermometer to check if your roast is finished. When the inside temperature of the venison is 160° F to 175° F, the roast its done.

{ 3 comments… read them below or add one }

Brian Joubert April 29, 2011 at 9:32 pm

Sounds great!

I have a piece of Elk that might get that treatment.

I like the mustard rub, I do that with Beef (venison) Wellington too.



TK July 17, 2012 at 10:51 pm

Ummmm…high or low on the slow cooker??


Kevin July 18, 2012 at 12:28 am

I guess that would depend on your slow cooker and your experience with it. Also depends on the time you have.
Generally, I go low and slow (3-6hrs) when I’m adequately prepared. High and fast (2hrs min) if pressed for prep-time.


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