Venison Roast Recipe--Easy, Easy!

Looking for an easy venison roast recipe that's sure to please your family?

This versatile pot roast recipe can be made out of rump, chuck, or shoulder cuts. It’s especially handy because many, if not most hunters cut their own deer. Cutting a large deer into meal-sized portions such as steaks, chops, etc., plus grinding portions into burgers and sausages is a huge and time consuming job. When our family processes meat, we sometimes opt for the simple solution—forget the steaks and settle for the roasts!

Hunter, do you ever wonder how to cut your newly bagged trophy? There’s no wrong in making short work of things by opting for many roasts.

And here’s an easy recipe that will take the question mark out of how to cook venison.

Ingredients:

3-4 pounds venison
2 teaspoons salt
1/2 teaspoon pepper
1 onion, peeled and sliced thinly

Preparation:

Heat a heavy frying pan or Dutch oven to medium temperature. Add venison and brown thoroughly on all sides. Sprinkle with salt and pepper. Place onion slices on top.

Cover and cook over low heat 4 to 4 1/2 hours or until meat is tender.

(My preference is to add potatoes and carrots during the last hour of cooking.)

Use the brownings in the bottom of the pan to make delicious gravy.

Serves six.

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