Do you love a venison roast but hate the time it takes for the meal to cook?! Me too. This quick and easy venison roast recipe is the perfect solution for busy people like us. And, don't worry, you'll get just as delicious results!
- Mouth tender meat with intense flavor
- A good idea for people with little time who want quick and easy results
- Dietary features: dairy-free, gluten-free, nut-free
Why You Will Love This Recipe
This is a great recipe for busy moms and dads that love the taste of a slow-cooked roast but hate the amount of time it takes to cook.
This recipe is an easy way to enjoy venison; it only takes minutes of prep time, so you'll get all the flavor with no hassle.
Because this roast takes up less time, grab a cold beer or maybe pour a glass of red wine and create some wonderful side dishes!
Mashed potatoes, cranberry chutney, a green salad, and sautéed mushrooms all pair nicely with this venison pot roast.
In this post, you'll find this quick & easy venison roast recipe, fully answered FAQs, and expert tips for the perfectly cooked roast. Enjoy!
- Seasonings: you can either use the seasonings listed in the recipe card below or make your own savory venison seasoning rub
- Venison loin (backstrap): the loin is perfect for this recipe because it is a tender cut that doesn't need to slow cook for hours
Note: a complete ingredient list with amounts is in the printable recipe card below.
- Step 1 - Preheat the oven to 400 degrees F. You can skip the next step if you have already prepared your savory venison spice rub.
- Step 2 - Using a mortar and pestle or a spice grinder, grind the salt, rosemary, garlic powder, sage, and black pepper until it resembles a fine powder. Place in a small bowl.
- Step 3 - Carefully remove the silverskin from the venison loin.
- Step 4 - The loin should look like this when all of the silverskin is removed.
- Step 5 - Rub the entire venison loin with the spice rub until it is well coated. You will likely not use all the rub and can save half for another recipe.
- Step 6 - Rub the loin in olive oil until it is well coated, then wrap it in saran wrap.
- Step 7 - Let it sit for 5 minutes.
- Step 8 - Heat a large cast-iron skillet or Dutch oven over med-high heat and place the unwrapped loin in the hot roasting pan. Sear the meat on all four sides for approximately 1 minute each until they are browned.
- Step 9 - After all sides are seared, put the entire cast iron skillet into the oven and cook for 10 minutes, or until an internal temperature of 120 degrees is reached.
- Step 10 -Remove the cast-iron skillet from the oven and wrap the tenderloin in foil.
- Step 11 -Let the venison rest at room temperature for 10 minutes or until an internal temperate of 130 degrees is reached.
- Step 12 -Slice ¼-1/2" thick slices just before serving.
Note: complete step-by-step printable instructions are located in the recipe card below.
This recipe is best enjoyed immediately. If needed, you can store any extra meat in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 2 months
Notes and Expert Tips
- Take your time to remove the silver skin from the meat
- Make sure not to overcook your deer roast
- Try to consume this meat within the next day to the next couple of days for ultimate freshness
- A great way to consume this recipe is on a serving platter with other side dishes involved
- Make sure to use medium-high heat when cooking this meat
- For ultimate slow-cooked venison roast, taste just a couple of minutes; make sure to take your time seasoning, oiling, and cooking this meat
Frequently Asked Questions
There are many ways to season your venison roast. You can get creative with a few garlic cloves, cajun seasoning, onion powder, bay leaves, a touch of brown sugar for sweetness, a splash of red cooking wine or Worcestershire sauce for taste, or even soy sauce for a Far East flair.
Something as simple as a lime wedge and some fresh chopped parsley is fantastic, or you could serve it over egg noodles with roasted tomatoes and fresh pesto for a different flavor. After chilling it in the fridge, it makes a phenomenal sandwich with some fresh horseradish.
Check out my recipe for venison steaks here and visit our recipe page for more venison recipes featuring ground venison, roast venison, slow cooker recipes, and more. We also have more ideas on how to cook different cuts of meat and an overview of the health benefits.
I've heard this question a lot. Venison has a unique flavor, like grass-fed beef. If you are accustomed to commercially raised meat, you would probably have the same opinion of grass-fed beef and acorn-finished pork being gamey. The rich and luxurious flavor of deer is developed through its natural diet. But, there are instances when other things can degrade the flavor of your meat that has nothing to do with natural flavor. This can include improper field dressings, not properly cooling carcasses, or keeping meat cold. Trust your meat processor; know who and how they handle your meat. Don't overcook your meat; this goes for all kinds: venison, beef, pork, poultry, fish, etc.
More Venison Recipes & Articles
Easy Venison Roast with Backstrap or Loin
- 1 tablespoon salt
- 1 tablespoon dried rosemary
- 2 teaspoons garlic powder
- 1½ teaspoon dried sage
- 1 teaspoon ground black pepper
- 1 pound venison loin
- 1 tablespoon olive oil
- Preheat the oven to 400 degrees F.
- Using a mortal and pestle or a spice grinder, grind together the salt, rosemary, garlic powder, sage, and black pepper and until it resembles a fine powder.
- Remove the silverskin from the venison loin
- Rub the entire venison loin with the herb mixture until it is well coated. You will likely not use all the rub and can save half for another recipe.
- Rub the loin in olive oil until it is well coated and wrap in saran wrap. Let sit for 5 minutes.
- Heat a cast iron skillet to high heat and place the unwrapped loin in the hot pan. Sear the meat on all four sides for approximately 1 minute each, until they are browned.
- After all sides are seared, put the entire cast iron skillet into the oven and cook for 10 minutes, or an internal temperature of 120 degrees is reached.
- Remove the cast iron skillet from the oven and wrap the tenderloin in foil.
- Let the meat rest for 10 minutes or until an internal temperate of 130 degrees is reached.
- Slice just before serving.
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