Easy Venison Roast with Backstrap or Loin

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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!

A picture of a venison roast made with backstop or loin.

Features

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!

Ingredient Notes

All of the ingredients needed to make an easy roast venison backstrap or loin including the venison, garlic powder, rosemary, sage, salt, and pepper.

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-by-Step Instructions

A four step image collage showing how to make an easy venison roast with backstrap or loin.

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.

Storage Instructions

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

What other seasonings would you recommend pairing with this roast?

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.

What other toppings or condiments would you recommend with this roast?

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.

Do you have any more recipes or ideas on how to cook my venison?

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.

How do I avoid a gamey flavor?

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.

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