Herb Roasted Venison, Rabbit, and Bacon

herb roasted venison, rabbit, and bacon

Local, fresh, hearty, delicious. This herb roasted venison, rabbit, and bacon dish is a new favorite in my house!

Hunting season started a few weeks ago, and none to soon…we were almost completely out of venison. That is, in part, because we discovered this herb roasted venison, rabbit, and bacon dish and have been making it a lot. It’s perfect for dinner parties…and leftovers. But first, hunting season. It’s fun to see Rick so excited to get back in the tree. For some reason, he wasn’t that interested last year (he went, but his heart wasn’t in it). This year he can’t wait to get back in that tree. Even though he managed to stab himself cleaning his deer on opening day (four stitches), that hasn’t damped his enthusiasm. I’m happy to say our freezer is filling up. I am hoping he also puts out a few rabbit traps so we can keep eating this dish. And that he stops by our favorite small farm, Chicama Run, to pick up the bacon. My mouth is watering at the thought.

One of the things I like about this recipe is that it’s really very versatile. We’ve used pumpkin or trumpet squash, white potatoes and sweet potatoes, and no potatoes at all. I suppose if you didn’t have rabbit or venison, you could use chicken and lamb instead. I haven’t tried that, but maybe I will. It’s all good! Mouthwatering, feed me NOW good. I will say, use really good bacon. It makes a huge difference.

herb roasted venison, rabbit, and bacon

Be prepared–this dish smells so good while you’re cooking it, you may start eating before it gets to the table.

: Herb Roasted Venison, Rabbit, and Bacon

: This takes comfort food to a whole new level


  • 1 rabbit (about 2 lbs if you’re in Virginia), cut into pieces, rinsed, and patted dry
  • 1 lb venison, cubed
  • 4 medium red potatoes, quartered
  • 1 small pumpkin, cubed or 4 cups of trumpet squash, cubed
  • 12 to 24 cloves garlic
  • 6 Tbs olive oil
  • 8 oz. slab bacon, cut into cubes
  • 6 Tbs fresh rosemary leaves OR 2 Tbs dried rosemary
  • 2 tsp coarsely ground black pepper
  • coarse salt, to taste, optional
  • 6 sprigs rosemary, for garnish


  1. Preheat the oven to 400 degrees.
  2. Place the potatoes, pumpkin, and garlic cloves in a large roasting pan (I use a stoneware roasting dish).
  3. Sprinkle with 1 Tbs of the olive oil, and toss to coat. Bake for 30 mins.
  4. While the potatoes, pumpkin, and garlic are roasting, combine the bacon and 2 Tbs of the oil in a large skillet, and place over low heat. Cook just until the bacon begins to wilt. Remove the bacon with a slotted spoon, and set it aside.
  5. Saute the rabbit and venison in batches (don’t crowd the skillet, otherwise they won’t brown evenly), setting the pieces aside as they are browned.
  6. Reserve 2 Tbs of the pan drippings.
  7. Remove the roasting pan from the oven, and reduce the heat to 350.
  8. Add the rabbit, venison, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 Tbs of oil to the roasting pan. Toss thoroughly, and return the pan to the oven. Bake for 20 minutes.
  9. Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 minutes or so.
  10. Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

To make this paleo friendly, simply omit the potatoes and use your favorite root vegetable instead. This is great with celery root or sunchokes.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 20 minute(s)

Diet type: Paleo friendly (with slight modification)

Number of servings (yield): 8

Copyright © Susan Rose.
Microformatting by hRecipe.

Venison Brisket Recipe

venison brisket recipe

Brisket is one of my favorite childhood dishes. This venison brisket recipe is especially great on a cold day.

It’s a cold weekend here in Virginia, and we’ve got some new friends coming over for dinner tonight. I’ve got several roasts to use, so I thought I’d make a lovely venison brisket recipe tonight.

I’m not sure the cut of meat I’m using is technically a brisket. But it does come from a buck, which means it’s a little tougher than I normally like. If I’m not making chili from buck meat, then I make brisket—or any recipe that call for marinating the meat.

Why is the marinating an important part of this venison brisket recipe? Because one of the things that makes meat tough is a lot of connective tissue. If you want the meat to be tender, you have to do something to break that tissue down. Braising meat—cooking it in liquid for a long time is one good method. Marinating is another.

What you put in the marinade is really very versatile. But recently I’ve discovered the wonders of sparking apple cider. This was an accidental discovery—I needed a marinade one day and didn’t have anything else. It was one of those happy accidental discoveries. The apple pairs so beautifully with the venison meat. It’s like they were made for each other.

Enjoy this venison brisket recipe with roasted potatoes and green beans. It’s a wonderful winter dinner!

Venison Brisket Recipe


  • 1 large onion, diced
  • 1/2 cup butter
  • 1 cup ketchup
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 1 bottle of sparkling apple cider
  • 2 Tbs chili powder
  • 1-1/2 tsp hot pepper sauce
  • 1 tsp salt
  • 1 tsp prepared horseradish
  • 1 boneless venison brisket (3 to 6 pounds)


  1. In a large saucepan, saute onion in butter until tender.
  2. In a bowl, combine all remaining ingredients except the venison brisket. Add the onions and mix well.
  3. Place the venison brisket in the marinade and let marinate for at least four hours (preferably over night, especially if this is a buck roast).
  4. Preheat the oven to 250°
  5. Place venison brisket in a roasting pan and add 3 cups of the sauce.
  6. Cover and bake at 250° for 2 to 4 hours or until tender (depending on how large the piece of meat is), basting occasionally.
  7. To serve, thinly slice across the grain.

Preparation time: 15 minute(s)

Cooking time: 2 to 4 hour(s)

Number of servings (yield): 6 to 12

Copyright © Susan Rose.
Microformatting by hRecipe.

Stuffed Peppers with Venison

stuffed peppers recipe with venison

This stuffed peppers recipe with venison also features sweet tomatillos and Poblano peppers. Yum!

This year the tomatillos in our garden went crazy. I froze dozens, and am now looking forward to making delicious venison and tomatillos! I’m starting with this stuffed peppers recipe with venison. We are big Mexican food fans in this house, so these stuffed peppers are right at home on our table.

Stuffed Peppers Recipe with venison

: tomatillos add a little sweetness to this venison dish


  • 4 to 6 Poblano peppers (depending on size)
  • 2 tsp cooking oil
  • 1/2 lb venison, ground or chopped finely
  • 1 medium red onion, chopped
  • 1 large red pepper, chopped
  • 4 tomatillos, chopped
  • 2 cloves garlic, minced
  • 1 cup cilantro, chopped
  • 1/2 tsp Habanero sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup cooked white rice
stuffed peppers recipe with venison

Stuffed peppers are super easy to make, but look like you really worked at it!


  1. Lightly roast the Poblano peppers on the grill or in the oven. Remove tops and set aside.
  2. Preheat oven to 350°.
  3. In a large sauté pan, heat the oil over medium high heat. Add the venison and brown. Remove the venison from the pan and set aside.
  4. Add the onion to the juices in the sauté pan and cook until tender. Add the red pepper and cook for 2 more minutes.
  5. Lower the heat to medium and add the tomatillo and garlic. Saute until tender.
  6. Add the venison, cilantro, Habanero sauce, salt, pepper, and rice. Stir to mix well. Remove from heat.
  7. Fill each pepper with the venison mixture and place in a baking dish. Cook for 15 minutes. Remove from oven and let set a few minutes before serving.

Preparation time: 25 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Copyright © Susan Rose.

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