Posts Tagged ‘round roast’

Venison Roast with Rosemary Garlic Rub

Your venison roast can go from ho-hum to spectacular with just a few herbs. I love using rubs on my venison roast recipes. They serve two purposes: first they add lovely flavor, and second they help keep the meat tender and juicy while it cooks. We had this deer roast for dinner tonight. Two thumbs up!

Venison roast with rosemary garlic rub

Recipe: Venison Roast with Rosemary Garlic Rub

Summary: This flavorful rub will make your venison roast spectacular.


  • 2 teaspoons black peppercorns
  • 1 tablespoon crushed rosemary
  • 1 tablespoon parsley flakes
  • 1 teaspoon savory
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 2-pound venison top round roast or sirloin tip


  1. Preheat the oven to 200°.
  2. Crush the peppercorns coarsely. I use a mortar and pestle.
  3. Mix all ingredients except the venison roast in a small bowl.
  4. Rub the rosemary mixture over the meat, massaging it into the roast. Place in a roasting pan and put in the oven, covered, for about 2 hours.
  5. Use your meat thermometer to check the internal temperature as it cooks. Remove the roast from the oven when the internal temperature is 125°. Let sit until the internal temperature reaches 135°.

Cooking time (duration): 5

Number of servings (yield): 6

Meal type: dinner

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Sweet and Spicy Venison Jerky Recipe

I’ve been experimenting with venison jerky recipes. I don’t care for the traditional flavors of jerky, so I’m adding my own seasoning blends. Because venison meat works so well with Mediterranean flavors, I thought I’d use the spice blend I use for Shwarma. The result is a sweet and spice venison jerky. It’s almost like eating dessert. I really love it! I use my dehydrator to make the deer jerky, but you could use your oven too. If you want to smoke it, omit the liquid smoke from the recipe.

Recipe: Sweet and Spicy Venison Jerky


  • 2 pounds boneless venison round roast, sliced into ¼ wide strips
  • 4 cups venison broth
  • 2 tablespoons Frontier 5 spice powder
  • 2 tablespoons meat tenderizer
  • 2 teaspoons cumin
  • 4 drops liquid smoke


  1. In a bowl, mix together all ingredients except the venison. Mix until the spices are dissolved as completely as possible.
  2. Put the venison strips in a bowl and cover with the marinade.
  3. Cover the bowl and marinate overnight (about 12 hours) in the refrigerator.
  4. Place the venison on dehydrator sheets.
  5. Dehydrate at 155Ëš for about 8 hours, until jerky is dry, but not brittle. Time will depend on how thick the meat slices are.

Quick Notes

Frontier Five Spice Powder is a blend of Cinnamon, fennel, cloves, star anise, and white pepper. If you can’t find Frontier or a similar blend, you can just add these spices. I’m not sure what the ratio used in the blend is, but the Cinnamon and clove flavors are very dominant.

Cooking time (duration): 10

Number of servings (yield): 12

Meal type: snack

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Smoking Venison

smoked venison roast

Smoking venison is a great way to seal in flavor and keep meat tender.

To say Rick is obsessed with smoking our venison is an understatement. He spends hours figuring out just the right way to use our gas grill to get the exact perfect smoked roast. Someday we’ll invest in a real smoker, but for now we use the grill. And we use it a lot because smoked meat is so delicious! The indirect heat keeps the venison from drying out while it slow cooks. And slow cooking is the key to flavorful venison roasts. And if you use hickory chips, even in a gas grill you’ll get that smoky flavor that warms your belly and makes you wish it was autumn.

Here’s how you use the gas grill to smoke venison: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)

Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.

The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.

We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.

smoked venison sandwich

Recipe: Rick’s Smoked Venison Sandwich


  • 2 sliced pumpernickel bread
  • 1 tsp brown mustard
  • 1 leaf lettuce
  • 1 slice tomato
  • 3 oz smoked venison roast


  1. Layer mustard, lettuce, tomato, and venison on bread.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

Smoked venison salad

Recipe: Susan’s Smoked Venison Salad


  • 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing


  1. Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: lunch

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