Learn how to cook a juicy, hearty venison roast with tender pan-roasted veggies. It’s easy, flavorful, and comes with a tried-and-true oven and slow cooker option! Watch the video belowto see how I make this in my kitchen.
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Season the venison roast with sea salt and freshly ground black pepper. Then, sear the venison on all sides until it's nicely browned, about 4 minutes.
Pour in the beef stock, tomato paste, balsamic vinegar, Worcestershire sauce, and juniper berries (if using). Stir to combine all the ingredients. Add the garlic cloves and Italian seasoning to the pot.
Cover the pot and place it in the preheated oven. Allow it to roast for 4 hours or until the venison is tender.
Remove from the oven and add the carrots, baby yellow potatoes, red onion, and bay leaves to the pot.
Cover the pot and place it again in the oven. Allow it to roast for 2 hours or until the vegetables are tender. Remove the pot from the oven and transfer the venison and vegetables to a serving platter. Cover them with foil to keep them warm.
To make a gravy, strain the cooking liquid from the pot into a separate saucepan. Discard any solids left in the strainer. Place the saucepan over medium heat. In a small bowl, mix the cornstarch with a little water to create a slurry. Gradually whisk this slurry into the simmering liquid to thicken the gravy. Keep stirring until the gravy thickens to your desired consistency.
Shred the venison roast, and serve it with the vegetables and the gravy.
Video
Notes
TO STORE. Store leftover roast in an airtight container and refrigerate for up to 3-4 days. TO FREEZE. Store the cooled leftover roast in a freezer-safe container and freeze for up to 6 months. Let the leftovers thaw overnight in the fridge before reheating. TO REHEAT. Transfer leftovers to a baking dish and cover it loosely with foil. Reheat in an oven preheated to 350F for 12-15 minutes or until it’s fully reheated.