Venison Pot Roast Recipe

Venison Pot Roast Recipe picture
It has been years since I Deer hunted. Through my friends, some venison always seems to come my way. This is an excellent Venison Pot Roast recipe.
The meat is so tender you can cut it with a fork. The gravy over mashed potatoes is as good as it can get. What an excellent blend of flavors.
Venison Pot Roast Recipe
Recipe Type: Main
Author: Larry
Prep time:
Cook time:
Total time:
Serves: 4

Venison Pot Roast Recipe

  • Author: Cullys Kitchen


  • 1 venison roast (sized to fit into a small roasting pan)
  • 8 oz package of fresh Mushrooms
  • 1 large cooking onion, cut in large chunks
  • 2 stalks celery, chopped in 3-inch lengths
  • 5 carrots, peeled and cut in 3-inch lengths
  • 1/4 cup soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon A-1 Steak Sauce
  • 1 garlic clove (crushed or minced)
  • 2 bay leaves
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 2 bouillon cubes
  • 1/2 teaspoon oregano
  • 1 pinch thyme
  • 3 Tablespoons flour
  • ½ cup milk


  1. Rub garlic on the roast.
  2. roast in a small roasting pan with some onion under roast and around it.
  3. Surround the roast with the carrots and celery.
  4. Fill the roaster with water just so the top of the roast is exposed.
  5. Add soy sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in the water.
  6. cover and bake in the oven on 300 degrees for 4 hours.
  7. It should very tender when done.
  8. Serve roast, with vegetables and mashed potatoes.
  9. Make a gravy with the stock. Pour desired amount into a sauce pan.
  10. Mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into the broth to make a gravy stirring constantly.
  11. Add more if needed to thicken.

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