Dutch Oven Venison Recipes
Venison roasts are about the most straightforward cut of meat to make. Not to mention they are absolutely delicious and tender after slow cooking in the dutch oven.
Dutch oven venison roast recipes are great for busy weeknight or weekend dinners; throw the ingredients together, place it in the oven, and walk away until done.
Whether it is beef or venison, the cuts of meat are the same. Just a lot smaller on the venison; and less fatty-so maybe a little different.
The Best Venison Stew Recipe
This particular venison roast recipe today is what is called the sirloin—also referred to as the sirloin tip (as it’s known with beef) or football roast.
The venison sirloin can be cut against the grain to make steaks, but personally, it tends to be a bit on the tougher side, and it makes an absolutely delicious oven-baked venison roast or stew.
Now, if a good venison sirloin steak sounds too good to pass up, I don’t want to sound too discouraging; with a good marinade, the sirloin can be a very tender steak; just be sure not to overcook it!
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Surprisingly enough, most people I talk to never make it past the “summer sausage stage.” Even fewer are willing to try backstrap and deer chili? Burgers? Not a chance.
But, if you don’t give it a shot, you’ll never really know…so many, who do cross over the line to try deer meat, most are pleasantly surprised.
Every good roast begins with a nice searing of the meat. We sear our pork roasts, beef roasts, and now venison roasts – to lock in those delicious flavors.
Venison Stew (gulasz Z Sarniny)
For a dry rub effect, mix the seasoning together in a small bowl, sprinkle over top of the meat, then use your hand and rub the seasonings into all sides of the meat.
To achieve the perfect sear, heat a dab of butter in the dutch oven on the stovetop; sear the meat on each side for about 30 seconds to a minute per side.
You’ll want to add in some more butter or oil for the onions. As soon as the onions begin to soften up, add in a few cloves of minced garlic-continue to saute for another minute or two.
Delicious Dutch Oven Dinner Recipes For Camping
Still on the stove, add a little sugar; I use coconut sugar, along with a dash of tomato paste and apple cider vinegar.
I go with a whole cup of red wine because I like the punch it provides, but feel free to adjust the amount!
I’ll typically use bone broth or at least half bone broth and half water for the liquid, but I went with just water this time, and it turned out fantastic!
Braised Venison Cooked In Dutch Oven, Slow Cooker, Or Can Cooker
The red wine vinegar is quite potent at first, but after it simmers and then bakes for 2 hours into the meat, it ends up perfect.
Anyway, back to the recipe. Go ahead and let the broth and onions come to a simmer before adding the roast back in.
Cover the dutch oven, then transfer to the center rack of a preheated 350° oven. Let it bake undisturbed for an hour.
Venison Roast European Style
After an hour, add carrots and potatoes, recover and continue baking for another 90 minutes or until meat is cooked through and vegetables are soft.
Venison side dishes depend entirely on the occasion. For a busy weeknight dinner, a simple side salad that can be thrown together in a couple of minutes is a great option.
Serve this venison sirloin roast with a side of parmesan garlic Brussel sprouts or roasted bacon and squash, both of which are great for company.
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And if guests are a little unsure about eating venison roast, both of these sides are hearty enough to be served as a meal in itself.
No good roast is complete without dessert. So wrap up dinner with either some double chocolate brownies or deep dish cast iron skillet cookies.
Making a venison roast in the oven helps break down tough fibers and connective tissue found in the meat, especially front shoulder roasts, but all roasts benefit from slow cooking.
Classic Venison Stew Recipe
I have often been asked how to slow cook meat in the oven without a dutch oven. An oven-safe casserole dish would work, but braising the meat beforehand will no longer be an option.
A better alternative is using a deep cast-iron skillet, then covering with another skillet placed upside down over the top, or simply covered with aluminum foil.
If you have wild game in your freezer and are not quite sure what to do with it, check out both of these recipes: tenderloin medallion recipe, and rosemary garlic elk tenderloins.This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients.
Cast Iron Venison Recipes
If you missed it, my husband and I welcomed our baby girl, Madi Jo, in July 2020. While my pregnancy was full of many blessings, I also experienced some pretty serious food aversions in my first trimester. The biggest one really being meat, which was weird for me! Once my aversions calmed down, I finally made this venison stew. I tried it, and it is still my favorite meal I ate while pregnant. That and this venison chili. Go figure!
It was really odd in the beginning to be totally turned off by the sight or smell of venison since we eat some much of it in our home.
(PSA: My cookbook Venison Every Day is now available for purchase!) When I was finally ready to try my hand at eating red meat again, I knew this would be the perfect dish.
Hearty Venison Stew
The meat gets fall-apart tender and the stew is PACKED with nourishing veggies and a rich and flavorful broth. The recipe is identical to the insanely popular recipe I wrote a few years ago for Instant Pot Venison Stew. It’s just adapted for making on the stovetop, which sometimes I prefer. There’s something about stew simmering on the stove, you know? But, if you’re an Instant Pot lover and you’re short on time, make sure you check out that method, too.
Sinew is the silvery connective tissue that you see running through your venison. When it isn’t removed, it causes venison to curl up like a rubber band and get really tough.
I love stew because you can cut venison into small, bite-sized pieces and remove the sinew as you go. This helps each bite of venison to be ultra-tender.
How To Cook A Venison Pot Roast In A Dutch Oven
After you cut the venison into bite-sized pieces and remove the sinew, you’re going to want to sear it in a pan to add flavor. I also happen to think that searing the meat first and then cooking it low and slow helps to tenderize things.
Once you sear the venison, it gets removed from the pot until all of the veggies have been sauteed and the liquid has been added. When that happens, you add the seared venison back to the pan and it braises (cooks low and slow in liquid) in the broth with the veggies.
I promise you this results in the most tender stew you’ve ever had in your life. Now, the longer you can let this simmer the better. I like at least an hour, but two hours is better.
Venison Pot Roast And Gravy Recipe
Seriously, if you love this recipe, go order my book for over 50 more like it. Or grab my FREE cooking tips & tricks.
This scratch-made venison stew recipe is easy to make and the deer meat is fall-apart tender. It’s packed with veggies and simple ingredients. Gluten free, dairy free, paleo, Whole30 friendly. The Best Venison Stew Recipe - rich, delicious, venison stew slow simmered with mushrooms, carrots, potatoes, for the ultimate comfort food stew!
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Beer Braised Venison Roast • Curious Cuisiniere
We're going to take you through making rich flavorful venison stew in this recipe - if you love beef stew and you're looking for a similar flavor from deer meat, you're in the right place to start.
If you've ever wondered what to do with deer meat, making a rich, hearty stew is one of the best ways to start cooking venison.
Enameled dutch ovens distribute heat evenly, are perfect for stews, and easy to clean. Do not ever wash an enameled dutch oven in the dishwasher.
Dutch Oven Venison & Apple Bbq Camp Beans Recipe
Anytime making stew or soup, we find it's easiest to measure out ingredients first and have them all ready to go as you walk through the steps - stew is SO easy to make, but the steps can go quickly, and prepping everything ahead of time helps you stay organized saves you a ton of time as you work!
Scrape up browned bits! I find this is easiest with the addition of a little stock to the pan - they will release right away, and give the most amazing, rich, and delicious flavor to your dish. Don't let them burn away on the bottom of the pan, scrape up all that flavor and stir it in!
Lightly brown vegetables. Since we will only be browning vegetables quickly for flavor - not making them soft - the stew will simmer for hours until the vegetables
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