venison roast {with dry rub}

5 | March 16, 2010

It’s time for yet another venison recipe. Can you tell I’m trying to empty the freezer? This is a basic roasting method with a different spin from your grandmother’s roast and mashed potatoes recipe. For those of you who don’t eat venison or don’t have access to it the venison can be substituted for beef. The spice rub gives this roast a smoky and subtle spicy undertone that will impress any venison lover.

Venison Roast With Dry Rub

  • 2 Tbs chili powder
  • 1 1/2 Tbs brown sugar
  • 1 Tbs garlic powder
  • 1 Tbs onion powder
  • 1/2 Tbs cayenne
  • 1/2 Tbs paprika
  • 1 tsp kosher salt
  • venison roast (I’m using a 5.5 lb. hind quarter)
  • 1 Tbs olive oil
  • 1 cup beef stock
  • 1 cup of dry red wine (Cabernet Sauvignon, Bordeaux, Merlot or Cotes Du Rohne)

First, let the venison sit in room temperature for an hour.

After the venison has sat, preheat the oven to 350°.

For the spice rub: In a bowl mix the first seven ingredients until blended.

Cover and pat the rub onto the entire surface of the roast.

In a very large skillet or large roasting pot, heat the oil over medium – high heat. (note: I do not have a roasting pan large enough to use on the stove and in the oven so I had to use a large skillet and transfer to a oven safe roasting pan.)

Once the pan is hot, place the roast in the pan. Sear each side of the roast for 2 to 3 minutes until each side is a crusty dark brown. Due to the sugar in the rub this will happen fast.

If using a skillet, remove the roast and place in an oven safe dish or roasting pan. Add wine and beef stock. Cover with foil or if using a roasting pot, cover with the lid. Place the roast in the oven.

After 30 minutes, turn the oven temperature to 300° and continue roasting for 3 to 4 hours or until the roast is separating from the bone and the meat is tender. Cooking times will vary depending on the size of the roast.

Remove and set on carving board to rest for 10 minutes.

While the roast is resting, place the remaining cooking liquid in a sauce pan and simmer over medium heat until it has reduced by half. Serve over meat.

Carve and serve. This goes very well with rosemary mashed potatoes. I will post this recipe at some point. If I can ever remember to write down what I am doing when I make them! Basically, use your regular mashed potatoes recipe with 2 tablespoons of chopped fresh rosemary.

Hope you enjoy.

Tomorrow: Venison tacos…. the best thing about a venison roast besides being a venison roast that is.

    Comments

  • Heather Steele


    I think I know what to get you for Christmas next year!

  • EliseCarter


    need more venison recipes please!!!!!!! My husband says this was the best venison he’s ever had and the season is here again this year! Thanks!

  • Cheri


    I covered the entire venison roast in dry rub and then placed the roast on top of the olive oil, wine, and beef broth in my slow cooker and kept the heat on low. The roast came out extremely tender and absolutely no game taste. This is definitely a recipe I will keep in my venison collection. A big hit with the family.

    • Kim


      how long did you cook this on low in your crockpot?

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