Venison roast, or deer roast, is tougher than beef and has an earthier flavour. If cooked incorrectly, a venison roast turns into a thick, tough and tasteless piece of meat. However, if you prepare venison properly, the meat is tender, flavourful and juicy. Cooking roast venison requires 24 hours to marinate the meat and infuse it with flavour and cooked at roughly 30 minutes per pound. Serve roast venison with a side of scalloped potatoes or vegetables to complete the meal.
Use a sharp knife to trim away all the fat from the roast. Venison fat has an unappetizing flavour and texture. After trimming, stab several deep holes all over the roast with the knife to allow liquids to penetrate.
Combine 4 cups white vinegar, 4 cups water, 4 tbsp salt, 10 bay leaves and 5 cloves in a large bowl. Place the roast into the bowl; if the top of the meat is not covered by liquid, add more water until it is completely submerged.
Cover the bowl with cling film and refrigerate the marinating meat for 24 hours.
Remove the roast from the bowl and rinse with cool water. Preheat an oven to 149 degrees Celsius.
Coat the outside of the roast in 1 cup of butter and place 15 strips bacon over the top, covering the meat. The bacon prevents the meat from drying out while it cooks.
Place the venison in a roasting pan. Pour 1/4 inch of water in the bottom of the roasting pan to keep the meat moist.
Cook the venison in the oven for 30 minutes per pound. For example, if the roast is 1.81 Kilogram, cook it for 2 hours.
Remove the roast from the oven, discard the bacon and slice and serve while hot.
Stick a meat thermometer into the centre of the roast. If it has not reached a minimum internal temperature of 62.8 degrees Celsius, place it back in the oven for 10-minute increments until it does.
Do not overcook the venison; this will cause the meat to be tough, dry and unappealing.
Tips and warnings
- Do not overcook the venison; this will cause the meat to be tough, dry and unappealing.