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Venison Pot Roast (Recipe)

Venison Pot Roast (Recipe)
Print Recipe


  • 1 medium onion, sliced
  • 2 bay leaves
  • ½ teaspoon leaf oregano
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 4 cups red wine
  • 2 tablespoons olive oil

Marinade Variation

  • 1 medium onion, sliced
  • 2 cloves garlic, peeled and halved lengthwise
  • 1 bay leaf
  • ½ teaspoon dried rosemary
  • ½ teaspoon thyme
  • ¼ teaspoon dried basil
  • ¼ teaspoon pepper
  • 4 cups red wine
  • ¾ teaspoon salt

Pot Roast

  • 4 pound venison roast
  • 4 tablespoon shortening

Prepare one of the marinades shown above by combining the ingredients listed. Marinate meat for 3 hours, turning frequently. Remove meat and pat dry. Brown meat in shortening in large Dutch oven. Roast in slow oven (300 degrees F) for 4 hours or until well done, basting with marinade every 15 to 20 minutes. Serves 8.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit

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