Venison Roast

Store raw venison roast well-wrapped in its original packaging or butcher paper in the coldest part of your refrigerator. For longer storage, vacuum sealing is ideal before freezing.

Venison can be lean, so consider adding fat (like bacon or lard) during cooking or marinating it to keep it moist.

Low and slow cooking methods, such as braising or roasting at a lower temperature, are best for tenderizing tougher cuts.

Don't overcook venison, as it can become dry and tough quickly. Aim for medium-rare to medium for roasts.

Allow the roast to rest for at least 10-15 minutes after cooking before slicing to let the juices redistribute.

Root vegetables (carrots, potatoes, parsnips)

Mushrooms

Garlic

Onions

Rosemary

Thyme

Red wine

Juniper berries

Cranberries

Cooking venison at too high a temperature or for too short a time, leading to a tough, dry result.

Not allowing the meat to rest after cooking, resulting in loss of moisture when cut.

Not trimming away any excess silverskin (a thin, tough membrane) before cooking, which can make the meat chewy.