Dana's Roast Venison

Susan Feliciano


I got this recipe from a friend whose son likes to hunt. It uses venison roast - I guess that comes from the leg? Anyway, if you know what venison roast is, you may like this recipe. The seasonings sounded good, and I plan to try this on beef sometime.

Don't be concerned about the time it takes to prepare this - most of it is resting in the fridge, or cooking in a crockpot.


★★★★★ 1 vote

8 or more
8 Hr
8 Hr 15 Min


  • 4 lb
    venison roast
  • 2 Tbsp
  • 2 clove
    garlic, minced (or more to taste)
  • 2 Tbsp
    brown sugar
  • 1 tsp
    mustard (dijon is good)
  • 1 Tbsp
    worcestershire sauce
  • 1/4 c
    vinegar or lemon juice
  • 14 1/2 oz
    canned tomatoes, any kind
  • 1 large
    onion, sliced

How to Make Dana's Roast Venison


  1. Allow fresh or frozen venison to stand overnight in salt water in the refrigerator.
  2. In the morning, season with salt, roll in flour, and brown in a hot skillet. Place in crock pot set to low power.
  3. Stir together remaining ingredients, except onions, and pour over roast. Top with onions. Cover and cook on low 8-10 hours.

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