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Russ's Roasted Venison Hindquarter

Russ Myers


For the outdoors man or woman. This succulent recipe (provided by a good friend and modified to fit every palate) is fit for a king or queen.

★★★★★ 3 votes
6-8 servings
20 Min
1 Hr 30 Min


1 venison hindquarter, trimmed of all fat and sized to fit in a roasting pan
1/4 C. sweet butter, reserve 2 Tbs.
4-6 med. onions, peeled and quartered
6 lg. carrots, peeled and cut into 1-inch pieces
6-8 med. potatoes, peeled and cut into quarters
1/2 C. dehydrated cranberries
3 15-oz. cans stewed tomatoes
2 C. Cabernet wine
2 garlic cloves, cut up


1Cut small slits in meat. Insert pieces of garlic. In a large roasting pan on stove-top, melt butter and brown venison on all sides. Pour tomatoes over venison, add wine, cover roaster and roast in oven at 350 degrees for 20 minutes per pound. During the last 45 minutes of roasting, add onions, carrots and potatoes. Internal temperature of venison roast should be 180 degrees. Remove venison and put on a carving platter. Place vegetables in a covered dish and keep warm.Gravy: Pour liquid from roaster pan into a sauce pan and puree with a stick blender. Add wine if necessary. Adjust seasoning with salt and pepper. Heat to almost boiling, then stir in 2 Tbs Butter and serve with sliced venison roast.

About this Recipe

Main Ingredient: Wild Game
Regional Style: American