Garlic-infused deer roast is made right in a Dutch oven for perfect cooking and serving! Pick your favourite sides for a great meal.
Everyone loves a big hunk of meat. Sometimes though you are getting a very lean cut of meat, like you do with deer. In order to make this delicious and not dried out, we are going to add some beef fat and then garlic for flavour!
This method also works with beef; we love to even make it over a campfire with our Dutch Oven Roast recipe. Headed out for the day? Slow Cooker Moose Roast will cook while you are out. And for a classic dish, Cast Iron Roast Chicken will be a showstopper.
Key Ingredients
Roast - Grab your wild game and get going. Moose, deer, elk, any of those work well here and will be lean cuts.
Fat - To counteract the lean cut, grab some beef or pork fat from your butchering.
Garlic - We will need an entire head!
How to Make Roast Venison
***See recipe card below for precise measurements and instructions.***
Step 1: Slice fat into thin strips.
Step 2: Cut enough deep but narrow slits in your roast for your fat and garlic.
Step 3: Season with salt and pepper.
Step 4: Roast until cooked to desired doneness.
FAQs
We aim for medium rare which is 130-135°F in the centre. You can go a little past this since we have stuffed it with fat, which will counteract the lean cut. Allow to rest for 15 minutes or so for juices to redistribute before slicing.
Since you have to rest the roast, go ahead and throw the Dutch oven up on the stovetop. You've already got the fat and juice, so you can whisk well over high to reduce into an au jus. If it's still not thick enough for you, go ahead and shake some flour in water and whisk it in, or use a cornstarch slurry to make more of a gravy.
If you've got multiple Dutch ovens like we do, a hearty Scalloped Potato side is a wonderful choice. If you're dairy free, Roasted Little Potatoes are perfectly crispy. You can also cook up your favourite veg or serve a green salad on the side.
Photos by Dante from Shire by the Sea
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Dutch Oven Deer Roast
Ingredients
- 1 - 2 pounds venison roast or use elk or moose
- Pork or beef fat
- 1 head garlic
- 1 tablespoon salt
- Pepper to taste
Instructions
- Preheat oven to 350°F.
- Cut cold fat thin strips and peel garlic cloves.
- With sharp knife, cut a deep slit into roast. You don’t want to make your cuts too wide…just wide enough to incorporate fat and garlic clove. Cut just enough slits for your garlic cloves to be inserted.
- Insert fat into slits with garlic cloves. If the garlic clove is too big, cut in half.
- When cloves are all inserted with fat, place roast in Dutch oven and throw any leftover fat into the Dutch oven. This will add more fat/juice for a gravy and keep the roast moist.
- Sprinkle salt and pepper on roast.
- Cook for 25-30 minutes covered. Check in on roast and take out if meat is cooked to your liking. We like ours with some pinkness. You can baste with some of the fat collected in the pan if you wish. If it needs a bit more cooking, check in on it every 5 minutes. Don’t overcook!
- When done to your liking, you can pull the remaining fat slices out, but keep your roasted garlic in if you wish.
- Slice and enjoy with the gravy/juice spooned on top! You can also reduce the juices on the stovetop.
Notes
- Try reducing the juices on the stovetop, using flour or cornstarch as needed.
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