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Large Roasts

roast venison recipe

Photo by Holly A. Heyser

These recipes are for the large cuts you’ll get from the hind legs of a deer or elk or moose or whatever. You can also substitute beef or lamb roasts here if you’d like. Most of these recipes work with any animal, although a few require a small, young deer or antelope, and some a large roast from an elk or moose.

Corned Venison

One of my bedrock recipes, I do this with every deer I kill. It makes an amazing dinner with sauerkraut and even better sandwiches.
Photo by Holly A. Heyser

Roast Venison with Bavarian Dumplings

A whole roasted leg of venison – do this only with small or young deer – served with Bavarian bread dumplings.
Photo by Holly A. Heyser

Venison Barbacoa

I love this recipe for front legs of venison. Bone in or out, the meat slowly breaks down until you can shred it. Mixed with Mexican flavors, it’s a sure winner.
Photo by Holly A. Heyser

Dzik, Venison Yucatan

This is a lighter and spicier version of barbacoa, a specialty of the Yucatan in tropical Mexico. It’s perfect for warm weather suppers and can be done in a crockpot.

Grilled Venison Kebabs

This is in the roast section because these are best done with hind leg roast meat, cut into chunks and grilled with zucchini, onions and other vegetables, all dressed with an herb sauce.
Photo by Holly A. Heyser

Marinated Venison Kebabs

If you prefer to marinate your venison kebabs, use this recipe. This uses a spicy North African harissa marinade, but you can use any marinade successfully if you follow the general directions for cooking the kebabs.

Roast Venison, Ancient Roman Style

A dish from Ancient Rome. The venison is lightly cured, then roasted with lots of herbs.


Venison Sauerbraten (hosted on Simply Recipes) A German classic, in this recipe you cook the venison slow and low and serve it with a rich sauce zipped up with ginger snap cookies.

More Venison Recipes