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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 Mole Chichilo

A rich, complex-tasting¬†Oaxacan mole sauce served with slow-braised venison shoulder, shank or neck. You can do it with hind leg roasts, too, but it’s not as good.
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.
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

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