Italian Venison Roast

Prep Time
Cook Time
3h 20m
Ready In

"This is a great tasting venison roast recipe I threw together a long time ago and have been making ever since. My daughter recently asked for the recipe and I realized I had never taken the time to jot it down. So as per her request I made this for her and I and wrote the ingredients and amounts down. I like to make a gravy with the drippings to drizzle over mashed potatoes or just serve it as is. To make gravy I strain the drippings into a sauce pan and bring it to a boil, then I stir in a mixture of 2 tablespoons cornstarch and water and Voila, you have an amazing tasting gravy! If gluten intolerant make sure you are using gluten free beef broth and Worcestershire sauce."

Original is 5 servings


  • Serving Size: 1 (455.6 g)
  • Calories 614.6
  • Total Fat - 42.7 g
  • Saturated Fat - 17.1 g
  • Cholesterol - 210.8 mg
  • Sodium - 542.5 mg
  • Total Carbohydrate - 6.2 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.1 g
  • Protein - 46 g
  • Calcium - 75.7 mg
  • Iron - 4.9 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Season the roast generously with salt and pepper; set aside.

Step 2

Melt the bacon dripping over medium-high heat in a Dutch oven and brown the venison roast on all sides.

Step 3

Remove the roast and set aside.

Step 4

Place the onions and garlic in the Dutch oven and cook until the onions just start to soften, about 5 minutes.

Step 5

Stir in the wine and cook for another 5 minutes.

Step 6

Return the roast to the pot and add the remaining ingredients; cover and place in a pre-heated 350 degree Fahrenheit oven and cook for 2 1/2 to 3 hours.

Step 7

If making a gravy with the drippings I have added my favourite method in the recipe intro.

Step 8



No special items needed.

1 Reviews


We had this tonight for supper. It was meat off a hind leg. I substituted apple juice for the wine and I didn't use any bay leaves. I didn't thicken the gravy any; we just used it like it was. It was good stuff. Easy and fast. Thanks for writing this out.


(17 Dec 2019)

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