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Venison pot roast

Venison pot roast

Make a swoon-worthy meal for a cold weather warmup

An oven-braised pot roast is an embrace for the senses, its crave-able scent beckoning red-tipped ears and chilled noses indoors with the promise of warmth after time spent in the bracing cold. With wine, herbs and anchovy paste infusing bright and savory notes, this pot roast is the perfect dish to prepare before heading outdoors to enjoy Michigan’s winter wonderland. While you glide over the snow on skis or zoom down a snowmobile trail, tough wild game cuts turn tender and flavorful as the oven works its slow, steady magic.

A plate of noodles piled high with cooked venison and carrots.

Wine and herb braised venison pot roast

Omnivore, family meal


  • Venison neck roast (see Notes for prep) or hind roast.
  • Cooking oil such as olive oil.
  • Salt and pepper.
  • Garlic granules.
  • One large onion, peeled and cut into large chunks.
  • 4-5 large carrots, scrubbed and cut into sizeable pieces.
  • 6oz cremini mushrooms, cleaned and halved.
  • 5-7 garlic cloves, peeled and smashed with the side of your knife.
  • 1 cup dry red wine – cabernet sauvignon or merlot work well.
  • 3 cups chicken or beef broth.
  • 2 tsp anchovy paste (optional – miso paste is a good substitute).
  • 1 tbsp tomato paste.
  • 1 tbsp Worcestershire sauce.
  • 2 bay leaves and several sprigs of fresh thyme and rosemary.

Carrots, mushrooms, onions and herbs arranged on a table for preperation.


Heat oven to 300 degrees Fahrenheit and set an enamel pot or Dutch oven on medium heat with a drizzle of oil.

Season roast with salt, pepper and garlic granules. Brown in the pot on all sides. When browned, take roast out of the pot with tongs and set aside.

Add a bit more oil to the pot and sauté onion, carrots and mushrooms. When they have some color and begin to soften, add in smashed garlic cloves.

While you’re sauteing vegetables, whisk anchovy paste, tomato paste and Worcestershire sauce into the broth.

Deglaze pot with vegetables by adding the red wine – it will steam and spit. Scrape the pot bottom with a wooden spoon to dislodge flavorful bits. Pour broth mixture into the pot and return roast and accumulated juices, bringing mixture to a low simmer.

Tuck herbs around the roast and cover pot. Place in the oven for 3-4 hours until meat is tender. Cook for a shorter time if you prefer to serve the roast in slices, and longer if you want to shred it.

When done, remove and discard any bones and spent herbs. Season with additional salt and pepper if desired. Serve roast, veggies and broth over pasta, polenta or mashed potatoes. A fresh salad rounds out the meal.

A bright yellow pot holds a prepared venison roast tucked in amongst carrots, onions and herbs.


  • If using a neck roast, consider the area where you hunted during prep. A bone-in neck roast is more flavorful than boned-out roasts, however, you may consider deboning and tying the roast if you hunt in areas with chronic wasting disease.
  • If you prefer not to include the wine, sub in apple cider or additional broth.
  • Substitute a beef chuck roast if you don’t have access to venison.
  • A sliced fennel bulb makes a great addition to the listed vegetables.