wild game

Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.

Instant Pot Red Wine Venison Roast

olive oil

venison roast*

Tbsp. balsamic vinegar

Tbsp. herbs d’ Provence*

pepper

yellow onion,

carrots,

parsnips,

gold potatoes,

Tbsp. arrowroot powder (or cornstarch)

Turn the Instant Pot to &#8220;Saute&#8221; for 10 minutes. 

After about 3 minutes, when it is hot, add the oil and then the venison roast. 

Sear both sides of the meat until browned. 

When the &#8220;Saute&#8221; cycle has finished, add the red wine, balsamic vinegar, herbs d&#8217; Provence, salt and pepper. 

Place the lid on the Instant Pot. Make sure the knob is set to &#8220;Sealing&#8221;.

Set the Instant Pot to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; on &#8220;High Pressure&#8221; for 60 minutes. 

Allow the course to run and allow the Instant Pot to naturally release for 10 minutes then carefully perform a manual release. 

Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don&#8217;t worry if they&#8217;re not covered. 

Return the lid to the Instant Pot and turn the knob to &#8220;Sealing&#8221;. Set it to &#8220;Pressure Cook&#8221; or &#8220;Manual&#8221; for 10 minutes on High Pressure. 

Allow the cycle to run and immediately perform a manual release. 

Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve. 

To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook for 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to test seasoning level and stir in salt and pepper if desired. 

The flavors were wonderful !!!!! My roast came out a bit dry so I don't know what I did wrong but I poured some juice on it and a pat of butter and it was perfect ! I'm new to the insta pot so this was the perfect meal for this rainy, cold gray day we're havin here in Nebraska. Thank Ya Allie for puttin together such a delicious receipe that was so easy to follow. I signed up for yer newsletter !

The flavors were nice, but my roast didn't come out "fall apart tender" at all. It was pretty tough. I was very careful with the searing, so it wasn't that. I think high heat for 60 minutes might be too long. Otherwise, the flavor was delightful.

I made this with a 2lb roast. It wasn’t “fall apart “ but was still very tender and the flavors were great. I did the roast for 50 minutes then added the veggies (didn’t have parsnips so added more carrots and potatoes). Had to add another 5 minutes pressure cook to get them perfect. Was a great easy recipe and will definitely make it again. Once my hubby gets another deer 😊 thanks for your wonderful venison recipes...I’m new to cooking venison and you are a great resource!!

Never made a roast before in my life and this turned out awesome. Hands down, best roast I've ever had. The meat shredded apart easily with a fork and the flavor was perfect! Thank you!

This recipe was excellent!!.  I cooked a 2.75 lb. inside blade venison chuck roast from frozen.  I did extend the cooking time a bit.  The first cook was 60 minutes with a 10 minute release and the second cook was 15 minutes with a 30 minute release.  The texture was a perfect pot roast tenderness that did not shred but still held together when sliced cross grain.  As in beef, I expect that cuts from the venison chuck (shoulder) are more suitable for this technique than roasts from the round (rear leg).

Was SO good! Thank you for the time it takes to put these together. I know you get paid a little from advertising... but it takes time to test and take pics and get it just right. THANKS!
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This was a great, easy recipe!!! My venison roast was so tender (pulled apart with a fork) and the flavor was perfect. I think I could have served it to people who don’t like venison and they never would have known. Thanks for helping me cook such a yummy meal.

I am not sure what went wrong, but I followed everything on the recipe.  We have had excellent success with Instant Pot recipes, but this was terrible and we threw it away.  The meat (Axis Roast) was tough, my guess is you needed to cook this 30 minutes or more longer, but after 90 minutes and then 25 minutes more - it should have been a slow cooker recipe.

We had a 6 1/2 lb. bone-in cut. It was a young deer. I didn't include the vegetables (I can't eat onions). I substituted lots of garlic for the onions. I used 2 cups Bota Nighthawk Red wine and 2 cups homemade beef bone broth. I cooked it in the instant pot on high pressure for 75 minutes. 

I used corn starch to thicken the broth we poured over mashed potatoes and roasted brussel sprouts. It was a yummy treat we will DEFINITELY try again after a (hopefully) successful hunting season.

The same combination may work well with goose if you can determine a good cooking time!

Fantastic recipe!  I will keep this and use it anytime I make a venison roast or stew.  I started from frozen so I have a few lessons learned.  Because it was frozen, I didn't get to sear it but it didn't seem to make any negative difference.  I set it for 45 minutes and put all the liquid and seasonings in.  I had to use an onion soup mix since herbs are limited during quaratine! lol.  I love the wine and balsamic together and I think that makes the sauce so delicious!  Anyway, I decided to roast my veggies and potato because it was getting so late the the pc takes time to come to pressure.  With that said, 60 minutes would have been better and I should have followed your directions on that note, at a minimum.  Again, it was frozen and 45 minutes lead to a cooked and tender roast.  60 minutes would have had it falling apart, fork tender, which I prefer.  This will be my forever recipe for a venison roast.  I've made many and this was by far the best!  Thank you....

This recipe was east to follow and delicious. I used beef broth because I do not like wine and didn't have any, but it turned out just fine. We process our deer ourselves usually and I used what my dad and I call the "football roast" from the hind quarter. It looks like the roast pictured in this recipe was a flatter cut of meat and mine was more round...like a football. Because of this, my roast was not fall apart tender in the middle, however it didn't take much effort to shred either. If I use my football roast again I may add 10-20 minutes extra next time. Oh! and I added a few shakes of Worcestershire sauce. Other than that (and it wasn't even a big deal) this recipe was delicious and I definitely recommend it. It's bookmarked for good in my "Favorite Recipes".

Dry as heck... ruined my venison. Miserable recipe

Very tasty! Family loved it. I used a top round and a bottom round on venison. No matter how I cook them they still always seems a little dry.

I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!

Danish Meatballs With Creamy Dill Sauce

lbs venison beef

lb ground pork, unseasoned

salt

eggs

onion

heavy cream

dry breadcrumbs

butter

flour

chicken broth

sour cream

dill weed

allspice

salt,

pepper,

paprika

In a large bowl mix the meat, salt, pepper, eggs, onion and cream.

With moistened hands (this will be sticky), shape into 1 inch balls.

Roll the meatballs in bread crumbs until well coated.

Arrange in a single layer on shallow baking pans.

Drizzle melted butter over the meatballs.

Bake at 375 degrees, turning 3 or 4 times, until evenly browned, about 35 minutes.

Melt butter in a large saucepan over low heat.

Continue stirring until thickened and bubbly, then blend in sour cream, dill and seasonings.

Place meatballs in a serving dish and cover with the sauce.

I actually have my own version of this dish. I&#039;m originally from Romania and my granny and mom used to prepare it quite often during the early autumn.
The difference is in the sauce. You will sautee in cooking oil (we used sunflower seeds oil) but any normal cooking oil you&#039;re used to will do just fine, finely grated young carrots (about 200-300 grams), 2 or three juicy autumn onions (about 100-200 grams). Sauteeing should be done on a medium flame, in a lid covered skillet or caserole. Onion should become almost transparent with a yellow tone and carrots should also be soft. If it suits your taste add some finely chopped bellpeppers. Add about 400 grams of very juicy riped peeled tomatoes, severeal cloves of garlic, freshly minced, salt and pepper to your taste. Continue sauteeing under the lid for about half an hour, stirring it with a wooden spoon from time to time and adding water if it drops too much.
Separately, prepare the minced meat (we used pork and beef just like in your recipe back home) and prepare it just like in your recipe, until the bread crumbs. Instead of that, put some 2l of salted water to boiling. When it&#039;s boiling, put the meat balls you have formed into the water. It should be boiling becaus otherwise the meatball will be destroyed. You can also deepfry them or grill (this one I have not tried, as I never tried baking), When deepfrying roll the meatballs in flour before putting into the heated recipient with cooking oil. Also, you can put them into the sauce which is already simmering. Mince very finely some 5-6 bouquets of GREEN fresh dill (be carefull if your family does like it since it has a STRONG aroma) and the same amount of taragon, when te meatballs are half done. The sauce should be somewhat thinner than normal ketchup (like a thick cream or sour milk) and should be enough to cover the meatballs (the smaller the meat balls the quicker the cooking) however the meatballs should not be smaller than olives. Preferably the size of a smaller plum (about 3 cm in diameter - 1 inch). The trick is that the dill and taragon are not that much cooked so as to lose their flavor. Serve on a dish, a few meatballs, sauce and ADD fresh sour yoghurt or sour cream. It&#039;s slightly more dietetical then the version you present here and it&#039;s totally based on fresh, right from the garden vegetables.

After the hunt it's nice to have options for cooking wild game.  This recipe is sure to please.  Even people who don't love wild game will eat this.  This is one of my signature recipes, I used elk after running out of pork.  Now it is one of my most requested dishes.

Elk Green Chili Stew

all-purpose flour

water

onion,

garlic cloves,

lbs elk meat, cubed

green chilies, fire roasted

better than bouillon, beef bouillon

Cook butter and flour in a deep dutch oven until flour turns light brown.  Add water while stirring vigorously with a whisk.  Then add chopped onion, minced garlic, cubed elk, chopped green chilis, and bouillon. 

Let simmer on med low for aprox. 2hrs.  Let it cook down to an almost gravy consistency.  Check to see if seasonings are to your taste, add salt and pepper if needed.  Serve with flour tortillas, cheese, sour cream and salsa if desired and enjoy!

My husband, FIL, and son go wild turkey hunting. I never have liked the taste of it until my FIL gave me this recipe. My girls thought it was pork loin.

Wild Turkey Breast

turkey breast half

zesty Italian salad dressing

white wine

reynolds oven cooking bag

creole seasoning

lemon pepper seasoning

Add the turkey breast and marinate overnight, turning at least once.

Sprinkle turkey breast with the seasonings. 

Melt the butter in the olive oil and add to the turkey breast.

Place the roasting bag &amp; turkey breast in a 9&quot;x5&quot; loaf pan.

This was SOOO great!  I found it last minute and was only able to marinate the breast for about two hours, but it still turned out fabulous!  What an simple and great way to fix wild turkey breast!  Thanks so much for posting!  Delicious!!!

Venison bolognese is one of the best dishes you can make when you have ground deer meat on hand. This is the best recipe yielding in a rich, tomato sauce. 

Venison Bolognese

yellow onion, finely diced

carrots (about 2-3 carrots)

Italian seasoning

Tbsp. sugar (optional but suggested)

tomato paste

Tbsp. red wine vinegar

dry red wine* (see note)

ounces. crushed tomatoes

28-30 ounces. (3 10 ounces., 2 14 ounces. cans, tomato sauce

cheese rind

parsley + parmesan cheese + pasta

Heat the olive oil in a large pot over medium heat. Once hot, add the onion and carrot and saute until the onion starts to soften, about 5-7 minutes. 

Then, add the ground venison and brown the meat, cooking for about 8 minutes and breaking up the meat as it cooks. 

Then, add the garlic, Italian seasoning, salt, pepper, and tomato paste and saute for 2 minutes to let the flavors release. 

Deglaze the pan by pouring in the red wine vinegar and wine. Scrape up any bits of flavor at the bottom of the pan. 

Finally, add the crushed tomatoes and tomato sauce and mix together well. If you have one handy, add the rind or end of a brick of parmesan cheese to the sauce. It releases great flavor during cooking. 

Once the sauce reaches a slow boil, turn the heat to low and cover the pot. Allow the sauce to simmer for at LEAST 30 minutes, but an hour to a few hours is better. Heck, all day if you have it!

Remove the parmesan rind before serving and ladle the sauce over your pasta of choice. Top with fresh parsley and parmesan cheese if desired. 

This glazed bacon wrapped venison tenderloin is a simple recipe that turns this tender cut of meat into a sweet and savory tender cut of meat. We are always looking for wild game recipes and this one is a keeper.

Glazed Bacon Wrapped Venison Tenderloin

Pound Tenderloin (Venison, beef, pork, etc.)

Salt

Pepper

Tablespoon Garlic Powder

Tablespoon Onion Powder

Bacon

Ounces Red Pepper Jelly

Preheat the oven to 300 degrees Fahrenheit. Trim off any silver skin on the outside of the loin. This is a lean cut of meat; therefore, there will not be much fat, but the silver skin can be tough.Begin by seasoning the tenderloin well with the salt, pepper, onion powder and garlic powder.

Wrap the bacon around the loin. Place the loin on top of the pieces of bacon that are touching pull up wrapping them over the tenderloin overlapping them on top of each other. Secure the bacon with toothpicks or flip the roast, seam side down, to make sure the bacon does not shrink when baked or fall off.

If baking in the oven, place a wire rack in a baking pan that has been lined with foil for easy clean up.

Brush on the Red Pepper Jelly Glaze. Continue to brush on the glaze every 10 minutes.

Place in the oven. Bake for 20-25 minutes until your desired doneness. Use a meat thermometer to check the temperature. See the chart below

When the meat reaches your desired level of doneness, remove from the oven, tent with foil and let rest 10 minutes. The foil helps hold the heat in while the act of resting helps the juices to stay in the meat rather than run out when cut.

Enjoy with your favorite side dish.

If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.

Bacon-Wrapped Venison Backstrap Roast

venison backstrap pork tenderloin))

teriyaki marinade

bacon

Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.

Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.

Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.

Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.

Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.

Let the roast stand at 5 to 7 minutes.  Cut roast on a cutting board and transfer to a serving platter.

These flavorful all-purpose venison meatballs are so tender they will practically melt in your mouth. Make a batch to use in pasta sauce, meatball subs, or as appetizers.

Venison Meatballs

Ground Venison ((20% fat recommended))

bread

Milk

Eggs

Onion

Parmesan

Parsley ((finely chopped))

Tomato Paste

Garlic ((minced))

Kosher Salt

Worcestershire sauce

Black Pepper

Smoked Paprika

Sage

Preheat oven to 350 degrees.

Place bread cubes and milk into a separate&nbsp;dish and mix with your fingers to ensure bread is completely saturated with the milk. Let soak for 10 minutes.

While bread is soaking&nbsp;gently crumble venison into a large bowl.

In a separate dish add remaining ingredients and mix to combine.

When bread is done soaking, remove any bits that are still firm, and work with your fingers to break down the remaining soaked bread. Add this to the dish with the seasonings and mix together, then add everything to the dish with the venison and gently mix to&nbsp;fully incorporate all of the ingredients.

Scooping out 2 tablespoons of meat at a time, gently form into meatballs by rolling venison mixture between&nbsp;your hands. Set meatballs on a large rimmed baking sheet and place in the oven for 20-25 minutes, or until cooked all of the ways through.

Optional: When meatballs are almost done cooking you can set the broiler to high if you wish to sear a crust onto the top of the meatballs for added texture.

Savory, tender deer steaks in creamy homemade gravy.

Deer Steaks in the Oven

lbs deer steak

onion, chopped

garlic,

tsp black pepper

Tablespoons oil

Tablespoons butter

milk

Preheat oven to 300°.

Pat steaks dry with paper towel. Pound with meat mallet to half their original thickness.

Heat oil in pan over medium-high heat.

Roll each steak in flour and fry each side just till browned, about 1 minute each side.

Place steaks in 3 quart casserole dish.

Add butter to same frying pan. Add onions. Fry and stir till soft. Add garlic, salt, pepper, and flour. Stir.

Add milk slowly, stiurring as you pour the milk into the pan. Continue to stir until the gravy boils and starts to thicken. Pour over steaks.

Cover casserole dish and bake at 300° for 2 1/2 hours.

A lot of people don’t realize that you can make great bone-in rib recipes with your venison ribs if you just apply a little low, slow heat first and then go to the grill. Give this recipe a try. You’ll never look at venison ribs the same way again. Brought to you by Weston
Equipment available from...

Venison Ribs

BBQ Rub

garlic

tbsp. black pepper

chili powder

tbsp. cumin

tbsp. Hungarian paprika

tbsp. smoked paprika

onion powder

mustard

cayenne

oregano

brown sugar

BBQ Sauce

ketchup

tbsp. BBQ rub (see above)

apple cider vinegar

molasses

Dijon mustard

lemon juice

liquid smoke

tbsp. kosher salt

Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.

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Top 21 wild game recipes from across the web

The most viewed wild game recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Red Wine Venison Roast

Danish Meatballs With Creamy Dill S...

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Wild Turkey Breast

Venison Bolognese

Glazed Bacon Wrapped Venison Tender...

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The most viewed wild game recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine