Roast venison is a wonderful meal for weekends or special occasions, and this recipe will walk you through what you need to know both for roasts, and for a whole deer leg, if you have a baked quail recipe animal. Roast venison with Bavarian dumplings and cranberry sauce on a plate. This recipe works really well with a whole antelope or deer leg if you have small ones, like yearlings or Sitka blacktail in Alaska. But most of the time we’ll be using roasts from the hind leg.

Roast Venison is Not Pot Roast What you are reading is a guide to roasting venison so it’s nicely cooked, not hammered. I love pot roasts, which are hammered, and I have a great recipe for venison pot roast. But that sort of dish is best done with venison shoulder, neck or shanks, not hind leg roasts — the reverse is also true. What follows is the traditional way to make roast venison, a method of cooking that has been used forever. There is an alternate method, however, which is reverse searing. In this method, you slowly cook a venison roast until it’s close to the target temperature, then you sear at the end. I have a recipe for reverse seared roast venison here.

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