Ingredients
Equipment
Method
- Pat your venison roast completely dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). Rub this spice mixture all over the venison roast, ensuring it’s well coated.1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
- Heat the olive oil in a heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned venison roast. Sear the roast on all sides until a deep brown crust forms, about 3-5 minutes per side. Remove the seared roast from the pot and set it aside on a plate.1 tablespoon olive oil, 2-3 pound venison roast (such as shoulder, chuck, or hindquarter)
- Reduce the heat to medium. Add the thinly sliced onion to the same pot and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large onion, thinly sliced, 3 cloves garlic, minced
- Sprinkle the all-purpose flour over the cooked onions and garlic. Stir well and cook for about 1-2 minutes, allowing the flour to toast slightly and form a roux.2 tablespoons all-purpose flour
- Gradually whisk in the beef broth (or venison broth) and Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, stirring constantly until it begins to thicken slightly. Stir in the Dijon mustard.1 cup beef broth or venison broth, 1/4 cup Worcestershire sauce, 2 tablespoons Dijon mustard
- Return the seared venison roast to the pot, nestling it into the liquid. Ensure the liquid comes at least halfway up the sides of the roast. If needed, add a little more broth or water. Cover the pot tightly with a lid.2-3 pound venison roast (such as shoulder, chuck, or hindquarter), 1 cup beef broth or venison broth
- Preheat your oven to 325°F (160°C). Transfer the covered Dutch oven to the preheated oven. Braise the venison roast for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart. The internal temperature should reach at least 195°F (90°C) for optimal tenderness.
- Once the venison is tender, carefully remove the roast from the pot and place it on a clean platter. Cover it loosely with foil to keep it warm. Place the pot with the cooking liquids back on the stovetop over medium heat. Stir in the heavy cream (or half-and-half). Simmer the sauce for a few minutes, stirring, until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper if necessary.1/2 cup heavy cream (or half-and-half for a lighter sauce), 1 teaspoon salt, 1/2 teaspoon black pepper
- Slice or shred the tender venison roast. Spoon the rich Mississippi-style gravy generously over the meat. Garnish with fresh chopped parsley before serving.Fresh parsley, chopped, for garnish
Notes
Properly storing and reheating ensures you can enjoy its deliciousness for days to come. Refrigerated leftovers (up to 3-4 days) or frozen portions (up to 2-3 months) can be reheated gently on low heat on the stovetop or in a 300°F oven to maintain tenderness.