Hunting and fishing have always been a large part of northern Minnesota culture, and I have always enjoyed eating whatever game my dad, brother, and now husband and sons bring home. A typical wild game meal up here consists of fresh fish (walleye, crappie, northern pike, or trout), venison, partridge, or, if you are very fortunate, moose! 

The last couple of deer seasons, our family decided to get more of a variety of venison cuts than we had previously, which had been mostly the ground and cased items: polish, cheddar brats, and snack sticks. These are all delicious – and great for bringing ice fishing and to the cabin – but I really wanted to venture more into using the meat we harvest in everyday cooking. Over time, I have researched and experimented with recipes for venison steaks, back straps, chops, loins, and roasts. Yesterday, I hit a delicious wild game jackpot with a venison tip roast slow cooked in my Instant Pot! 

Is Venison Healthy? Does Venison Taste Good? 

Venison tends to be a very lean meat, which does require it to be seasoned and cooked appropriately. Many people find venison to be very “gamey” tasting; it really depends on the age of the deer, whether it is a buck or doe, and how it was harvested and processed. I have found that a good marinade and cooking with many spices goes a long way to bring out the good flavor of the meat as well. Venison is a great protein choice, especially when harvested yourself – the animal is living a natural life, eating food as nature intended, living in its natural habitat, and is a complete “woods-to-table” meal! 

How to Marinade Venison Roasts 

Each time I prepare venison, I tend to use similar ingredients for a marinade. I highly recommend thawing your meat well in advance (or use fresh!) so it is completely thawed the day before you intend to cook it.  The marinade formula I use (it is always similar, but slightly different each time) consists of an oil (olive or avocado), an acid (balsamic vinegar or red wine vinegar), Worcestershire sauce or soy sauce (I recommend organic if you are able!), and LOTS of herbs and spices to your taste. My favorite herbs and spices to use with a venison marinade are sea salt, black pepper, garlic (fresh or powder), onion (fresh or powder), paprika, Lawry’s Seasoning Salt, thyme, oregano, rosemary, or any combination of these! The amounts will depend on how large your cut of meat is; adjust according to your dietary needs and tastes. Check out Easy Venison Marinades: Enhance Your Wild Game Cooking for details on making your own marinades.

Cover the meat with the marinade (either mix separately and pour over or put the meat in a covered container and put the ingredients on individually) and let it marinade in the refrigerator for at least 12 hours. 

How to Slow Cook a Venison Roast 

The key to cooking venison roasts is low and slow. In this instance, I took my roast out of the fridge when I got up in the morning and left it on the counter to warm up a bit before cooking. It is always good to bring meat to room temperature before cooking for maximum flavor benefits, but it is perfectly fine if there is no time to do that. I learned from Kate at Venison for Dinner that setting and Instant Pot on the Keep Warm setting is akin to using the low function on a slow cooker (I killed mine a few weeks ago and haven’t replaced it), so I decided to go that route. 

One thing I love about the Instant Pot is that you can sear meat right in it before slow cooking using the sauté function – convenient and less dishes to wash! I seared the roast on all sides (let it cook until it doesn’t stick to the pot), then dumped the remaining marinade into the pot. I added more of the seasonings, topped it with about 2 TB tomato paste, and added about 2 cups of homemade vegetable broth. I set the Instant Pot on Keep Warm for 10 hours and walked away for the day. I love it when I can have meals pretty much done when we get home in the evenings after running kids around to different activities. It makes it less tempting to stop at a drive-thru or get takeout when everyone is starving! 

I took the roast out when the temp was at 150F; this left the meat cooked medium-rare. I much prefer venison on the rarer side; it stays so tender and moist. My husband ended up microwaving his to a more done state – he is crazy like that! This roast sliced like butter, was juicy, tender, and melt-in-your-mouth. I was really wishing I had some horse radish on hand – it was very much like a delicious prime rib! 

Slow Cooked Venison Roast Guide 

Marinade

(Use all, some, or any combination of the following – adjust amounts to taste) 

• 2 TB Olive or Avocado Oil 
• 2 TB Balsamic or Red Wine Vinegar 
• 1 TB Organic Worcestershire Sauce or organic Soy Sauce 
• 1 tsp Sea salt 
• 1 tsp Black pepper 
• 2 tsp Garlic powder or minced fresh garlic 
• 2 tsp Onion powder or half of a sliced onion 
• 1 tsp Paprika 
• 1 tsp Lawry’s Seasoning Salt 
• 2 tsp Each of thyme, rosemary, oregano, or other herbs. (Add more if using fresh) 

Add Before Cooking 

About 2 cups of broth (beef or vegetable) 

2 TB tomato paste 

More seasonings if desired 

Directions 

Make sure meat is thawed at least 24 hours before cooking. Mix up the marinade ingredients and pour over the roast or put the roast in a dish and pour the ingredients on the meat. Cover and refrigerate for at least 12 hours. Remove when ready to cook and let come to room temperature. Sauté the meat on all sides, then place in your Instant Pot or slow cooker. Add in 2 cups of broth, 2 TB tomato paste to the top of them eat, and any additional seasonings you desire.  Cook on “Keep Warm” or low setting for 8-10 hours (it will depend on how large the roast is) until a meat thermometer reaches at least 150F (this temperature is a medium-rare doneness). Remove from the cooker and let rest for about 10 minutes. If desired, make gravy from the leftover broth and drippings. Slice and serve!