Venison Roast Recipe

Follow along for Jenn Homa’s take on Mississippi pot roast.

Vension Recipes

Serves 4-5

Prep Time

20 min

Cook Time

7-8 hours

Total Time

About 8 hours

Roast Ingredients

• 1.5 to 2 lb boneless venison roast, trimmed
• 2 tsp garlic powder
• 2 tsp onion powder
• 1½ tsp dried parsley
• 1 tsp dried dill
• ¾ tsp coarse kosher salt
• ¼ tsp black pepper
• 1 cup beef broth (or venison stock)
• ¼ cup pepperoncini brine (liquid from jar)
• 2 tsp beef bouillon paste
• 1 tsp Worcestershire sauce
• 1 tsp reduced-sodium soy sauce
• 3 tbsp unsalted butter, cubed
• 6-8 whole pepperoncini
• 1 tbsp cornstarch + 1 tbsp cold water (for slurry)
• Fresh parsley, for garnish (optional)

Mashed Potatoes Ingredients

• 2 lbs russet or Yukon Gold potatoes, peeled and chopped
• 4 tbsp unsalted butter, plus more for topping
• ½ cup whole milk, warmed
• ⅓ cup sour cream
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper, to taste

Instructions

1. Remove all silver skin from roast, then pat dry using paper towels. 
2. Combine garlic powder, onion powder, parsley, dill, salt, and black pepper in a small bowl and mix until well combined. Season all sides of venison roast, pressing into the meat.
3. Sear the Roast (optional, but recommended): Heat a bit of oil in a skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned.
4. Place roast in crock pot. Add broth, pepperoncini brine, Worcestershire, soy sauce, and bouillon paste. Top with butter and pepperoncini.
5. Cover and cook on LOW for 7–8 hours, or until fork-tender and easily shredded.
6. Make the Mashed Potatoes (Last 30 minutes of roast time):
   – Boil potatoes in salted water for 15–20 minutes until fork-tender.
   – Drain and return to pot. Add butter and mash.
   – Stir in warm milk, sour cream, garlic, and onion powder.
   – Season with salt and pepper to taste. 
7. Shred and Thicken: Remove venison, shred with forks. Stir cornstarch + water into the juices in the crock pot. Return meat and let cook on high for 10–15 min until sauce slightly thickens.
8. Serve: Scoop mashed potatoes onto a plate, top with shredded venison and a spoonful of the pepperoncini gravy. Garnish with fresh parsley and serve. 

Behind the Bite: The Hunts That Made It Happen

A season told in five recipes.

Savoring the Season: Ups and Downs

The rest of the season, I had a few encounters with bucks that were on my list. A lot of close calls: one slipped through a tight window I couldn’t thread an arrow through, another held up just out of range behind cover. The access routes and stand locations I planned in the Hunt App put me in the game, but sometimes the final piece just doesn’t fall into place. But hey, that’s hunting. You put in the work, trust your intel, and when it doesn’t come together, you learn and adjust. It’s the kind of season that sticks with you—and keeps you coming back for more. But I wasn’t finished yet. 

Freezer-Filling Feature: What Helped the Most

Before every single hunt, I open the Hunt App to plan where I’m going to sit so that I can play the wind. I mark all my stands with Waypoints and set the Optimal Wind so that I can choose where to sit in seconds.