Wild game cooks know that ground venison swaps out nicely for tacos, burgers, and chili—and that backstraps and steaks are some of the finest, juiciest meat around. But what they may not know is that venison roasts can be fall-apart tender and packed with flavor. Making this happen in your kitchen or camp is easy. Just follow these tips.
Watch the heat: You might be tempted to crank your oven to 350 and toss in your venison roast. Don’t do it! This is a sure way to turn top-shelf chow into chewy shoe leather. Instead, keep your oven in the 180 to 250 range. Depending on the oven and size of roast, this means eight hours cooking on the long end and three on the short end. Make sure to cover your roaster and start out with a cup of broth or wine in the bottom. This combination of low temperature and moisture works wonders.