Venison Roast and Ribs Recipes

Our family's favorite venison roast and ribs recipes that make a great alternative to that same Sunday roast recipe.

Learning how to cook venison ribs or a venison roast at home is genuinely pretty darn easy with some helpful direction I'll give you in the recipes listed on this page. Venison ribs need to be treated completely different than beef ribs or pork ribs. And a front shoulder deer roast or a neck roast needs to be cooked like a pot roast. Spending time in some liquid and braising in a slow cooker or Dutch oven will allow you to end up with tender meat that pulls apart easily.

Venison rump roasts from the hindquarter need to be prepared like you would want your steak - cooked to medium-rare. You'll first want to sear the meat on all sides and then cook it at a low temperature until you reach your desired doneness using an internal meat thermometer. My biggest tip for all home cooks preparing venison steaks or roasts is to use a meat thermometer! Venison is extremely lean meat, so you are looking for either a rare internal temperature (120 to 125 degrees F) or medium rare internal temperature (130 to 135 degrees F).

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