Venison Roast and Ribs Recipes

Discover our family's favorite venison roast and venison ribs recipes, perfect for upgrading your usual Sunday roast routine.

Cooking venison at home is easier than you might think with my simple tips. Venison ribs require a different approach than beef or pork ribs. Front shoulder and neck roasts work best when cooked like a pot roast. Braising them in liquid using a slow cooker or Dutch oven makes the meat tender and easy to pull apart.

Most venison cuts from the hindquarter need a steak-like preparation—cooked to medium-rare for the best results. Start by searing the meat on all sides. Then, cook it at a low temperature until your internal thermometer shows the right doneness.

Always use a meat thermometer when cooking venison steaks or roasts. Because venison is lean, aim for rare (120–125°F) or medium-rare (130–135°F) temperatures for optimal flavor and tenderness.

Everyone loves the traditional slow cooker venison roast and venison pot roast, but the Apple Cider Deer Roast is great too. And be sure and check out my recipe for deer jerky.