Roasted venison and slow cooker apple-scented venison roast are recipes for roasting deer meat. Both recipes take advantage of the venison's tender, dark and lean meat qualities.
Make the apple venison by coating the slow cooker pan lightly with olive oil. Place a 3-pound boneless venison roast inside. Top it with 1 large cored and quartered apple, 2 small sliced onions and 4 cloves of crushed garlic. Cook on low for 6 to 8 hours or until the meat is tender. Remove the roast, discard the apple and stir a beef bullion cube and a cup of water into the juices in the slow cooker. When the cube is dissolved serve the mixture as a sauce.
For the roasted venison recipe, dice a 3-pound Denver roast of venison into 3-inch by 6-inch pieces and place in a sealable marinating bag. Toss it with 2 cloves of crushed garlic, 1/2 cup of crushed savory or thyme leaves, 1/2 cup of dry red wine, 1/4 teaspoon of ground allspice and 1/2 teaspoon of slightly cracked black peppercorns. Marinate in the refrigerator for at least 8 hours and turn the bag occasionally.
Let the venison come to room temperature and discard the marinade. Brown the meat in a lightly oiled skillet and put it in a shallow baking dish. Roast in the oven at 450 degrees Fahrenheit until the internal temperature is 125 degrees, usually about 5 to 8 minutes. Let stand on a cutting board 10 minutes before serving.