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Deer Roast

I killed my first deer two years ago and found myself in possession of a very large quantity of venison. Being the creative type, I decided to do something different with the roast than the usual “stick it in a pot and boil it” routine. Having recently discovered German cuisine just before that, I decided to modify a recipe for German style pork roast to suit the venison. What came out of the oven became a huge hit in my family and with friends, even with those who do not particularly care for deer meat. By following these simple steps, you can wow your dinner guests with a fresh deer roast.


1 large deer roast

3 bottles of bock beer, preferably Shiner Bock

3 tablespoons of caraway seeds

1 pound of red potatoes

2 large carrots

1 large onion


Salt, pepper, and garlic to taste


First, find a very large bowl. Place your deer roast in the bowl and pour the beer into the bowl. Marinate the roast for at least six hours, but overnight would be preferable. Place the roast in a large roasting pan and rub it down with the caraway seeds. Now add the beer to the roasting pan, this will keep the deer from drying out, and will make a very nice gravy. Add salt, pepper, and garlic (or garlic powder) if you so desire at this point. Bake at 350 degrees for about three hours, adding the vegetables and turning the roast over about halfway through.

Once you pull the roast out of the oven, put the roast and the vegetables onto a plate and cover it with foil. Now pour the beer into a small sauce pan and bring it to a boil. Reduce the beer down until it is thick enough to be considered a runny gravy. Use cornstarch to thicken it if you need to.

Now slice the roast into inch-thick slices and place on the plates along with the vegetables. Lightly pour the gravy over the dish.

German potato dumplings also go well with this, and if you are serving this for Thanksgiving or Christmas, the gravy is simply amazing over homemade dressing. It is best accompanied with Shiner Bock or a good Cabernet. Enjoy!