Venison Meal In Foil

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3 to 5 lbs. venison roast                                                   1 tablespoon extra virgin olive oil (EVOO)
1 teaspoon cayenne pepper                                           1 teaspoon salt - to taste
1 teaspoon black pepper                                                4 medium sized onions, sliced
8 medium size potatoes, sliced                                     1 pkg. instant Lipton dry onion soup mix (I now use IGA brand) 
4 carrots, peeled, sliced into 1/2 inch length pieces    1 teaspoon garlic powder

Remove any fat or membranes from boneless venison roast.  Rub roast with olive oil and sprinkle entire roast with cayenne pepper, black pepper, salt, and garlic powder.  Place one package of Lipton dry onion soup mix into a small mixing bowl and add enough water to make a thick paste.  Coat roast with the onion soup mix paste.  Half fill the bottom of a roasting pan with water and place one large sheet of aluminum foil onto top section of roasting pan.  Center roast on aluminum foil and surround with sliced potatoes, carrots and onions.  Seal aluminum foil and bake in oven at 350 degrees for 2 hours.  After one and one half hour check the roast with a meat thermometer or pierce meat with a knife and check the color of juice/meat.  Bake until desired doneness.  You can use a baking bag, but puncture a small hole in the top of bag to allow some steam to escape.

Note: Use the best cut of venison you have, hind quarter muscle or the loin strap. The loin strap will usually be done (medium-rare) in about 45 minutes to one hour. Recipe by Mickey Porter 1999.

YIELD:  4 to 6 servings

Above venison meal in foil baked on 05-26-15 and was excellent.  It was a little too spicy for my bride with the Wild Bill's Meat Rub but she enjoyed the veggies for sure.  I also brined the venison in a solution of 2 tablespoons of Morton table salt, 2 tablespoons of light brown sugar and 1 quart of water and kept in the refrigerator for at least 24 hours.  Can you say "beautimous" out loud?

ALTERNATE SEASONINGS: Use a generous portion of Wild Bill's Meat Rub which has the above spices and the addition of a few others of which works great will most any meat.  I used a sprinkling of Meat Tenderizer today (11-21-08) on all sides of the venison after rubbing the roast down with extra virgin olive oil and used my Wild Bills Meat Rub and let set for about 30 minutes for the roast to come up to room temperature and give the meat tenderizer a chance to do it's thing.  Pixs below:

Rub roast down with extra virgin olive oil and a coating of meat tenderizer and Wild Bill's Meat Rub.  This little roast came from the hind quarter of a very small doe of which the rump roast was removed and hind quarter and the roast deboned.

Preparing vegetables while "seasoned" roast allowed to come up to room temperature.

Vegetables cut up and ready to smother the venison roast.

Onion soup mix with a little water added to make a paste to coat the roast.  I use IGA over Lipton because it has less sodium.

Venison roast and veggies ready for sealing up in heavy duty aluminum foil....about more ingredients than foil!  Note:  Give the veggies a good dusting of regular salt and black pepper before sealing the foil!

Venison roast and veggies sealed up and ready for the oven.

Venison roast and veggies in 350 degree oven for 1 1/2 hours.  It is getting about time to check the internal temperature of the roast.  

I left the venison roast in for 2 hours and 45 minutes and the meat was 170 degrees F. well done the way my bride likes it...I could go medium rare to medium done at around 2 hours or less for 140 to 160 degrees F.    Venison as does steak is more tender when medium rare versus well done in my opinion when grilling or baking without additional liquids to prevent drying out!

The venison roast was fantastic even well done.  The carrots were sliced way too thick, more than 1/2 inch width, grin if you must...I didn't follow my own recipe there and were a little chewy but the spuds and onions were outstanding.  Can you say "Beautimous" out loud.  Serve with a good tossed salad, garlic bread, cold iced tea and maybe a green vegetable on the plate for looks. 

Web published by Bill aka Mickey Porter on 11-21-08 with updated pixs added on 05-26-15.


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