A truly wonderfully moist Venison Roast is easy.

Venison Roast

1. Sear all sides of Venison Roast in hot oil in a frying pan until lightly browed all around the outside as best as possible.

2. Place roast into baking dish or roaster pan with some quartered onions, 2 or 3 depending upon the size of the roast. 

3. Place on cover and place in a 250 degree oven for about 3 - 5 hours. That's it. So simple.

*note* Many folks like to put in some carrots and potatoes during the last hour or so of a pot roast type meal. This does not work here well as to keep the meat moist, the temperature is too low to properly cook these vegetables. Turning up the heat to cook the vegetables will dry out the roast. It is best to cook them separately for this meal.

This will make for as good a meal as there is. The slow baking with low heat will prevent your Venison Roast from becoming dry which is the biggest complaint of Venison Roasts.