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Preheat your oven to 325°F. Pat the venison roast dry thoroughly with paper towels. Season the roast all over with garlic powder and black pepper.

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the venison roast on all sides until deeply browned, about 2-3 minutes per side. This helps to lock in juices and develop flavor.

In a medium bowl, whisk together the Lipton onion soup mix, cream of mushroom soup, and beef broth until well combined and smooth.

If your skillet is not oven-safe, transfer the seared venison roast to a roasting pan. Pour the soup mixture evenly over the venison roast, ensuring it's well coated.

Cover the roasting pan tightly with aluminum foil or place a lid on your Dutch oven. Bake in the preheated oven for 2 hours and 30 minutes, or until the venison is tender and cooked to your desired doneness. For medium-rare, an internal temperature of 130-135°F is desired; for medium, 135-140°F.

Once cooked, remove the roast from the oven and let it rest, still covered, for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Slice the venison roast against the grain into thick pieces. Spoon the rich onion-mushroom gravy over the slices. Garnish with fresh chopped parsley, if desired, and serve hot.


Preheat your oven to 325°F. Pat the venison roast dry thoroughly with paper towels. Season the roast all over with garlic powder and black pepper.

Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, sear the venison roast on all sides until deeply browned, about 2-3 minutes per side. This helps to lock in juices and develop flavor.

In a medium bowl, whisk together the Lipton onion soup mix, cream of mushroom soup, and beef broth until well combined and smooth.

If your skillet is not oven-safe, transfer the seared venison roast to a roasting pan. Pour the soup mixture evenly over the venison roast, ensuring it's well coated.

Cover the roasting pan tightly with aluminum foil or place a lid on your Dutch oven. Bake in the preheated oven for 2 hours and 30 minutes, or until the venison is tender and cooked to your desired doneness. For medium-rare, an internal temperature of 130-135°F is desired; for medium, 135-140°F.

Once cooked, remove the roast from the oven and let it rest, still covered, for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Slice the venison roast against the grain into thick pieces. Spoon the rich onion-mushroom gravy over the slices. Garnish with fresh chopped parsley, if desired, and serve hot.
