Lipton Onion Crusted Venison Roast
Lipton Onion Crusted Venison Roast
Ingredients
For the Venison Roast
- 2 1/2 pounds venison roast, shoulder or leg
- 1 Lipton onion soup mix, packet
- 1 cream of mushroom soup, 10.5 ounce can, undiluted
- 1/2 cup beef broth, or water
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 325
- 2
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.
⏱️ 10 min
- 3
In a medium bowl, whisk together the Lipton onion soup mix, cream of mushroom soup, and beef broth until well combined and smooth.
⏱️ 3 min
- 4
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.
⏱️ 2 min
- 5
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.
⏱️ 150 min•🌡️ 325
- 6
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.
⏱️ 15 min
- 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lipton Onion Crusted Venison Roast
Ingredients
For the Venison Roast
- 2 1/2 pounds venison roast, shoulder or leg
- 1 Lipton onion soup mix, packet
- 1 cream of mushroom soup, 10.5 ounce can, undiluted
- 1/2 cup beef broth, or water
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
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.
⏱️ 5 min•🌡️ 325 - 2
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.
⏱️ 10 min - 3
In a medium bowl, whisk together the Lipton onion soup mix, cream of mushroom soup, and beef broth until well combined and smooth.
⏱️ 3 min - 4
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.
⏱️ 2 min - 5
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.
⏱️ 150 min•🌡️ 325 - 6
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.
⏱️ 15 min - 7
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.
⏱️ 5 min