Venison roast

It’s a lot more difficult to provide the makings of this venison roast than to actually prepare it.

All the prep work has been done. The trail cameras have been snapping away, the rifles have been sighted in and the ammunition has been loaded. I know many of our readers are very excited about the prospects of bagging that trophy buck this season.

Except for a pack of deer sausage in the back of the freezer, I am out of the tasty meat. As many of our readers know, venison is very low in fat and has been proven to be better for you than beef. When prepared correctly, it can be a meal that will not only impress your guests, but satisfy the pickiest of eaters.

I am fortunate enough to have a friend in Florida who has provided me with many recipes over the years. This recipe is so simple and delicious, it had to be shared, and it had to be shared in October. Tom Long has written a book, “Spent Shells Along the Atlantic,” that is a great read for any sportsman. Visit for more information. I know you will enjoy both the book and the recipe.


  • 2-inch thick slab of venison
  • 4 tsp bacon fat
  • ¼ tsp black pepper
  • 1 tbsp celery (chopped)
  • ½ cup flour
  • ½ tsp salt
  • 1 tbsp onion chopped
  • 2 cups boiling water


Lay venison on a cutting board and pound flour into the venison. Then, melt the bacon fat in a large, cast-iron frying pan and brown the venison. Add all the seasonings and half of the boiling water and cover. Let simmer for about 30 to 40 minutes and then pour in the rest of the water and simmer until done.

One option is to add Tony Chachere’s original Creole seasoning to the flour as you pound it into the meat to add a different taste as well as a small amount of heat. Serves 4 to 6.

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