Venison Roast with Stuffing (Recipe) | Thanksgiving | Event Story | Outdoor Channel
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Recipe Posted 01-07-2010

Venison Roast with Stuffing (Recipe)

Venison Roast with Stuffing (Recipe)

By: Jim Zumbo


  • 3-4 pound venison roast
  • ½ cup very soft butter or margarine
  • 2 cups dry breadcrumbs
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ medium onion, chopped
  • 1 teaspoon sage
  • ½ teaspoon dried leaf thyme
  • ½ cup chopped celery
  • 1 teaspoon basil
  • 1 teaspoon parsley flakes
  • 1 cup unpeeled and coarsely chopped tart apple
  • 1 beef bouillon cube, dissolved in 1 cup hot water
  • 6 strips bacon

Place roast on a large sheet of heavy-duty aluminum foil. Spread butter or margarine over top and sides of meat. In mixing bowl combine breadcrumbs, salt, pepper, onion, sage, thyme, celery, parsley flakes, basil, apples, and bouillon. Mix well. Pat stuffing on top of meat with fingers. Arrange bacon slices on top of stuffing. Fold foil around roast, leaving some air inside but sealing all seams with a double fold. Roast in a 350 degree F oven for 2 ½ to 3 ½ hours or until tender and well done. Slice meat and serve accompanied by stuffing. Serves 8 to 10.

Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit

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Venison roasts are often labeled tough and boring, which usually leads them to the meat grinder. With the right recipe, these overlooked cuts of venison can be tender and very good table fare. (Photo courtesy of