Venison Roast European Style

I learned this recipe from a Solvanian lady while living in Germany. It is delicious and a crowd pleaser! Recommend serving with egg noodles or fried potatoes and red cabbage…

Submitted by Scott K.


– 2-4 lbs.  Venison roast (Elk, Moose)

– 5 lbs.  of onions, thinly sliced

– Mustard (your favorite brand)

– Red cooking wine

– Water

– 2 Tbsp. white vinegar

– 2 Tbsp. cooking oil

– Salt and pepper to taste


Wash roast and pat dry with a paper towel. Smear your favorite mustard on the entire roast and sear all sides in a dutch oven, set aside when done.

Heat cooking oil in same dutch oven. Add onions and cook until black. Add vinegar to onions. This cuts down the onions so they are not over powering.

Place roast into dutch oven, cover up to top of roast with red cooking wine. You can substitute water or use a mixture of both.

Place lid on dutch oven and cook on low for 2-3 hours, depending on the size of the roast. Slice roast and serve with fried potatoes, egg noodles and red cabbage, using the onion gravy on the meat and noodles.”

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