Reverse Seared Venison Top Round Roast
Tender, juicy venison top round roast cooked with the reverse sear method and finished with a rich mushroom and onion pan sauce.
Servings: 6
Ingredients
- 3-4 lb venison top round roast
- 1-2 tbsp extra-virgin olive oil
- 1 tsp granulated garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp onion powder
Mushroom and Onion Pan Sauce
- 2 tbsp unsalted butter
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 1-2 clove garlic, minced
- 1/2 cup venison stock or beef stock
- 1-2 tbsp unsalted butter (for finishing)
- salt and pepper, to taste
Instructions
- Pat the venison dry, brush with olive oil, and season with salt, pepper, granulated garlic, and onion powder.
- Roast at 225°F until internal temp reaches 115–120°F (medium-rare).
- Sear in a hot skillet with butter until golden brown on all sides. Let rest 10 minutes.
- Sauté mushrooms, onions, and garlic in the same skillet. Deglaze with venison or beef stock. Simmer until slightly reduced, finish with butter, and season.
- Slice thinly against the grain and drizzle with pan sauce.
Notes
- Thermometer Use: Always check internal temperature to prevent overcooking lean wild game. Pull roast 10–15°F below target, then sear.
- Reverse Sear Guide:
- Venison/Elk/Antelope: Pull at 115–120°F, finish to 125–130°F
- Waterfowl Breast: Pull at 120–125°F, finish to 130–135°F
- Serving Suggestion: Pairs perfectly with roasted root vegetables, creamy mashed potatoes, or a simple wild rice pilaf.