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Texas-Style Hindquarter Oven Roast

Turn a deer roast into something that's long on flavor and eats like a pot roast.
Course: Main Course
Cuisine: American
Keyword: big game recipes, venison recipes
Servings: 8

Ingredients

  • 1 3 to 5 pound venison roast, boneless, tied tightly with butcher string or net
  • 1 12-ounce beer
  • heavy duty foil

The Rub

  • ½ cup Kosher salt
  • ½ cup coarse ground black pepper
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp chili powder

Mop Sauce

  • 2 cups water
  • ½ cup lemon juice
  • 1 tsp kosher salt
  • 1 stick butter, melted
  • 1 tbsp granulated garlic
  • 1 tbsp onion powder

Variety of roasted veggies, potatoes

    Instructions

    • Prepare rub. Combine rub ingredients in any container, and rub into roast. Wrap the roast snugly with plastic wrap, and place in the refrigerator for 12 to 24 hours.
    • Prepare mop sauce. Combine all ingredients in a bowl. Mop sauce will be applied to roast wth a pastry/basting brush or spoon.
    • Preheat oven to 400 degrees. Remove roast from refrigerator, and remove plastic wrap. Place in a roasting pan, and brown evenly on all sides, rotating the roast when browned. When browned, add 1 can beer to the pan. Cover with lid or foil, reduce heat to 325 degrees and cook for 1 hour. Remove lid, and apply mop sauce every 15 to 20 minutes until internal temperature reaches 155 degrees. Remove from oven, and set on a large sheet or two of foil. Baste once more, and wrap with the foil. Place the foil-wrapped roast back in the pan (on its own, not sitting in the liquid) and return to the oven. Cook for 2 hours more. Serve with roasted veggies & potatoes, if desired.