Cooking on the Edge: Apple Roasted Venison with Vegetables

Jesse O. Walls
Executive Editor of New Media

Bow season opened on Sept. 15, and many hunters are stocking their freezers with wild game. A very lean meat with almost no fat, deer tends to have a gamey taste, but prepared right deer can be a healthier alternative to beef. In this week’s recipe, I compliment the taste of wild game with the tart sweetness of apples to help remove some of the gamey flavor and create a delectable feast fit for the hunter in us all.

Photo by Jesse O. Walls | Executive Editor of New Media

Photo by Jesse O. Walls | Executive Editor of New Media


5-7 lbs. deer roast
1 large onion, halved and quartered
1 apple, cored and quartered
1 ½ cups sparkling apple cider
1 ½ cup vegetable stock
1 tbsp. basil
1 tbsp. oregano
2 tsp. rubbed sage
1 tsp. seasoned salt
1 cup carrots
1 cup celery
4-6 small red potatoes, halved and quartered


In a roaster pan, add cider and vegetable stock. Mix in basil, oregano, rubbed sage and seasoned salt. Place roast in broth and add apple, onion, carrots, celery and potatoes. Cook at 350° for 4 hours or until meat is tender.

When roast is cooked, remove it to a serving platter. Discard apple and serve with vegetables.

To make a gravy from the leftover fluid in the pan, add a tbsp. of flour and stir until slightly thickened.

Bon appétit.