Venison Roast Recipe
Serving up some flavor with a Venison Roast Recipe. SCHEELS Grilling Expert Jeremy takes our Wild Game series to the next level with Venison marinated in garlic, Traeger Prime Rib Rub, and Johnny's Au Jus. This recipe is definitely a match made in heaven!
If you love smoked meat, you are going to LOVE this smoked venison roast recipe. This recipe allows you to cook your wild game meat just as you would a prime rib, and then cut into steaks to serve. You only need 3 simple ingredients, minced garlic, au jus, and the Traeger Prime Rib Rub. Start with the garlic. It may seem like 4 tbsp is a lot, but when cooking for this length of time, the flavor of the garlic will soak into the meat, and the hard flavor garlic typically leaves behind, will disappear. Next, coat the roast with Johnny's Au Jus and fill up the pan with the second bottle. Pour on a liberal amount of prime rib rub to get that perfect coating on the meat. Cook at 355° on the Masterbuilt 1050 for about 3 hours, let it sit, and then slice and serve!
- 4 tablespoons fresh minced garlic
- 2 bottles of Johnny's Au Jus
- Traeger Prime Rib Rub
- Venison Roast
- Place the rib rack inside of your tin pan and place the roast on the rack.
- Take the 4 tbsp of garlic and place directly on the meat spreading evenly on the top side. Once coated pour 1 ½ - 2 bottles of au jus over the meat and into the tin pan making sure to cover all of the meat and have a good base in the pan.
- Liberally apply Traeger's Prime Rib Rub all over the roast, don't worry about coating the roast too much, it will burn off some of the flavor during the cook.
- Preheat your grill to 355° and place the pan on once up to temp. The cook should take anywhere from 1 ½ - 3 hours depending on the size of the roast. The roast is finished when it hits 130° internal temperature on your meat thermometer for a medium-rare roast. You can cook it a little longer if you'd like, or you can keep the au jus in the pan warm and place the slices in the pan to heat to a medium finish.