Venison Mississippi roast is a great twist on the popular roast recipe. This can be made with deer, antelope, or elk roast. The flavors go well with wild game, just as they do with beef. I like to spoon it over mashed potatoes, but you can also use the meat for sandwiches, over pasta, or use to stuff tacos.
How to make Venison Mississippi Roast
First, heat some oil in a heavy dutch oven or other oven-proof casserole dish over medium-high heat. Fry the roast on each side till well-browned. I used two thin cuts of roast, but you can use one larger cut if desired.
Next, sprinkle ranch dressing mix over the meat, then carefully place the pats of butter, and add the water, Worcestershire, pepperonicini’s and juice around the sides of the meat.
Bake at 250 for 4 hours, and shred the meat with two forks. Stir the meat into the juice – so every bite is dripping with delicious broth! I love spooning that broth over potatoes or stirring it into noodles.
Venison Mississippi Roast
- 4 lb venison roast
- 8 oz pepperoncini and juice
- 4 tablespoon butter
- 1 packet ranch dressing mix
- 1 tablespoon Worcestershire sauce
- 1 cup water
- 2 tablespoons olive oil
- Heat oil in a dutch oven or heavy oven-proof dish. A deep skillet works too.
- Sear both sides of the roast till brown.
- Sprinkle the ranch dressing mix over the meat. Slice the butter into pats and place them over the ranch dressing. Place the peppers one top and around the sides. Pour the water, pepper juice, and Worcestershire sauce around the sides of the meat.
- Bake the roast at 250° for 4 hours, or until the meat pulls apart easily with a fork. Shred the meat and stir into juice so it is all covered.