If you are looking for a delicious way to switch up your venison roasts this slow braised Sesame Ginger Venison Roast is a great recipe to try! With bold Asian inspired flavours it is juicy, tender, and makes delicious bowls or tacos.

a white bowl with rice, cabbage slaw, shredded venison and pickled onions

You all know I love my slow braised venison roasts because you can turn them into so many different dishes! The flavor options are endless and they always turn out so delicious. This sesame ginger venison roast is a bold and flavourful way to bring “not so typical” flavours into a roast. It is lightly sweet, salt, and aromatic and made even more delicious served with a creamy slaw!

We all love low effort meals, and this one absolutely falls into that category. You start by searing your roast on all sides. Then, stir together all of the sauce ingredients, pour that over the roast and top it off with broth. Cover the pot with a lid and then slow cook the roast in the oven until fall apart tender. I like to serve it up over a bed of rice or in soft taco shells, with my creamy coleslaw and pickled red onions. The whole flavor combination of this meal is just perfect together.

Slow braised roasts like this make such great week night or family meals. They take minimal effort, add a ton of flavor to the meat and make just as delicious leftovers! Whether you have deer, elk, moose, or caribou, I hope you try this one.

shredded venison, creamy coleslaw and pickled red onions over a bed of rice in a white bowl

Tips for Making This Slow Braised Sesame Ginger Venison Roast

Make sure you have your pot nice and hot so you can get a good sear on the meat. Searing the meat on all sides before slow coking helps to hold in all the juices keeping it more most and flavourful.
When slow braising venison, you need to cook it long enough for the meat to break down. If the meat seems tough and like you are unable to shred it apart, you just need to keep cooking it longer!
If your roast is on the bigger side, I like to break it apart into a few smaller pieces once it has about an hour left on the cook. This can help break down that meat faster and get every bit of it fall apart tender.

Sesame Ginger Venison Roast Ingredients

Venison Roast– This can be deer, moose, elk, caribou, bear etc. I like any kind of round roast, or sirloin roast.

Beef Broth– Store bought or homemade works.

Orange Juice– Fresh squeezed orange juice adds acidity to help break down the meat.

Soy Sauce– If you are gluten free use tamari/ gluten free soy sauce.

Ginger– You want fresh ginger not ground ginger.

Garlic– Fresh over pre minced is always my preferred.

Rice Vinegar– You will need this in both the roast and the coleslaw.

Honey– This adds a nice subtle sweetness to balance out the saltiness of the soy sauce.

Sesame Oil– This is a bold flavor, and adds some fat for the meat to cook in.

Cabbage– Use purple or green or a combination of both.

Carrots– Slice these super nice and thin.

Green Onion– I love these in the coleslaw as well as for a garnish.

Kewpie Mayo- Can sub with regular if that’s all you have.

Pickled Red Onions- I make my own quick pickled onions with just red onion, apple cider vinegar, maple syrup and salt.

a pot of shredded venison in a sesame ginger sauce

The Steps

Start by preheating your oven to 350F.
Next, whisk together the soy sauce through to the minced ginger in a small bowl.
Season the roast with salt and pepper on all sides, then heat a dutch oven over high heat with a couple tbsp of butter or olive oil.
Once nice and hot, sear the roast for a couple minutes each side to get a nice crust.
Turn the heat off, then pour the prepared sauce over the roast. Follow this with the beef broth, pouring in as much as you need until the meat is almost covered.
Place the lid on your pot and bake the roast in the oven for about 4 hours or so or until it is tender enough to shred. It can take up to 5 hours.
While that cooks, prep the coleslaw by stirring together all of the coleslaw ingredients in a medium sized bowl until well combined. Place in the fridge until ready to serve.
Once the meat has cooked, remove the pot from the oven and shred the meat in the sauce with two forks.
To serve, start with soft tortillas or a bowl of rice, top with the shredded venison, some of the coleslaw, pickled red onions and fresh avocado. Enjoy!

a white bowl with rice and shredded venison roast topped with pickled onions and cabbage

If you give this recipe a try, leave a comment or recipe review below!

Looking for more recipes to try with your venison roasts?

https://cmbarndominium.com/juicy-venison-birria-grilled-cheese/

https://cmbarndominium.com/how-to-make-the-best-homemade-venison-pierogi/

https://cmbarndominium.com/corn-green-chile-venison-enchiladas/


			
				 Continue to Content
			
				
		
		

			
			
				
Slow Braised Sesame Ginger Venison Roast



				
				Yield: 
				4 servings
			
	
						
				Prep Time: 
				20 minutes 
			
					
				Cook Time: 
				4 hours 
			
					
				Total Time: 
				4 hours 20 minutes 
			
			

		
			Tender and flavorful slow braised venison roast in a sesame ginger sauce, served with creamy coleslaw and pickled red onions.
		
		
	
	
		
	
			

				
		Ingredients

											
									
						2-3 lbs venison roast (round roast, sirloin roast, chuck roast etc)					
									
						1/2 cup soy sauce or gluten free soy sauce					
									
						1/2 cup fresh squeezed orange juice					
									
						4 cloves minced garlic					
									
						2 tbsp rice vinegar					
									
						1/3 cup honey					
									
						3 tbsp sesame oil					
									
						3 tbsp fresh minced ginger					
									
						3-4 cups of beef broth					
							
												For the Coleslaw
						
									
						2 1/2 cups shredded cabbage					
									
						1  cup finely sliced carrot					
									
						4 green onions thinly sliced					
									
						3 tbsp kewpie mayo					
									
						2 tbsp rice vinegar					
									
						1 1/2 tsp honey					
									
						pinch of salt					
							
												For Serving
						
									
						slices green onions					
									
						sesame seeds					
									
						pickled red onions					
									
						cooked jasmine rice					
									
						small flour tortillas 					
									
						sliced avocado					
							
			
		
		
		Instructions
		Start by preheating your oven to 350F. 
Next, whisk together the soy sauce through to the minced ginger in a small bowl.
Season the roast with salt and pepper on all sides, then heat a dutch oven over high heat with a couple tbsp of butter or olive oil. 
Once nice and hot, sear the roast for a couple minutes each side to get a nice crust. 
Turn the heat off, then pour the prepared sauce over the roast. Follow this with the beef broth,  pouring in as much as you need until the meat is almost covered. 
Place the lid on your pot and bake the roast in the oven for about 4 hours or so or until it is tender enough to shred. It can take up to 5 hours. 
While that cooks, prep the coleslaw by stirring together all of the coleslaw ingredients in a medium sized bowl until well combined. Place in the fridge until ready to serve. 
Once the meat has cooked, remove the pot from the oven and shred the meat in the sauce with two forks. 
To serve, start with soft tortillas or a bowl of rice, top with the shredded venison, some of the coleslaw, pickled red onions and fresh avocado. Enjoy!
	
	
		Notes
		
			
* The toppings listed are what we enjoy, but add any additional toppings you like. 
* If you don't have wild game and want to make this recipe, you can absolutely use beef.

		
	
	
		
	

		
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			© morganmckay
	
	

		
					Category: Dinner

Slow Braised Sesame Ginger Venison Roast

Tips for Making This Slow Braised Sesame Ginger Venison Roast

Sesame Ginger Venison Roast Ingredients

The Steps