Foil Roast Venison

Tender, juicy venison wrapped in bacon and roasted in foil for a rich, rustic dinner that’s full of flavor!

Ingredients

* 2–3 lb venison roast
* 8–10 slices bacon
* 2 tbsp olive oil
* 4 cloves garlic, minced
* 1 tbsp Worcestershire sauce
* 1 tbsp Dijon mustard
* 1 tsp smoked paprika
* 1 tsp dried thyme
* ½ tsp onion powder
* ½ tsp black pepper
* 1 tsp salt
* ½ cup beef broth
* 1 medium onion, sliced
* 2 tbsp butter

Instructions

1. Prepare the venison: Pat the roast dry. Rub it all over with olive oil, Worcestershire sauce, Dijon mustard, garlic, paprika, thyme, onion powder, salt, and pepper.
2. Wrap with bacon: Lay the bacon slices slightly overlapping on a large sheet of heavy-duty aluminum foil. Place the venison roast on top and wrap the bacon around the roast.
3. Add the aromatics: Place the sliced onion and butter around the roast. Pour the beef broth into the foil packet.
4. Seal the packet: Fold the foil tightly around the roast, making sure the juices stay inside. Place the packet on a baking sheet.
5. Roast: Bake at 350°F (175°C) for about 1½–2 hours, depending on the size of the roast and desired doneness.
6. Brown the bacon: Carefully open the foil during the final 15–20 minutes and return the roast to the oven so the bacon can crisp and the outside can brown.
7. Rest: Remove from the oven and let the roast rest for 10–15 minutes before slicing.
8. Serve: Slice thinly against the grain and spoon the flavorful juices and onions over the top. Serve with mashed potatoes, roasted vegetables, or green beans.