Slow-Roasted Venison with Smoky Greens

Rich and flavorful, this Southeast venison roast highlights the culinary traditions of the region. Infused with smoky spices and paired with (garden or locally grown) seasonal greens, this roast is a testament to the Southeast's love for bold flavors and hearty meals.

  • Prep Time: 15 minutes
  • Cook Time: 3 hours

Ingredients

  • 3 lbs venison roast
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 tbsp olive oil
  • 4 cups chicken stock
  • 2 cups collard greens, chopped (garden or locally grown)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Rub the venison roast with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Place the roast in a roasting pan and pour chicken stock around it.
  4. Cover with foil and bake for 3 hours, basting occasionally, until the meat is tender.
  5. In the last 30 minutes, add collard greens to the pan to cook with the juices.
  6. Serve sliced with the greens and pan drippings.
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