If you have ordered our Chuck Roast in the past, you will find the new way of processing these Roasts ensure a far superior cut of meat.  Less connective tissue, smaller cuts but these are from the center of the Shoulder, only the most tender best Roasts are used. 

A melt in your mouth Deer Roast!

This is the one cut of Bur Oaks Red Deer Venison that you want to Roast low (225-325 degrees)and slow (2-3 hrs), with lots of liquids. This juice will make wonderful gravy.

Premium red deer meat.

Boneless Bur Oaks deer Venison is raised on our Iowa organic farm free from pesticides and herbicides. We use no antibiotics, hormones, or tranquilizers.

Mild and tender, our venison has less cholesterol than chicken, lower in fat, calories and cholesterol than beef, pork and lamb.

Chefs worldwide have prized Red Deer Venison for centuries.

Venison Recipes

Italian Flavored Roast
1 Venison Roast
1 btl Italian salad dressing
1/4 lb butter
1/2 cup fresh lime juice
1/2 cup Worcestershire sauce
Black pepper
1/2 cup teriyaki sauce
Seasoning salt
Red Pepper
Garlic Powder
Onion Powder
Heinz 57 steak sauce
1/3 cup ruby port or sherry wine

Place roast in a large glass bowl and pour salad dressing over the roast; rub in and let marinate for 2 hours. Remove venison. Mix butter, lime juice, Worcestershire, Teriyaki, pepper, Seasoning Salt, Red Pepper, Garlic Powder, onion powder, and Heinz 57 to taste; rub mixture into the roast. Place roast in covered roaster. Preheat oven to 275. Cover the roast for 1 hr. Remove from oven and add port or sherry to pan juices. Cut the roast into slices about 1/3 of the way through the meat and spoon the gravy mixture between the slices. Cover and return to oven. If needed add a little water as the roast cooks. Roast about 3 hrs. until tender.