How to Wet-Age a Venison Roast from the Freezer
- How to Wet-Age a Venison Roast from the Freezer - May 15, 2026
- Sous Vide Mango Jerk Squirrel - August 26, 2022
- Smoked Wood Duck with Peach Jalapeño Chutney - September 20, 2021
This is the method I used to wet-age a venison roast from the freezer.
I removed a vacuum sealed bottom round roast from the freezer from the buck my wife harvested this past fall and allowed it to thaw in the refrigerator. I planned to wet age the roast for around 28 days, removing the meat every two weeks or so to drain any blood before resealing. This process allows enzymes to break down connective tissue while vacuum sealing removes oxygen which can increase bacterial growth and can lead to spoilage. When the roast was finally ready to hit the smoker, mother nature had other plans. By the time the weather had improved, the roast had aged an extra week and was around 35 days.
The combination of the Big Game Blend and sauce were delicious, and the roast was as tender as any backstrap I’ve eaten. The dusted roasted potatoes and steamed broccoli, were the perfect compliment.
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Get a Copy of our New Book!
Wet-Aged Venison Roast
Keep the screen of your device on
Ingredients
1 boneless venison round or shoulder roast
Salt to taste
4 -5 potatoes, cubed
1 lb broccoli
Preparation
- To wet age the venison, start by placing a vacuum sealed roast in the refrigerator for at least 28 days. Check the roast every week and once you begin to see an accumulation of red liquid, cut the bag open, drain it, and reseal the bag. Continue this process for at least four weeks.
- After aging, remove the roast, season it liberally with Big Game Blend, or your favorite spice rub, apply a light drizzle of olive oil, and let it rest on the counter. Start your pellet grill and set it to 400 degrees Fahrenheit.
- Drizzle olive oil over the cut-up potatoes, sprinkle them liberally with your favorite spice mix, and toss to evenly coat. Spread the potatoes on an oiled sheet pan and place them in the smoker for about 45 minutes until they are fork tender. Give them a final dusting of seasoning when they are done.
- Once the roast has come to room temperature, place it on the pellet smoker. The goal is to give the roast a nice reverse sear by first cooking it on the pellet grill until it hits an internal temperature of around 110 degrees Fahrenheit.
- After removing the roast form the smoker, give it a quick sear on all sides and remove it when it hits an internal temperature of 130 degrees Fahrenheit which should only take a few minutes.
- Allow it to rest on a cutting board for 10 minutes before slicing. Serve with a nice sauce, roasted potatoes, and steamed broccoli.
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Harvesting Nature – The Group
