I would like to thank my mother-in-law for the original version of this recipe. While the cooking process takes a while, the rest is relatively simple to do and it provides a large quantity of meat that partygoers will love.


3-4 pounds thawed roast: venison, elk, or moose (beef if you're a bad shot)


Dry rub

4-5 fresh pressed garlic cloves 

3 tsp ground oregano

2 tsp ground thyme

1 tsp basil leaves

1 tsp parsley flakes

1/8 tsp celery salt

1 package Good Seasons Zesty salad dressing and recipe mix

1/8-1/4 cup dehydrated onions (depending on taste)


In a one or two gallon re-sealable zipper storage bag add all dry ingredients and roast, seal the bag, and shake to evenly coat entire roast.  Place the roast in the refrigerator. Massage the roast in the seasoning bag twice over a 24 hour period.


Ingredients for baking the roast

1/2 cup vinegar (tarragon or apple)

1/3 cup red wine

1 1/2 cup water

5 tsp Worcestershire sauce

1 tsp liquid smoke

2 beef bullion cubes


Place the venison in roasting pan, add liquid and beef bullion cubes as well as all remaining dry ingredients from bag.  Cover and bake for about 4 hours at 300°F or until meat falls apart, flip the roast once half way through the baking process. Add water as needed to keep moist, I try to maintain at least 1/2 inch of liquid in the container while baking.  With two forks shread the roast in the pan.  At this point the meat/liquid mixture can be frozen or is ready for sandwiches.


This meal is great for parties. You can make it ahead of time and freeze it. It then can be kept warm in a crock pot on low.  Make sure you have enough liquid so it does not dry out (you can simply add water).


"It's wild and it's good!" -Todd Koenig