Grilled Venison Roast with Dry Rub and Injection Marinade
This grilled venison roast uses a bold dry rub and a rich, buttery injection marinade to ensure every bite is juicy and flavorful. Cooked low and slow over indirect heat with optional wood smoke, it's a perfect way to prepare wild game for a crowd or a weekend feast.
Equipment
- Grill
- Marinade Injector
- Aluminum Foil
- Meat Thermometer
Ingredients
Dry Rub
- 1/4 cup brown sugar
- 1/4 cup granulated garlic
- 2 Tbsp onion powder
- 2 Tbsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
Injection Marinade
- 1/2 cup beef stock or au jus
- 1/2 cup ghee melted, or olive oil
Meat
- 1 venison roast
Optional
- wood chips or chunks hickory, oak, or applewood
Instructions
- In a small bowl, mix together the dry rub ingredients: brown sugar, granulated garlic, onion powder, kosher salt, black pepper, and cayenne pepper. Pat the venison roast dry and rub the spice mix all over it. Set aside.
- In a small saucepan, melt ½ cup of ghee over low heat. Stir in ½ cup of beef stock. Keep the mixture warm (not boiling). Fill a marinade injector and inject the mixture into the roast from various angles.
- For a charcoal grill: bank coals to one side and place the roast on the other. For a gas grill: turn off burners under the roast area. Add wood chips wrapped in pierced foil over a lit burner for smoke flavor.
- Place the venison roast on the cool side of the grill. Cover and cook at 250–300°F for 1.5 to 2 hours, or until the internal temperature reaches your desired doneness: 130°F (rare), 140°F (medium-rare), 160°F+ (well-done).
- Remove the roast from the grill and tent with foil. Let it rest for 10–15 minutes before slicing to retain juices.
Notes
Use a meat thermometer for accurate results. Adjust wood type based on personal flavor preference. Ghee adds a rich flavor and helps keep the roast moist.
Calories per serving : 310
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