4-pound venison roast
2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon paprika
1 tablespoon brown sugar
2 teaspoons onion powder
1 teaspoon garlic powder
½ teaspoon ground red pepper
Combine salt, pepper, paprika, brown sugar, onion powder, garlic powder, and red pepper together to make a seasoning rub.
Rub venison roast with seasoning rub, be sure to get all sides of roast.
Wrap venison roast in a piece of parchment paper to encase the roast, with the seam at the top.
Wrap venison (second time) in a piece of aluminum foil to encase the roast, with the seam at the top.
Wrap venison (third time) in another piece of aluminum foil to encase the roast, with the seam at the top.
Cook roast, seam side up, at 250 degrees for 8 hours (2 hours per pound of venison).
Remove roast from oven (reserve any juices) and shred or cut venison into small pieces.
Place roast and juices back in oven for 10 – 15 minutes.
This recipe is based off of Chef John’s Paper Pork Shoulder recipe, my favorite way to roast pork.