Mule Deer, All Year!
Season 19 | Episode 9
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Outfitter Information
R&K Hunting Company | Queen Mountain Wyoming
Rob Massa
Phone: (435)979-1497
Email: huntsman6711@hotmail.com
Website: RandKHuntingCompany.com
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Weapon: Browning X-Bolt 2
Ammo: Browning Ammo
Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos
Outfit: Cabela’s SHE
Pack: Alps OutdoorZ Pack
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Location: Colorado & Wyoming
Species: Mule Deer
Sex: Male (Buck)
🍽️ Recipe
Mule Deer Roast w/ Sween Onion, Apple, & Dijon Glaze
🕒 Total Time: 2 Hours 🕒
Prep: 20 Minutes | Cook: 1.5 Hours | Rest: 10 Minutes | Serves: 4-6 People
🧂Ingredients:
2–3 lb mule deer roast (shoulder or round)
1 large sweet onion, sliced
1 crisp apple (like Honeycrisp), sliced thin
3 tbsp Dijon mustard
1 tbsp brown sugar or maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper
2 tbsp apple cider vinegar
2 tbsp olive oil
½ cup low-sodium beef broth or venison stock
Optional: 2 sprigs rosemary or thyme (to complement—not clash with—the sage flavor)
🔪 Directions:
Preheat Oven
Set oven to 325°F (163°C).
Season the Roast
Mix salt, pepper, garlic powder, and onion powder. Rub evenly onto the roast.
Sear for Flavor
In an oven-safe pan or Dutch oven, heat olive oil over medium-high heat. Sear the roast on all sides until nicely browned (about 3–4 min per side).
Layer Flavors
Remove from heat. Spread Dijon mustard over top of roast. Sprinkle with brown sugar or drizzle with maple syrup. Top with sliced onions and apples.
Deglaze and Roast
Add apple cider vinegar and broth to the bottom of the pan. Cover tightly with a lid or foil and transfer to oven.
Cook Low & Slow
Roast for 1.5 hours or until internal temp reaches 130°F for medium-rare (adjust to preference).
Rest and Serve
Remove roast, rest for 10 minutes, slice thin, and serve with the apple-onion pan sauce.
🔁 Serving Suggestions
Pair with mashed potatoes or roasted root veggies.
A spoonful of cranberry chutney works amazingly with the wild flavor.
Serve with a dry red wine or hard cider to balance the sage notes.
