Looking for a high-protein meal idea to use up venison roast? Try these exciting Greek-inspired venison power bowls!

We are big fans of bowl meals. What’s not to love? A bunch of delicious ingredients packed into one bowl with tender and juicy venison on top, sign me up! We love serving recipes like my Venison Burger Bowl, a Venison Burrito Bowl on taco night, or even this Mediterranean Venison Steak Bowls family style. For breakfast, we love these Venison Sausage Breakfast Bowl. They are packed with protein and SO good. Bowl meals are great because they give everyone the opportunity to create their own meal, try a bit of each ingredient, and make it their own. Plus it is so fun for the kiddos!

With all that being said, let me introduce to you our newest favorite bowl meal, Greek-Inspired Venison Power Bowls. Tender, marinated venison is sliced thin, served over a creamy hummus with fresh veggies, then drizzled with a creamy tzatziki sauce. Take your salad game to the next level. Every bite is packed with a bold taste of Mediterranean flavors and nourishing ingredients that will keep you full and energized. Plus, they’re totally customizable—swap in your favorite grains (quinoa or cauliflower rice are great options), add extra veggies, or pile on the feta for even more deliciousness!

These bowls are perfect for meal prep, making busy weeknights or work lunches a breeze. Cook up a venison roast in advance, then slice and freeze portions for easy grab-and-go meals. Whether you’re feeding a hungry family or just stocking your freezer with quick, wholesome dinners, this recipe is a total win. Kid-approved, packed with protein, and full of cozy, comforting flavors—these Greek-Inspired Venison Power Bowls are about to become a new favorite in your kitchen!

TIPS & TRICKS ON THE BEST WAY TO COOK VENISON ROAST

Cooking venison roast cuts is pretty straightforward. However, in my years of venison cooking, I have kissed a few frogs. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. If cooked improperly, the connective tissue remains rubbery and unpleasant.

In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. I also use it in this slow cooker venison stew recipe. 

Even if you choose to cook your pot roast in a slow cooker (as I recommend) there are a few steps you can take to make sure your meat is transformed into a fabulous meal. If you follow these steps, which are included below in the recipe printout, you’ll have a wonderfully flavorful and juicy deer roast on your hands.

1. Sear the meat on all sides first

First in order is searing the meat on all sides in a large skillet. Use a fat with a high smoke point like duck fat, avocado oil or clarified butter/ghee to fry in. This adds both flavor and texture.

2. Acid is important

This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor. Here, I like to use balsamic vinegar. 

3. Use quality or homemade stock

My venison stock recipe is perfect for use here. If you don’t have homemade, choose a good quality beef stock or bone broth. This adds a rich silky texture to the finished gravy. 

I also like to be able to control the sodium level so homemade or unsalted broth is best.

INGREDIENTS AND KITCHEN TOOLS

For the meat:

• Venison roast 
• High heat tolerant cooking fat (tallow, avocado oil, lard)
• Sea salt 
• Zatar seasoning 
• Red wine vinegar 
• Lemon – cut into quarters 
• Beef or venison broth 

For the Greek yogurt tzatziki: 

• Cucumber 
• Garlic cloves
• Fresh dill
• Sea salt 
• Greek yogurt 

For the bowls: 

• Hummus 
• Romaine lettuce 
• Cucumber 
• Cherry tomatoes 
• Crumbled feta cheese
• Optional – pita bread or chips, pickled or marinated red onion

STEP BY STEP

Step 1: Start by slow cooking the roast. You can use a slow cooker or a covered pot (dutch oven) in the oven to do so. If you’re using the oven, preheat to 300F. 

Step 2: Preheat a large pot over medium-high heat. Pat the roast dry. Add the oil to the pot and sear the roast on all sides until browned. 

Step 3: If you’re using the oven, remove the pot from the heat and add in the remaining ingredients. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Cook for 3-4 hours or until it falls apart and is tender.

Step 4: If you’re using the slow cooker add all of the ingredients in the slow cooker. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Place it on low for 8 hours or high for 4 hours or until it falls apart and is tender. 

Step 5: While the meat braises, mix together all of the tzatziki ingredients in a bowl with a lid and set it in the fridge. 

Step 6: When you’re ready to assemble, pull the venison and mix it into the braising juices. 

Step7: Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! 

Cooking Tip

The longer you cook your venison roast, the more tender it’ll be.

HOW TO SERVE

Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! We love serving this recipe family style. It gives everyone a chance to make their own bowl and try all of the toppings!

STORING AND REHEATING

These bowls meal prep great! Build your bowl in individual airtight containers and store in the fridge for up to 5 days.

OTHER VENISON RECIPES YOU’LL LOVE

• Venison Burger Bowl Recipe
• Venison Sausage Breakfast Bowl
• Venison Egg Roll In A Bowl
• Venison Burrito Bowls
• Mediterranean Venison Steak Bowls
• Sticky Ground Pork Rice Bowls | Healthy & Easy

Greek-Inspired Venison Power Bowls

Looking for a high-protein meal idea to use up venison roast? Try these exciting Greek-inspired venison power bowls!

• Author: Allie Doran
• Prep Time: 20 min
• Cook Time: 4 hrs
• Total Time: 4 hrs 20 min
• Yield: 4 1x
• Category: Dinner
• Method: Oven
• Cuisine: Greek

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Ingredients

For the meat:

• 1, 1.5-2lb venison roast 
• 1 Tbsp. high heat tolerant cooking fat (tallow, avocado oil, lard)
• 1 tsp. salt 
• 1 tsp. Zatar seasoning 
• 1 Tbsp. red wine vinegar 
• ½ lemon – cut into quarters 
• 1 cup beef or venison broth 

 

For the Greek yogurt tzatziki: 

• 1/2 medium cucumber, grated 
• 2 garlic cloves, grated
• 2 Tbsp. fresh, chopped dill
• 1/2 tsp. salt 
• 1 cup Greek yogurt 

 

For the bowls: 

• ¼ cup hummus, divided 
• 2 cups chopped romaine lettuce 
• ½ cucumber, sliced 
• 1 cup cherry tomatoes, halved 
• 4 oz. crumbled feta cheese
• Optional – pita chips, pickled or marinated red onion

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Instructions

1. Start by slow cooking the roast. You can use a slow cooker or a covered pot (dutch oven) in the oven to do so. If you’re using the oven, preheat to 300F. 
2. Preheat a large pot over medium high heat. Pat the roast dry. Add the oil to the pot and sear the roast on all sides until browned. 
3. If you’re using the oven, remove the pot from the heat and add in the remaining ingredients. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Cook for 3-4 hours or until it falls apart and is tender.
4. If you’re using the slow cooker add all of the ingredients in the slow cooker. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Place it on low for 8 hours or high for 4 hours or until it falls apart and is tender. 
5. While the meat braises, mix together all of the tzatziki ingredients in a bowl with a lid and set it in the fridge. 
6. When you’re ready to assemble, pull the venison and mix it into the braising juices. 
7. Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! 

Notes

These meal prep wonderfully!