One venison rib roast. (We show you how to make one of these in our video on Care and Processing of Venison).
Rub the roast with garlic salt, black pepper and Lawry’s seasoned salt. Optional seasonings are minced onion and ground allspice, use allspice sparingly. Place roast in a pan and cook slowly (300 to 325 degrees) in the oven or place roast in slow cooker. Cook 23 to 25 minutes per pound for rare, 27 to 30 minutes per pound for medium and 32 to 35 minutes per pound for well done. Check the internal temperature with a meat thermometer. Rare will be 140 to 145 degrees, medium will be 155 to 160 degrees and well done will be 170 degrees. Let cool approximately five minutes. Slice thin and enjoy.
Note: Always make sure the internal temperature reaches at least 140 degrees.