VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
ALL DAY VENISON POT ROAST
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
Provided by Erin A.
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g
MOM'S VENISON BARBEQUE SAUCE
We grew up on venison, and this is one of my Mom's great barbeque sauces to make with it.
Provided by BK
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt the butter in a large skillet over medium heat. Cook and stir the onion in the melted butter until softened, about 5 minutes. Stir the ketchup, lemon juice, Worcestershire sauce, brown sugar, and yellow mustard into the onion and butter; allow mixture to warm completely.
- Heat a separate skillet over medium-high heat. Season the steaks with salt and black pepper; cook in the skillet until browned on each side, 3 to 4 minutes per side. Transfer the steaks to a 9x13-inch baking dish. Pour the sauce from the skillet over the steaks.
- Bake in the preheated oven until meat is cooked through and no longer pink in the middle, about 1 hour.
- Transfer the steaks from the baking dish to a platter, shaking any excess sauce from the meat. Stir the cornstarch and water together until smooth in a small bowl, then mix into the hot sauce remaining in the baking dish until the mixture begins to thicken; pour over the steaks to serve.
Nutrition Facts : Calories 337.5 calories, Carbohydrate 31 g, Cholesterol 110 mg, Fat 14.3 g, Fiber 0.8 g, Protein 23.2 g, SaturatedFat 8.2 g, Sodium 963.2 mg, Sugar 25.5 g
MODERN VENISON ROAST
I don't have a lot of time now-a-days to spend preparing good meals. When given a venison roast for a present I went looking for recipes. I found all of them took too long to prepare so I came up with this recipe. Venison need not take such a long time to prepare. Now-a-days we have cooking utensils to help in the preparation. It saves on electricity, also.
Provided by scouter2
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
- When ready to prepare:.
- throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
- Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
- While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
- Serve hot with lots of love and thanks to the cook!
Nutrition Facts : Calories 954.8, Fat 16.7, SaturatedFat 4, Cholesterol 109, Sodium 94.6, Carbohydrate 58.1, Fiber 8.3, Sugar 8.1, Protein 136.9
SLOW ROASTED VENISON
This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.
Provided by ColSanders
Categories Deer
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 200 degrees F.
- rinse roast under running water and pat dry with paper towels.
- coat the roast all over with oil, using 2-3 tbls.
- sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
- Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
- heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
- insert a meat thermometer into the roast and put skillet and roast in the oven.
- roast until the meat has reached 135-145 degrees, about 4 hours.
- remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
- slice and serve the roast.
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