SAVORY STUFFED VENISON ROAST
This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My...
Provided by Tere Gill
Categories Roasts
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
- 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
- 3. Preheat oven to 400 degrees F.
- 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
- 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
- 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
- 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
- 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
- 9. Sprinkle roast all over with a few pinches of salt and pepper.
- 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
- 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
- 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
- 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.
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.
OLIVE-STUFFED VENISON ROAST
This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This...
Provided by Wade Truong
Categories Main
Time 1h40m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Preheat the oven or pellet grill to 350°F.
- Butterfly the roast then season with salt and fresh-ground black pepper. Combine all remaining ingredients in a bowl, except the feta cheese, and mix.
- Spread stuffing mixture onto the butterflied roast. Roll the roast into a cylinder and tie with butcher's twine. Season the exterior with salt and pepper and cover liberally with olive oil.
- Place rolled roast directly on grates in a preheated grill. If using an oven, use a roasting pan to allow air to circulate under the roast.
- Cook for 40 to 60 minutes until internal temperature reaches 115 to 120°F. Remove from grill, loosely tent with aluminum foil or a large mixing bowl, and allow to rest on a sheet pan for 10 to 15 minutes before slicing.
- Garnish with feta cheese, mint leaves, and some more olive oil.
ROAST STUFFED VENISON
Venison is the leanest of all the red meats and is comparatively low in cholesterol. Most venison eaten in Europe is farmed in New Zealand, and is surprisingly inexpensive to buy. Ask your butcher to bone the joint of venison for you. Calvados is a delicious French brandy made from apples and is available from off-licences and large supermarkets. Serve this dish with a selection of root vegetables.
Provided by Cook It Simply
Number Of Ingredients 15
Steps:
- If using venison sausage, remove the meat from the casing. Add the butter or vegetable oil to a frying pan and saute the meat over a moderately high heat for 5 minutes until it is partially cooked.
- If using bacon, cut the rashers into 1/4in (5mm) pieces, blanch in boiling water for 3 minutes, then drain, pat dry and add them to an oiled frying pan.
- Crush the garlic and peel and chop the apple and onion into 1/4 in (5 mm) pieces. Add the garlic, apple and onion to the pan and cook for 5 minutes, while stirring, until the vegetables are tender.
- Add the marjoram, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper and cook for a further minute. Remove the pan from the heat and allow to cool.
- Lay the venison leg or shoulder flat and sprinkle with salt and pepper. Spread the sausage or bacon mixture over the flat surface of the venison, then roll up and tie the meat in three places with string.
- Heat 2 tablespoons of vegetable oil in a casserole dish just large enough to hold the venison. Brown the venison over a high heat for 1-2 minutes on each side. Add the cider, bay leaf and allspice and bring to a simmer.
- Lay a piece of greaseproof paper over the venison and cover it with a lid. Turn the oven temperature down to 190°C (375°F, gas mark 5) and cook for 1 1/2 hours. Add more cider if it evaporates too quickly.
- Preheat a serving plate. Remove the casserole from the oven, place the venison on the serving plate and keep warm.
- Place casserole over moderately high heat and add the beef stock (or venison stock made from the bones), and the Calvados. Boil uncovered until it has reduced down to 1/2 pirit (285 ml). Add the lemon juice, adjust seasoning and stir.
- Slice the venison into 1/2 in (15 mm) thick slices and serve with the sauce separately.
Nutrition Facts : Calories 747 kcal, Carbohydrate 12 g, Protein 109 g, Fat 25 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 404 mg, Sodium 438 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 14 g, ServingSize 1 serving
STUFFED HEART
I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.
Provided by Tara1183
Categories Deer
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash heart and trim fat, sprinkle inside with salt and pepper.
- Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
- Stuff heart and tie with cooking string or secure with skewers.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake at 325 for 2 1/2 hours.
- Can be done in a crock pot for 9 hours on low.
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