Roast Venison Recipes

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VENISON ROAST RECIPE



Venison Roast Recipe image

Slow-cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped with homemade flavorful gravy. The whole family will love it!

Provided by meredith

Categories     Venison

Number Of Ingredients 15

4 pounds venison shoulder (or butt roast)
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
5-6 large carrots
1 medium yellow onion
4 garlic cloves
1/4 cup olive oil
1/3 + 1 1/2 cups quality beef stock
1 Tablespoon onion soup mix
1 fresh rosemary sprig
2 Tablespoons fresh parsley (chopped)
6 medium potatoes (peeled or unpeeled)
2 Tablespoons unsalted butter
3 Tablespoons flour
2 Cups Roast drippings and broth

Steps:

  • Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
  • Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
  • Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
  • Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
  • Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
  • Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
  • Cover the pot and bake for 3 hours at 250˚ F.
  • At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
  • When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
  • To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
  • Shred the meat and serve with carrots, potatoes and gravy.

Nutrition Facts : ServingSize 1 serving, Calories 682 kcal, Sugar 4 g, Sodium 491 mg, Fat 19 g, SaturatedFat 7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 5 g, Protein 87 g, Cholesterol 264 mg, UnsaturatedFat 9 g

ROAST VENISON



Roast venison image

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it's hard to beat.

Provided by Jamie Oliver

Categories     Christmas     Venison     Winter warmers

Time 3h15m

Yield 10

Number Of Ingredients 19

SAUCE
1 kg venison bones, (ask your butcher)
1 red onion
1 carrot
1 stick of celery
1 tablespoon plain flour
½ a bottle of Barolo
25 g quality dark chocolate (70%)
25 g unsalted butter
VENISON
1 level tablespoon coffee beans
1 teaspoon white peppercorns
2 sprigs of fresh rosemary
2 cloves of garlic
1 orange
2 tablespoons balsamic vinegar
2 x 750 g venison loin fillets, trimmed
14 slices of higher-welfare prosciutto
olive oil

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4.
  • Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
  • Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
  • Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
  • Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
  • Get your meat out of the fridge and up to room temperature before you cook it.
  • Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
  • Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
  • Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
  • Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
  • To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
  • Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
  • Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

Nutrition Facts : Calories 298 calories, Fat 9.4 g fat, SaturatedFat 4.2 g saturated fat, Protein 42.2 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 3.4 g sugar, Sodium 1.2 g salt, Fiber 0.8 g fibre

VENISON ROAST



Venison Roast image

"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

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

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.

VENISON POT ROAST



Venison Pot Roast image

Make and share this Venison Pot Roast recipe from Food.com.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Steps:

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  • Add more if needed to thicken.

ALL DAY VENISON POT ROAST



All Day Venison Pot Roast image

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

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

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

SLOW COOKER VENISON ROAST



Slow Cooker Venison Roast image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  • In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

ROASTED VENISON



Roasted Venison image

Provided by Holly Smith

Categories     Marinate     Roast     Dinner     Lunch     Meat     Venison     Fall     Winter     Healthy     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 8

3 pound Denver roast of venison, cut into 6- by 3-inch pieces
2 heads garlic, cloves separated and smashed
1/2 cup savory or thyme leaves, lightly crushed
1/2 cup dry red wine
1/4 teaspoon ground allspice
1/2 teaspoon black peppercorns, slightly cracked
1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon kosher salt

Steps:

  • Toss venison with garlic, savory, wine, allspice, peppercorns, and 1/4 cup oil in a sealable bag. Marinate, chilled, turning bag occasionally, at least 8 hours.
  • Bring venison to room temperature, about 1 hour.
  • Preheat oven to 450°F with rack in middle.
  • Discard marinade and pat meat dry. Sprinkle on all sides with 1 tablespoon kosher salt, then 1/2 teaspoon ground pepper. Heat remaining 1 1/2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown meat on all sides in 2 or 3 batches, 3 to 4 minutes per batch. Transfer to a shallow baking pan.
  • Roast until venison registers 125°F on an instant-read thermometer (inserted 2 inches horizontally into meat) for rare, 5 to 8 minutes (depending on thickness of meat). Let stand on a cutting board 10 minutes before slicing across the grain.

ROAST VENISON



Roast Venison image

This is an adaptation of recipe in a Southern Living cookbook. I have used for over 30 years, so it has evolved over time. This was the recipe I bought my larding needle for, and now use it occasionally with other recipes. This is a very long recipe, but most of the time is the slow cooking.

Provided by Sweetiebarbara

Categories     Deer

Time 7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 16

1 venison roast (leg)
4 ounces salt pork
1 teaspoon salt
1 teaspoon pepper (freshly ground)
1 tablespoon ground ginger
1 teaspoon dried oregano
1 tablespoon olive oil
1/2 cup butter (melted)
1 cup orange juice
1 cup stock
1 cup sherry wine (very dry)
1/3 cup flour
1/2 cup chianti wine
1/2 cup sherry wine (very dry)
1 orange (make 1 tablespoon zest, then slice)
1/2 cup black currant jelly

Steps:

  • Place salt, pepper, ginger and oregano in small plate.
  • Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
  • Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
  • Place strips in larding needle and push through meat.
  • Rub roast with oil and put in roasting pan.
  • Pat any remaining seasoning onto roast.
  • Pour butter over roast.
  • Mix orange juice, stock, and sherry together and pour over roast.
  • Bake, covered at 325 degrees for 5 hours.
  • Baste every 15 - 20 minutes.
  • Take out of oven and remove meat from pan.
  • Skim fat from the natural gravy.
  • Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
  • Stir back into the natural gravy, and cook over low heat for 10 minutes.
  • Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
  • Remove pan from oven.
  • Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
  • Put gravy in boat.
  • Serve with baked potatoes and a green vegetable.

Nutrition Facts : Calories 695.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 56.9, Sodium 790.7, Carbohydrate 41.3, Fiber 1.4, Sugar 22.4, Protein 2.7

SLOW ROASTED VENISON



Slow Roasted Venison image

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

1 (4 lb) venison leg roast
4 tablespoons vegetable oil (divided)
2 tablespoons rib rub seasoning (most any rub will do, just not too much salt)
1/2 teaspoon fresh ground black pepper

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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VENISON ROAST - FRESH RECIPES NZ
Sear in a hot pan for 3-5 minutes, browning on all sides. Place venison on an oven tray, then into the oven. Roast for approx. 15-20 minutes, turning halfway through to ensure it cooks evenly. While the venison is cooking, make the kumara onion hash. Steam the chopped kumara until tender, then mash with the olive oil, chopped red onion and garlic.
From fresh.co.nz


VENISON RECIPES - FOOD NETWORK
2022-05-06 Venison with Chanterelles in Cream Sauce and Braised Red Cabbage. Recipe | Courtesy of Wolfgang Puck. Total Time: 1 hour 31 minutes. 1 Review.
From foodnetwork.com


VENISON ROAST RECIPE WITH BLACKCURRANT SAUCE
Fry the onions in butter until translucent. Pour the onions into the middle of a roasting dish. Place the venison on top of the onions. Cover the venison meat in oil, salt and pepper. Roast the meat for 20 minutes in the oven, then remove from the heat. Lower the oven setting to 180℃ (350°F)
From countryrecipebook.com


ROAST VENISON HAUNCH RECIPE | WILD & GAME | GIVE IT A GO
2021-03-23 Season and pour on enough olive oil to coat them. Pop the lid on the pan and shake until all vegetables are coated in oil. 5. Tip the vegetables into the roasting tin, add the thyme and roast in the oven for 10 minutes. 6. Meanwhile, pour some olive oil into a large frying or sauté pan and brown the venison. 7.
From wildandgame.co.uk


RED WINE BRAISED VENISON ROAST • CURIOUS CUISINIERE
2020-12-30 Instructions. Preheat oven to 350F. In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven. Heat 1 tsp of oil over high heat.
From curiouscuisiniere.com


ROAST VENISON SHOULDER - I AM HUNTER
2020-06-22 Shoulder is by far the best cut of meat for a long, slow roast. Rump can tend to dry out a bit and neck is better saved for a curry.This recipe is super simple and will give you a roast venison shoulder that tastes like it required much more effort than it really did.. Ingredients: 1 full venison shoulder (shank attached) 2 red onions sliced into quarters 50g softened butter 2 …
From iamhunter.net


BEST OVEN VENISON ROAST RECIPE - BAKE ME SOME SUGAR
2021-09-19 Step 1: Start by drying the venison meat with a paper towel. Then season the venison steaks, backstrap, or roast with the steak seasoning. Heat a tablespoon oil in pan and heat to medium high, searing each side 3-4 minutes. Step 2: Transfer meat to …
From bakemesomesugar.com


10 BEST VENISON TENDERLOIN ROAST RECIPES | YUMMLY
2022-04-25 Blackened Venison Tenderloin w/ Spicy Brussels Sprouts & Cajun Cream Sauce Texas Granola Girl. salt, seasoning, Brussels sprouts, venison tenderloins, seasoning and …
From yummly.com


EASY INSTANT POT VENISON ROAST (ONE-POT RECIPE)
2021-11-25 Place the lid back on the instant pot and close the valve. Set the timer for 12 minutes on high pressure. Let the pressure naturally release for 10 minutes, then manually release the rest of the pressure. Make the gravy and serve: Remove the lid and remove the venison roast and vegetables to a serving platter.
From windingcreekranch.org


ROAST VENISON HAUNCH - GREAT BRITISH RECIPES
2022-02-11 Venison haunch - these are usually available from smaller independent butchers or online. Depending on the type of deer the weight of a bone in leg can vary. As a rough guide a 1.3kg haunch will feed 4 people. Thyme - small fresh bunch of thyme.; Juniper berries - you can find these in the spice section in the supermarket.; Butter - salted butter for keeping the meat …
From greatbritishrecipes.com


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