Venison Recipes like Venison Roast Recipe or You May Say Deer Roast Recipe

Venison recipes have a tendency to be tough although most hunters don’t find this a problem. If preferred, the meat can be marinated until it becomes tenderer. Deer meat has very short fibers that toughen quickly when cooking. It is important not to overcook; serve meat at a medium-well, never well done or rare. Venison has very little fat and as much as possible should be cut away when cleaning. The most pronounced gamey flavor is found in the fat. It also has a high melting point and is too tallow the human consumption.

What is venison like to grill? The more tender cuts of venison can be broiled or grilled. Less tender pieces should be boiled or roasted in the oven. Natural moisture can also be preserved by wrapping in foil before baking. Fried venison should be limited to thin slices of the loin, sirloin or round. This should be done quickly in hot frying grease for no more than 1 ½ minutes per side.

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VENISON ROAST RECIPE

Preheat oven to 350F degrees.

Cut and lay out a large piece of foil. Place a thawed 2 to 3 pound roast on the foil. Sprinkle the roast with a package of dried onion soup mix. Roll the roast in the mix coating the surface. Wrap tightly in the foil and place in a pan in the oven. Cook in the oven for 1 ½ to 2 ½ hours.

Many venison recipes call for adding a lot of herbs, spices and sauces to cover the stronger flavor of the meat. The meat in the following recipe has a mild flavor. The wine and spices penetrate the meat and makes it moist and tender.

DEER ROAST RECIPE

• 6 Pounds venison roast


• 3 Cloves sliced fresh garlic


• ½ Pound salt pork


• ¼ Cup flour


• ½ Teaspoon salt


• ½ Teaspoon sage


• ¼ Teaspoon black pepper


• 3 Tablespoon salt pork drippings


• 4 Cups tomato juice


• ¼ Cup wine vinegar


• 2 Bay leaves


• 2 Whole cloves


• 5 Whole black peppercorns


• ½ Teaspoon onion salt


• ½ Teaspoon garlic salt


• ½ Teaspoon celery salt


• ¼ Teaspoon thyme


• 2 Teaspoons Worcestershire sauce


• 1 Can mushroom soup


• 6 Medium onions


• 6 Carrots


• 6 Potatoes

Make sure all fat is cut from the meat. Wipe the meat with a damp cloth dipped in vinegar and squeezed out. Cut slits in the meat on all sides and insert slices of garlic. Cover with strips of salt pork. Mix together the flour, salt, sage and pepper; rub into the meat. Heat the salt pork drippings in a heavy kettle with a tight fitting cover. Brown meat slowly on all sides. Lift the meat out and slip a low rack in the bottom of the kettle. Replace the meat in the kettle. Add the tomato juice, wine, vinegar, bay leaves, cloves, peppercorns, onion salt, garlic salt, celery salt, thyme and Worcestershire sauce. Cover and simmer over low heat for 2 hours basting with the liquid 4 times. After the 2 hours add the mushroom soup to the tomato juice mixture in the kettle; stir until it is well blended. Arrange the onion, carrots and potatoes around the meat. Cover and coo another hour or until the vegetables are tender. For thicker gravy, pour off the sauce and strain. Thicken slightly with a flour water mixture.

Try More Delicous Venison Recipes and other Wild Meat Recipes Below:

• How to Cook Venison


• Wild Game Recipes


• Game Pie Recipe

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