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Find a Business or PersonVENISON ROAST
BBQ VENISON ROASTBrown roast with 1 to 3 large onions, salt and pepper. Heat catsup, cubes, mustard, chili powder, basil, brown sugar and water in pan then pour over roast and bake at 350 degrees approximately 3 hours. Baste occasionally. |
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EASY CROCKPOT VENISON ROASTCut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours. The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes. |
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GRILLED VENISON ROASTMarinate roast overnight. Lay 4 bacon strips on top of roast. Cook indirect for 2 hours. Add 7 coals on each side after first hour. |
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POT ROAST OF VENISONTrim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done. |
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ROAST VENISONStart heating oven to 450 degrees. Heat shallow open pan in oven. Remove venison from marinade, remove skin and tough sinews. Sprinkle venison with salt, cover with slices of fat salt pork. Place in heated pan and add enough salad oil to cover bottom of pan. Roast uncovered, basting with salad oil allowing about 15 minutes per pound for medium rare meat. Or roast 45 minutes to 60 minutes for well meat. Cover 5 to 7 pound leg of venison with cooked marinade, then refrigerate at least 24 hours or longer if necessary. |
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ROAST VENISONPut roast in a pan or bowl that is deep so you can pour 8 ounce wine vinegar over roast and cover it with water. Refrigerate overnight. Heat pot with oil. Roll roast in flour and brown well. Add all other ingredients and brown lightly. Pour about a cup of water over roast, cover and let simmer until tender. Keep adding a little water at a time if you see the roast is drying up. Serves 6. |
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ROAST VENISONCombine wine and seasonings and pour over venison in a large container. Keep in a cool place at least 24 hours, turning the meat occasionally. Cut gashes in the meat and press in strips of fat. |
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ROAST VENISONCover an 8 to 20 pound haunch or back of venison with water to which 2 tablespoons of cider vinegar has been added. Let stand 10 minutes, drain and rinse with clear water. Place in roasting pan, rub lightly with salt, then dust with flour and a dash of pepper. Place a piece of beef suet on top to absorb any "wild taste". When done, remove and discard the suet. A small amount of water is added to the roasting pan, cover and allow 20 to 25 minutes per pound at 325 degrees. Prepare a marinade of the following ingredients: 2 c. red wine 2 cloves garlic 1/2 tsp. thyme 1/2 tsp. tarragon 1/2 tsp. basil 1/2 tsp. rosemary Freshly ground pepper Let stand 10 to 12 hours or overnight, |
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