Roast Venison Recipes

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.

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.

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.

Steps:

• Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
• Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
• Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
• Prepare a gas or charcoal grill for high heat.
• Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
• To serve, bring all the components together for your deconstructed pot roast, and enjoy.

Steps:

• Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.
• Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
• If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender.

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.

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.