Venison Roast Recipes
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.
VENISON POT ROAST
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
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.
SLOW COOKER VENISON ROAST
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
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
KATO'S TENDER ROAST VENISON
One of those dishes that tastes as good as it smells. Cook roast 20 minutes per pound for medium rare, remember to baste often during roasting to ensure a tender roast.
Provided by Baby Kato
Categories Deer
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.
- Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.
- Reduce heat to 425 degrees.
- Arrange bacon slices over roast.
- Roast uncovered in 425 degree oven for 30- 40 minutes.
- Remove bacon.
- Combine all remaining incredients and pour over roast.
- Remember to baste frequently during roasting.
- Cover loosely with foil and cook 1 hour longer.
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- Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
- Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
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