Does Anyone Have A Recipe For A Venison or Deer Roast? - slow cooked venison
I have some deer meat and I'm not sure what to do with them. I thought about cooking with a Crock Pot, but I'm not sure what spices they use. Has anyone a good advice?
Tuesday, January 12, 2010
Slow Cooked Venison Does Anyone Have A Recipe For A Venison Or Deer Roast?
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Deer Roast
4 or 5 pounds of venison
2 lg. Bulbs
Part 1 clove garlic
6 LG. Potatoes
3rd LG Carrots
The Brown Deer meat, then in a frying pan, 15 x 9 inches with a cup of water. Place potatoes, onions, garlic and carrots around the roast venison. Bake at 375 degrees until done.
Or
Venison (deer) Roast
4 kg and 5th Venison
1 C. wine vinegar
1 C. cold water
1 onion, sliced
1 bay leaf
2 whole cloves
1 clove garlic
1 teaspoon of tea. Salt
1 teaspoon of tea. Pepper
3 / 4 cup flour
1 / 2 c. Bacon
3 strips of salt pork 1 / 4 inch thick
1 green bell pepper
Marinate in vinegar, water and spices for 3 days. At the same time every day. Remove and dry. The flour and fry in bacon fat. Put in the pan and give with bacon and green pepper. Bake at 350 degrees for 2 1 / 2 hours, stitching from time to time
Or
Venison Roast Grill
2 to 3 pounds. Venison (before cooking for 1-1/2 hours)
1-1/2 pkgs. BBQ Shake-N-Bake
1 onion
2-3 carrots \\ \\ \\ \\ \\ \\ \\ \\ u0026lt;br> 1 / 4 cup celery
4 to 5 med potatoes
Butter 1 / 2 stick
Salt to taste
You Ready to wildlife-1-1 / 2 hours Cooking can, then place the sliced meat in a baking dish, onion, celery, potatoes and carrots. Cut in the butter, add Shake-N-Bake on meat and vegetables, then add a little broth, the sauce in top form. Set the oven at 350 degrees for 1 to 2 hours, until soft. VERY GOOD!
JM
Deer Roast
Ingredients:
1 Wild roast (3 to 4 pounds)
10 toes of garlic, peeled
V. 2 dried tea rosemary, crushed
1-1/2 c. Tea onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme tea
7 medium carrots, cut into columns
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon Browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water
Instructions:
Reduce from 10 deep cuts in the roast, place a clove of garlic into each slit. Pierce roast in several places with a meat fork. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme roast rub. Cover, refrigerate for 2 hours.
Add 1 / 2 inches of water in a frying pan. Place roast, carrots and onions in the pan. Cover and bake at 325 degrees for 2-1/2 to 3 hours or until thermometer reads 160 ° achieved. Type of meat and vegetables into a bowl, remove and keep warm.
Pour juice into a measuring cup. In a pot, 3 cups of juice, broth, onions and sauce, combine remaining powder. Combine cornstarch and cold water and juice until smooth. Bring to a boil and cook, stirring for 2 minutes or until thickened.
Share your venison in a clay pot before going to bed at night. Cover with about three cups water, 1 package Lipton onion soup 1 can cream of mushroom soup. Cook on low heat overnight and all day tomorrow. Simple, easy and hassle free. A big meal for lunch the next day.
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