Cooking a Venison Roast for the first time
I have been cutting up my own deer for years and I always just cut steaks and stew meat but, this year I wanted to try something different. I got a nice roast out of a hind quarter from that 7 pointer I got and I want to try and cook a roast for the first time. This is a recipe that I found that I am going to try.
| EASY CROCKPOT VENISON ROAST | |
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1 sm. to med. venison roast Cut 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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I have never cooked a roast before so if any one has any tips or suggestions than please feel free to let me know.
With that recipe you might as well use stew meat. I cook for the most part without recipes. How I cook venison roast,
Day before I mix up some apple cider vinegar and soy sauce in a zip lock bag with the roast and let it sit in the fridge.
In Crock Pot I put Potatoes on bottom then the roast (not the liquids) add a cup or 2 of sherry, carrots, onions cut up, black pepper, bay leaves 2or3, some sea salt, a couple of shakes of A1 steak sauce on top of roast, and any other herbs or spices you and your family might like. Put it on low in the morning and it should be ready at dinner time. Good luck with what ever you decide. It should be some fine eating.
November 25th, 2007 at 9:51 pm
Moose, that sounds yummy. What time is dinner. It sounds easy enough and I just might have to try it. Thanks and I do appreciate your input.
November 26th, 2007 at 9:32 am
Wow…awesome recipe. I usually just put the venison in with some mushroom soup and onion soup mix and let it be for awhile. I’m going to have to try the two suggestions from here as well. Sounds awesome. I add noodles instead of potatoes usually though! YUM!
November 26th, 2007 at 12:27 pm
Arthur, that also sounds like a good way to do it. Now I have two more recipes to add with the one I got.
November 26th, 2007 at 2:49 pm
I wouldn’t want to do that to a roast taken from the ham though. That meat should be eaten PINK — not slow-cooked well done. Slow cooking over a period of hours like this should be reserved for shoulder roasts and neck roasts. Surely, the roast tasted great; but I just can’t see doing this to a ham. That’s just me though. Maybe some folks don’t like their venison rare to medium rare like me. Enjoy!
December 14th, 2008 at 5:01 pm