You can just dice it up in small pieces and make a couple punctures here and there just to give it enough juice so that it stays moist.”. You can pour or brush some of the juices over the meat before you serve it or use the juices to. Toss beetroot wedges with olive oil, salt, thyme, and a bay leaf in the pan. Always cook venison to an internal temperature of at least 145 °F (63 °C), which is the temperature for medium-rare. Let’s eat! This wet cooking method involves simmering food in a flavorful liquid for an extended period to impart a great taste while soaking and breaking down the meat to make it tender and juicy. We all at one time or other have eaten a very dry elk or venison All tip submissions are carefully reviewed before being published. You now “All you want is enough pork or beef just to keep it moist,” he says. ground venison. Lean and flavorful, the roast is easy to prepare as well, especially in a slow-cooker or crockpot! The instructions are geared for a wood or charcoal-fired grill, but any propane grill, or even an oven, will work. If you have a question, or want to share a recipe, he can be “You don’t have to put a lot in, if someone wants to eat healthy. Deer meat benefits greatly from a low, slow cooking process to remove some of its natural toughness. Roast venison is a super customizable recipe. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e5\/Dehydrate-Tomatoes-Step-8.jpg\/v4-460px-Dehydrate-Tomatoes-Step-8.jpg","bigUrl":"\/images\/thumb\/e\/e5\/Dehydrate-Tomatoes-Step-8.jpg\/aid12198234-v4-728px-Dehydrate-Tomatoes-Step-8.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"

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\n<\/p><\/div>"}, https://www.deliciousmagazine.co.uk/recipes/roast-venison-roast-beetroot-salad-and-bagnet/, https://www.sainsburysmagazine.co.uk/recipes/mains/roast-venison-haunch-with-beetroot-shallots-and-horseradish, https://www.bbcgoodfood.com/recipes/roast-venison-loin-pumpkin-sichuan-salt, https://www.houseandgarden.co.uk/recipe/roast-venison, https://www.epicurious.com/recipes/food/views/roasted-venison-240247, https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast/, https://www.theguardian.com/lifeandstyle/2010/feb/11/how-buy-prepare-roast-venison, https://www.food.com/recipe/crock-pot-venison-roast-119152, https://www.allrecipes.com/recipe/215693/onion-soup-mix/, https://www.myrecipes.com/how-to/cooking-questions/what-is-pickling-spice, consider supporting our work with a contribution to wikiHow. A slow cooker venison roast can be tender and flavorful. Here is a recipe that combines a bit of wine and vegetables for oregano and tomatoes. © 2020 Advance Local Media LLC. Deglaze the Dutch oven by firmly scraping the bottom and sides with a wooden spoon or a rubber or plastic spatula after adding the liquid. Be sure to stir it well so it If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Reduce heat to 425 degrees. You can use any of these joints that you have available to make this tasty dish. Since venison is a red meat like beef, you can cook joints of it in a very similar manner to beef roasts. Keep venison below 40 F during storage, and never leave it out at room temperature for longer than 2 hours. Check back at lehighvalleylive.com/cooking next week for a venison recipe, When it comes to making a delicious, juicy venison steak or tenderloin, whether on the grill or seared in a pan, the key is to avoid cooking the meat until it’s "well done.". Other cooking techniques that can make for a great-tasting roast or steak include preparing the meat in your favorite marinade or even adding bacon to the dish. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. This slow-roasting, low-temperature method is ideal for cooking antlered game roasts. Preheat the oven to 350 degrees Fahrenheit. It works well whether you have smaller venison cuts such as chops or steaks, or larger cuts such as loin, shoulder or other roasts. m_gallery_pagetype = "embed"; Add other herbs and spices you'd like to use, such as thyme, parsley, garlic, onion powder or curry powder. Arrange bacon slices over roast. Set your Dutch oven on the stove over medium-high heat. Ingredients. As an alternative to beetroots, you could use 1 small pumpkin or squash, peeled, seeded, and cut into wedges. While some people enjoy thin steaks that get done very quickly on the grill, others opt for a bigger, meatier cut. Slice and serve with the finishing sauce. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. You can cancel at any time. Venison joints like a haunch, a loin, or a whole fillet are the best for roasting. https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast m_gallery_creation_date = "Friday, November 22, 2013, 7:45 PM"; Strain the juices to remove the vegetable seasonings and bay Red or white wine, beer, broth or apple cider work well. Turn off the burner, place the lid on the pot and transfer it to the oven. Braise the venison until it's falling-apart tender and cooked to 160 F, as measured in the center of the meat with an instant-read thermometer. 1 lb. You could also use seasoning blends instead of garlic salt and pepper. Braising, a slow, wet-heat cooking method well suited to tough cuts, is an easy way to prepare venison without it turning out dry and chewy. Bring the braising liquid to a boil, then turn off the burner. Put the meat back into the Dutch oven. if the roast is tender. tablespoon butter and brown the roast on all sides. Place the venison in the Dutch oven. Either way, you’re sure to enjoy your tasty roast venison! How to Make a Medium Rare (and delicious) Venison Roast. can enjoy what you thought you might turn into ground meat. Enjoy more articles by logging in or creating a free account. Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. Slow-Cooker Venison Roast with Bacon The venison roast is one of my favorite cuts of all when it comes to enjoying this delicious and healthy game meat. pieces of bacon and the sliced garlic cloves. Get up all the caramelized brown bits left behind from searing the venison, as they're full of flavor. Quite possibly the best chef you’ve never heard of…that’s Scott Leysath. Pat all sides of the venison with salt, pepper and any other dried herbs and spices you want to use. If you made the roast with additional vegetables like carrots and potatoes, just serve a chunk of the meat on a plate and arrange some of the stewed vegetables around it. The best candidate for a tender, medium-rare roast is a corn-fed youngish female animal, 1 1/2 to 3 1/2 years old. request more while enjoying this great dish. Most ovens need at least 20 minutes to get this hot, so turn it on before you start cooking. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. Place covered or wrapped roast in the refrigerator for 12-24 hours to let the flavor penetrate the meat. m_gallery_type = "photo"; Gallery: Nello's Specialty Meats turns venison into dinner, snacks in Bushkill Township, This is the second in a three-part series on new ways to process and eat We use cookies to make wikiHow great. Because of meat shrinkage and charring of the outside, allow about 1 pound of meat per person. A slow cooker venison roast can be tender and flavorful. If you don’t have a baster, you can just use a large spoon to carefully scoop up some juices and pour them on top of the meat. If your roasting pan has a lid, you can just cover it with the lid instead of foil. Serve the roast with steamed vegetables, baked potatoes and Get up-to-the-minute news sent straight to your device. And venison that is not properly aged will be tougher than those that are aged for a week or two.