I have a venison roast - recipes?

Cafe Society
1

My neighbor gave me a venison roast. I don’t know what cut it is. It’s about 2-1/2 lbs.

Should I just cook it like a pot roast in a crockpot? The neighbor said that his friend likes cooking it in foil low and slow for a few hours, like a brisket. And studded with garlic cloves.

Your recipes wanted!

2

I plug about 3-4 garlic cloves in it, and cook it in the crock pot with a cup and a half of water, wine, or beer + carrots and quartered red potatoes + cracked black pepper and kosher salt. Six hours on low should be plenty. It’s going to be drier than a beef roast no matter what - there’s just not nearly enough marbling. You can try covering it with bacon strips, but I’ve never done that in a crock pot.

3

You can cook venison the same way you’d cook beef. Just remember that venison tends to be tougher, leaner, and more flavorful than beef. Therefore, methods of cooking that work well with tougher cuts of beef tend to work well with venison, the pot roast/braising methods given are good choices.

4

Ok, thanks! I’ve only eaten backstrap, deer sausage and deer “hamburger.” I hope it’s not too gamey.

5

I make a fantastic stew with venison. Cube it, salt & pepper the pieces, dredge them in flour and brown. Then treat it like a beef or lamb stew - I usually pop mine in the oven on 200 or 250, in a cast iron dutch oven. I lke to add red wine for a liquid, and mushrooms, red potatoes, and carrots. Give it a couple of hours, until the meat is really tender and the smell is driving you crazy.

6

Venison makes a terrific stew. It also makes really good chili. I cook the roast overnight in my crockpot (on low). In the morning, it just falls apart. Then I put beans and the rest of my chili-fixing in the crockpot with the venison, then cook that (again, on low) until suppertime. Really, really good.

7

These all sound good.

8

I can testify to that method. The chili flavor is extremely complimentary to all venison cuts - so much so that one can serve it others without specifying that it’s a game meat.

9

Add as much garlic as possible.
And watch out for buckshot!

10

I’m thinking that chili might be the way to go, just in case it’s strong tasting. It was on the menu this week anyway, so I have all the fixin’s…