I need a recipe for Venison (Roast)?

Answer 1

I PIERCE THE CENTER LENGHT WISE AND STUFF WITH A MIX OF-GARLIC,ONION BACON,CELERY AND LOTS OF SAGE (SAGE TAKES AWAY A-LOT OF THE GAMEY-TASTE ) DRY-RUB WITH SALT,PEPPER,AND CELERY SEED OR CORRIANDER SEEDS
PLACE ON RACK AND BASTE WITH MELTED BUTTER AND A PORT WINE
BROIL FOR ABOUT 1 1/2 HRS
ADD -VEGGIES -WHOLE SMALL CARROTS,POTATOES,MUSHROOMS,CORN-ON THE COB-AND SOME GREEN ONIONS (ADD MORE OF WINE TO THE PAN TO COOK THE VEGGIES AND USE ALL THE DRIPPINGS AFTER YOU PLATE IT -TO MAKE A GRAVEY -IN A SAUCEPAN MELT 1/2 STICK BUTTER WITH 1/3 CUP FLOUR -COOK TILL BUTTER TURNS BROWN ADD THE DRIPPINGS AND SIMMER TILL THICKEN
TOP YOR VEGGIES WITH SOME PARMSESAN CHEESE MIRACLE-WHIP AND CHILI-POWDER MIX -ADD SALT AS NEEDED
ENJOY

Answer 2

I do not know how big your roast is but this is how I cook a small-ish deer roast.
At lunchtime….noon, before I wrap the roast in heavy-duty aluminum foil I rub on a tablespoon or so of crushed garlic and pour on some kitchen bouquet. I tightly seal the foil, to prevent leaking juices. I leave a small amount of air space. I place the package in an 8x8-cake pan. I cook it on the lowest oven setting, 140 degrees. I do not even check it until, about five, when I get home from work. I use a meat thermometer if it is not quite done I turn up the heat. Do not over cook it.
I have used the same recipe except cooked it faster and it never turns out as good. Very slow cooking is the key to a tender juicy venison roast.

Answer 3

Venison Roast
1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water
Cut 10 deep slits in roast; place a garlic clove in each slit. Pierce roast in several places with a meat fork. Combine 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 until a met thermometer reads 160°. Remove meat and vegetables to a serving platter; keep warm.
Strain drippings into a measuring cup. In a 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. Yield: 8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=19056

Answer 4

If the deer was cleaned good it will not have a gamy taste so all you do is cut holes it several places and stuff the holes with cloves of garlic then season with meat tenderizer, salt, black & red pepper and garlic powder. Dust it with flour and brown it on all sides in a little oil then add onion slices cover and bake in oven at 325'F for 2-3 hours or until tender. When tender, thicken gravy with a slurry of flour and water and cook over low heat on top of the stove. You really can't tell the difference between beef and deer in taste. The only difference is the deer has almost no fat. I think you will like it served over rice or homemade cream potatoes.

Answer 5

Try soaking in milk or wine to get the gamey taste out. Put the roast in a crock pot with 1 or 2 cans of Campbell's Cream of Mushroom Soup plus one to two packets of Lipton's Onion Soup and add 1/4 cup of water. Leave in crock for 8 to 10 hours.

Answer 6

VENISON JERKY

5 lb. venison steak cut into 1" wide & 3/8" thick strips
1/4 c. vegetable oil
1 c. teriyaki sauce
1 c. Worcestershire sauce
5 tsp. seasoned salt
1 tbsp. onion powder (not onion salt)
2 tbsp. minced garlic
2 tbsp. coarse ground black pepper
1 tbsp. liquid smoke

Mix oil, sauces and seasonings together and pour over venison strips. Marinate overnight. Place strips of venison on cookie sheets and place in oven at 200 degrees for 5-6 hours or until dark brown and to desired dryness.

Optional... omit liquid smoke and place strips of venison on wire racks and put in smoker on low heat for 5-6 hours or until desired dryness.

Answer 7

Go check out www.cooks.com -- they have recipes for everything, and a good search box to help you find them.

Answer 8

check out allrecipes.com it's ez