What is the best way to roast venison?

Question

thanks guy's im gonna casserole it...x

Answer 1

I don't eat or cook venison, but the one time I did try it, I had to ask how it was prepared. It was so tender and delicious. My host told me that he covers the meat with peanut butter, wraps it in foil, and into the oven it goes. The oil in the peanut butter permeates the meat making it....well....."like buttah!"

Answer 2

Slowly.

Marinade it for a day or so in some garlic and port, basting it regularly, while it's marinading and also while you roast it.

Depends on the size, but cook it around 180 C for a good couple of hours, cover with foil to stop it drying out.

For some other ideas try this site, they have 169 Venison recipes.

http://www.recipezaar.com/recipes.php?q=venison

Answer 3

I do not particularly like roasted venison, it is tough.
I prefer that if my husband brings home venison, that he have the whole thing ground up into chop meat. You need to add a little ground pork to it for fat content. Then just use it as you would use chop meat. (Meatloaf, hamburgers, meatballs, chili) It is really good this way.
If you must roast it....400 degrees 20 minutes per pound, salt & peper the outside and dredge the whole thing with flour.

Answer 4

In a roasting tin in an oven at 180, basting frequently.

Answer 5

It needs to be well basted as it is a very lean meat. Don't over cook it as it can be as tough as old boots. Unless you know your source it is better to casserole it to keep it tender and moist.

Answer 6

I slice it in strips roll in flour and brown, add onions, green peppers, two tblsps soy sauce and cook slowly on stovetop. Makes a great pepper steak and serves great over rice.

Answer 7

in a oven of course

Answer 8

cut its antlers of and stick it in the oven.

Answer 9

On a spit over an open fire!

Answer 10

roast on a spit