does any one have a good recipe for a deer roast?

Answer 1

This is not Bambi's Mom
Venison Roast

Ingredients

3 lb Chunk of venison roast (or
Roll it if its in steak
Form)
2 c Onion - Cut up (2 in.
Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire
Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth

Instructions

Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever you like) Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).

Answer 2

1 5 lb. deer roast
3 lbs. onions chopped
1 whole bunch of celery chopped
1 lg. bell pepper chopped
6 cloves of garlic chopped
1 bunch of green onions
1 cup chopped fresh parsley
Salt, black & cayenne pepper

Marinade:
1 cup of milk
1 tbs. Worcestershire
1 Tbs. Creole seasoning of your choice
1 Tbs. Garlic powder
1/4 cup olive oil

Meat preparation:

This is important, you may not know how well the deer was bled. Deer blood has a heavy "wild" flavor and you should try to get as much of that out of the meat before you cook it. Take the roast and put it in the sink with ice (to keep it cold), or in a large bowl in the ice box covered with water for at least a few hours. Add a teaspoon of salt. This will get most of the excess blood out of the roast.

Take the roast and put it in a large zipper-lock bag and add the marinade above. Put in the ice box and marinade at least 12 hours. Move the bag around a few times.

When ready, dump the marinade (it will contain more blood). Stuff the roast with garlic and pepper if you wish and continue below.

Sprinkle a little flour on it, then, sear it (not just browned) dark brown on all sides in a black iron pot with a little cooking oil. Notice the dark brown color in the picture to the right, that's an old trick for good gravy flavor. Once the water is added that seared part will make a real nice gravy (check this out). That was gravy produced only from the seared meat!

The roast is removed then the onions go in and are browned, this makes part of the gravy (if you like onion gravy).

After the onions are done throw in the celery, bell pepper and the minced garlic and cook that for a while. Put the roast back in, add a little water, lower the fire, stir it around, put the lid on it and it's on the way. Turn it over every 15 minutes or so and add a little water if needed so it doesn't dry out.

Cook until the meat begins to fall apart. When you see that happen add the green onions and parsley and seasoning. Cook an additional 30 minutes and you're done.

Depending of the size of the deer, and how it was killed, the meat may or may not be naturally tough. You should always allow extra time for cooking for this reason.

Note: Celery is the one thing that will neutralize the wild flavor in most wild game.

Answer 3

Place the roast in a crockpot and season with garlic, onion, 2 cups water and 2 beef boullion cubes, carrots, potatoes and mushrooms. Cook over low heat for 6-8 hours. Salt and Pepper to taste.

Answer 4

CROCKPOT VENISON ROAST

3 lbs lean beef roast or venison roast
1 can 94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or dry red wine
2 tablespoons very low-sodium beef bouillon powder
3 cloves fresh garlic, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or Tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4 inch long pieces (optional)
3-4 tablespoons cornstarch (optional)
1/4 cup water (optional)


In crockpot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
Stir to mix well.
Add roast.
Turn crockpot on high and cook 4-6 hours or until meat is just tender.
Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
Drain; add veggies to crockpot.
Cook an additional 1-2 hours until roast and veggies are very tender.
OPTIONAL THICKENED GRAVY: Remove veggies and roast from crockpot and place in covered dish to keep them warm while you make the gravy.
Make a slurry by mixing cornstarch and water until no lumps remain.
Use Method 1 OR 2 to thicken the gravy.
Gravy Method 1: With crockpot on High, bring broth to a boil.
Pour in the cornstarch slurry and stir to mix.
Cover and bring liquid back to boil and boil until thickened, about 1 minute.
Gravy Method 2: Pour broth mixture from crockpot into a saucepan.
Bring broth to boil and stir in cornstarch slurry.
Return to boil, boiling about 1 minute until broth mixture is thickened.

Answer 5

No best i never had ate a deer roast.

Answer 6

marinade in milk yo take wood flovar out then add Bistro bown gravy to pan and bake at 350 for 4hrs very good

Answer 7

the recipe from the gal (libby) above me sounds good, but I would add one thing... marinate your roast in buttermilk the night before... it will remove any gamey flavour from the meat...