Any tips for making a venison pot roast. Is there any special ingredients that make it good?

Answer 1

Carrots, onions, potatoes, and....and...Ohh...Venison!

Answer 2

If you have a crockpot, i would suggest cooking it for 6-8 hours on low in a crockpot. And when we make our venison roasts, we always add onion, garlic, and beef boullion cubs with a cup of water to cut out on the "gamey" taste.

Answer 3

I've had the best results using a red wine marinade. Garlic was always a key ingredient, Try working with that, & add a dash of this or that to your liking.

Answer 4

A day before I cook mine I poke a ton of holes in it and pour italian dressing all over it and let it soak it up and then the next morning I take it out of the dressing and put it in the crock pot and cook it as usual with potatoes, carrots, and onions and all the normal seasonings... YUMMMMYYYYYY!!!

Answer 5

A shot of red wine, some garlic and bay leaf

Answer 6

Take your pick!

Hearty Venison Pot Roast

~ 1 (4lb) venison roast
~ 2 tbsp flour
~ 1 can whole tomatoes, sliced
~ 2 medium onions, sliced
~ 1 cup water
~ 2 cloves garlic
~ 1 tbsp garlic salt
~ 1/2 tsp black pepper
~ 1/4 cup vinegar
~ 1/4 cup lemon juice
~ 1/4 cup ketchup
~ 1 tbsp worchestershire sauce
~ 2 tbsp brown sugar
~ 1 tsp prepared mustard
~ 1/4 tsp paprika

Rub flour into meat, brown well on all sides in a dutch oven.

Add tomatoes, onions, water, garlic, garlic salt and pepper. Cover, simmer for 2 hours.

Combine remaining ingredients, pour over meat, cover and simmer until tender, 1 to 1 1/2 hours. Serve and Enjoy!

EASY CROCK POT VENISON ROAST

1 sm. venison roast
Tony Chachere's Creole seasoning
1 can cream of mushroom soup
1 env. Lipton's onion soup mix
1 lg. white onion, sliced in rings
Soy sauce
Worcestershire sauce

Thaw venison roast and slice into serving sized pieces while meat is still raw. Also, remove all fat, fascia, bone, and anything else that looks white. Wash sliced meat thoroughly and drain. Place washed meat in crock pot; sprinkle very generously with Worcestershire sauce, soy sauce, and seasoning. Add can of mushroom soup and onion soup mix. Stir together and place sliced onion rings on top. Cover and cook on low for 6 to 12 hours. Makes gravy as it cooks that can be served over rice or potatoes.

POT ROAST OF VENISON

Haunch or loin of venison
Salt pork
3 med. size onions
4 carrots
2 sm. turnips
4 stalks celery
Parsley
Pinch of rosemary
Pinch of thyme
2 bay leaves
2 strips lemon peel
Salt
8 peppercorns
Dry red wine
Sour cream

Trim carefully and remove all surplus fibers, skin, and fat from venison haunch or loin. Prepare and lard with salt pork. Place the sliced vegetables and fine chopped herbs in a Dutch oven with equal parts red wine and water, bring to a boil, and let simmer for 30 minutes. Add the larded venison and cover. Simmer for 2 hours. Remove meat, stir the sauce, and place venison in a roasting pan. Pour the strained liquid over the roast, adding 1/2 cup of sour cream, and cook slowly until well done.

SPICY WINE POT ROAST

3-4 lb. beef (venison) pot roast
Salt and pepper
1 sm. onion, chopped
1 (3/4 oz.) pkg. brown gravy mix
1 c. water
1/4 c. catsup
1/4 c. dry red wine or beer
2 tsp. Dijon-style mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder

Sprinkle meat with salt and pepper; place in slow cooking pot. Combine remaining ingredients. Pour over meat. Cover and cook on low 8-10 hours. Remove meat and slice.

CROCK POT VENISON

4 to 5 lb. venison roast
2 c. water
1 envelope Lipton dry onion soup
2 tbsp. oil (optional, venison is almost fat free)

Put venison in crock pot. Sprinkle onion soup mix over it. Add water. Cover and cook on low for 8 to 10 hours. May be cooked on high for 6 to 8 hours. The longer cooked, the better the flavor.

BARBECUED POT ROAST

4 lbs. beef or venison (bottom, top, chuck, rump)
1 clove garlic, minced
1 lg. onion, chopped
1 can low sodium tomato soup (add water to make 2 c.)
1/4 c. packed brown sugar
1 tsp. salt
1 tsp. oregano
3 tbsp. cider vinegar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce

Brown meat in its own fat over medium heat. Remove and set aside. Saute onion and garlic. Add all other ingredients to pan. Add meat. Cover. Simmer on top of stove. Turning 1 or 2 times. cook 3 hours or until very tender.

Answer 7

how could you eat a poor defensless deer? did you know that deer have the 'mad cow' disease?

Answer 8

juniper, thyme - but not necessarily together.