Recipe for a venison dish please. About 3lbs in weight. (I think)?

Question

Leg joint, with bone in. Never having cooked venison before, I'm stumped. None of my recipe books can help. Can anyone out there?

Answer 1

Treat it just like a Beef Roast:
Venison Roast

Ingredients:

3 lb Chunk of venison roast
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:
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

Roast Venison

Ingredients

(6 servings)

4 lb Venison roast; elk,moose,or deer)
2 tb Flour
2 Cloves garlic (minced)
2 tb Brown sugar
1 ts Prepared mustard
1 tb Worcestershire sauce
1/4 c Vinegar or lemon juice
1 lg Onion (sliced)
1 cn Tomatoes (14 oz can)
MARINADE
1/2 c Vinegar
2 Cloves garlic (minced)
2 tb Salt
Cold water to cover meat


Instructions

Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats

Answer 3

being a chef and scottish, venison is always on my menus, dont roast like all are to tell you, trim and dice the meat, cook in a pan on high heat with normal veg oil, add chopped onions and garlic and seal all that lovely meat, now add red wine and let the juices cook away on high heat remember, b4 the wine and juices are gone season the meat and add vegetable stock with juniper seeds, very tasty, ill explain, add double cream and gently simmer, whole process is about 15 mins, dont roast the venison, although it is nice but im a meat lover so dont wanna cook the flavours out of it, its too easy to overcook

Answer 4

If you only weigh three pounds I would make sure that whatever you cook, it's a big dinner. You need to put on some weight.

Answer 5

i would treat it just like chicken its a lovely meat you will enjoy.

Answer 6

ask the deer (LOL)

Answer 7

OH, DEER ,DEER, ME..........