Any ideas on how to cook roasts that dont break teeth. Slow cooker dont do it,wondering about pressure cooker.Burgers OK,steaks fine on bbq,struggling with roasts. Animal was at a run but not all day,and hung for 8 days so now I just gotta get the roast cookin part
Elk tenderizing
- Thread starter blindside
- Start date
All I can suggest is if you are going to roast it in the oven... make a few cuts in the roast and stuff these cuts with garlic... whorchestershire sauce sprinkled over the roast. then lay bacon strips on top. 3 or 4 onions quartered and put in bottom of pan. Lid on, roast for 3-4 hours , depends on the size.blindside said:
Garlic, onions are natural tenderizer's
- Location
- Hillbilly shack in the boonies
crock pot(slow cook), or vinegar marinade , or beat the crap out of it.
Hi Blindside
Here is a roast recipe for the pressure cooker.
5 Ib roast
2 tblsp oil
2 large onions chopped
2 cloves garlic , peeled and crushed
1 carrot peeled and chopped
1 stalk celery chopped
bayleaf, thyme,parsley , salt & pepper
1/3 cup cold water
Brown roast and onion in open pressure cooker. Add garlic, carrots, celery, herbs & spices. Add water.
Seal pressure cooker, bring to 10 pounds and cook 10 minutes per pound of meat. Reduce pressure, open cooker, remove roast cover and keep warm.
You can make a gravy with the juices left behind.
Fast, easy and tender.
Here is a roast recipe for the pressure cooker.
5 Ib roast
2 tblsp oil
2 large onions chopped
2 cloves garlic , peeled and crushed
1 carrot peeled and chopped
1 stalk celery chopped
bayleaf, thyme,parsley , salt & pepper
1/3 cup cold water
Brown roast and onion in open pressure cooker. Add garlic, carrots, celery, herbs & spices. Add water.
Seal pressure cooker, bring to 10 pounds and cook 10 minutes per pound of meat. Reduce pressure, open cooker, remove roast cover and keep warm.
You can make a gravy with the juices left behind.
Fast, easy and tender.
If you have a tough animal you will have to marinate the meat for a few days before it gets tender. Then cook it long and slow. I have had good luck by adding a TBS. of commercial meat tenderizer to the marinating liquids of your choice.
Venison Marinades
4 Tbs. Soy sauce
4 Tbs. wine vinegar
2 Tbs. Worcestershire sauce
2 Tbs. oil
2 tsp. real lemon
1 clove garlic crushed
Best for steaks and chops, marinate for 2 days turning occasionally.
2 cups red wine
¼ cup vinegar
1 cup water
½ cup oil
1 onion, chopped
6 whole peppercorns
1 clove garlic, chopped
2 stalks celery, chopped
1 bay leaf
1 Tbs. parsley
good for larger pieces marinate at least 3 days, turning occasionally
Venison Marinades
4 Tbs. Soy sauce
4 Tbs. wine vinegar
2 Tbs. Worcestershire sauce
2 Tbs. oil
2 tsp. real lemon
1 clove garlic crushed
Best for steaks and chops, marinate for 2 days turning occasionally.
2 cups red wine
¼ cup vinegar
1 cup water
½ cup oil
1 onion, chopped
6 whole peppercorns
1 clove garlic, chopped
2 stalks celery, chopped
1 bay leaf
1 Tbs. parsley
good for larger pieces marinate at least 3 days, turning occasionally
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