Hey guys,I was digging around my freezer and I found a deer roast.It is not deboned and weighs about eight pounds.I have wanted to make it about fifthy different times already and have always pushed it of for another day,so today it put it out so that I will have to make it.I was wondering what the best method of making it would be,bbq or the oven?Any recipies or marinades would be greatlly appreciated!
Need Help Making Deer Roast!
- Thread starter koolken
- Start date
daniellybbert
CGN Regular
dump a package of onion soup mix on it and put it in the slow cooker
or
2/3 cups of bourbon
1/3 cups of veg oil
1/3 cups of cider vineger
1 TBSP of dijion mustard
1 tsp of salt
1/2 tsp of ground pepper
1 3lb roast
mix every thing together and refridgerate for 1-3 days depending on flavour strength 1.5 days for me
then the slow cooker it is
or
2/3 cups of bourbon
1/3 cups of veg oil
1/3 cups of cider vineger
1 TBSP of dijion mustard
1 tsp of salt
1/2 tsp of ground pepper
1 3lb roast
mix every thing together and refridgerate for 1-3 days depending on flavour strength 1.5 days for me
then the slow cooker it is
Take it out of the freezer, put it in the oven covered frozen at 250. slice when still rare, arrange on warmed plater pour drippings over cover with tinfoil and cloth let stand a bit. It will quickly cook in it's own heat so uncover and serve to your liking.
If you want a real treat cook with chantrel mushrooms and make gravy with same. Keep the seasoning light (see below) Deer when properly handled in the field/butcher is fantastic. If it is not fantastic feed it to the dog, you would'nt eat tainted beef or chicken.
What is up with the bourbon, vinegar, mustard ??????? What are you cooking some rotten skunk.LOL.
If you want a real treat cook with chantrel mushrooms and make gravy with same. Keep the seasoning light (see below) Deer when properly handled in the field/butcher is fantastic. If it is not fantastic feed it to the dog, you would'nt eat tainted beef or chicken.
What is up with the bourbon, vinegar, mustard ??????? What are you cooking some rotten skunk.LOL.
M12shooter
CGN frequent flyer
- Location
- East St. Paul, mb
KK, first of all an 8 pounder is bronto sized so i would advise halfing the thing to start. Ya have to debone the thing and remove ALL of the deer fat and silver connective tissue on the outer surface. One should allways freeze his meat deboned, fat removed as deer fat tastes rancid at best and wrap your meat well. For a stellar pot roast follow these steps.
1. Brown roast in heavy cast dutch oven or roaster with a bit of cooking oil... not olive oil.
2. Leave browned roast in roaster and add couple cloves crushed garlic, bay leaf, cup or two of water or apple juice, pepper, and one packet of onion soup mix.
3. Preheat oven to 300 degrees F and place roaster in oven COVERED.
4. Cook for 3 to 6 hours depending on how old the animal was. Turn meat couple times during cooking and add a bit more water should this cook out.
5. Add peeled halfed potatos, carrots and turnip hunks... place them around roast for the last hour as these veggies dont take too long to cook.
Your roast will be done when the meat is falling appart to the fork and tender. Remove meat and veggies and place on platter. Use remaining fluid at bottom of roaster to make gravey by getting it simmering on high heat on stovetop. Add a tablespoon of flour mixed into half cup of water or so and stir into simmering gravy in roaster to thicken.
You will then have a pot roast to die for! Depending of coarse on how well the animal was cared for in the field and how it was prosessed at the butchers. Remember when cooking wild game like deer and moose... low and slow...that is low temp over a long time.
Ted from Manitoba
1. Brown roast in heavy cast dutch oven or roaster with a bit of cooking oil... not olive oil.
2. Leave browned roast in roaster and add couple cloves crushed garlic, bay leaf, cup or two of water or apple juice, pepper, and one packet of onion soup mix.
3. Preheat oven to 300 degrees F and place roaster in oven COVERED.
4. Cook for 3 to 6 hours depending on how old the animal was. Turn meat couple times during cooking and add a bit more water should this cook out.
5. Add peeled halfed potatos, carrots and turnip hunks... place them around roast for the last hour as these veggies dont take too long to cook.
Your roast will be done when the meat is falling appart to the fork and tender. Remove meat and veggies and place on platter. Use remaining fluid at bottom of roaster to make gravey by getting it simmering on high heat on stovetop. Add a tablespoon of flour mixed into half cup of water or so and stir into simmering gravy in roaster to thicken.
You will then have a pot roast to die for! Depending of coarse on how well the animal was cared for in the field and how it was prosessed at the butchers. Remember when cooking wild game like deer and moose... low and slow...that is low temp over a long time.
Ted from Manitoba
Thaw the roast then debone and remove all fat, blue membrain and sinew. Procede as follows
Spicy Venison Pot Roast
3 lb. Venison roast
4 Tbs. oil
2 large onions, sliced
1 clove garlic
1 cup beef stock
2 bay leaves
2 Tbs. vinegar
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. ketchup
½ cup raisins
Buttered cooked noodles
Heat oil in a pot, brown meat on all sides. Add onions and garlic and brown slightly. Add liquid and bay leaves, bring to a boil then reduce heat. Cover and simmer for an hour. Add vinegar and brown sugar continue to cook for another hour. Add salt, ketchup and raisins cook for another 30 minutes or until tender. Serve roast on a bed of buttered noodles and pour pot sauce over.
Spicy Venison Pot Roast
3 lb. Venison roast
4 Tbs. oil
2 large onions, sliced
1 clove garlic
1 cup beef stock
2 bay leaves
2 Tbs. vinegar
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. ketchup
½ cup raisins
Buttered cooked noodles
Heat oil in a pot, brown meat on all sides. Add onions and garlic and brown slightly. Add liquid and bay leaves, bring to a boil then reduce heat. Cover and simmer for an hour. Add vinegar and brown sugar continue to cook for another hour. Add salt, ketchup and raisins cook for another 30 minutes or until tender. Serve roast on a bed of buttered noodles and pour pot sauce over.
Great recipes guys!!
Just to add... when I add the garlic pieces to the roast I make little slits in the meat and push the garlic in. Also for the gravy in the roaster I use cornstarch instead of the flour , gravy comes out smoother.
Just to add... when I add the garlic pieces to the roast I make little slits in the meat and push the garlic in. Also for the gravy in the roaster I use cornstarch instead of the flour , gravy comes out smoother.
- Location
- Hillbilly shack in the boonies
The key I have found with any roast is DO NOT cover , a bit of olive or vegie oil brushed, Putting Vegies in the pot is fine also. Not covering the meat will keep it very moist inside.
I like to spice up the outside a bit, enjoy. Oh cast pots rock !
For some awesome roast, a brickman smoker makes a fine tasting dinner. Soak wood chips for 30 min prior to adding them to the coals.
I like to spice up the outside a bit, enjoy. Oh cast pots rock !
For some awesome roast, a brickman smoker makes a fine tasting dinner. Soak wood chips for 30 min prior to adding them to the coals.
Last edited:
Hey guys I can't make up my mind if I should use a crock pot or the oven.With all your recipies my head is spinning,not to mention my mouth!!!I read yesterday that coffee added to the roast will tenderize it and take out the wild taste,wondering what you think?
- Location
- Hillbilly shack in the boonies
Anytime you roast (slow cook) or bottle/can game meat , it will make it very tender, and great eating.
A steak that has been cared for (animal hung for a long time) will also taste great.
A steak that has been cared for (animal hung for a long time) will also taste great.
Easiest roast recipe is to get one of those roast bags. It is in the spice section and comes with bag and spices just add carrots, potato's and onions and stick in oven. But my fav roast is in slow cooker with onion soup mix cooked for along time.....just melts in your mouth.
