I have loved living off of the harvested venison and enjoy the exceptional depth of flavor that it offers, not to mention not having to buy meat at the supermarket. Some people do not like venison (deer meat); but, if the meat is taken care of properly, then aged, and if cooked right it has a very good flavor. Start by preheating your oven to 325 degrees. Venison Medallions with Gin and Juniper. Place venison roast in the hot oil and cook for 2 minutes. Stir the ingredients and turn the meat every half hour or so to encourage even cooking. ; Vegetables – Mushrooms and onions; Cornstarch – This will thicken the sauce and make a gravy; Beer – 1 cup of your favorite beer or you can use red wine. Confirm with a meat thermometer that the venison has reached 160 F at its thickest point to ensure safety. Preheat the oven to Gas mark 6/ 400ºF/ 200ºC. Venison also makes a flavourful charcuterie meat – Emily Watkins uses venison to make a delicious salami. They are lean from their diet and exercise, therefore do not have the marbling of fat that beef contains. If you procure your own wild venison, become well-versed in proper hunting, handling, butchering and storage techniques to reduce toughness, gamey flavors and risks of foodborne illness. Braising takes hours not minutes, leaving you plenty of time to set the table and clean up the kitchen. After the meal is prepared, the stories come to life of the hunt, and all the preparation and hard work together is rewarded with a delicious, succulent meal. Place the venison in the Dutch oven. For organic food lovers, venison is perfect - on health, welfare and sustainability grounds it can’t be beaten. How to Cook Venison: Add Good Fats. Add olive oil and let heat for 1 minute. Lining the bottom of your baking pan with vegetables will help to keep the meat off the bottom, resulting in a more even distribution of heat, as well as adding flavor and fragrance to the dish. Put the lid on the dish and transfer it into the oven and cook it for approximately 1 1/2 hours, turning the venison once halfway through, until it's fork-tender. Braising is one of the surer ways to turn out tender venison. https://honest-food.net/wild-game/venison-recipes/large-roasts Then, saute the mirepoix and aromatics in the Dutch oven for about 4 to 5 minutes, until the ingredients soften. You should still strive to cook it to medium rare, but this will make it more forgiving. https://thymeforcookingblog.com/2016/01/slow-roasted-venison How to make venison roast in the slow cooker: Venison Roast – Can use any deer roast; I used a arm roast. Mirepoix is a mixture of chopped carrots, onion and celery. HOW TO COOK VENISON ROAST RECIPE. Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Take the meat out of the pot and set it aside. It’s the base for the other cooking techniques mentioned in this article. The exact cooking time is not significant. Grill the steak or cook it in a skillet. We recommend that you view the following videos that we have selected as these will help you to make sure that your venison is cooked to perfection. https://www.greedygourmet.com/recipes-for-diets/omnivore/roast-venison Add in a braising liquid. The process is simple and only requires time and patience. Turn off the burner, place the lid on the pot and transfer it to the oven. Preheat oven at 325 degrees. ... Place a 2–3 lb (0.91–1.36 kg) venison roast in your slow cooker. Venison stew is a wonderfully wintry dish – simply braise some browned, cubed venison shoulder or leg with vegetables in a combination of stock and wine for at least 5 hours in a low-medium oven; the meat should be wonderfully tender. This site uses Akismet to reduce spam. My mom loves a good gin and tonic so I … Eric Mohrman is a food and drink, travel, and lifestyle writer living with his family in Orlando, Florida. See my tip on how to remove the gamey flavor. Use or freeze it within three to five days of bringing it home. Pour the cider marinade over the roast and bake uncovered until tender. Put the meat back into the Dutch oven. Both methods afford the ability to sear the meat and cook it to the proper internal temperature, essential for a venison steak cooked properly. The longer you cook the meat at this low temperature, the more tender the roast will become. Since venison does not have much fat, I add healthy fats such as olive oil when I brown the meat. Deglaze the Dutch oven by firmly scraping the bottom and sides with a wooden spoon or a rubber or plastic spatula after adding the liquid. Sear each side for about 3 to 4 minutes, until it's golden brown. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. Enjoy your family as you begin or continue the family traditions of planning, working, hunting, and enjoying the outdoors and the incredible food that you harvest together. Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. If you aren’t fond of the natural taste of venison, opt for a longer marinade time, the acid will develop the flavor so that it’s more pleasing to you. Heat the oil in a frying pan and brown/seal the joint on all sides then transfer to a roasting tin and place the veg around the meat. Want the World's Best Venison Jerky Recipe? Serve with roast potatoes, honey glazed roast parsnips and carrots, garden peas, tender stemmed broccoli and a large dollop of red current jelly. Next, you’ll need an oven-safe pot like a Dutch oven. Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes. Add in any other seasonings to taste, including some more of those used on the venison before searing. Venison is leaner than beef, especially if it's cut from wild game, rather than farm-raised deer, elk or antelope. Put the lid on the dish and transfer it into the oven and cook it for approximately 1 1/2 hours, turning the venison once halfway through, until it's fork-tender. He always kept our freezer full of wild game and as my sons came along, we have had to buy more freezers to keep up with the amount of venison harvested each year. A deer roast recipe can be flavorful and tender if you know how to cook venison. Get up all the caramelized brown bits left behind from searing the venison, as they're full of flavor. Since venison does not have much fat, I add healthy fats such as olive oil when I brown the meat. Season with salt and pepper and roast in the oven for 30 minutes for a medium to medium rare joint. https://www.allrecipes.com/recipe/23825/slow-cooker-venison-roast For recipe inspiration, see … Most domestic raised animals are bred to be tasteless and fatty. I find that venison preparation and cooking has contributed to the closeness of our family. Allow plenty of time. If you have a walk-in freezer, hang it and leave it for seven to ten days. Brown it in hot oil, then roast (about 10 mins per 500g). 2. If venison preparation is done by someone who knows how to cook venison, it will be incredibly and delectably tender. Venison Tips: The Best Part Isn't the Taste. Following these simple steps should rid the venison of any undesirable gamey flavors. Venison Too Tough? The most-common vegetables for the job are onions, carrots, potatoes, and celery. There has been an error with your Email Subscription. Almost no fuel is required to cook it. How to cook venison. Here’s How to Cook Venison, Video Recipe: Venison Stuffed Cabbage Rolls, Home Organization Tips for Preserved Food. Dab the venison dry with paper towels; if the surface is wet, the meat doesn't develop its desirable brown, crisp exterior during searing. Get the latest news and reviews from Gundigest.com. How do you cook a deer roast? If you are use to this strong wild flavor and like it as many hunters tell me they do, then that is fine. I had only eaten venison once at a wild game supper and it was pretty horrible to say the least. This is one way to make it tasty. Put the hunk of meat into the center of your slow cooker’s pot. Venison does have a distinct flavor, just as grass-fed beef has a distinct flavor, and this must not be confused with gaminess. Cooking Venison Steaks. In a large stockpot on the stove … How to cook venison roast in a Dutch oven? Keep venison below 40 F during storage, and never leave it out at room temperature for longer than 2 hours. Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. // Leaf Group Lifestyle. You can expect any wild game recipe to have a stronger flavor than that of meat of domesticated animals. This adds necessary fat to produce a more tender and juicy result. Can You Marinate a Pork Shoulder Overnight? Copyright © 2021 Leaf Group Ltd., all rights reserved. Pour your marinade all over the steaks and make sure everything is coated. I find that venison preparation and cooking has contributed to the closeness of our family. First, use the stovetop to sear the meat in the pot. My life and dining habits from then on would be drastically different. Level the Dutch oven and pour in the vegetable oil. As our family plans the hunt, prepare the fields, and plant nutritious vegetation for the animals in the wild, much fun, conversation, and ideas abound. This wet cooking method involves simmering food in a flavorful liquid for an extended period to impart a great taste while soaking and breaking down the meat to make it tender and juicy. Marinate for at least 3 hours, but up to overnight for really tender/flavorful steaks. Cut off any fat and sinew from the roast if it hasn’t been cleaned yet. Venison has much more depth of flavor than beef. Bake the roast in baking pan on a bed of vegetables. Bring the braising liquid to a boil, then turn off the burner. Get 12 Issues a year of the country's best firearms writing. Marinade roast for 48 hours in apple cider, turning occasionally. In the Oven Step 1 Season the round roast with salt and pepper, if desired, and place the roast in a roasting pan. Reduce … The key to cooking a tender venison round roast is not to overcook the meat; serving it at medium will ensure a moist roast. Place a few thyme sprigs on top of the shanks. https://www.tasteofhome.com/recipes/venison-pot-roast-with-vegetables Red or white wine, beer, broth or apple cider work well. The fat in the venison will slowly cook out so you end up with a basically fat free roast venison recipe. Spoon the braising liquid over it when serving. Other herbs can be used also. Pat salt and pepper over the venison. There are a few reasons for the tough texture and gamey taste of venison. Once it has been aged, package the cuts of meat in a double wrap of butcher paper or vacuum sealed bags, then label and date the packages. Braise the venison until it's falling-apart tender and cooked to 160 F, as measured in the center of the meat with an instant-read thermometer. Prepare a mirepoix to use in the dish. Get the 74th edition of the World's Greatest Gun Book. Roll in flour and brown in a little oil in a heavy oven pan. Broth – Beef broth or water with bouillon cubes. Deer, unlike domesticated cattle, have to rely on the vegetation in the wild for survival and on average are older when harvested. I prepare the various cuts of venison using different methods. Try using ground rosemary, thyme or powdered onion or garlic. Add other herbs and spices you'd like to use, such as thyme, parsley, garlic, onion powder or curry powder. https://www.justapinch.com/.../other-main-course/venison-roast.html Set your Dutch oven on the stove over medium-high heat. How to Slow Cook an Eye of Round Roast in a Dutch Oven, Bon Appetit: Four Simple Rules for Braising Anything. Look No Further. Just as our ancestors before us, I braise the shoulder and neck and use them in stews and soups, brown the loin in a super hot skillet and serve it rare, and prepare the hindquarter roast in a diversity of ways. Place the venison bones in a large, deep roasting tray. This adds necessary fat to produce a more tender and juicy result. Use enough liquid to cover about half the venison when it's returned to the pot; the amount varies from fairly little for steaks, chops and other relatively thin cuts to considerably more for loins, shoulder and other larger cuts. Preheat the oven to 180ºC/350ºF/gas 4. Grill, barbecue or fry (brown quickly, then cook for one min on each side). Dry meat with paper towels and rub with a garlic salt, salt and pepper mixture. If a walk-in cooler is not available, it is best to quickly process your venison, then allow the meat to age in the refrigerator on a rack, not allowing it to sit in its blood, for five to seven days. While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. Allow this to roast, basting the meat with the liquid about every hour, for 2-3 hours, or until it is falling off the bone. Peel and chop the carrots, slice the onion and peel the garlic cloves. Spoon the braising liquid over it when serving. The best ways to cook venison steaks are on a hot grill , or in a very hot skillet on the stove. Our top ten tips for cooking venison meat How To Cook The Ultimate Venison Steak. Braisinginvolves searing and slow-cooking the meat in liquid. The deer’s diet, along with improper aging, will cause venison to taste gamey. Add vegetables or aromatics, such as green beans, beans, chopped potato, garlic or shallot, if you like. Less tender cuts, such as shoulder, benefit from being marinated for up to two days before cooking. While it is heating up, salt and pepper both roasts. Learn how your comment data is processed. This is because there is very little fat in venison and if you cook it for too long it will dry out. Carefully take the roasting pan out of your oven when the beetroots are tender. Coat the bottom with cooking oil. Stacy Harris is the author of several books on self-sufficient living, including. Each person contributes. I often hear people say that venison is “tough and has a gamey taste.” I have to admit that the first half of my life, I thought the same way. Then I met Scott. By bashing it with the rolling pin, you’ve broken down the connective tissue so that even if you cook it well done (which is blasphemy when it comes to venison), it will STILL be tender. He has written print and web pieces on food and drink topics for Orlando Style Magazine, CrushBrew Magazine, Agent Magazine, Dollar Stretcher Magazine, The 863 Magazine and other publications. Confirm with a meat thermometer that the venison has reached 160 F at its thickest point to ensure safety. This produces brown bits of flavor that stick to the bottom of your … Onion bed with pork fat and garlic Venison haunch with pork fat, juniper, dried orange, bay leaves, rosemary and infused with fresh garlic Preheat your oven to 325 degrees Fahrenheit. 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