PA Mountaineer

I want to take a deer roast I have in the freezer, roast it in the oven, and slice it like roast beef so that I have it for sandwichs. I know nothing about roasting in the oven. Can someone tell me how to do this, at what temperature should the oven be, and what internal temperature should the roast be at when it's done? [&:]

Big Guy01

roast in an oven, covered @350 until an internal of 160F, let cool then put in the fridge overnight, then slice. Meat slices better when cold!
For an even tastier treat brine the roast for a couple of days in a solution of 1 cup coarse salt, 1 cup brown sugar, 1Tbs. pickling spice, 1tsp cure #1, 20 cups water. Remove from the brine ,pat dry then smear it with a few cloves of crushed garlic. Nowcoat it with a mixture of goarse ground black pepper, coarse ground corriander seed, about 3 Tbs of each ground coarseshould do it.Then smoke the roast in your smoker to 160 F internal. Let cool, referigerate overnight and then slice, you have Pastrami

PA Mountaineer

awesome thanks. is 160F a medium or mid-well?

jerseyhunter

I would take it out at 150. The temp will still rise after it sits. 160 is med well

throwingStarr

Place the roast covered with 2 cups of water andthen add lipton onion soup mix over the topin a deep pan covered with foil set @ a pre-heated 250 degrees ,cook for about2 hours, then add cut carrots,,wedged potatoes, halved small onions and cook for another1 1/2 hoursat 250 degrees.

Uncle Al

And then there is my wifes favorite:

place roast in dry pan, place in oven @450 deg for about 4-5 hours.
Remove from oven, let cool.
Toss in neighbors yard for the dog.
And head to Mickie D's for a grease burger.

OR
My favorite:
Marinate with some Western or French dressing and course Horseradish over night.
Put in smoker or on grill at about 220 deg until 145 deg. internal temp.
Cool in fridge over night and slice thin for lunch meat.

Layer on a sliced hard-roll with some peperjack cheese and put in broiler until warm and toastie.

I wish my wife would learn to cook.

deepdiver

Personally, I like to use a good, dark beer. Usually a porter. Toss about 30 cloves of garlic into the mix and cook at 350 until you have an internal temp of about 150-155. Let cool,...yadda, yadda, yadda.

If you have a meat slicer, you are good to go. If not, I recommend and electric carving knife. It will get you good thin pieces. I like mine with some french bread, cheddar cheese, and horseradish.

mmmmmmmmm

sandilands

Sorry guys. I'm with bigguy01. He has never steered me wrong. If you want lunch meat tho I would brine it It turns out a little juicier. I took a hip out to brine in bigguy01 recipe for pastrami. And not to steal this thread but Bigguy01 do you do deer like corned beef? Tjhat would make a nice lunch meat