Alright guys n gals, give me your best venison roast recipes, I have a ton left and need to get rid of it before my deer comes back ina few weeks...

Saurbratten- my way


1 2-2 ½ pound Venison Roast, I used the eye of the back leg minus 2 steaks.

Marinade:
1 cup Merlot wine , 1 cup red wine vinegar, ¼ cup pickeling spices (tied incheese cloth),a few dashes of salt and pepper ,1 carrot ,1 celery stalk ,1 small onion,(chopped) All simmered and cooled and poured over meat for 2 days
.Then drain and pat dry, Simmer marinade and strain. Brown meat, add marinade and 1 can chicken broth, and 1 small chopped onion.Simmer on top of stove 3 hrs. Remove meat, and make gravy,
Gravy:
To the Juices and marinade Add 7 ginger snaps (cookies),1 tbs sugar, 1 Tbs flour mixed with 3 ozs cold water, and 1 teaspoon gravy master. ( a browning and flavoring sauce) Makes about 2 cups. Heat till bubbly and serve with,Garlic Mashed Potatoes, Red cabbage and apples, and pumpernickel bread.


Ps. I make my own Merlot so that adds to the uniquness.

take a cast iron dutch oven place on stove topat high heat. when hot add 1 cup oil. take roast and dust with flour . put roast in pot and brown turning regularly. once brown add 2 cups chicken broth ,1 tblsp minced garlic, 1 onion chopped,and water just enough to cover meat , salt and black pepper to taste bring to boil then let simmer with lid on for 2 hours ,add potatoes and carrots let cook till vegies are done . serve potatoes slightly smashed with gravy from roast on them , take carrots and sprinkle sugar lightly on them the contrast in flavers is pleasantly suprising. a little ice tea and a biscuit dang good

Sounds simple .I hope I score this year so I can try it.
Chuck

I just put it in a crockpot with 2 packets of lipton onion soup mix

either that or i cube up the roast.. dip it in flour and brown it up ina frying pan. Then i put it in the crock pot with 1.5 cups eachof burgandy and chablis and then add 2 cups of water. Then i slice up onion, mushrooms, baby carrots, and potatos. I add a touch of ketchup and worcestershire sauce. and then it cook for 6 hours.

send it to me

That's called STEW

yes it is.. but thats what i do with a roast!

Inject with Tony Chachere's Creole Butter , rub the outside with a dry rub , then slow roast at 300 with vegetables of choice until done enough for my wife. I like it a little pink in the middle , she likes shoe leather , we settle for medium .