I love cooking in the air fryer

I am still working on making an elk roast that doesn't shrink and get tough and I have been doing them low and slow. Do the the fact that venison roasts have no fat on the inside, it is difficult to get them tender. I have been cooking for a long time and know how to cook. I generally do no get venison roasts cut from my deer other than beck roasts for Bot Boi (pot pie) but since an elk is so big it is either that or a half a ton of burger of which I got 35 lbs made.

My roasts generally turn into deer bq and Italian deer.

A few bites right out of crock pot are decent to eat. After that, the meat needs dressed up with some sort of "cover scent". My $0.02.

I just bought a Sous Vide, it will be delivered today. That will make sure I have a tender juicy roast.

Looks awesome. Whats the seasoning you used? I also like the Italian style venison roast with the peperoncinis

I don't remember. Just grab whatever sounds good from the cupboard.

-Jake

Oldtimr, you want a tender deer roast? Cook it in a pressure cooker. Put in a cup of water (I add 3 beef bullion cubes) set the seasoned roast on a rack and cover with onion if you wish. Cook for 1 hour after pressure builds. It will fall apart, guaranteed.

You cook like me...lol. I almost always add garlic salt or powder to every meat. And I like to experiment too.

Speaking from experience: Clem's pressure cooker roasts are delicious.

-Jake