Deer Roast?
 

Ok folks, I need help.

The wife wants me to cook a deer hind quarter she has thawing out. Any recipes that don't involve the crockpot or using italian dressing? The weather man is calling for rain all day tomorrow so the BBQ grill is out.

RE: Deer Roast?
 

Cook it like a pot roast, Brown on all sides and simmer in some beef broth with onions, salt and pepper , when it starts to get tender throw in some carrots and potatoes.


Or slice it up into cutlets and pound thin like veal parmigan, freeze some of the leftovers into family size meals.

Cut some steaks and re freeze them, make stew with the rest.

Make any of the above and grind the rest into burger or meatloaf or meatballs.

RE: Deer Roast?
 

I don't think that it would work for a roast that large but McCormick spice company has those roasting bags that come with seasoning and you just add the meat, carrots, potatoes and onions to the bag and then bake it. It's definitily the lazy way but it turns out really well for the smaller roasts. When its done I usually take the meat out and make gravy out of the drippings. Usually I have to take it out sooner then what the instructions call for probably because of the lack of fat on the deer.

RE: Deer Roast?
 

try slow braising it with root vegetables (spuds, carrots, parsnips, celery, onions). 225 degrees, covered roaster pan, half inch of liquid in the bottom with vegetables, and your choice of seasonings. rub roast with garlic cloves, and then put 4-6 in the liquid. slow roast covered until tender (bout four hours for 2 lb roast), braising every half hour. add liquid as it evaporates

RE: Deer Roast?
 

What boysda said only use a pkg of onion soup mix in the water, pour all over the roast , leaving most of the onion bits on the roast. I did the same thing tonight on a sirloin roast(venison).......ain`t nothin left Make a gravy out of the liquid.

Ron:D

RE: Deer Roast?
 

I had a venison pot roast last night. I spiced the roast with garlic powder and lemon pepper. I browned the meat in bacon grease (1 Tsp), threw in some sliced onions. Covered and cooked low for 1.75 hours and threw in some carrots under the roast. Cooked for 20 mins and threw in some spuds under the roast. Cooked until the spuds were soft. I am eating leftovers in 10 mins. I can eat this once a week and not get tired of it. Notice, I didn't braise it because the veggies and meat have enough moisture. The au jus is excellent. The roots soak up some of the jus and take on the flavor.

Dr Fatguy

RE: Deer Roast?
 

WHAT NO CROCK POT!!! ARE YOU CRAZY!!!;)

RE: Deer Roast?
 

Thanks for the replys.
I ended up putting it in a roaster pan lined in foil that had a layer of onions and green,red,yellow peppers on the bottom. I season the roast then dumped a bottle of BBQ sauce over it to coat, then added a layer onions & peppers on top. Layed a few strips of bacon over the whole mess than sealed it in foil. Put the roaster lid on and popped it in a 280 degree oven for 6hrs.

It came out moist and tender. Wife liked it, I think I had to many peppers. Anyone try a BBQ dry rub/ wet rub roast?

TF- Don't get excited, The crockpot gets used during the week while we're at work.

RE: Deer Roast?
 

Cut it up into to stew meat and place in crock-pot with some water,
potatoes,onions ,green peppers,celery,carrots,sweet peas, a little
olive oil and a pinch of cajun spice.Cook for about 3hrs........Good Stew!

RE: Deer Roast?
 

I do most of my wild game roasts in the crock pot. I then take the juice and left over meat and start my veggie stew.

RE: Deer Roast?
 

I cook a venison roast like I cook a Greek style lamb.

In a small sauce pan I add butter, (extra virgin) olive oil, lemon juice, salt, pepper, oregano. (This is all done by taste and the total amount is usually a little more than a cup). I simmer slowly until everything is heated and mixed well. I then cut (stab) about a dozen very small holes in the roast and fill with cloves of garlic. I put the roast on a grate on a roasting pan that I have added chicken broth (instead of water) to the bottom of the pan. I baste the roast with the ingredients in the sauce pan and cook uncovered for about 30 min at at which time it is covered. I ensure that the roast never "dries out" by continuing to baste until all is gone. I then baste using the drippings. About 45 min before it is fully cooked, I cut potatoes into thick slices (long, julienne style) and add a can of tomato sauce to the drippings (not to the roast). I then put the potatoes in the roasting pot with the drippings and tomatoe sauce next to the venison and finishing cooking until the potatoes are tender...

When cooked, I cut up the venison like I would a leg of lamb or roast beef and add some of the drippings on top of the platter of meat. I then serve the venison, surrounded by potatoes in a large platter, while also serving a vegetable of choice, put the drippings in a separate gravy bowl and watch everyone enjoy.

The roast will cook completely and will be tender and moiste because of the searing affect. The flavor of the venison because of the added ingredients is just....well......wonderful.

RE: Deer Roast?
 

If you have access to a smoker try "cold smoking" first the meat with your favorite wood then finish cooking it the same way you would a roast.