Anybody have a good Venison roast recipe?

Wheather it be grilled or otherwise….Anyone have something I can use tonight?
Thanks

Cut it up in strip’s and make jerkey out of it

Throw it in a crock pot with a small pork roast. The pork helps to keep the venison from becoming to dry and it won’t taste as gamey as it cooks with the pork.

Slice it up into approx 1/4 inch or thicker pieces. SIlver dollar size or so. Then tenderize by beating the snot out of it with the edge of a plate. Do one side then flip and go crossways again. This will increase the size of the piece by about double. At that point its ready to rock. Dust it with whatever you want. Anything used on fish will work. Fry then enjoy. This method makes for very easy to eat venison. Outstanind cold the next day so make extra if you can.

I take a roast and put it in a roaster and fill the roaster about 2/3rd’s full. Try to cut off as much fat as possible and any of the silvery skin film on the meat.

Add

1-can of tomatoes or home canned tomatoes

1-tbsp vinegar

1 tsp garlic salt

2 tbsp brown sugar

Put it all in the oven at 300 degrees for 5 hours or so.

You will need to take a couple forks to get the roast out as it will almost fall apart.

The vinegar and tomatoes break down the wild taste and I can promise noone would know it’s venison.

Very, very tender and tasty. It will be as moist as any piece of meat could be.

With any leftovers, reheat with BBQ sauce and put on a bun.

I go through about 35 roasts a year doing this. I know of no beef roast that cooks up this good or tender and moist.

To late for this evening but works great if you put it in at noon.

This never fails in a Pressure Cooker. I rub my venison with seasoning brown it drop it in the cooker with a cup of water put carrots spuds whole celery and pour over the top of this a pack of Crockery Gourmet seasoning for beef you mix it with two cups of water. In less than 45 minutes you have a full meal and the meat flakes with great gravey to put on the spuds.

Similar to Tom’s BUT….

I take a roast and put it in a roaster… also trim as much tallow as possible and any of the silvery skin film (connective tissue) from the meat.

Add
1-Lg can of Hunts tomato sauce
1-tbsp Apple Cider vinegar
1 tsp kosher salt
2 tbsp Dk brown sugar
1 tsp Worstershire
1 large onion (chopped)
1 whole galic clove (finely chopped)

Cook covered at 350 for about 1hr per lb. Turning the roast occassionally. When meat starts falling apart, shred completely with two forks and add a (12 oz?) bottle of Famous Daves Zesty BBQ sauce to roaster and stir …cook for an addl 30 mins and serve on your favorite buns, with a side of Baked beans and/or potato salad and a cold beverage!

what do you mean by “roaster”.. ? a dutch oven?

I ended up putting Lipton Onion Soup on it with cream of Mushroom soup and 1.5 cups of water. Put it in the oven at 375 for 1.5 hrs. Cut up some potato’s and carrots and threw them in for another 1 hr. Was very good,Maybe a little over cooked but where she came from (farm country) she still tasted very good! Thnaks for the recipes guy’s…..I’ll try them someday.

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what do you mean by “roaster”.. ? a dutch oven?

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I use a round kettle with a cover on it. Simply something to put the ingredients in and cover it.

Venison Italian Beef

1 crock pot
1 venison roast
1 jar of peppercoin’s (sp) sliced & juice
1 bottle of zesty italian dressing
1 can of beer your choice

Cook on low until tender! 4-5 hours
This is a deer camp favorite!
U can also a water to taste.

are you adding water or any liquid to your “roaster”?

I like to inject teriyki marinade put on my smoker at very low heat and gradualy warm it until the internal temperature is about 135 degrees (6-8 hours) it is like a rare to medium rare prime rib. Melts in your mouth. Good luck

i just want the liquid at least halfway up the side of the roast while cooking at low temps. (Steam factor is what makes tender) I have a bud that adds water to his because he’s freeked out over peppers of any kind. You can turn the roast halfway thru your cooking time if you like. Use a meat thermomter when that baby hit’s 180 thats good enough! some roasts are just tuffer cuts! So if thats the case pull it out of the juice let it cool a bit….and pull it apart just like you would pork put it back in the crockpot with juice warm it!! good stuff bud!

I was going to make this tonight but my roasts didn’t defrost enough ..

tomorrow night I will let you know.. thanks for your input.

QUICK byt easy…. meat, carrots,potatoes,celery,onions,2 cans of beer,1cup of water to mix your 1 bag of lipton onion soup mix,2 cubes of beef bullion,salt and pepper all in a crocpot. you can also add jalopenos if you like your roast with a little kick! my 2 cents

as my wife says…TO DIE FOR!!!!

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I was going to make this tonight but my roasts didn’t defrost enough ..

tomorrow night I will let you know.. thanks for your input.

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frozen rt in the croc!!!!

easy and good to go receipe I use for a venison roast or any roast for that matter

lightly braise can be done in a roasting pan

1 Can v8
potatoes cut
onions cut
carrots
1 table spoon beef bullion granuals
slow cook minimum 12 hours on low and promise you will have the best venison roast around

also this works on all other rosts as well with equal if not better results

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I take a roast and put it in a roaster and fill the roaster about 2/3rd’s full. Try to cut off as much fat as possible and any of the silvery skin film on the meat.

Add

1-can of tomatoes or home canned tomatoes
1-tbsp vinegar
1 tsp garlic salt
2 tbsp brown sugar

Put it all in the oven at 300 degrees for 5 hours or so.

You will need to take a couple forks to get the roast out as it will almost fall apart.

The vinegar and tomatoes break down the wild taste and I can promise noone would know it’s venison.

Very, very tender and tasty. It will be as moist as any piece of meat could be.

With any leftovers, reheat with BBQ sauce and put on a bun.

I go through about 35 roasts a year doing this. I know of no beef roast that cooks up this good or tender and moist.

To late for this evening but works great if you put it in at noon.

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I made this exact recipe.. but with two roasts.. WOW.. today for leftover we had faitias.. Gosh.. to die for..

the only thing is that I would double the brown sugar / vinagar mix FOR TWO ROASTS, that I failed to do.. and add onions and more tomatoes..

my only problem was that we only had the two venison roasts for the year.. I will try this on a beef roast as well.

but BOYS.. this was the BOMB.. thanks again..

A guy that runs a Elk camp out west told me over the weekend to marinade in Fanta orange soda over night.