venison roast

I will never cut a venison roast into steaks again.

2-3# roast, trimmed and patted dry.
Wet with equal parts red wine and Worcestershire sauce.
Rub with 1 tsp each kosher salt, pepper, and fresh crushed garlic.
Cover with 1/4 c thinly sliced shallots (or onions).
Top with 6 slices thick bacon.

Bake at 375 for about an hour. I was shooting for medium.

Served with horseradish sauce:

3 T prepared horseradish
1 T finely chopped onion.
2 T apple cider vinegar
1 t black pepper
1 t sugar
1/2 t salt
1 clove crushed garlic
1/4 cup mayo
1/2 cup sour cream

Let sauce chill for an hour or two before serving

Sounds good, think I’ll get a roast out of the freezer now to try it.

I also add a quartered apple and it really makes a difference.

You got it right. for the last four years i cut my venny into roast size chunks. slow roast and mmmmmmmm

Aww man does that sound good! I put mine in the slow cooker with all the fixins. Yum!

t hey also make great corned beef(venison) if you like reubens.

First time cooking venison roast..Tried part of chambers recipe, wrapped in bacon added tatoes and carrots onion garlic. broth to cover bottom… Oh my it smells so good. I can’t mess this up with the crockpot.

My tastebuds tells me venison roast tastes similar to oxtail when fully cooked, I tried a piece when it was half cooked and it was more of an exotic not your everyday meat.
All thumbs up for venison.