Best Modern Venison Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VENISON ROAST



Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

MODERN VENISON ROAST



Modern Venison Roast image

I don't have a lot of time now-a-days to spend preparing good meals. When given a venison roast for a present I went looking for recipes. I found all of them took too long to prepare so I came up with this recipe. Venison need not take such a long time to prepare. Now-a-days we have cooking utensils to help in the preparation. It saves on electricity, also.

Provided by scouter2

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 -10 lbs venison roast
2 (12 ounce) cans beer (your choice)
2 tablespoons ginger powder
2 tablespoons onion powder
2 tablespoons garlic powder
9 large carrots
6 medium potatoes

Steps:

  • rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
  • When ready to prepare:.
  • throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
  • Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
  • While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
  • Serve hot with lots of love and thanks to the cook!

Nutrition Facts : Calories 954.8, Fat 16.7, SaturatedFat 4, Cholesterol 109, Sodium 94.6, Carbohydrate 58.1, Fiber 8.3, Sugar 8.1, Protein 136.9

Related Topics