BONE-IN BLADE VENISON ROAST
Years ago, my brother Danny perfected this bone-in blade venison roast recipe while working with a moose shoulder. I've since used it for everything from whitetail to black bear. As you'll see, it proves that there's no need to grind all your big game shoulders into burger meat. Handled properly...
Provided by Steven Rinella
Categories Main
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 300°. Season the roast liberally with salt and pepper on all sides
- Heat a heavy-bottomed 6-to 8-quart Dutch oven over medium-high heat. Add the oil. When the oil begins to shimmer, add the butter; it will bubble up. When the bubbles subside, add the roast and sear until dark brown. Flip the roast and sear the other side
- Remove the roast to a plate. Drain any excess fat from the bottom of the pan.
- Add the onion and cook until translucent and beginning to brown, about 5 minutes.
- Add the garlic and cook for 2-3 minutes, letting them get a little color on them.
- Loosen the brown bits on the bottom of the pot with a splash of stock, water, or wine. Use a wooden spoon to scrape up the bits; they'll add tons of flavor to your sauce.
- Return the meat to the pot and add the rest of the stock and the wine; it should reach about three-quarters of the way up the sides of the roast.
- Toss in the thyme and bay leaf. Bring the pot to a boil, then cover and transfer to the oven.
- Cook in the oven for 2-1/2 hours, checking occasionally to be sure that there is still enough liquid; add more if not. If the top of the roast becomes dry, flip it over and continue cooking.
- After 2-1/2 hours, check the roast. The meat should be close to tender. Add the sweet potatoes, carrots, celery, and potatoes and cook until the vegetables are soft and the meat is fork-tender, 15-20 minutes more.
- Remove meat from the liquid. Slice into large pieces and divide among dinner plates.
- Use a slotted spoon to scoop up the vegetables from the liquid and serve them on the side. Top the meat with a little of the cooking liquid. Delicious with pieces of buttered baguette.
- Don't throw away the extra cooking liquid-it's like liquid gold! Save it for soup, pasta sauce, or stock.
INSTANT POT® VENISON POT ROAST
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Venison
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
- Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g
VENISON ROAST
"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
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.
ALL DAY VENISON POT ROAST
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
Provided by Erin A.
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g
ALL DAY VENISON POT ROAST
My step-son always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had him coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables aand gravy over mashed potatoes.
Provided by ElizabethKnicely
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.
Nutrition Facts : Calories 351.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 40.8, Sodium 727.1, Carbohydrate 15.5, Fiber 2.9, Sugar 5.9, Protein 52.4
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