You can serve it alongside a side salad or vegetables, I like green beans here. I like to serve venison roast on a large serving platter with a sprinkling of fresh parsley, thyme and black pepper. Serving, Storage & Freezing of Venison Roast Strain that into a saucepan and reduce for about 10 minutes over medium high heat and you’ve got a wonderful, easy, cozy, and sort of fancy meal! Use your whisk to make sure it is nice and silky. Once made, I do like to make a little gravy by whisking in a cornstarch slurry to the drippings from the bottom of the slow cooker. If you don’t want to add the potatoes, this is also fantastic served over mashed potatoes. It works perfectly, even for such a long cook time. I like to pile the potatoes and carrots on top of the roast so they steam in the slow cooker and don’t overcook. Layer the carrots and potatoes on top so they don’t get soggy I also like to be able to control the sodium level so homemade or unsalted broth is best. This adds a rich silky texture to the finished gravy. If you don’t have homemade, choose a good quality beef stock or bone broth. My venison stock recipe is perfect for use here. This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor. It’s a good idea to taste a bit of the cooking liquid an hour or so before serving so you can add additional salt or black pepper to the crock pot and stir it in before you serve. You won’t need canned soup or seasoning packets here. Ingredients can be simple but also impactful and majorly flavorful. Worcestershire sauce and tomato paste are also added for depth of flavor. I love a blend of plenty of onions, garlic cloves, salt, black pepper and Italian seasoning. Use a fat with a high smoke point like duck fat, avocado oil or clarified butter/ghee to fry in. Sear the meat on all sides firstįirst in order is searing the meat on all sides in a large skillet. If you follow these steps, which are included below in the recipe printout, you’ll have a wonderfully flavorful and juicy deer roast on your hands. Tips for creating the best ever deer roastĮven if you choose to cook your pot roast in a slow cooker (as I recommend) there are a few steps you can take to make sure your meat is transformed into a fabulous meal. If you’re in a hurry I’d really recommend planning another day to make this when you can set yourself up to have it cook all day or overnight while you rest. It’s not going to be as juicy and tender. Please note that I don’t recommend cooking this on high for 4-6 hours. If you cook it on low you won’t dry it out. The best way that I’ve found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. So, how do you cook venison roast so it’s tender? If your roast has been cooking for 2-3 hours and still isn’t tender, drop the temperature of the oven and cook longer. If you’re using another recipe, you can use your oven but don’t go above 350F. Cooking on high won’t yield the same result. If you’re using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender. If you find that your roasts always come out sort of rubbery, dry or hard, it’s likely because you’re not cooking long enough and at a low enough temperature. Why does my venison always come out tough? But, I find that the most foolproof way to make venison pot roast is to use the crock pot or slow cooker. You can use a dutch oven to make this recipe, if you choose to do so, cook at around 285-300F for 3-5 hours, or until the meat is falling apart. I also use it in this slow cooker venison stew recipe. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. Or, low temperature over a longer period of time. The way to achieve this result is by cooking it low and slow. In comparison, if cooked appropriately, venison roast can be fall-apart tender. If cooked improperly, the connective tissue remains rubbery and unpleasant. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. However, in my years of venison cooking, I have kissed a few frogs. What’s the best way to cook venison roast cuts?Ĭooking venison roast cuts is pretty straightforward. I couldn’t love this recipe more if I tried. The reward of starting this recipe in the morning pays off 10 fold when you tuck into a juicy, tender piece of deer meat with potatoes, carrots, and plenty of gravy.
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