Bone In Blade Venison Roast Recipes

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VENISON ROAST RECIPE



Venison Roast Recipe image

Slow-cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped with homemade flavorful gravy. The whole family will love it!

Provided by meredith

Categories     Venison

Number Of Ingredients 15

4 pounds venison shoulder (or butt roast)
1/8 teaspoon kosher salt
1/8 teaspoon cracked black pepper
5-6 large carrots
1 medium yellow onion
4 garlic cloves
1/4 cup olive oil
1/3 + 1 1/2 cups quality beef stock
1 Tablespoon onion soup mix
1 fresh rosemary sprig
2 Tablespoons fresh parsley (chopped)
6 medium potatoes (peeled or unpeeled)
2 Tablespoons unsalted butter
3 Tablespoons flour
2 Cups Roast drippings and broth

Steps:

  • Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
  • Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
  • Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
  • Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
  • Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
  • Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
  • Cover the pot and bake for 3 hours at 250˚ F.
  • At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
  • When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
  • To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
  • Shred the meat and serve with carrots, potatoes and gravy.

Nutrition Facts : ServingSize 1 serving, Calories 682 kcal, Sugar 4 g, Sodium 491 mg, Fat 19 g, SaturatedFat 7 g, TransFat 0.1 g, Carbohydrate 36 g, Fiber 5 g, Protein 87 g, Cholesterol 264 mg, UnsaturatedFat 9 g

BONE-IN BLADE VENISON ROAST



Bone-In Blade Venison Roast image

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

1 blade roast, bone-in, 3-4 pounds (from deer, elk, caribou, or moose shoulder)
Kosher salt
Freshly ground pepper
2 tbsp. vegetable oil
2 tbsp. unsalted butter
1 onion, cut into 1/4-inch dice
12 cloves garlic
2 quarts game stock (or enriched stock)
1/4 cup dry white or red wine
2-3 sprigs fresh thyme or oregano
1 bay leaf
2 sweet potatoes, peeled and sliced into half-moons about 1/2 inch thick
6 ounces whole baby carrots or 2 large carrots, peeled and cut into 2-inch pieces
2 stalks celery, cut into 2-inch dice
1 pound russet potatoes (1-2 potatoes) cut into 1/2-inch dice

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.

SLOW COOKER VENISON ROAST



Slow Cooker Venison Roast image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  • In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

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.

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