Roast Venison Recipes

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VENISON POT ROAST



Venison Pot Roast image

My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.

VENISON POT ROAST



Venison Pot Roast image

Make and share this Venison Pot Roast recipe from Food.com.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Steps:

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  • Add more if needed to thicken.

ROAST VENISON



Roast Venison image

This is an adaptation of recipe in a Southern Living cookbook. I have used for over 30 years, so it has evolved over time. This was the recipe I bought my larding needle for, and now use it occasionally with other recipes. This is a very long recipe, but most of the time is the slow cooking.

Provided by Sweetiebarbara

Categories     Deer

Time 7h

Yield 1 roast, 6 serving(s)

Number Of Ingredients 16

1 venison roast (leg)
4 ounces salt pork
1 teaspoon salt
1 teaspoon pepper (freshly ground)
1 tablespoon ground ginger
1 teaspoon dried oregano
1 tablespoon olive oil
1/2 cup butter (melted)
1 cup orange juice
1 cup stock
1 cup sherry wine (very dry)
1/3 cup flour
1/2 cup chianti wine
1/2 cup sherry wine (very dry)
1 orange (make 1 tablespoon zest, then slice)
1/2 cup black currant jelly

Steps:

  • Place salt, pepper, ginger and oregano in small plate.
  • Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
  • Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
  • Place strips in larding needle and push through meat.
  • Rub roast with oil and put in roasting pan.
  • Pat any remaining seasoning onto roast.
  • Pour butter over roast.
  • Mix orange juice, stock, and sherry together and pour over roast.
  • Bake, covered at 325 degrees for 5 hours.
  • Baste every 15 - 20 minutes.
  • Take out of oven and remove meat from pan.
  • Skim fat from the natural gravy.
  • Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
  • Stir back into the natural gravy, and cook over low heat for 10 minutes.
  • Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
  • Remove pan from oven.
  • Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
  • Put gravy in boat.
  • Serve with baked potatoes and a green vegetable.

Nutrition Facts : Calories 695.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 56.9, Sodium 790.7, Carbohydrate 41.3, Fiber 1.4, Sugar 22.4, Protein 2.7

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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