DEER ROAST RECIPE RECIPES

Name: Melt in Your Mouth Deer Roast Supreme (Crock Pot)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 serving(s)
Ingredients: 4 -5 lbs deer roast; 1 (10 3/4 ounce) can cream of mushroom soup; 1/2 cup white wine; 16 ounces sliced fresh mushrooms; 5 green onions, chopped; 1 small bell pepper, sliced (green or red); 1 pinch pepper; 1 pinch salt; 1 pinch thyme; 1 garlic clove, minced

MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT) RECIPE ...

Melt in Your Mouth Deer Roast Supreme (Crock Pot) Recipe ... image

Make and share this Melt in Your Mouth Deer Roast Supreme (Crock Pot) recipe from Food.com.

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 -5 lbs deer roast
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup white wine
16 ounces sliced fresh mushrooms
5 green onions, chopped
1 small bell pepper, sliced (green or red)
1 pinch pepper
1 pinch salt
1 pinch thyme
1 garlic clove, minced

Steps:

Brown roast in large skillet.
Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.

Nutrition Facts : Calories 447.3, FatContent 10.6, SaturatedFatContent 3.6, CholesterolContent 257, SodiumContent 515.4, CarbohydrateContent 8.2, FiberContent 1.4, SugarContent 2.9, ProteinContent 73.1

SMOKED VENISON ROAST RECIPE - FOOD.COM

Smoked Venison Roast Recipe - Food.com image

Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!

Total Time 6 hours 20 minutes

Prep Time 20 minutes

Cook Time 6 hours

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy)
2 cloves garlic, cut into slivers
1/2 lb bacon, chopped fine
1/2 cup olive oil
fresh ground pepper
1 cup dry red wine
2 slices bacon
3 tablespoons flour
1 cup beef broth
salt and pepper

Steps:

Trim any skin or fat from meat; cut slits at intervals in surface of roast and fill with garlic and push in some of the chopped bacon; brush meat generously with oil and sprinkle heavily with pepper.
Pour 1/2 cup wine into water pan of smoker and fill with water; put in place over hot fire.
Place meat on rack in smoker; cover with lid and smoke 5 hours, feeding with a few charcoal briquets at a time to maintain cooking temperature; baste with remaining oil evry hour, working quickly so as not to disperse heat in smoker.
Test internal temperature, it should be at 130-135 degrees.
Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
Serve hot with gravy or refrigerate and serve cold.
Venison gravy: cut bacon in small pieces and saute to render fat; stir in flour, add pan juices and broth gradually, stirring until smooth and thickened; taste and add salt and pepper if needed.

Nutrition Facts : Calories 628.7, FatContent 36.5, SaturatedFatContent 8.8, CholesterolContent 74.3, SodiumContent 356.8, CarbohydrateContent 4, FiberContent 0.1, SugarContent 0.2, ProteinContent 65.6

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Posting on request....haven't tried it but not for lack of trying, the beasties elude me. According to the recipe I have, this is best water-smoked because it stays juicier and that it tastes really good sliced paper-thin and served cold. Let me know how it turns out!
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