BONE-IN BLADE VENISON ROAST | MEATEATER COOK
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
Yield 6
Number Of Ingredients 18
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.
PAN-FRIED PORK SHOULDER STEAKS - HOW TO COOK MEAT
Pork shoulder steaks come in a couple of varieties. There are shoulder arm steaks and shoulder blade steaks. I believe these are shoulder blade steaks, or close to it. These steaks were simply labeled "shoulder steaks," so who really knows. The pig came from my brother's farm in Pipestone, MN. It was free-range, happy, healthy, and well cared for, which is how I want my meat to be raised. Don't you? When my brother and I were in college, we lived together for a few years. We didn't have very much money; we lived on a few hundred dollars a month. Naturally, we ate a lot of Ramen, mac n' cheese, and frozen pizza. Once in a while we would "live it up" and buy some clearance pork shoulder steaks. You know, from the discounted meat section. We pan fried the steaks with some Cajun seasoning and wolfed them down. We were most likely protein starved. These days we know better than to eat meat from the clearance section. I also haven't had "Cajun seasoning" in a very long time. Luckily, my future held no place for MSG-laden, dollar store spice mixes.
Provided by Nils Hoyum
Total Time 15 minutes
Prep Time 05 minutes
Cook Time 10 minutes
Yield 2
Number Of Ingredients 4
Steps:
- Steps to Make Pan-Fried Pork Shoulder Steaks
- Tips & Tricks
Nutrition Facts : ServingSize 4 oz, Calories 359, FatContent 27 g, SaturatedFatContent 10 g, CholesterolContent 106 mg, SodiumContent 234 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 26 g
VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
Venison steaks, marinated if necessary 1 lb bacon or bacon ends 2 medium sliced Vidalia onions Salt to taste Mushrooms (optional) Worcestershire Sauce. Depending on your type and condition of venison, you may want to marinate your steaks …
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From venison.com
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20/2/2020 · Preheat the oven: The USDA recommends that venison be cooked to 325 degrees Fahrenheit. According to Michigan State University Extension, the tenderloins, loin steaks and round cuts of deer roast are the best cuts for roasting in the oven.; Season the meat: Rub the deer roast with salt, pepper and your choice of herbs, along with some oil. As venison …
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From livestrong.com
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HOW TO COOK A VENISON BACKSTRAP IN THE OVEN | EHOW
Venison backstrap is the most lean and tender cut of deer meat and can be compared to a pork tenderloin or filet mignon. You can prepare a backstrap in a variety of ways. A simple method that does not require much experience is to lightly season the meat and cook it in the oven.
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From ehow.com
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9/12/2019 · Venison Oven Roasts come from any whole muscle group or cut from the hindquarters. These cuts include: Bottom Round, Top Round, Eye of Round, and the Sirloin. I used to cut these muscles into steaks …
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From basstale.com
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From wikihow.com
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Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks…
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From allrecipes.com
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13/8/2021 · Venison refers to the meat of any species of deer, and this venison recipe also applies to elk, moose, caribou, and antelope steaks.; You may be able to find farmed (or ranched) venison from some sources. Both farmed and ranched venison might be pastured and grass-fed, but ranched venison …
From thespruceeats.com
From thespruceeats.com
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From wikihow.com
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19/9/2021 · Ingredients . Venison – Depending how you cut or had meat cut you will want around 2 ½ pounds of a roast. This is a wonderful venison backstrap roast recipe. Or if you do a bone-in just cook …
From bakemesomesugar.com
From bakemesomesugar.com
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HOW TO COOK A VENISON STEAK TO PERFECTION | DOWNFIELD FARM
In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. You can even cook shoulder steaks from young deer if left pink. Chops cook just like steaks as they are simply loin steaks with some bone attached. This means they can be used with most venison steak recipes …
From downfieldfarm.com
From downfieldfarm.com
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STUFFED VENISON BACKSTRAP | GRILLED VENISON DEER RECIPE
10/5/2018 · I also smoked a brisket, pork butt, and ribs (also using Malcom’s recipes). Everything turned out great, but This back strap recipe was definitely the show stopper. I had 2 people that swore they would never eat venison come back for seconds. Great recipe. I really don’t think I’ll ever cook …
From howtobbqright.com
From howtobbqright.com
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EMILY'S MARINATED VENISON STEAKS RECIPE | ALLRECIPES
Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks…
From allrecipes.com
From allrecipes.com
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SLOW COOKER VENISON STEAKS RECIPE - THE SPRUCE EATS
13/8/2021 · Venison refers to the meat of any species of deer, and this venison recipe also applies to elk, moose, caribou, and antelope steaks.; You may be able to find farmed (or ranched) venison from some sources. Both farmed and ranched venison might be pastured and grass-fed, but ranched venison …
From thespruceeats.com
From thespruceeats.com
See details
HOW TO COOK A VENISON STEAK TO PERFECTION | DOWNFIELD FARM
In young deer, haunch steaks a wonderfully tender, where older deer, they can become dry very quickly when cooked. You can even cook shoulder steaks from young deer if left pink. Chops cook just like steaks as they are simply loin steaks with some bone attached. This means they can be used with most venison steak recipes …
From downfieldfarm.com
From downfieldfarm.com
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10 BEST VENISON MARINADE RECIPES | YUMMLY
23/1/2022 · venison steaks, fresh basil leaves, balsamic vinegar, fresh mozzarella and 2 more Black Pudding Pork Foodservice fresh sage, smoked paprika, pork fatback, salt, coriander seeds and 21 more
From yummly.com
From yummly.com
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HOW TO PERFECTLY COOK A VENISON STEAK | MEATEATER COOK
2/10/2019 · Backstraps from elk, deer, and antelope are some of the most prized wild game cuts . Their tenderness and shape yields excellent steaks, and every hunter should know how to properly handle them. Here’s how to get a juicy, perfectly seared venison steak …
From themeateater.com
From themeateater.com
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SLOW COOKER VENISON ROAST RECIPE | ALLRECIPES
2. Slice carrots and cube potatoes. Add to cooker. 3. 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. 4. Remove potatoes and mash with fork on plate. Add carrots to plate. Cut 1/2" thick pieces of venison and add to plate. Add gravy to venison …
From allrecipes.com
From allrecipes.com
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EASY AIR FRYER VENISON (DEER MEAT) IN 7 MINUTES ...
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From fantabulosity.com
From fantabulosity.com
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VENISON CHILI RECIPE | MYRECIPES
Many New Englanders have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat …
From myrecipes.com
From myrecipes.com
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