ROAST VENISON RECIPE RECIPES

SLOW COOKER VENISON ROAST RECIPE | ALLRECIPES

Slow Cooker Venison Roast Recipe | Allrecipes 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 Venison Recipes

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

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, CarbohydrateContent 10 g, CholesterolContent 171.3 mg, FatContent 8 g, FiberContent 0.7 g, ProteinContent 48 g, SaturatedFatContent 2.6 g, SodiumContent 1881.7 mg, SugarContent 2.5 g

VENISON ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME

Venison Roast Recipe: How to Make It - Taste of Home 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

Total Time 02 hours 55 minutes

Prep Time 25 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 12

Ingredients

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, FatContent 4g fat (2g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 403mg sodium, CarbohydrateContent 13g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 41g protein.

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ALL DAY VENISON POT ROAST RECIPE | ALLRECIPES

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
From allrecipes.com
Reviews 4.3
Total Time 8 hours 15 minutes
Category Venison Recipes
Calories 343 calories per serving

Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

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ROAST VENISON | MEAT RECIPES |JAMIE OLIVER RECIPES

This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it’s hard to beat.
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
3. Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
4. Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
5. Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
6. Get your meat out of the fridge and up to room temperature before you cook it.
7. Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
8. Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
9. Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
10. Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
11. To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
12. Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
13. Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.

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VENISON POT ROAST WITH VEGETABLES RECIPE: HOW TO MA…

"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."
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Reviews 5
Total Time 03 hours 20 minutes
Category Dinner
Calories 417 calories per serving

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

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CROCK POT VENISON ROAST RECIPE - FOOD.COM

I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.
From food.com
Reviews 5.0
Total Time 9 hours 10 minutes
Calories 224 per serving

Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

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ROAST VENISON RECIPE | HOUSE & GARDEN

A recipe for marinated roast venison by our food editor Blanche Vaughan. "Fallow, roe and red deer all come into season in November. Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy."
From houseandgarden.co.uk

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ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON ROAS…

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Total Time 1 hours 30 minutes
Cuisine Scottish
Calories 511 per serving

Serve slices of venison with typical Sunday roast trimmings such as roast potatoes, honey glazed carrots, buttered sprouts and the sweet onion gravy.

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From food.com
Reviews 5.0
Total Time 13 hours 30 minutes
Calories 461.6 per serving

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VENISON WELLINGTON RECIPE | BBC GOOD FOOD

Serve up a game version of the classic dinner party puff pastry parcel with mushroom duxelles, prosciutto and mustard
From bbcgoodfood.com
Total Time 2 hours 10 minutes
Category Main course
Cuisine British
Calories 687 calories per serving

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From bbcgoodfood.com
Total Time 2 hours 5 minutes
Category Dinner, Main course
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Calories 277 calories per serving

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From themeateater.com
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