VENISON ROAST OVEN RECIPES
VENISON ROAST RECIPE: HOW TO MAKE IT - TASTE OF HOME
"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
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.
VENISON POT ROAST RECIPE - FOOD.COM
Make and share this Venison Pot Roast recipe from Food.com.
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Cook Time 4 hours
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 69.7, FatContent 0.5, SaturatedFatContent 0.1, CholesterolContent 0.2, SodiumContent 1395.8, CarbohydrateContent 14.1, FiberContent 3.4, SugarContent 6.4, ProteinContent 3.6
More about "venison roast oven recipes"
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
From jamieoliver.com
Total Time 3 hours 15 minutes
Calories 298 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- 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.
- 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.
- 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.
- 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.
- Get your meat out of the fridge and up to room temperature before you cook it.
- 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.
- 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.
- Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
- 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.
- 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.
- 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.
- 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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GERMAN VENISON ROAST | MEATEATER COOK
Sauerbraten is a classic German sweet-and-sour roast that’s perfect for this time of year. The autumnal spices, red wine marinade, and brown sugar just taste like the holidays.
The acidic marinade of vinegar and wine works well with any tough cut, whether it be venison or feral hog. Hell, you could...
From themeateater.com
Cuisine German
From themeateater.com
Cuisine German
- Once it’s cooked, gently remove the roasts with a large slotted spoon to a serving platter and place the pot back on the burner over medium-high heat. Bring to a simmer and reduce the sauce down to about three or four cups. Add the brown sugar and gingersnaps and whisk for a couple of minutes until very smooth. Adjust the seasoning with salt and pepper then spoon the sauce over the sauerbraten and serve.
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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
From houseandgarden.co.uk
- Meanwhile, add the wine to the marinade in the roasting tray. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Let the sauce reduce slightly, then strain it into a warm jug. Add any juices from the resting meat to the jug before serving.
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VENISON POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
"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."
From tasteofhome.com
Reviews 5
Total Time 03 hours 20 minutes
Category Dinner
Calories 417 calories per serving
From tasteofhome.com
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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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 Meat and Poultry, Game Meats, Venison
Calories 343 calories per serving
From allrecipes.com
Reviews 4.3
Total Time 8 hours 15 minutes
Category Meat and Poultry, Game Meats, Venison
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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VENISON POT ROAST AND GRAVY RECIPE | ALLRECIPES
Jun 04, 2016 · Preheat oven to 350 degrees F (175 degrees C). Step 2 Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour. Step 3 Meanwhile, melt the butter in a saucepan over medium heat.
From allrecipes.com
From allrecipes.com
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VENISON OVEN ROAST - ONE OF THE BEST VENISON RECIPES!
Dec 09, 2019 · Pre-heat the oven to 400° F. Pour a few teaspoons of grapeseed oil into a skillet (preferably a cast iron skillet), and turn the burner on high. Generously sprinkle salt and pepper over the entire cut of meat. I like to use coarse pink himalayan salt. Once the skillet is very hot, put the roast in the skillet and brown the meat on all sides.
From basstale.com
From basstale.com
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BEST OVEN VENISON ROAST RECIPE - BAKE ME SOME SUGAR
Sep 19, 2021 · Dry your deer meat with paper towels and then season liberally on all sides of the venison meat. Add oil to a skillet or Dutch Oven and heat on medium-high heat. Sear the venison on all sides 3-4 minutes. You want to create a nice crust on the meat. Place meat in the Dutch oven or baking dish. Then toss in the chopped onions and garlic.
From bakemesomesugar.com
From bakemesomesugar.com
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ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON ROASTING ...
Dec 24, 2018 · Place the venison on top of the onions and pour the oil over the meat, ensuring to cover all areas of the meat. Season liberally with salt and pepper. Roast the meat for 20 minutes in the oven, then remove from the heat. Lower the oven setting to 180? (350°F) and wait for the oven to reach the correct temperature.
From greedygourmet.com
From greedygourmet.com
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HOW TO COOK VENISON ROAST IN OVEN? - BRADY'S LANDING
Apr 07, 2020 · Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 130° to 140° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.
From bradyslandingrestaurant.com
From bradyslandingrestaurant.com
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HOW TO COOK A VENISON ROAST IN THE OVEN | LIVESTRONG.COM
Feb 20, 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 is a low-fat meat, it can dry out quickly.
From livestrong.com
From livestrong.com
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OVEN COOKED VENISON ROAST | RECIPES SQUARED
Nov 14, 2015 · 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.
From recipessquared.com
From recipessquared.com
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HOW TO COOK VENISON ROAST IN OVEN - ALL INFORMATION ABOUT ...
Venison Roast Recipe (Oven) - Cleverly Simple great www.cleverlysimple.com. Unlike my venison steak recipe, venison roast is best cooked when the meat has been thawed out and browned. Step 2: Take the thawed meat out of the package and generously season both sides with kosher salt and cracked black pepper.
From therecipes.info
From therecipes.info
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VENISON ROAST IN DUTCH OVEN (RECIPE) - GAME & FISH
Jan 13, 2015 · Pour two cups of broth or water in the bottom and add the onion halves. Place the roast on top of the onions. This roast needs to cook low and slow for 1 to 1-1/2 hours per pound at approximately 250 degrees. You will need to add more wood to keep the fire going slowly. It is done when the meat falls off the bone.
From gameandfishmag.com
From gameandfishmag.com
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VENISON ROAST RECIPES - DEER ROAST RECIPES | HANK SHAW
In general, how you cook a leg of venison depends on the leg — and the animal. A shoulder roast or a neck roast needs to be cooked like a pot roast. Definitely slow cooker or Dutch oven. Slow and low, then pull the meat apart, ideally off the bones. Hind leg deer roasts need to be hot and fast: You want them cooked medium-rare.
From honest-food.net
From honest-food.net
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10 VENISON RECIPES THE WHOLE FAMILY WILL LOVE - CLEVERLY ...
Oct 06, 2020 · Tender Venison Roast with Vegetables. Slow cooked in the oven, this venison roast is made with with carrots, onion, potatoes is topped of with homemade flavorful gravy. Get the recipe here. Cut of Meat: Roast. Method: Oven.
From cleverlysimple.com
From cleverlysimple.com
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VENISON NECK POT ROAST RECIPE — ELEVATED WILD
Nov 08, 2020 · Remove neck roast from pan. Use red wine to deglaze the pan, scraping up any browned bits from the bottom.. Return the neck, carrots and onions to the pan. Add in thyme and rosemary. Top with stock to just cover the neck, and bring to a simmer. Cover with lid and place on the center rack of the oven. Cook until fork tender, approximately 3 hours.
From elevatedwild.com
From elevatedwild.com
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HOW TO COOK A VENISON POT ROAST IN A DUTCH OVEN
Feb 15, 2016 · When the Dutch Oven was hot and the venison pot roast was prepared, the venison was seared in a small amount of olive oil. Then liquid was added to the Dutch Oven, and the lid was put back on. After about an hour, the vegetables were added to the Dutch Oven, the lid was replaced, and the cooking continued with the Dutch Oven being turned 1/4 ...
From sunshineonmyshoulder.com
From sunshineonmyshoulder.com
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ROAST VENISON SHOULDER – I AM HUNTER
Jun 22, 2020 · Shoulder is by far the best cut of meat for a long, slow roast. Rump can tend to dry out a bit and neck is better saved for a curry.This recipe is super simple and will give you a roast venison shoulder that tastes like it required much more effort than it really did.. Ingredients: 1 full venison shoulder (shank attached) 2 red onions sliced into quarters 50g softened butter 2 cloves garlic ...
From iamhunter.net
From iamhunter.net
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