I need some help from the great cooks we have on this board. I need a recipe to cook a deer roast. Thanks
Venison is very lean with virtually no fat (marbling) so it's easy to end up with a jerky like roast. Cajuns will poke cavities in the meat and stuff with onions, bell pepper and garlic. Then brown the roast on all sides in a black or magnalite pot. Remove the roast and saute diced onions and bell pepper in the drippings until thay are dark and gooey (don't burn, of course). Put the meat back in, add water and cover. Simmer for about a 6 pack and the deer should be tender and juicy. If you want to cook it in the oven, add uncooked bacon to the stuffing mixture. This will release fat into the meat and keep it from drying out. Keep a little water in the bottom of the pan and roast covered at 300 degrees for about 30 minutes per pound.
I don't know if this answered 24's question, but DAMN SF! Guess I've gotta find a store here that sells deer roast and six packs.
My chum with the deer lease in texas has started using a pressure cooker after browning the roast and he turns out some tender, juicy venison roast.
For stove top cooking, add water to about about one fourth to half way up the roast. Be sure it doesn't totally evaporate or the bottom will burn. When the roast is done, simmer uncovered until the gravy is the consistency you prefer. In the oven, put water up to about your knuckle. Us coonasses can tenderize a boot given enough time...and beer.
After stuffing with garlic, onions, ect. and browning in a black iron pot I like to cook the roast in a crock pot slow cooker until the meat is so tender that it almost but not quite is falling apart.
I dont know about great cook. But this is what I do. I usually soak my roast in water or milk at least a day in the frig to get all the blood out. (that is what makes it gamey) Then I select an injectable that you can buy in the store and inject it. Then I stuff some garlic in it around in different places. Then I sprinkle a little Toney's on it place bacon on top of it. Once this is done I add mushrooms, onions, and a few bell peppers (they can overwhelm the taste if too many) on top of the roast while cooking. Cook it a 350 until done. This makes it tender and juicy and yummy. UMMMM enjoy. Heather
That first recipe that SF gave out is almost EXACTLY the same as my great grandmother Dupre''s recipe.....................only for Pork Roast. She'd cut big cavities in the roast and stuff it with pure garlic and onions, then "sear" it on three sides in a black iron skillet. makes the gravy almost black. then she'd stick it in the oven for 3 hrs on super low heat ( 300-325 ), and keep it with water on it. maybe add some new taters and carrots. then use the drippings to make a rusty looking gravy. Dahm thats some good meat!
