Venison roast can be baked in the oven or slow cooked in a crock pot. But however it is prepared, it is mouth watering good. Here are two easy venison recipes to prepare at home. Roasted venison is simple to make and satisfying to eat.
Ingredients for Oven Baked Venison Pot Roast
- 1/4 cup all purpose flour
- ¼ cup firmly packed brown sugar
- 1 teaspoon paprika
- ½ teaspoon black pepper – or to taste
- 1 (3 to 5 pound) venison rump or shoulder roast
- 6 tablespoons butter
- ½ cup venison or beef broth
- 2 stalks celery, chopped
- 1 onion, chopped
- 10 small cooking onions, quartered, (optional)
- 10 potatoes quartered, (optional)
- 2 apples, (optional)
Directions for Preparing Oven Baked Venison Pot Roast:
- Blend flour, sugar, and seasonings, sprinkle over meat.
- Sauté meat in butter in Dutch Oven, turning to brown on all sides. Place rack in bottom and put meat on rack.
- Add broth, celery, and chopped onion.
- Bake, covered at 375 degrees for 31/2 to 4 hours or until fork tender.
- Add onions, potatoes and apples to bake during the final half hour.
Ingredients for Crock Pot Venison Stew
- 1-2 pound venison roast, cubed
- 1 can mushroom soup
- 1 beef bullion cube
- 3 potatoes
- 3 large carrots
- 3 tablespoons butter or oil
Directions for Preparing Slow Cooker Venison Stew
- Sauté meat in oil or butter.
- Place meat in crock pot on low heat setting.
- Add vegetables
- Pour soup over meat and vegetables.
- Add water
- Cook on low for 8 hours.
- Salt and pepper to taste.
Serve the venison stew over rice, pasta, biscuits or bread.
For folks who don’t hunt or know anyone that does, venison can be purchased from reputable dealers. Some venison is farm raised especially for this purpose. This is the type of venison also served in restaurants where it has become increasingly trendy. Because the farm raised deer are grass and grain fed, the flavor tends to be less gamey than the meat from deer who forage for their food in the wild.
To reduce the gaminess in wild deer meat soak the meat in milk or fresh pineapple juice for a few hours before cooking.
Either of the above recipes could be prepared with beef roast but keep in mind that venison has almost no fat which makes it less caloric and healthier than beef. However, due to its lack of fat, venison is best cooked slowly in liquid.
But whether venison is the result of a patient hunter tracking his prey, or sitting silently in a tree stand until it comes to him,or was raised on a farm, there is nothing quite like sitting down to a hearty meal of slow cooked venison roast.
