Venison Roast recipe help please.?!
Answers: I made a venison roast the other day in the crock pot, I cooked it on high for about 3 hrs that was the recomended time from the recipe I went by and it turned out very dry. I know that cooking venison is different that coking beef and pork because there isn't as much fat as the farm animals do. Did I cook it too long and is it ok if the roast is still a little pink inside.Do I add a pork roast with the venison while cooking or is there another way to make it more tender and moist?
Venison, like so many other game animals and birds, suffers from the fact that it lacks a considerable amount of fat (you already noticed this and mentioned it). The problem is that if something has too little fat, even following the recipe exactly will often cause it to turn out too dry.
Marinading or brining the roast can work, as long as you have a recipe for game. The distinct flavors of game meats and birds can often require special recipes that will complement their unique and somewhat strong flavors. Avoid dry rubs, especially those with large amounts of salt, as this can draw out large amounts of moisture if allowed to remain on the meat for too long of a time.
In your case, I would recommend barding the outside with a layer of pork fat in the form of bacon. You can use whatever quality of bacon you wish, but I would recommend at medium-quality grade. Simply layer the bacon over the top of the roast the next time you attempt this recipe. The melting bacon fat will provide a substantial, lasting basting liquid that will help to keep the roast moister during cooking. Remove the bacon after the roast has finished cooking.
You can also try cooking at at a higher temperature (around 400 degrees) at the start to sear the outside and then try cooking at the recommended temperature or lower for the remaining time.
Perhaps try the oven next time instead of the crock pot. There is the possibility that you just cooked it for too long at too low a temperature. Whatever fat or moisture was in the roast might have been cooked out early, before the meat was anywhere close to being finished.
You can try to serve the roast with a little pink in the inside as long as you take care not to mishandle the roast before you cook it. Make certain that it doesn't spend too much time at room temperature before it goes in the oven.
Let the roast rest for at least 20-25 minutes and perhaps longer for larger cuts. This allows the meat fibers to relax and lets the juices spread out again in the meat. This is something that should be done for all roasts, as it will make for more natural moisture in the result.
Venison tends to be a very dry meat when roasted, even crock pot cooked, not much you can do, except serve it with an onion gravy. Venison is best ground with some pork for the fat and made into meatloaf, barbeque or patties.
you cooked it far to long roast it in the oven on its own an hour maxi min yes it is ok if its a little pink inside
You need to braise it, season and sear off your roast, then add your liquid just enough to cover it and cook at a low temperature, it would also help if you would brine it