I'm dethawing a venison roast. Any suggestions on how I should cook it?!


Question: Otherwise I'm just going to do the usual roast thing I always do: in the crock pot with french onion soup mix, potatoes and carrots.


Answers: Otherwise I'm just going to do the usual roast thing I always do: in the crock pot with french onion soup mix, potatoes and carrots.

well the usual way is pretty good...........try marinating that bad boy in tomato juice then roast it in the oven.yum yum

Dethawing would be re-freezing it.
Put it on a popsickle stick and lick it.

BEEF AND VENISON BOURGUIGNON

I have only used this recipe with venison steaks; it disguises the gamey flavor. This is not as difficult as it seems. I guarantee you will get raving complements if you try it.

MEAT MIXTURE:

1/2 to 1 lb. bacon, cut into strips 1/4 x 1 1/2 inch long
1 tbsp. olive oil
3-5 lbs. lean stewing beef or venison steak, cut in 2-inch cubes
2-3 sliced carrots
2 sm. onions, cut into ringlets
1 tsp. salt
1/4 tsp. pepper
2 tbsp. flour

Cook bacon until crispy, then add olive oil to saute bacon. Remove bacon. Saute beef or venison in "hot, smoking" oil. (Use dried beef and venison as it will brown nicer.) Remove meat. Saute carrot, onions in same fat. Add vegetables to beef mixture. Throw out remaining fat. Sprinkle meat mixture with flour and seasonings. Toss lightly in uncovered casserole dish in oven at 450 degrees for 4 minutes, mix. Return to oven for 4 minutes, mix again. Reduce temperature to 325 degrees.

WINE MIXTURE:

3 c. red wine (inexpensive)
2-3 c. beef stock or bouillon
1 tbsp. tomato paste
2 cloves garlic, mashed
1/2 tsp. thyme
Bay leaf, crumbled
1 lg. onion, chopped and sauteed
1 lb. mushrooms, quartered and sauteed

Prepare 1/2 cup wine with remaining ingredients, mix well. Pour over meat. Combine remaining wine with bouillon. Mix into meat mixture so that it is covered. Cook slowly at 325 degrees for 2 1/2 to 3 hours until meat is tender.
When ready to serve, saute mushrooms and onions. Distribute evenly over meat. Serve with mashed potatoes, noodles or rice. Decorate with parsley.

The evening prior to dinner have venison roast (2 pounds or so) defrosted, cleaned and trimmed. Place venison in a regular size cooking bag and place in a 9" x 9" or larger roasting pan. Next, in a bowl mix the following to make venison marinade.
1/2 teaspoon thyme
2 cloves garlic
1/2 cup orange juice
1 tablespoon worcestershire sauce
2 tablespoons each, steak sauce and lemon juice
1 bay leaf
1 medium onion, chopped (save half for later)
1/2 cup Rose wine
1 tablespoon parsley
1/2 teaspoon season salt
1/2 teaspoon black pepper (lemon pepper)
Pour marinade over roast and turn several times to coat thoroughly. Sprinkle generously with salt and lemon pepper. Seal cooking bag and refrigerate roast in roasting pan until the next morning. Next morning turn venison roast over to thoroughly marinade on the other side. Once again, refrigerate until two hours prior to cooking. Approximately two hours before dinner time preheat oven to 325 °. Allow 45 minutes cooking time per pound of meat. (Two pounds or so equals one and a half to one and three quarters hours cooking time required). At the same time remove marinated venison roast from the refrigerator and add:
4 ounces fresh mushrooms, sliced
1 large bell pepper, sliced
4 fresh carrots, chopped
2 stalks fresh celery, chopped
1/2 teaspoon salt
1/2 medium onion saved from marinade
In a jar add two tablespoons corn starch and one half cup water. Shake until dissolved. Pour over venison roast and bake for one and a half to one and three quarters hours. Serve chunks of delicious venison roast and vegetables along with or over your favorite rice.

OR

Out of this World Venison Stew
6 pounds venison stew meat, 1 inch cubes
6 cans beer (Molson Golden)
1 1/4 cups flour
2 tablespoons salt
3 1/4 teaspoons crushed thyme
1 1/4 teaspoons crushed pepper
8 tablespoons cooking oil
30 shakes Maggi seasoning (bouillon)
2 bay leaves
9 unpeeled potatoes, cut into 1 inch cubes
12 quartered carrots
6 medium onions, cut into 1 inch pieces
3 large whole stalks celery, cut into 1 inch length
4 cloves minced garlic
1 quart hot water
2 teaspoons worcestershire sauce
In a large bowl, combine beer marinade:
4 1/2 cups beer
1 1/2 cups minced green onion
1 cup olive oil
3/4 cup minced green pepper
9 tablespoons soy sauce
1 1/2 teaspoons Liquid Smoke
6 tablespoons sugar
3 tablespoons fresh garlic
3 tablespoons Lawry's seasoned salt
dash of red pepper
Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer.


OR

Venison with Cheese and Tomato Sauce
1 pound venison, swissed or pounded thinly
1/2 cup bread crumbs
1/2 cup corn meal
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 tablespoons butter
2 tablespoons oil
4 slices of muenster cheese
8 ounces Velveeta, diced
tomato sauce (recipe below)
Combine bread crumbs, corn meal, parmesan cheese, salt and pepper. Heat frying pan to medium high temperature and add olive oil and butter. Dip serving size pieces of venison into beaten eggs and thoroughly coat with crumb mixture. Brown meat lightly on both sides and transfer to a lightly oiled baking dish. Cover well with tomato sauce and top with Velveeta, then muenster cheese. Bake for 10 to 15 minutes at 400 ° until heated through and cheese has melted
Tomato Sauce
1/2 cup olive oil
1/2 cup yellow onion, sliced
2 green onions, diced
2 garlic cloves, chopped
1/2 cup dried parsley flakes
1/2 teaspoon crushed red pepper seeds
1 (8 ounce) can chopped mushrooms, drained
1 (29 ounce) can chopped tomatoes, drained
1/4 cup burgundy
1 teaspoon oregano
1/4 teaspoon each: thyme, rosemary, marjoram, basil and sage
2 tablespoons chicken flavoring
2 tablespoons pimento stuffed olives, chopped

Cook it like it was a pot roast.

Soak it in red or white wine to tenderize it a little. Use some tenderizer also. I then rinse off all the wine and put in a greased romertoph or clay pot. Cover 1/2 way with more wine. At this point I like white. Then salt and pepper, and lay rosemary across it if you have fresh or just use dried. Lid it and bake. Sometimes we remove it a little early and make slices of 1-2" thick and lay on grills edge to get a little smokey flavor going too. Ummmmm





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