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Post by Becca on Feb 19, 2012 19:33:24 GMT -5
I have never cooked venison myself and hubby has only cooked ground venison burgers. A friend gave us a couple of roasts but I have no idea what do do with them.
Do you use the same seasoning as you would a steak? Do you bake it slice it up for grilling...do you use a marinade? HELP
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Post by Nora on Feb 19, 2012 19:56:30 GMT -5
I just googled... I have only cooked steaks and burgers. There are several recipes for slow roasting. One is for crockpot cooking. Not sure if you would be interested in something like that or not.
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Post by Nora on Feb 19, 2012 20:00:04 GMT -5
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Deleted Member
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Post by Deleted on Feb 19, 2012 20:51:44 GMT -5
1 lb venison
1 lb beef, cubed
2 lbs potatos, cubed
2 large carrots, sliced
16 oz peas
Beef base
2 tsp olive oil
Braise the vension in a pan with 1 tsp oil. Toss in garbage, because venison sucks. Braise the beef in the other tsp oil. In a large pot, boil the pototoes and carrots. When soft, drain, and mix into beef in a large pot. Add beef base and peas, and bring to boil. Enjoy your stew.
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Post by iris on Feb 19, 2012 22:41:21 GMT -5
I always just cooked it in a crock pot with BBQ sauce. When it's really really done I take it out and cook the sauce down some.
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Post by Murigen on Feb 19, 2012 23:43:48 GMT -5
I haven't had luck with venison roasts in the past...so the last time I had one I cut it up and made stew. Tasted really good too.
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Post by Troy on Feb 20, 2012 13:21:39 GMT -5
Our venison dry rub contains:
Sugar, Salt, Onion, Rosemary, Sage, Garlic, Paprika, Marjoram, Thyme, Red Pepper, Black Pepper, Spearmint, Peppermint.
The sugar and salt tenderize and draw out the moisture, the venison then marinates in its own juice.
The Onion, Rosemary, Sage and Garlic all help to soften the wild taste of venison. The Paprika, Marjoram Thyme and Peppers, help to even out the sharp hit of the initial four herbs.
Peppermint and Spearmint both contain Mentha, which helps cut the heavy tallow found in deer and other sheep.
Our exact formula is a proprietary trade secret, but we use 1/3 sugar, 1/3 salt and 1/3 herbs and spices.
The ingredients are all listed in ascending order by weight.
Sprinkle it generously on the meat and let it stand 24-48 hours, well covered, turning it over occasionaly. cook to medium. Anything more and you end up with a very nicely seasoned and flavored chunk of venison jerky.
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