Wanted- Venison Roast recipe.

I have at least three venison roasts in the freezer and need a recipe. Prefer something in a Dutch-oven for camping, or on the smoker. Whatcha got?

3-4# roast, add a packet of onion soup, 1 1/2cup of water or substitute a burgandy wine,slice a medium size onion and add. Cook slow for6 hours, then add taters, carrots, 4-5 stalks of celery and 1 1/2 tablespoon of Kitchen Bouquet, cook for another 3 hours. Roast should fall apart and vegs are nice and soft. Crock pot would be best to use.

You can do this with a roast also, but I like to take either a front quarter or hind quarter whole. Using heavy duty aluminum foil I use about 6-8 table spoons of margarine (not butter) and lather across top after wrapping it with a pound of smoked bacon. Wrap it air tight in aluminum foil 3 times cause u don't want to loose any juices. Lay on 30 lbs of good charcoal and you may have to add a Little more, cook for 2.5 hrs turning it over every 20 minutes, meat will fall off the bone and be as tender as can be. Leftovers can be used to make barbecue later on. But get the best heavy duty foil and wrap it tight so it doesn't leak the juices or u might burn a little of the outside meat. Front quarters will take maybe 2 hrs laying on the coals. Awesome eating.

both sound awesome. thanks!

I suggest soaking the roast in brine for a MINIMUM of 3 hours (max 24). Proceed with your favorite recipe - go very light on salt since the brine adds salt.

Why soak it in brine?

Some like to soak it if it's big buck or big doe as it can get game taste out of it and maybe tenderize a bit. I don't. I also take steaks and wrap in aluminum foil couple of times same way lathering in margarine, oven on 400, and put potatoes, carrots, onions, mushrooms on steak, bake on tray for 1 hour, we call them poor boys, Do a bunch at a time, when you want a meal, take it out of fridge and nuke. Yummy. I cut my steaks 1 inch thick with band saw leaving bone in. Doesn't hurt a thing and adds flavor. It's a matter of preference and after 50 yrs of killing deer just have my fav. Ways of fixing it.

If it's a old doe or buck, I grind and make burger plus make jerkie out of it as meat can be tougher than normal. But have been known to hang it as long as 7 days if cold weather without skin on it to marble the meat more.

In using your burger try Marrie Callendar Hamberger Helpers sometime. They are the best hamberger helpers ever. You can find them at Walmart next to other Hamburger Helpers and in a bag, not a box.

I forgot to mention that you need to add a couple bay leaves to the crock pot while cooking. I also put my venison in an ice chest and bury it in ice for 4-5 days. Drain the bloody water each day and add ice if needed. This removes alot of blood and improves the meat does not taste gamey. I have tricked people into thinking they were eating beef.:biggrin

My friend just made his annual corned venison mmm mm talk about good stuff. Freeze leftovers for venison Ruben night at our spring crappie trip