Venison roast?

[Bking]

Does anyone have a unique recipe for a venison roast. I know it is pretty easy but I am looking for something that I haven't tried before.

thanks in advance

[Fish Biz]

Venison being low in fat can tend to dry out, a solution and it kind of defeats the purpose of eating lean meat is to wrap your roast in bacon. depending on the roast you can use anywhere from 1/2lb to 3/4lb, pick out a smoked bacon it'll ad a little smokey flavor to it. Befor I wrap it in bacon I will add sprigs of fresh rosemary and lay them on tne roast and wrap the bacon around the roast.
I add onions carrots celery to the roasting pan use a heavy chop on the veg so they do not burn. The veg serves two purposes: 1 I like roasted veggies as a side. 2 it adds good flavor to your pan drippings to make a sauce.
Slow roast your vennison 300 325, you want to roast it for a few hrs turning it every so often so the bacon on top does not burn. if your pan vegs start to burn add red wine to the pan but only a little at a time and stir them you do not want to poach your meat you just want a little liquid in it.
whenit is cooked to your liking take the roast out and let it rest do not cover it. take the big chunks of roasted veggies out and put in a serving bowl cover
now your roasting pan has a bunch of crispy flavorful bits and pieces stuck to it put on top of the stove and heat it to a simmer slowly add some more red wine and some beef stock reduce. finnish with a pinch of black pepper and your ready to go
you can thicken it with a little wondra or corn starch if you want. Different things you can add to the sauce is dijon mustard at the end. you can add roasted garlic, sundried tomatos, basically anything that can stand up to the hearty flavors of the meal. Thanks Tim

[Deep C]

I sometimes crock pot one but my favorite is to taye a shoulder or leg and do it reaallllly slow on the grill. I poke holes in it and stuff in cloves of garlic then baste it real good with soy, brown sugar and a hint of mustard. Wrap in foil and set it away from one burner thats on low... About three hours for a leg... Falls off bone goood!

[Bking]

Thanks Guy's I am going to try the first one tonight. I sometimes will inject venison steaks and backstraps when I grill them hae you guys ever injected a roast with your favorite marinade?

[Fish Biz]

King, I have used some injectors for my meats, the one thing you need to be sur is that the marinade is relativly smooth no chunks they jam the needle and as you push you blow the needle off and you have marinade all over the place. Dogs like it but the wife tends to frown on havin marinade all over the place. Cajun injector makes a line of butters, garlic,cajun and such that are pretty good. One word of caution carfull not to add extra salt if using injectors, some have salt already in them and if you add salt to themeat it will over salt the meal. Good luck and Good Cooking. Tim

[Dave Sikorski]

Cook them just like my Braised Venison Shank recipe.

No real difference. Just make sure the liquid nearly covers the meat, and occasionally turn the roast throughout the cooking time.

I have an elk rump roast cooking for lunch as we speak.

-D

[Flatdog]

I take it you doing this in the home.
If in the field the best by far is in the ground under the fire.
take a haunch and what you have in camp, herbs wise 2 tins of beer and lots of tin foil make a boat out of the tin foil throw it all in I all ways have masses of fresh garlic with me like a leg of lamb stick a knife in the meat and push whole clove into the meat salt pepper and your mixed herbs on the top onion as well in the boat, pour your cans of beer in as well, now the tricky bit you need to seal it so that none of the liquid can get out then wrap in a further 7 times in foil, move your camp fire to one side and dig a pit that is 18" to 2' deep put in the hole cover with the hot soil move fire back and forget for 6 hours.
When time to eat move the fire again and dig up you will notice that the outside 2 3 layers of foil have gone . when opening beware the steam its hot the meat just falls of the bone serve with spoon and fork

[Sea Draggin]

My aunt cooks hers using Dr. Pepper.

You wanted unusual. Its good.

[GuyBBY]

That bacon wrapped one sounds good!

Sea Draggin...Dr. Pepper?! That is interesting, but I guess with its 21 flavors or whatever they boast it could turn out to be really good.

A bunch of my buddies are grabbing Moose right now, last week one got a 710lb'er that they finished dragging out a day or two later. Another guy, not a friend but Vermont resident, headed to New Hampshire for a hunt and had the leading moose at 860lbs!

Guy

[cdail28590]

My mom will take whole deer shoulder bone and all and put it in the oven at 350 and pour a whole 2 liter bottle of coke on it. Cooks for around 2hrs and when done the whole bone will just lift out leaving the meat in the pan. Its really good and simple.