Venison Recipe's

[Waweye]

Does anyone have a good grill recipe for a 2/3 pound venison roast? thanks and best fishes.....waweye

[BD]

What cut is it? Different recipes work better with the more tender or tougher cuts. Remember that overcooking venison can make it extra tough. Most of our recipes are for larger amounts but can be adjusted down if necessary.

[Tennessee Jed]

I cheat a little bit. I have the mother of all grills, one with an electric rotisserie. I marinate the roast in the refrigerator for at least 24 hours in a ziploc bag full of Italian dressing. Before cooking, I let it sit out of the fridge until it reaches room temp. Then I use string to tie it up into a roll and skewer it on the rotisserie shaft. I fill a glass baking dish about a quarter of the way full with the remaining dressing and a little water, then set it on the grill below the roast. I light the sections of the grill next to the dish, but not under it, about medium heat. Every 15 minutes I use this mixture to baste the roast. Soon it will create it's own drippings. The roast is done when a meat thermometer inserted into the middle of the roast reaches 140 degrees for medium rare, 150 degrees for medium, and 160 for well done. Cooking time varies from 45 minutes to a couple of hours, depending on the size of the roast, or if it has a bone in it.

One of my friends says he knows someone who slashes the roast, stuffs the cuts with minced garlic, then wraps the roast in foil before placing it on the grill. I'm going to try it that way sometime, but I think I'll put mustard in the cuts along with the garlic.

One other thing--always let the roast sit on the carving dish for at least 20 minutes after it is cooked. It will carve better, and the juices trapped inside will migrate to the surface so the roast will be juicier all the way through.

[fatboy]

hold on a minute ! i'm coming over for dinner:9

[Kevin B]

Before I give you a recipe, let me first put you onto some good game and fish cookbooks worth purchasing.
1)Jim Zumbo's Amazing Venison Recipes - Wapiti valley Publishing Co. POB 2390 Cody, WY 82414 - about $25- or call Jim at (307) 587-5486.
2) Wild Harvest Cookbook - from Bass Pro Shops.- Published by New Horizons POB 1147 Cedar Rapids, IA 52406 - (319) 377-9464. I don't know if it is still in print. Maaybe Bass Pro still stock the book.
3) The Game and Fish Menu Cookbook by Timothy Manion - Published by Weidenfield & Nicolson, NYNY. ISBN- 1-55584-061-2. Don't know if it is still in print.
Considering you have such a small roast and it is summertime, I'll assume you want to use your BBQ grill.
1) Cut some slits in the roast.
2) Dice some garlic - about 3/4 to 1 tablespoon should do it for such a small roast.
3) Place about a 12x12 inch piece of foil on your grill, add some
cooking oil and the garlic. Place the roast on the foil and brown the roast on all sides - usually takes about 20 minutes. Remove the roast and place on a plate. (Depending on how much of a garlic lover you are, you may retain the garlic or leave it)
*** Now you have to decide if you want to finish this dish in the oven or on the BBQ. IN the oven- cook covered, 350 degrees for about 1.5-2.0 hours. IN the BBQ- if your grill is propane, no sweat. A propane grill maintains about 350 degrees with the lid closed on low heat. If charcoal grill, add fresh charcoal along two sides of the grill, place the covered dutch oven (or whatever roasting pot you are using)in the middle of the grill (indirect heat method). Close the lid. Cook about 1 hour with the BBQ lid closed and the vents open. Check vegetables at the end of one hour. Cook longer if necessary.When the vegetables are done, so is the meat. If you open the grill, add 5 minutes cooking time each time you open it! ***
4) Get out your Dutch oven, roasting pot, or casserole dish of your choice.
5) In a bowl, MIX together: 1 can Cream of Mushroom soup, 2/3 cup of water, 3/4 cup sliced carrots (or whole baby carrots), one cup
cubed potatoes (about 1 inch in size), 8 oz. whole fresh mushrooms. 6) Pour the mixture over browned venison in roasting pot. Follow roasting instructions above. Cook with the lid on the roasting pot. No need to open and stir until you think it is ready to eat.
I have modified this recipe to accomodate such a small roast (under
one pound).

[Kevin B]

Waweye- I read your post, "2/3 pound" to mean two/thirds pound. Just double everything if you have a 2.5 pound roast! And add two bay leaves.

[waweye]

Thanks kevin, the roast is about 2.5 pounds, the recipe look great and I'll let you know how she comes out, best fishes, Bob

[Fishwhenican]

Best way I have found is the slow cooker!
I put the roast in the slow cooker in the morning along with a can of beer, some soy sauce a sprinkle of AuJus across the top, some dehydrated onions, a little garlic powder a couple of tabs of butter and two bay leaves. Depending on the size of the roast I usually add a little water if the can of beer is not enough liquid.
I let that cook all day and in the evening I take the roast out, strain the leftover juice and put it in a suacepan on the stove and mix in a little corn starch dissolved in water to thicken it up and make a gravy for the meat!
You can also add carrots and potatoes or I suppose other veggies to the roast either in the morning too or a little later in the day. This make for the whole meal in one pot!
The other recipies sound great too but I like this since it is so simple and the rest of the family eats it as well!

[Griller]

>Best way I have found is the slow cooker!
>I put the roast in the slow cooker in the morning along with
>a can of beer, some soy sauce a sprinkle of AuJus across the
>top, some dehydrated onions, a little garlic powder a couple
>of tabs of butter and two bay leaves. Depending on the size
>of the roast I usually add a little water if the can of beer
>is not enough liquid.
>I let that cook all day and in the evening I take the roast
>out, strain the leftover juice and put it in a suacepan on
>the stove and mix in a little corn starch dissolved in water
>to thicken it up and make a gravy for the meat!
>You can also add carrots and potatoes or I suppose other
>veggies to the roast either in the morning too or a little
>later in the day. This make for the whole meal in one pot!
>The other recipies sound great too but I like this since it
>is so simple and the rest of the family eats it as well!

How do you get the slow cooker to fit in the grill?

[BD]

"The Complete Venison Cookbook From Field To Table" by Jim and Anne Casada from Krause Publications. To place an order or to obtain a free catalog call 1-800-258-0929.

[Fishwhenican]

Whups! Sorry about that.
I saw venison recipe and didn't read carefully enough! I missed the grill part!
It made me so hungry I lost all rational thought. All I could see was that big hunk of jucy delicious tender deer and I was gone from there!
PASS THE SALT!