Oven Roast Venison With Veggies

Posted August 13, 2011 By admin and has no comments yet.

 

 

Even though this is a basic recipe, it’s really tasty. And having just one pot to clean makes it all the nicer. You’ll need…

  • 3 pounds of venison roast or steak
  • 2 tablespoons cooking oil
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 medium onions
  • 6 peeled carrots
  • 4 peeled (or not) potatoes
  • 4 ribs celery
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 can (2 cups) of beef broth

 

Preheat the oven to 325 degrees Fahrenheit. Season the venison with the salt and pepper, and coat it with flour. Heat a large ovenproof pan or dutch oven over medium high heat. Add the oil, and brown the venison roast on all sides. Remove the pan from the heat.

Chop all of the veggies into one inch pieces and place over the venison. Combine the soy sauce, Worcestershire sauce and beef broth, and pour into the pan. Cover the pan and place into the oven.

Bake the roast venison and veggies for three and one-half hours, or until the roast is tender. This recipe makes a fine meal for a cold, wintry day. Enjoy!

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Grilled Venison Backstrap

Posted August 12, 2011 By admin and has no comments yet.

Ingredients

  • 2 pounds venison backstrap, cut into 2-inch chunks
  • 1 quart apple cider
  • 1 1/2 pounds thick sliced bacon
  • 2 (12 ounce) bottles barbecue sauce, your choice

Directions

  1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
  2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
  3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
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Barbecued Venison

Posted July 23, 2011 By admin and has no comments yet.

2 pounds venison round – (to 3 lbs) — leg or rump roast
1 can beer – (12 oz)
3 garlic cloves
Salt — to taste
Freshly-ground black pepper — to taste
2 onions — sliced
3 bay leaves
2 cups prepared barbecue sauce

Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat.) Marinate in refrigerator for 12 to 24 hours, turning occasionally.

Remove venison and onions from marinade and place in crockpot. Pour 1 cup barbecue sauce over top. Cover and cook in crock pot on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.

This recipe yields 6 servings.

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