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It takes a while to debone the meat and trim it up for the grind pile. It can also be cut into chops. Cover the roast with just enough Water or Stock to submerge the Roast. Season all sides of the Roast with a liberal amount of Salt and Pepper. Mar 12, 2020 - Explore Deer Recipes's board "Venison Roast Recipes", followed by 1182 people on Pinterest. That would be a great pot of soup! While they're cooling off a bit so you don't burn your hands trying to shred the meat, this is a great time to cut up your celery, carrots, and sweet potatoes. Once the potatoes are cooked, strain the water and add the butter. By the way - the bourbon of choice in this picture was Woodford Reserve Double Oaked. SUBSCRIBE TO OUR EMAIL LIST FOR NEW RECIPE POSTS Subscribe. Notify me of follow-up comments by email. Place roast in a roasting pan that you’ve sprayed with non-stick cooking spray. But, older deer can benefit from 3-4 hours of braising. You could also try using a shoulder roast for my turkey/goose leg recipe. Common convention with venison shoulder meat is to send it to the grinder. Cover the roast with the chopped onion and garlic. Heat olive oil on medium high heat in a oven safe pan. This affects how you cook it, because fat is an insulator. Slice roast before serving with gravy … Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. Meanwhile, add the wine to the marinade in the roasting tray. Remove meat and vegetables to a serving platter; keep warm. Add the Carrots and Celery and let it cook for about another hour, or until the Carrots are soft, sweet, and tasty. Turn the Crockpot down to low, cover, and let it cook for 4 to 5 hours. The rich, heavenly aroma of a slow cooked roast has quickly become my favorite part of fall. It isn't required but it is recommended! Roast for 25–30 minutes for rare to medium rare. Put the cans of crushed and diced tomatoes in the Crockpot or slow cooker. The rich, heavenly aroma of a slow cooked roast has quickly become my favorite part of fall. Give it some time and let the juices incorporate into the meat. A shoulder roast or a neck roast needs to be cooked like a pot roast. The bone-in shoulder roast only asks for 6 to 8 hours of your time, but in return it will give you and your family a meal that is perfectly tender and delicious. DIRECTIONS. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Rub roast with the olive oil. If you’re not sure if it’s tender enough then it’s a safer bet to let it cook for another 45 minutes to an hour. For a link of a video version of the recipe, click HERE. I hate cooking roast venison (or even beef for that matter). After a couple of minutes, cut the venison into thin, 1 cm slices. Sauté the onion in the same pan you seared the roasts in until they start to brown, then add the garlic and sauté another 2 minutes. Cook on High setting until roast is very tender, 8 to 10 hours. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Add the Garlic and mix in the skillet.

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. Mix together the other dry ingredients other than bouillon granules and rub into the meat. On your next deer, save one shoulder and give this a go. Sear meat on both sides. Venison Roasting Tips. Shoulder of Venison Recipe. I bet you’ll be doing it with at least one shoulder of every deer you get from then on. Omg, I gave this a try and it turned out delicious. I cut the front shoulder of a white tail deer in half so I can get 2 bone-in roasts per leg, or 4 roasts per deer. Cook for one more minute and place the Onions and Garlic into the Crockpot. Your friends and family will thank you. Melt cooking fat of choice in a pan over medium high heat (lower if using butter so it doesn't burn) and sear all sides of the roasts. I like the versatility of ground venison too but leaving the shoulder blade in and slow cooking this piece of meat can be magical. Deer, or venison, use their shoulders to move about, and this makes the shoulder meat less tender than other cuts. I always overcook them. Add the potatoes into the boiling water and let them cook until you can stick a fork in a potato cube and it falls apart. Cook the venison shoulder roast on high for 1 hour before reducing the slow cooker's heat to low, and cooking the roast for another 7 to 8 hours, or until the venison shoulder is fork-tender and a meat thermometer reads at least 160 degrees Fahrenheit. That means SUPER tender and flavorful venison roast! Soak the shoulder overnight (or at least 12 hours) in the buttermilk. Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window). Using a thin knife, stab the venison in various places and shove the batons of garlic inside. This lean, game meat has a deep colour and rich flavour. Don't forget to … Turn the Stove top on High. The saddle is another roasting joint and is usually done on the bone, although the loin can be boned for steaks or noisettes. When the skillet is hot, brown the roast on all sides (usually no more than a couple of minutes). Your email address will not be published. Required fields are marked *. Add 1/2 in. Preheat the oven to 400 degrees F. Place roast in a roasting pan prepared with nonstick cooking spray. Turn your crockpot to low setting and pour in the stock. Salt and pepper the meat. Learn how your comment data is processed. Spread the tomato chutney over the roast then season with smoked paprika and desired salt and pepper. We’ve cooked roasts from younger deer as short as 1 1/2 hours. However, feel free to use this recipe for any member of the deer family or for a wild hog. Turn the heat on to high to allow the Crockpot to warm up and put the lid on top. https://thymeforcookingblog.com/2016/01/slow-roasted-venison Mix the onions, garlic, and dry herbs will in the sauce. Pour all these into the crockpot and then use a small amount of cooking fat if necessary to help deglaze the pan and get any brown bits into the crockpot. Cover; refrigerate for 2 hours. Cuts are sold ready for cooking. https://primallywild.com/2017/11/17/bone-in-venison-shoulder-roast/, 2-3 pounds of venison shoulder roast, bone in (For reference, I used a whole shoulder cut in two pieces of an average sized doe), 1 large Japanese yam (I find these at Whole Foods). Place in the fridge to marinate for 24 hours Slow and low, then pull the meat apart, ideally off the bones. This is a great basic recipe for enjoying venison shoulder. Venison, even from farm-raised deer, is much leaner than conventional beef. Heat olive oil in a large skillet … The flavor and nutrition added into the stew from the bone marrow is also something of value. 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