The roast turned out to be wonderful and when unfrozen, turned out to be 2 tenderloin cuts. I wound up pan searing on all sides, I let them cool a bit and placed garlic slivers throughout each. I rubbed them with a light amount of oil and the roasted them at 350 for about 35 minutes when the inside temp was 125. Pulled them out, let them rest about 10 minutes and they were perfect, tender and wonderfully tasty. My 15 yr old nephew ate several helpings!
I recall a wise Vocational Agriculture teacher discussing meat preparation many years ago. The way he put it was this. Gut shoot a corn fed Angus steer, chase it all day then kill it, and dress it. Throw the carcass on the hood of your truck and drive several hundred miles. Skin the steer a few days later. The meat will taste gamey, too.
I field dress and cool out my deer immediately and skin it and chill it within hours. The meat is always good.
I have eaten a lot of venison in my time, and I have NEVER tired of it. Fixing a venison roast is not much different than cooking a beef roast other than the venison will have substantially less "fat" than the beef. Therefore, you need to compensate by oiling the roast and frequently basting it with a liquid (whether that be wine, broth, or whatever).
Having lived in Arkansas for a number of years, venison was almost a staple in our family’s diet.
As far as a "gamey" taste, that is difficult to judge since everyone’s taste buds are apparently not in tune with one another. Obviously, venison taste different than beef (at least to me), but it also taste different than bison meat. So, if "gamey" is a "bad" connotation then I would say venison (properly handled and prepared) is NOT gamey. If "gamey" means "different" then I would say yes, venison is "different" than beef.
That’s because most whitetails never learned to MOO! [;)]
Thanks for the quick replies with great ideas! My nephew is coming to visit tonight so I think I’ll pull it out and make it for him. BTW, Michael, my neighbor said it was a 12 point buck and the biggest he ever shot! We’re in Northern Illinois and have plenty of deer here but he took this one in Iowa.
Mmm, that sounds like a great way to treat a venison roast!
If there’s a "gamey" taste to venison it’s because whoever killed the critter did a lousy job of field dressing and caring for the meat.
Red’s recipe sounds pretty good, but I’d suggest a couple of changes. First, fry up some bacon in the roasting pan, or a Dutch oven if you’d rather use one of those. While the bacon is frying cut slits all over the roast and insert slivers of garlic. Then roll the venison in the flour. Remove the cooked bacon and brown the venison on all sides in the bacon grease. Then do the onion soup stuff and all the rest of the recipe. And if you don’t happen to have any blackberry wine (and the only folks who ever do all live in a holler in West Virginia) you can substitute a good dry red wine. When your venison is done pour off the liquid, and all the good bits from the bottom of your roasting pan or Dutch overn, into a skillet, bring it to a simmer, whisk in a couple of tablespoons of butter to smooth it out and pass the sauce at the table.
Oh, and you can use the bacon to make venison club sandwiches another time.
kland, My ex-mil is famous in her community for her venison roasts and the process is simple.
Roll the roast in flour seasoned with salt and pepper
Brown all sides in oil.
Put roast in roasting pan.
Pour one envelope of dry onion soup mix over the roast and in the pan.
Add 4 cups of blackberry wine, basting roast.
Put the lid on and toss in the oven. Bake at 350 until desired doneness.(She bakes it until it starts to fall apart) Add blackberry wine as needed to prevent dryness. After removing roast, thicken juices, drippings etc with flour , add milk as needed for gravy.
Those are her instructions, verbatim.
Not an elegant recipe but it sure does please the masses. I did notice the gamey taste disappears when she cooked it this way.
My neighbor gave me a 2 lb. venison roast, it’s been years since I have had venison and I am looking for some tips. I plan to make it like a beef roast, should I cook it slow in a low oven? It appears to be very lean, should I oil the surface? Thanks for any help!
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