So this was a new one for me, since it’s not that easy to find wild game recipes. My husband and my dad went hunting over the holiday season and my husband came home with a doe weighing about 110-120ish pounds. We ended up getting about 60 pounds of meat after everything was processed. So, I’ve now learned one way to cook venison, but since we still have at least another several pounds to go, I will have plenty of opportunity to learn more ways to prepare it.
This time, I decided to try a roast for our New Years Eve party. This both concluded 2011 and our Lord of the Rings Trilogy that we had started in October. It was an epic way to end a rather epic year for us!
You can cook venison the same way you cook beef, however you want to keep it moist. Also, if there’s not a touch of pink still in the meat, you’ve overcooked it and it will be tough. Here’s how I cooked mine and it turned out just right (thankfully!):
-3 lb. venison roast
-a dab of olive oil
-Rene Junot red wine (it’s a dry table wine that the nice liquor store owner recommended)
-Swanson’s chicken broth
I thawed the roast overnight in the fridge and then rinsed it well. (Actually, my husband rinsed it for me, since I’m still squeamish about touching raw meat and it was pretty heavy!) *When rinsing the venison, it may start to turn brown in spots, this is completely normal, it’s just the meat acclimating to the exposure to air.
Heat a skillet pan on the stove over med-high heat. Pat dry the meat with paper towels.
Add a dab of olive oil to the hot pan and begin browning the roast on all sides. I used a pair of tongs to help lift and turn the meat over to evenly brown.
Place browned meat on a roasting rack in a large crockpot. Pour about half the bottle of wine and half a container of broth with about a cup of water over the roast once in crockpot.
Set the crockpot to High for 1 hour. After the first hour, set the crockpot to Low for 8 more hours. Check on the roast periodically and with a large spoon or ladle, drizzle some of the wine and both mixture over the roast to help keep it moist.
When you have about 2 hours left on the roast, add in the baby carrots and pearl onions. I used the pre washed and ready to eat baby carrots. I boiled the pearl onions for about 3 minutes to remove the skins and added them to the crockpot.
Continue to check the roast and make sure it stays moist.
Once the time is up, you can transfer the roast to a pan or serving dish to make it easier to carve. I used a rectangle deep glass pan and was able to pour some of the au jus over the roast and veggies. It was tender and juicy all the way through! The flavor of the wine added to the natural flavor of the meat for a rich main course. My sister made her famous green beans and I added homemade mashed potatoes with Texas toast for sides! YUM!