Ruttin Venison Roast

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WiredToHunt
 
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Joined: Tue Aug 26, 2008 9:14 am

Ruttin Venison Roast

Postby WiredToHunt » Mon Nov 01, 2010 11:10 am

Here's a great recipe for chowing down during the rut! A marinated and slow cooked venison roast is hard to beat.

Check it out here... Venison Roast Recipe for the Rut
Wired To Hunt
The Deer Hunting Blog for the Next Generation
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Sailfish
 
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Joined: Mon May 19, 2008 11:12 am

RE: Ruttin Venison Roast

Postby Sailfish » Tue Nov 23, 2010 6:16 pm

Yummy!

I love roasts.

I do mine in a crock pot.


Not as elaborate as the above recipe, but its just to my liking:

Deer roast in the crock pot slow all day
diced taters
celery, onion, carrot chunks
Garlic cloves
couple boullion cubes
water


Homemade bread and butter with it is a huge plus.
"Go as far as you can see; when you get there, you'll be able to see farther."

Bryan78
 
Posts: 247
Joined: Mon Dec 07, 2009 2:40 pm

RE: Ruttin Venison Roast

Postby Bryan78 » Mon Nov 29, 2010 9:43 pm

ORIGINAL: Sailfish

Yummy!

I love roasts.

I do mine in a crock pot.


Not as elaborate as the above recipe, but its just to my liking:

Deer roast in the crock pot slow all day
diced taters
celery, onion, carrot chunks
Garlic cloves
couple boullion cubes
water


Homemade bread and butter with it is a huge plus.


Oh man Sailfish that is how I do mine.  I have never put garlic in there but I do put a can of mushrooms in it though.   And man is it good!!!!!

Legnip
 
Posts: 267
Joined: Sat Aug 09, 2008 4:54 am

RE: Ruttin Venison Roast

Postby Legnip » Thu Jan 20, 2011 9:42 pm

Venison roast:

Mine is pretty simple
Day 1
1 Crock Pot
1 venison shoulder or roast
1 Can beef broth
1 Tbsn Garlic Salt
4 slices bacon (Optional)
Sliced Onions
Carrots (Optional)
Potatoes (Optional)

I prefer to cook my roast all day. I'll put it on first thing in the morning and then walk away. (4-8 hours).
The veggies are optional, but only add them 2 hours or less before you want to eat.

Day 2
Shred the roast
4 hoaggie buns
1/4 lb provalone cheese.
bell peppers (thin sliced)

1. Sautee bell peppers.
2. Shred the left over roast. Add it to the hoaggie buns
3. Add bell peppers
4. Add provalone cheese on top
5. Melt the cheese and toast it in the over.

The left over broth makes a great French Dip sauce.

Enjoy
From those who much is given, much is expected


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