Deer Roast Receipe

treat it like a beef roast

season and sear heavily
toss in crock pot with some onions, carrots, mushrooms (whatever you want)
herbs
beef broth
set on low

about an hour before you are ready, take the roast out and shred or cut up

then make a roux and add to broth to thicken gravy and then add meat back till ready to eat

Do what Balls said. My folks used to add a packet of French Onion Soup mix and it always turned out awesome.

quote:

---

Lightly flour and brown it on all sides in some bacon drippings or oil. Remove, add onions and brown well. Deglaze with beef stock and maybe some red wine. Add all into your crockpot and season as you desire. I'd add some fresh rosemary for sure. Slow roll all day.

---

Do this. Although I don't use flour. Make sure to brown it really well. Almost burn it.

quote:

---

Lightly flour and brown it on all sides in some bacon drippings or oil. Remove, add onions and brown well. Deglaze with beef stock and maybe some red wine. Add all into your crockpot and season as you desire. I'd add some fresh rosemary for sure. Slow roll all day.

---

All of this, especially the red wine. I throw a few links of smoked deer sausage in there also to give it some fat.

Steven Rinella Blade roast recipe

I cooked this the other night and it came out great. Only change I would suggest is to add the vegetables with an hour left not 30 minutes.

I made a deer sauce picante using a John Folse recipe from one of his cookbooks. Was probably the best utilization of a deer roast by me.

Found the recipe:

quote:

---

Prep Time: 3 Hours Yields: 8 Servings Ingredients:
5 pounds boneless venison roast, cubed
salt and black pepper to taste
cayenne pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
1½ cups vegetable oil
2 cups flour
3 cups diced onions
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
1 (10-ounce) can RO*TEL®
½ diced, seeded jalapeño
1 cup sliced mushrooms
2 quarts beef or venison stock
3 slices lemon
½ cup sliced green onions
¼ cup chopped parsley

Method: In a large mixing bowl, combine cubed venison with salt, peppers, granulated garlic and hot sauce and toss to blend. Cover and refrigerate at least 1 hour.

In a 12-quart Dutch oven, heat vegetable oil over medium-high heat. Add flour and, using a wire whisk, stir constantly until a dark brown roux is achieved. Add onions, celery, bell peppers and minced garlic and sauté for 3–5 minutes or until vegetables are wilted.

Add venison, blending well into roux mixture. Cook 5–10 minutes or until browned, stirring occasionally. Add tomato sauce, RO*TEL®, jalapeño and mushrooms.

Stir in stock, 1 cup at a time, until desired thickness is achieved. Bring mixture to a rolling boil then reduce to simmer. Additional stock may be added as necessary to achieve a sauce-like consistency.

Add lemon slices, cover and cook for approximately 2 hours or until venison is tender, stirring occasionally.

Add green onions and parsley and cook 5 additional minutes. Serve hot over steamed white rice or pasta.

---

Mississippi roast.

It is awesome

MISSISSIPPI ROAST