I made deer roast for the first time for NYD. I used the recipe from "After the Hunt" for venison rolled roast.

The flavors came out amazing, but the actual roast came out DRY. Obnoxiously dry.

I stuffed that bad boy with about a pound of bacon to try and prevent this, and I know I wrapped it in tinfoil correctly, as I have cooked regular roast before.

The recipe called to cook it for 2-3 hours, and I cooked it for 2.

Any other suggestions to prevent this from happening again? I have another nice sized roast left to cook.

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Posted by Tigerpaw123

Louisiana

Member since Mar 2007

17749 posts

Posted on 1/2/09 at 6:28 pm to lsutiger_08

Technique sounds ok, try using a thermometer instead of time, also some deer roast are just not good no matter what you do, espically if it is from an older deer, if the deer was running a lot before being harvested, improper cleaning etc

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Posted by OTIS2

NoLA

Member since Jul 2008

52182 posts

Posted on 1/2/09 at 7:18 pm to lsutiger_08

Try a crock pot with some beef stock and red wine. Venison has such a low fat content that if it's cooked to well done it's going to be dry to some degree, in my experience .

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Posted by tigerdup07

Member since Dec 2007

22250 posts

Posted on 1/3/09 at 7:16 am to OTIS2

was it a ham roast?

shoulder roasts are not dry.

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Posted by oddballg

baton rouge, la.

Member since Nov 2007

91 posts

Posted on 1/3/09 at 11:32 am to lsutiger_08

Try injecting it with what ever flavor injector you enjoy and then deep fry it just like you would a turkey. It comes out moist and with the best outside ever. Also put some season rub on the outside before frying it

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