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Deer Roast Receipe
Posted on 12/5/16 at 10:27 am
Posted on 12/5/16 at 10:27 am
Killed my first of the season (and first in the last few years) last week and I have a roast sitting in the freezer.
I want to set it up in the crock pot tomorrow morning and have it cook all day. Anybody have some good suggestions?
I want to set it up in the crock pot tomorrow morning and have it cook all day. Anybody have some good suggestions?
Posted on 12/5/16 at 10:32 am to Loungefly85
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
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
This post was edited on 12/5/16 at 10:35 am
Posted on 12/5/16 at 10:33 am to Loungefly85
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.
Posted on 12/5/16 at 10:35 am to LSUballs
Do what Balls said. My folks used to add a packet of French Onion Soup mix and it always turned out awesome.
Posted on 12/5/16 at 11:31 am to Trout Bandit
I always cook my deer roast with a small pork roast, they seem to complement each other.
Posted on 12/5/16 at 11:57 am to LSUballs
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.
Posted on 12/5/16 at 3:49 pm to LSUballs
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.
Posted on 12/5/16 at 3:57 pm to Trout Bandit
quote:I can vouch for this method,
My folks used to add a packet of French Onion Soup mix and it always turned out awesome.
sear it off, put a little broth with it, dump a packet of soup in and forget about it.
It will fall apart and gravy will be perfect.
If it looks a little loose don't panic, when the roast falls apart, it will need a little more liquid.
Posted on 12/5/16 at 7:23 pm to tigerfoot
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 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.
Posted on 12/5/16 at 8:12 pm to clickboom
I have a nice neck toast that will be going in the crockpot in the morning.
Posted on 12/6/16 at 8:33 am to Loungefly85
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:
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.
This post was edited on 12/6/16 at 8:35 am
Posted on 12/6/16 at 8:39 am to Martini
quote:done well, my favorite
have a nice neck toast that will be going in the crockpot in the morning.
Posted on 12/6/16 at 11:07 am to Loungefly85
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