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Have a deer roast and don't know what to do with it? Make a stew! (pic)
Posted on 2/27/17 at 9:20 am
Posted on 2/27/17 at 9:20 am
I've never been a huge fan of deer roast. It's so lean and drys out easily, and no matter how I would cook it whole, it was never good enough. I have a great beef stew recipe and I modified it a bit using about a 4 pound deer roast. Here is the recipe and final pic:
1. Cut deer roast into cubes, and marinate in olive oil, salt, pepper, garlic powder, and hot sauce. Set aside in the fridge for a few hours.
2. Chop 2 large onions and cook for about 10 minutes in bacon grease. Once translucent, add about 8 cloves of minced garlic and cook for another 2 minutes. Add a liberal amount of salt and pepper.
3. Add one bottle of beer. I used a bottle of Envie. Return to a simmer and then add the deer meat and 4 cups of beef broth.
4. In a separate pan, make a quick roux (1/4 cup oil, 1/4 cup flour) and add it to the stew. This was just enough to tighten up the stew and not make it too "soupy".
5. Add chopped parsley, thyme, and bay leaf.
6. Bring to a boil, turn the heat down to Medium-Low, and simmer for 2 hours so meat gets super tender.
7. After 2 hours, add chopped potatoes and carrots, and cook for another 30 minutes. At the very end, stir in one tablespoon of Dijon mustard and two tablespoons of red wine vinegar. It really compliments the meat and richness of the stew.
8. Serve over rice cooked with chicken stock, and you have one incredible, rich meal.
1. Cut deer roast into cubes, and marinate in olive oil, salt, pepper, garlic powder, and hot sauce. Set aside in the fridge for a few hours.
2. Chop 2 large onions and cook for about 10 minutes in bacon grease. Once translucent, add about 8 cloves of minced garlic and cook for another 2 minutes. Add a liberal amount of salt and pepper.
3. Add one bottle of beer. I used a bottle of Envie. Return to a simmer and then add the deer meat and 4 cups of beef broth.
4. In a separate pan, make a quick roux (1/4 cup oil, 1/4 cup flour) and add it to the stew. This was just enough to tighten up the stew and not make it too "soupy".
5. Add chopped parsley, thyme, and bay leaf.
6. Bring to a boil, turn the heat down to Medium-Low, and simmer for 2 hours so meat gets super tender.
7. After 2 hours, add chopped potatoes and carrots, and cook for another 30 minutes. At the very end, stir in one tablespoon of Dijon mustard and two tablespoons of red wine vinegar. It really compliments the meat and richness of the stew.
8. Serve over rice cooked with chicken stock, and you have one incredible, rich meal.
This post was edited on 2/27/17 at 6:39 pm
Posted on 2/27/17 at 9:23 am to LSUZombie
Would destroy that
Posted on 2/27/17 at 9:29 am to LSUZombie
Thanks. I actually have a deer roast from a couple of years ago and still wasn't sure what to do with it. I'll definitely do this.
Posted on 2/27/17 at 9:36 am to LSUZombie
Nice
I also made a deer roast over the weekend. I used wine instead of beer and I also made a deer broth the morning of
I cooked mine in the oven for about 6 hours at 250.
I served mine over a carrot and parsnip mash
I also made a deer roast over the weekend. I used wine instead of beer and I also made a deer broth the morning of
I cooked mine in the oven for about 6 hours at 250.
I served mine over a carrot and parsnip mash
Posted on 2/27/17 at 10:04 am to LSUZombie
That looks inedible. I don't really want to, but I'll take it off of your hands for ...testing.
Posted on 2/27/17 at 10:11 am to LSUZombie
I'd gladly pay for a bowl of that.
Posted on 2/27/17 at 10:29 am to LSUZombie
I like a good deer roast. I rather it than deer sausage.
Posted on 2/27/17 at 10:31 am to LSUZombie
Did you not brown the meat before adding to the stew?
Posted on 2/27/17 at 10:51 am to LSUZombie
I stuff it with garlic rub it with seasoning and smoke it.
Posted on 2/27/17 at 12:19 pm to LSUZombie
quote:
7. After 2 hours, add chopped potatoes and carrots, and cook for another 30 minutes.
8. Serve over rice cooked with chicken stock, and you have one incredible, rich meal.
Starch over starch. I have to do one or the other unless it is putting a scoop of potato salad next to scoop of rice in gumbo boil.
Looks good though. I have a couple neck roasts I'll do like this. It's the only roast I save.
Posted on 2/27/17 at 6:30 pm to LSUZombie
Was making vension osso bucco a few weeks ago, and in researching recipes, found several mentioned sprinkling with cinnamon prior to searing. Really added a good flavor. Did a roast last weekend and used it again.
Posted on 2/28/17 at 5:21 am to LSUZombie
Looks killer Zombie. Great job.
No doubt. Only problem I have is the wife doesn't care for it. She had it once a long time ago and whoever cooked it dried it out so she wants nothing to do with it now.
Depends on who made the sausage. A good smoked jalapeño and pepper jack is my favorite.
quote:
I like a good deer roast.
No doubt. Only problem I have is the wife doesn't care for it. She had it once a long time ago and whoever cooked it dried it out so she wants nothing to do with it now.
quote:
I rather it than deer sausage
Depends on who made the sausage. A good smoked jalapeño and pepper jack is my favorite.
Posted on 2/28/17 at 1:30 pm to LSUZombie
That's a damn fine looking bowl of stew.
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