Venison Ham Roast Recipes

Whole ham? Top round? Bottom round? Sirloin? Shank?

chopped vegetables and soup mix

Front shoulders and shanks make great crock pot roasts. Made one Sunday night and it came out awesome with the entire front shoulder (bone in) from a doe. You want a cut with a lot of connective tissue and more fat that'll render down in the cooking process. On Sunday, I seasoned and browned the meat on all sides, then placed it in the crock pot. I then sauteed some celery, garlic and onion in the skillet I seasoned the meat with making sure to scrape up all the tasty bits. Then I added 1 can of rotel, 4 cans of mushroom steak sauce (they're small cans if you're not familiar) and 2 pints of raw mushrooms and finally dumped all the sauteed veggies on top. Let that cook for a long time on low and its dynamite.

In my experience, the rear ham is lean with minimal connective tissue and does best in other applications. I would sear/brown the outside and then cook it in the oven @ 375F till the internal temp hits 120 or 125 in the middle. Let it rest for a little bit, then slice thin and serve with a gravy you made with drippings you caught during the roasting process.

ETA: if you roast it and slice thin as I described, it shouldn't be dry.

I’d slice it up, tenderized it and fry it

Ground meat or sausage for all non-backstrap, non-filet meat. Deer roast is dry and gamey. No thanks.

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Deer roast is dry and gamey. No thanks.

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That's what people say who don't know how to handle and cook game meat properly.

I can't believe all the responses with dry/gamey. Can we take a vote? I bet these are the same guys who soak they're deer in water for a week.

Even my 12 year old daughter loves deer roast with rice and gravy. I like mine with just Lipton onion soup mix cooked for 6-8 hours or until it peels apart with a fork.

My wife likes to cook it with potatoes and carrots with soup mix for the same amount of time.

I'm going to try the Mississippi pot roast recipe this year with the ranch mix, peppers, and butter. I have a hard time believing that won't be excellent as well.

I never have a problem with a seasoned and seared deer roast in a crock pot on low with beef broth, splash of red wine, translucent browned onion onions, garlic, on low until it's about 90 minutes out, add carrot, celery, potato until they're done and eat.

If its like a stew, how are you guys getting it dry? I wouldn't "roast" it in the oven certainly. But I eat venison roasts all the time in a similar recipe above with the ranch mix but we use an italian seasoning packet, can of golden mushroom soup, and a can of cream of mushroom.

Also do a guiness stew, a red wine roast like the french version, etc.

As long as you have a gravy or liquid its not gonna be dry.