cooking a venison roast

[Pigs by the Moon BBQ]

The guy I get my apple wood from gave me two of the these. do any of you guys have any idea how to do these. I was thinking of rubing them down wraping them in bacon and smokeing them at 300F I have no idea what temp to pull them off at. they are bone less and are about 3-4 pounds each.

[gatorpit]

Salt and pepper. Put in a pressure cooker. Cut up some potatoes, carrots, and let it cook. Want take long in a pressure cooker and it will be so tender it will fall apart on you. The juice from the roast will make a nice gravy for white rice.

[Mac]

Ritchie,

So deliciously simple that I can smell it cooking now! Specially like that gravey on the rice part! :D

[david brace]

I have some cooking experience with venison.

If you want to use a pressure cooker (which I love using) you should also use 2 stalks of rough-cut celery, 2 rough cut oni9ons, and 1 and 1/2 cup combination of apple cider vinegar and water. Also toss in some shakes of Wooster sauce (my choice-13 shakes) Let cook 45 minutes.

I tried this once on a rack, but I found the meat was too tough. Second time I let it stay in the juices, and it melted...course it'a always tough to regulate the grade of venison, so you're on your own here.

Roasting is EZ. Roast is assumed at 3 pounds. Trim off any strong-smelling fat.Sprinkle w/ S&P and put in roasting pan, skin side up. Put some bacon slices over top of roast. Put in 300 deg. oven uncovered for about a total of 2 hours. After the first 50 minutes, add 1/4 cup hot water and 2 or 3 peeled and rough cut onions. When roast is done, remove bacon and discard (or eat separately). Remove onions and skim off excess fat, and add remaining 1/4 cup hot water. Let cook the remainder of the time (about 1 hr. 10) Afterwards, scrape residue of pan bottom to make gravy w/ some burgundy wine. Return onions and reheat and serve with roast.


But my FAVORITE venison cooking method is braising. I'll get back to you on this...sorry...my wife came home and I gotta go. OOPS!!! I'll be back.

[Mac]

Hey David,

Don't leave us hanging here to long. It appears you have a good take on this venison thing! :D

[bigwheel]

Guess some of these folks got some stock in the Presto Pressure Cooker consortium..so they bound to be prejudiced. Forget whut they say. Take that Bambi and slice it up into steaks about 1/2" thick or so..notthing critical but not too tick and not too tin..as Justeen would say. Pound the heck out of the steaks with the sharp side of an Old Hickory butcher knife. Apply salt and black peppa dip it in flour first..then egg wash and then one one mo time back into the flour. Give it a shake to get rid of the excess flour and then put it out to dry a little on the cabinet preferably on some type of rack where it gets air to both sides. If you can find a rack..dry both sides one at a time. Take about one beer and two Marlboros for each side. Then prepare your big cast iron skillet. Preheat the skillet then add about 1/2" of Crisco from the can and get that hot too. If you got some type of gauge it needs to be around 350 when you first start and try to maintain 325 at least. Dont let it get below a sizzle. Fry it up till its brown and crispy then give it a gentle flip and do the other side. Serve Pet Milk gravy pinto beans and mashed tates on the side. You will think you have done died and went to heaven. In Texas its called Chicken Fried Steak. Less you want to make jerky..stew..sausage or chili..its the only way it will be fittin. Biscuits aint gonna hurt nothing either. Hope this helps.

bigwheel


The guy I get my apple wood from gave me two of the these. do any of you guys have any idea how to do these. I was thinking of rubing them down wraping them in bacon and smokeing them at 300F I have no idea what temp to pull them off at. they are bone less and are about 3-4 pounds each.

[Kevian]

If you would like to smoke that venison roast, try this recipe:

http://www.wvtrophyhunters.com/smoked_venison.htm

I've done it several times and it's to die for. One of the guys I work with gave me 2 venison roasts to smoke for him and after eating it, he went out and bought his own smoker. I haven't had any since. :cry:

[david brace]

Sorry this reply took so long. I had to do some home-stuff with me wife.

This is to explain the venison braising. It is very tasty like this. One trick is to have the proportion of liquid the same as that of the flour added to the recipe. So 2 tablespoons of fat in the pan, plus about 1 on the meat and vegs mean that you use 3 tablespoons of flour to sprinkle on the whole thing. I say this in the recipe below.

Preheat oven to 325. Because this is a roast, the pan should be a large one with a cover. Heat the pan on the stovetop. Add 1/4 stick of butter and heat until brown. Sprinkle meat all over with S&P. Brown the meat on all sides in the hot pan.
When the meat is browned, pour off all rendered fat except for about 2 tabesppoons, then add 1 celery, 2 carrots, 3 onions-all rough cut. Lower heat to medium. When the veggies brown, add a mix of 1t paprika,1/4t thyme, 1/2 of a bayleaf, 4 cloves minced garlic into the bottom and mix it all up as it simmers for a minute or two. Sprinkle 3 tablespoons flour all over the meat and the bottom mix and mix in the flour. Add a mix of 1 cup red wine, 1/4 cup tomato puree,and 1 cup water to the bottom mix. Bring to a simmer, cover, and put in the oven. Turn the meat every 1/2 hour. It might take the meat up to 3 hours to get tender. You just have to test the meat with a fork -if it goes in quite easily, then it's done.

Strain the gravy and add S&P if you want. If this gravy is not thick enough, add a mix of 1/3 cup of red wine with 1 tablespoon of corn starch. Bring the gravy to a simmer and stir this thickener in if you need to. But also don't forget to boil it down if it doesn't have a good rich taste.

This is a good venison recipe that I've used often. It's a winner. If you try it, please let me know.

[txpgapro]

I love it chicken fried and do it that way the most, but have slow smoked it to perfection as well. I have also braised it in a hot pot then put in the crock pot with all the veggies to cook. Very tasty.

[Pigs by the Moon BBQ]

thanks for all for all of you help guys What I plan to do is to poke holes throughout the roasts and stuff with garlic then rub liberally EVOO and coat in my rub and baste with EVOO every 30 minutes and pull them when they hit 140. I make sure to let you know how it goes.

[david brace]

Well, Chris, you can't go wrong with garlic...and there can NEVER be too much of it.

my reservation with your plan is that there is nothing to tenderize the meat-like a vinegar base or the wine base coating. Think about it a bit. When you doing the cooking?

Maybe I can talk you down from the ledge!!!

And that "EVOO" talk...sounds like that bubble-butt Rachael stuff.

But remember, I am a firefighter and she IS a hottie...

[Pigs by the Moon BBQ]

David I am open to trying some thing different. I plan smoke the roasts on saturday or sunday. what if before puting the rub on I coated the roasts with oil and wooster sauce or just wooster sauce?

[bigwheel]

Well you sure getting my tummy queasy. Thanks.

bigwheel

[Goat]

I vote with big wheel. Fry it up with biscuits and gravy. If you don't have a knife to beat it with, just run it thru a tenderizer. :P

goat

[DoubleBarrelSmoker]

[quote="bigwheel"]Serve Pet Milk gravy pinto beans and mashed tates on the side. You will think you have done died and went to heaven. In Texas its called Chicken Fried Steak. Less you want to make jerky..stew..sausage or chili..its the only way it will be fittin. Biscuits aint gonna hurt nothing either. Hope this helps.

Bigwheel - totally agree with you on the Venison preperation except I do use butter instead of Crisco-- But what are Pet milk gravy pinto beans??? - sounds good[/b]

[bigwheel]

Ahhh sorry..that was a run-on sentence. I meant Pet Milk Gravy and Pinto beans as two separate food groups. Course it dont hurt to get em mixed up but I tend to do that on the plate:) Aint had much luck in highish temp frying applications using pure butter. Now have had some success with a cooking oil base with a little butter added. You got some special technique we need to know about here? Using clarified butter maybe? Thanks.

bigwheel

[Zeeman]

I'm with Da Wheel on dis one. Dats how I luv my "backstrap" fried. With a side of cane syrup and a few biskets....not the "whop" ones either!
z

[bbqguy]

Chris, I vote with bigwheel and zeeman, best way is slice, tenderize, and gently chicken fry, along with the cream gravy, biscuits, smashed taters, and ham hock pinto beans. If you've never done venison this way, you are in for some of the best eatin' comfort food goin' on. You will literally hurt yourself.... now if you were to have a whole hind quarter, then those will smoke nicely.

[DoubleBarrelSmoker]

BigWheel- the first time I had great venison was when a college buddy took me up to a hunting cabin him and his dad had. He took some fresh venison out of the frig and fried it in butter. It was like eating a tomato off the vine[well tomatoes don't grow on vines but you get the idea] wow it was great. Since then I have tried to relive that experience[it has never come close]- so thats where the butter came in.But you are right Butter burns pretty fast - clarified would be better.
Now how about you and other on this thread weighing in with some pinto bean recipes!!

[david brace]

Chris

I just re-read your original post and I gotta confess that i thought at first that you just wanted a COOKING recipe for venison. So that's what i offered. I never did try and smoke one, so I give way to the other suggestions.

However, for oven-cooking, the braising methid that I spoke of is a rather good one. If ever you try one indoors, give it a whirl.

I have had about 25 years of different type of venison cooking, so I have had thm all. I did have a smoked doe in the Catskills in the 70's. I just remember it was heavily smoked and we drank a lot of JD...

[Pigs by the Moon BBQ]

I did it like I said above and it came out great very moist and tender. I also foiled it when it hit 120 and quick seard it in a fryin pan when it was done to get the outside crusty.

[Oli]

Chris the closest butter recipe I know of is .
fry in
3 tablespoons olive oil
1 teaspoon garlic
2 pounds of venison strips

fry til done then cover in butter paste.

1/4 cup soft butter
1/2 tea. salt
1/2 tes Onion Salt
1/2 tea pepper
1 table chopped parsley
1 1/2 Tablespoon Lemon juice

mix and cover strips with butter mix when done.


**It think the bacon onion butter recipe that was floating around here would work great also.