Venison bottom round roast... - The Outdoor Community
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post #1 of 7 (permalink) Old 01-20-2019, 08:09 PM Thread Starter
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Venison bottom round roast...

Couldn't decide what to do with a bottom round roast, but after I searched the web, I figured I'd try the "Cook's Country" recipe (it's the one that's listed as "with zip-style sauce" -- I have no idea what a 'zip-style sauce' is).

Salted it and let it sit on the counter for two hours wrapped in plastic wrap.

Wiped it dry, rubbed it with canola, and then spread a spice rub of chopped fresh rosemary and thyme, and salt and pepper.

Into a 250 oven till it got to an internal temp of 120, then shut off the oven to let it coast. It got up to 133 before it stalled. I put it under foil while I worked on the side dishes.

Sliced it down thin... and man, it rocked!

Tomorrow, I'm thinking I'm gonna make a horseradish sauce and enjoy this piled high on a sandwich!
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post #2 of 7 (permalink) Old 01-20-2019, 08:16 PM
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Now that looks good.
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post #3 of 7 (permalink) Old 01-20-2019, 08:19 PM
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post #4 of 7 (permalink) Old 01-20-2019, 08:48 PM
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That looks fantastic.
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post #5 of 7 (permalink) Old 01-20-2019, 08:53 PM
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YUM is right!! My wife just today cooked up one of this years roast on the stove top. Carrots, celery, onions, and her "super secret" season mix. A glass of red......a side of rice.......YUM!!!
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post #6 of 7 (permalink) Old 01-21-2019, 08:11 AM
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Heading to the freezer to dig out one of the venison roasts! That sounds every bit as good as my wife, Elaine, Sweet And Sour Venison roast!
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post #7 of 7 (permalink) Old 01-21-2019, 08:33 AM
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Looks perfectly done!
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