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Does anyone have a good recipe for a venison roast.My wife likes to make it in a presser cooker.
 

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Put it in a crock pot with a package of lipton dry onion soup, a little chopped garlic an a little pepper, pour in a bottle of Guiness Stout or a good ale, put the lid on and let it cook all day. Or, put the same ingredients in a roasting pan and put the lid on and roast it at 275 for about 5 hours until tender.
 

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Shoulder or neck, the back end goes to steaks.
 

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One crockpot
one or two bay leaves
One venison roast 1 and 1/2 to 2 lbs.(any cut will do)
Enough red wine to cover(barely). Any good table wine is OK
one or two medium onions quartered
3 or 4 carrots peeled and cut in 1/2 inch slices
4 or 5 potatoes quartered
enough of your favorite type of mushroom sliced to cover the entire deal by a 1/2 inch or so.
Cook on low all day and enjoy.
To cook in the pressure cooker I would substitute 1/2 beef broth and 1/2 red wine (or all beef broth) and not add the carrots or potatoes, keep everything else and cook it to your preference at 10lbs.

A buddy of mine used to bring to camp a venison barbecue that his wife made in the PC. WOW! It was great. Don't have the recipe, and they are long divorced, but it couldn't have been too hard, she was a looker but she wasn't much of a cooker.
 

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Simple . . . fool-proof . . . drop-dead delicious.

Take a deer roast; any cut.

If over 2 lbs double the additives named below; it makes plenty of mouth-watering gravy and remember . . .

Simple . . . fool-proof . . . drop dead delicious.

Remove all fat and connective tissue.

Soak over night covered in salted water in frig.

Next day drain, rinse off and put in big 4 qt. pot after you have combined all the ingredients listed below and mixed thoroughly in that pan.

Add:

2 packages of Lipton onion soup mix
2 cans Campbells golden mushroom soup
2 cups Gallo Hearty Burgundy
2 Spanish or Valdia Onions (your preference), chopped
1 large can chopped mushrooms, drained.

Stir all ingredients together.

Add the roast, being sure it is submerged.

Put lid on pot.

Cook on low heat 6 to 8 hours testing after 6 hours for done-ness.

Remove meat; slice in serving size slices and return to pot and stir.

Make some hot rolls (slathered, I mean s-l-a-t-h-e-r-e-d in butter).

Serve with either mashed potatoes or egg noodles.

Remember:

Simple . . . fool-proof . . . drop-dead delicious.

I promise you will be passing this recipe along.

Those whom I have blessed with this masterpiece have dubbed it "Deer Ramo."

Rmocarsky
 
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