• The SH Membership has gone live. Only SH Members have access to post in the classifieds. All members can view the classifieds. Starting in 2020 only SH Members will be admitted to the annual hunting contest. Current members will need to follow these steps to upgrade: 1. Click on your username 2. Click on Account upgrades 3. Choose SH Member and purchase.
  • We've been working hard the past few weeks to come up with some big changes to our vendor policies to meet the changing needs of our community. Please see the new vendor rules here: Vendor Access Area Rules

Simple Venison Roast

It would definitely work with a neck.

I tried this craze a couple weeks ago. Even though ranch dressing is the grossest thing on earth, I figured a packet of dry mix wouldn't kill me, so I put maybe half in to see if it added that magic touch.

The meat cooked down good and tender but the ra(u)nchiness of it was more than I could take. I choked down a couple sandwiches out of duty to the fallen cervid and the dog got some leftovers.

Good takeaways though, I had always included braising liquid in similar crockpot roasts, and pleasant surprise, it's not needed. I think this meat had a better texture. I'll do it again, just leave our the ranch packet. And probably not even put in the whole french onion packet, it was altogether too salty.
 
I have used onion soup mix instead of the ranch and aux jux and it was pretty good. Not sure if it was substantially less salty or not but it at least tasted as if it was.
 
My go-to in onions, jalapenos, salt, pepper, cumin, and chipotle. Excellent loose meat for sandwiches or tacos. Alternately, toss in a bunch of root veggies for pot roast. My wife does the Mississippi pot roast, which turns out excellent as well.

I've toyed with the idea of using venison instead of pork in my crock pot carnitas. 1 glass bottle of Mexican coca-cola (real cane sugar), 1 can OJ concentrate, julianned red onion, salt, pepper, cumin, chili powder, chipotle, garlic, etc. After it's out of the crock pot, shred it, then toast it under the broiler for 5-10 minutes or so.
 
Turned out nice and tender even though I forgot some butter. The way it’s almost falls apart with just little bit of fork. I really love this simple roast recipe. I make little 2 lber or so size roasts for the week since the Mrs still isn’t a fan.

I’ve been letting my thaw though before cooking. Did I hear correctly that yalll put them in frozen?

DBFDCD3F-8242-4021-A5E2-31B743737E37.jpeg
 
Looks good. I've always thawed, seasoned and seared all sides in a pan before putting in the crockpot. Searing & seasoning the actual meat would not work with frozen meat, but I could see just throwing it in there frozen could be a bit more convenient for sure. I'm interested in what others say about doing that.
 
Thanks for the great recipe guys!! I took a bottom round, browned all sides on a cast iron pan, put it in a crock pot and added the stick of butter, pack of au jus, pack of ranch and almost a whole 16oz jar of medium-hot peperoncini peppers with the juice. I put the crock pot on high till the butter melted and then kept it on low. I checked it in 10 hours and it was crazy tender like pulled pork so I shredded it and mixed it into the juice. Delicious with a pretty intense flavor. Maybe a little salty so next time I’ll try it with half the au jus. Was awesome topped with provolone cheese. Would be great on sandwiches and tacos. Thanks again for the easy recipe!
 
dalton916 said:
If any of y’all are goose hunters toss some Canada breast fillets and thighs in the pot with the same recipe. Trust me on this, not your dumb friends who blindly jump on the “goose sucks” bandwagon.
Click to expand...

never tried it but why not? should be great! esp the legs. glad you are using. most peeps dont

most breasts for me are jerky. cant get enough. most legs turned into "pulled pork" style dish either thru a long braise or boil.
 
Chrighton said:
Looks good. I've always thawed, seasoned and seared all sides in a pan before putting in the crockpot. Searing & seasoning the actual meat would not work with frozen meat, but I could see just throwing it in there frozen could be a bit more convenient for sure. I'm interested in what others say about doing that.
Click to expand...

Searing produces the Milliard reaction. That can also be accomplished by cooking over a long timespan, a bare simmer for say 8-12 hours. Braises cooked for lesser periods of time need the sear. I do several braises for 1.5-2.5 hours, and those meats get a sear.
 
Really stupid question. So when you guys say 'throw it in' how literal is that? Like do you just dump the seasoning on top of the roast? Rub it on? Seasoning first then place roast on top?

Thank you.
 
That was amazing. One of the better meat dish I had. Thank you all! Just a quick question. It was a little dry after the initial use, how do I keep it more moist and 'wet'? Or is this is simply because venison is more lien? I heard adding apple cider vinegar can keep it moist but I'm not sure about the taste.

Also, 1/2 of the package of Au Jus was enough. But I might do Buffalo Ranch next time for a little kick!
 
HuumanCreed said:
That was amazing. One of the better meat dish I had. Thank you all! Just a quick question. It was a little dry after the initial use, how do I keep it more moist and 'wet'? Or is this is simply because venison is more lien? I heard adding apple cider vinegar can keep it moist but I'm not sure about the taste.

Also, 1/2 of the package of Au Jus was enough. But I might do Buffalo Ranch next time for a little kick!
Click to expand...
Did you do the stick of butter on top? Also I put a little water in the crockpot to keep juices in the bottom. Also, instead of butter if you coat the outside with light layer of olive oil that will also do the trick. Lastly, I found that low and slow is the only way to go. Your crockpot might be cooking it at too high off a temp. It should be tender and moist. That said it is also a very lean meat with not much fat so you have to baby it a bit. I’ve had mixed but ultimately good results from the several I’ve done this year.
 
i agree w gcr that you really do need some fat in there because the venison is so lean. i dont use a full stick even on big roast, but thats the beauty of making it your own. you can do it your way. i do sometimes cut the big roasts in 1/2 so theres more surface area for the seasonings.

i leave the tri-tip w the sirloin tip on smaller deer.

this works really good w the top round also, but that is my go-to for jerky.
 
You must log in or register to reply here.
Back
Top