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Top Round

elk yinzer

Well-Known Member
SH Member
Joined
Oct 23, 2017
Messages
2,899
Location
State College, PA
Does anyone have any great recipes for the top round? That is the prettiest roast that comes out of the hindquarter; I call it "long grain round" because that keeps it separate in my mind from the bottom round (the one attached to the eye round) which the grain runs somewhat perpendicular to its length.

I find the texture of it weird when roasted, steaked, shaved, or otherwise cooked hot and fast to rare/med rare. It's kinda mushy, grainy to me. I usually turn it into jerky or grind it, but it's such a pretty cut of meat. Anything I am missing?
 
Does anyone have any great recipes for the top round? That is the prettiest roast that comes out of the hindquarter; I call it "long grain round" because that keeps it separate in my mind from the bottom round (the one attached to the eye round) which the grain runs somewhat perpendicular to its length.

I find the texture of it weird when roasted, steaked, shaved, or otherwise cooked hot and fast to rare/med rare. It's kinda mushy, grainy to me. I usually turn it into jerky or grind it, but it's such a pretty cut of meat. Anything I am missing?
Top round is always sliced into jerky for me. Same feelings you have. It also makes good stew meat if you prefer it over ground.
 
I like to slice it into 1/4” steaks, tenderize it, use an adobo dry seasoning and grill it for fajitas.
 
I cook it as a whole roast, then slice it for steaks.

Sear in hot, lightly smoking ghee. Then, I add juniper berries, rosemary, and shallots.
Stick it in the oven until internal temp hit 130, and slice it into steaks. (No further searing)

Deglaze the crock with some red wine vinegar, a little sugar, and some venison stock. Let that simmer down until it coats the back of a spoon and used it as the sauce.

Then, I served it on a roasted cabbage steak (with salt, pepper, garlic powder, paprika, and LOTS of butter).
I usually eat one helping, and meal prepp the rest for work trips.

35108d34b5b95821dca8144d209db66b.jpg


aaf3eb49c24a4c40f85a71cc0f55b040.jpg
 
I cook it as a whole roast, then slice it for steaks.

Sear in hot, lightly smoking ghee. Then, I add juniper berries, rosemary, and shallots.
Stick it in the oven until internal temp hit 130, and slice it into steaks. (No further searing)

Deglaze the crock with some red wine vinegar, a little sugar, and some venison stock. Let that simmer down until it coats the back of a spoon and used it as the sauce.

Then, I served it on a roasted cabbage steak (with salt, pepper, garlic powder, paprika, and LOTS of butter).
I usually eat one helping, and meal prepp the rest for work trips.

35108d34b5b95821dca8144d209db66b.jpg


aaf3eb49c24a4c40f85a71cc0f55b040.jpg
Sounds fabulous! How do you heat it for meal preps? Also, do you do the cabbage while the venison is cooking in the oven?
 
I make Italian beast out of it. Easy to throw in crockpot before I go to work ready when I get home
 
Sounds fabulous! How do you heat it for meal preps? Also, do you do the cabbage while the venison is cooking in the oven?

Usually the cabbage is done separate, because I run it higher than the roast temp.

When I’m working I use a device called a “Hot Logic”
It is a rectangular hot plate inside an insulated bag. It doesn’t get hot enough to burn your food. You can even slow cook from raw in it with a couple hours time. Reheating takes about 30ish minutes.

They have a 110 version, and a 12V plug version.




................................................................................All climbing methods, platforms, saddle designs, and/or use of materials possibly mentioned in the post above are not peer reviewed for safety, and should only be used as an example of my own method. Do your own research and testing before becoming confident in any DIY solution to support your life.
-IkemanTx
 
Fresh sea salt & cracked black pepper, smoke that bitch to 145°, let it rest. Afterwards you can eat as is, or thinly slice into lunch meat.


Sent from my iPhone using Tapatalk
 
Usually the cabbage is done separate, because I run it higher than the roast temp.

When I’m working I use a device called a “Hot Logic”
It is a rectangular hot plate inside an insulated bag. It doesn’t get hot enough to burn your food. You can even slow cook from raw in it with a couple hours time. Reheating takes about 30ish minutes.

They have a 110 version, and a 12V plug version.




................................................................................All climbing methods, platforms, saddle designs, and/or use of materials possibly mentioned in the post above are not peer reviewed for safety, and should only be used as an example of my own method. Do your own research and testing before becoming confident in any DIY solution to support your life.
-IkemanTx
That's really cool! I think I'll be grabbing one
Usually the cabbage is done separate, because I run it higher than the roast temp.

When I’m working I use a device called a “Hot Logic”
It is a rectangular hot plate inside an insulated bag. It doesn’t get hot enough to burn your food. You can even slow cook from raw in it with a couple hours time. Reheating takes about 30ish minutes.

They have a 110 version, and a 12V plug version.




................................................................................All climbing methods, platforms, saddle designs, and/or use of materials possibly mentioned in the post above are not peer reviewed for safety, and should only be used as an example of my own method. Do your own research and testing before becoming confident in any DIY solution to support your life.
-IkemanTx
I showed the HotLogic to the wife and now we are getting 2!
of these! And thanks for the recipe.
 
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