Cooking Venison: A Country Girls Guide

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How to Age and Braise Venison

Your email address will not be published. Leave this field empty. Do you recommend marinading the venison before cooking? If so, does it make much of a difference in flavor and tenderness? And what is the best marinade to use and how long should it sit? What size roast is ideal lbs? I have two shoulder roasts, a neck roast, and plenty of steaks — not sure which to use.

Can i replace water with beer?

Also are there any other spices I can use to replace Thyme, Rosemary or Paprika? This recipe was a big win. I had to think about how I use to do it every winter. I soaked the roast in buttermilk for about 2 hours. I used beef stock, red cooking wine and cream of mushroom soup, rosemary, garlc, onion powder, cumin and a spoonful of grape jelly…dash of salt and pepper After soaking I rubbed it with dry onion soup and butter.

Braised both sides and put it in the crock pot on low with mixed sauce, pearl onions, baby carrots, red potatoes…. Stacy, I just put this in the crock pot. It smells divine already. My husband is an avid hunter and most years, we have elk, deer, bear, and sometimes moose in our freezer. This is a very interesting take on the venison roast recipe. I have a venison roast that I pulled out of the freezer yesterday, hoping to cook it today.

Do you have any recommendations for how long it will take to cook a frozen venison roast? Frozen is fine, but you might need an extra hour or two. It really depends on the thickness of the cut. Thanks for the quick reply! I think I ended up cooking it 4 hours on high and 4 hours on low. Anyway, next time I will plan ahead better and cook it on low the entire time. No complaints! Hi Stacy, Just found your site yesterday, looking for venison crock pot recipe. I used red wine instead of stock and I browned or seared the roast in a skillet first with some onions and butter.

My family had a dairy farm until I was about 27, we always plenty of good food, all liked to hunt but mom.

Crockpot Venison Stew

She got tired of all the squirrels my brother and I were always bringing home. Beef, pig meat, rabbits and squirrels that was our protein. Life seemed a lot slower then, but I know time is time, the older I get it just seems faster I guess. I also praise the Lord that you guys know and love Jesus, me too!

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Happy New Year and Peace and Joy to you and your family! Jesus freak friend, Marc. I had no idea what to do with either. Thank you SO much for this recipe! I have made this recipe twice in the past 6 months and my family thinks it is great!

5 Reasons Processing Your Own Venison is a No-Brainer

Up until this year, when my husband and son started seriously hunting deer, I had never cooked venison. I am so glad I came across your site. On a side note, we do a lot of prep to our venison. We take great effort not to leave any silver skin on the meat. We also soak it in water, after it thaws in the frig, to draw any additional blood from the meat.

The flavor of your meat has a lot to do with how you process it!! I used this recipe about a month ago for my 1st ever venison roast and absolutely loved it! I cooked it overnight on low then added the veggies in the morning and let it simmer all day. It was so moist and not at all gamey!

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Now i have an Elk backstrap and im wondering if the backstrap can also be cooked this way? What if you want to try a new collection of spices on your backstrap? Or your elk burgers needed more juiciness?

Of your jerky from the processor was too spicy? Keep in mind that no one can become an instant expert at wild game processing, and the only real way to get better is to practice. Do what hunters were meant to do and take care of your own wild game. Become your own butcher! No abusive comments, threats, or personal attacks.

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Click here to cancel reply. I grew up outside a very small town in PA. I had a lot of high school friends who grew up on the local farms and did their own butchering. I learned a lot from my experience thru association. One of the best published books I purchased a few years ago has full color photos and very precise directions for the processing of all types of wild game be it Deer Elk, Fish, Birds or small Game.

They also elaborate extensively on how to clean, store and cook your wild harvest. I could not have been more of an amature than I was at that time, as neither I or anyone else in my hunting group had ever butchered anything bigger than a rabbit or goose before! LOL One of my friends had done a little more research than I had and because of that we did know how special the Back Strap is and that it would be a lot easier if we hung the deer up to skin and do a lot of the initial processing! We then filleted the meat off of the bones of the legs and decided how to best cut those into roasts, stew meat, meat to grind, and of course the thin stips for jerky.