The most delicious and cozy bowl of comfort food! Venison roast and carrots slowly cooked with brown ale beer, beef broth, and fresh herbs until flavorful, tender perfection! Serve over a bed of creamy mashed potatoes and don't forget to drizzle the gravy over the top! Instructions included for oven, crock pot and instant pot!
If you have a hunter in the family then you are going to love this classic venison roast recipe that is made super easy in the slow cooker. The venison meat and vegetables come out super tender and full of flavor!
Venison is a lean and flavorful meat that can be a delicious addition to any meal. However, many people find it difficult to prepare venison in a way that enhances its natural flavor. With a
This exquisite roast venison loin, glazed with a flavorful balsamic reduction, brings together the rich, deep taste of venison and the tang of aged balsamic vinegar. Accented with fresh thyme and shallots, this dish adds an elegant touch to your dinner table.
If you aren’t familiar with sous vide cooking, seeing a 24-hour cook time in a recipe might cause a raised eyebrow or two. But that is the beauty of this cooking method. Since the food is sealed in bags and immersed in temperature-controlled water, it never gets above the desired doneness level. All that changes over the long cooking process is the texture of the meat itself. For this recipe, I chose two distinct venison roasts. The first was a section of top round, a normally tender cut that I often slice into grilling steaks. The second roast was a sirloin tip, that football-shaped roast from the quad muscle area of the ham. Sirloin tips can be tough, and I often slow braise or slow cook them until they eventually fall apart. Both roasts came from a 3.5-year-old Midwestern buck taken in mid-November. The words Sous Vide are French for “under vacuum” and that is exactly how you could describe the food being cooked. We vacuum seal the roasts in standard bags, just like we are preparing them for the freezer. The roasts are then submerged in a large pot of water and the sous vide unit is turned on and set to the desired temperature. The unit contains a heating element and will heat the water to the set temperature. A small propeller circulates the water around the food being cooked. For a medium-rare finish, we set our sous vide unit for 130 degrees. The roasts cooked for a full 24 hours. Since the meat is cooked without any contact from hot air, the surface doesn’t brown while it is still in the bag. Popular methods for browning sous vide cooked meats include a hot grill, a cast iron skillet,-or even a hand-held torch. Since adding salt to meat before a long cook can actually begin to cure the meat, causing it to be a little tough on the surface, I prefer to do the bulk of my seasoning after the cook and before searing the surface of the meat. But that doesn’t mean you can’t add some flavor during those long hours under vacuum. For this recipe, we sprinkled the meat well with dried rosemary. The juice from the meat softens the rosemary and the flavor works its way deep into the meat. The results from the long cook time exceeded expectations. The meat was done to a perfect medium-rare, but the texture was fork-tender, even for the sirloin tip. We sliced the roast thin and served it with roasted potatoes and a nice salad. Leftovers made for a fine sandwich the next day.
Venison roast gets fall-apart tender in the Instant Pot braised with red wine. Get that cooked all day long taste and a full meal quickly and easily.
The Southern Living Sirloin Tip Roast is a classic recipe that is perfect for special occasions or family dinners. The roast is made from a sirloin tip cut of beef that is slow-cooked to perfection, resulting in a tender and juicy piece of meat that is full of flavor. The recipe includes a flavorful red wine sauce that complements the meat perfectly. The roast can be prepared in a Dutch oven, slow cooker, or Instant Pot, and can be served with a variety of side dishes.
Tender, savory elk shanks braised in the oven.
Vension cutlets crusted with Leccinum mushrooms, served with wild mushroom gravy and acorn spaetzle
A slow braised Italian style pot roast in a tasty tomato sauce.
This could very well be the most autumnal dish of all time, a celebration of all that is wonderful about the Michaelmas season. After what feels like an achingly long time, venison is finally back in season, and at its very best, so it feels right to celebrate with a showstopping supper. Venison, with its mineral-rich flavour, makes the perfect bedfellow to earthy wild mushrooms, aromatic celeriac, sweet pears, the crunchy hazelnut, and warm, yet astringent sage - Autumn on a plate.
Venison stew is the ultimate cold weather comfort food that is both full of flavor and easy to make! Venison, potatoes and carrots are slow cooked in a rich red wine sauce until the venison is fork tender and the vegetables are perfectly cooked.
Venison stew is the ultimate cold weather comfort food that is both full of flavor and easy to make! Venison, potatoes and carrots are slow cooked in a rich red wine sauce until the venison is fork tender and the vegetables are perfectly cooked.
Got 30 minutes and a cast iron pan? Then you’ve got dinner! Spend less time prepping and more time enjoying this easy-yet-impressive dish that features one of our most popular cuts.
The Manly Chef is BACK! Check it out and check out his site. In preparation for the upcoming hunting season I have been periodically raiding my freezer for game meat from last year’s hunts to make …
When the weather gets colder and the leaves start turning, we like heartier cuisine. Autumn is the perfect season for all things venison!
