venison roast

[leechlake]

My wife went to Costco a few weeks ago and bought a package of rump roasts. There were two in the package and she put one in a separate freezer bag and I cooked the other one. She's been telling me for a week that the 2nd roast is in the the freezer but I couldn't find it. I did see one venison roast and I can tell because in the bag are a few pieces of deer hair. I know we made the second roast but can't remember when.

Today she's got the venison roast thawed out and wants me to make it and she's convinced it's a beef roast. Now I'm not saying I prefer venison over beef but I guess I will just zip my lip and make the thing. I've tried over the years to trick her but she always has busted me knowing it's venison. I'm feeling a "I told you so moment around 7pm tonight but I'm just doing as I'm told." Will update this Major Issue!!!

[budboy]

Put it in some italian dressing till u cook it she wont be able tell the diff

[leechlake]

yep, I've got it in a concoction of various things including garlic and italian dressing. I did pick out the few pieces of deer hair because I'm caring.

[mainbutter]

Here's my take on roasts, both beef and venison:

Your best options are to get it as fall-apart-tender as possible.. this generally means either a pressure cooker for quick cooking, or a crock pot for slow cooking.

I prefer the 2nd and get best results there.

For my venny roasts, I slice carrots and potatoes to layer the bottom, then slice a couple onions to put on top, and then put the venny roast on top of all of that. Usually I'll chop some of our home-grown garlic and throw that in, as well as some peppercorns. Low and slow for 12hrs, high for the last hour or so. Really, as long as you give it 4hrs plus and get it to temp you're good.

Venny is supposed to be fairly dry, and the typical thing to manage this in a crock pot is to add a quarter cup of water or beef broth, but I've never had to do this.

One thing I've tried that seemed to work well is to heat up our cast iron skillet, baste the roast in butter, and char the outside before throwing it in the crock pot. Not necessary, but it gives it a different finish and preserves some of the integrity of the roast during a long cook.

[WIMN]

For venison roasts I put in a big can of vegetable juice (bigger than a can of Chunky soup). Celery, carrots, onions, and a heaping spoonful of minced garlic. I get the pre-minced stuff just because it's so much easier than cutting garlic yourself. I will usually throw in some baby red potatoes that are cut in half or thirds (just eyeball whatever will fit on a fork and in your mouth). Crockpot all day.

[Ebiz]

I like to keep it simple and roast in the oven to rare/medium rare:

1. Let roast thaw in fridge at least 4-6 days to age a bit(until the blood/juice starts running out of the freezer paper), trim all silverskin/fat/tallow off

2. Anywhere from 2hrs to the night before, generously coat roast with kosher salt and put back in the fridge.

3. Let roast come to room temp 1 hr before cooking

4. Roast in 350 oven until temp hits 120, let rest on cutting board for 15 minutes before slicing

I still do the crock pot thing once in a while, mainly a stroganoff type deal over egg noodles but prefer this method as I really get to enjoy the venison on it's own merits.

[eyeguy 54]

looks dandy! I always cut that onto steaks but might just need to do this some time.

[delcecchi]

For stuff that is as lean as venison, not overcooking is key. Otherwise it will dry out totally.

[eyeguy 54]

yes indeed. sear the steak, flip and sear again. count to 15 and eat.

[delcecchi]

Like Tuna. For those who think Walleye is best fish.... Try seared Tuna.

[minky]

Looks so good!

[derbier122x]

So leech, what was the verdict from your wife? Is she now a fan of venny?

[leechlake]

she knew but frankly it was one of the best venny roasts I've ever had. I did cover it with some bacon but it was moist and tender. Too bad my nephew stole all my other roast out of my freezer.