Archive for the ‘Venison Roasts’ Category
Venison and Pumpkin Roulade
November 10th, 2011 | 
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Venison and pumpkin roulade.
It’s tough living with—and cooking for—a meat and potatoes guy when I’m trying not to eat potatoes (or bread, or rice, or anything like that). Fortunately, it’s the rut and that means Rick isn’t home for dinner. I get to do anything I want! Read the rest of this entry »
Corned Venison Recipe
There are three foods I don’t like: goat cheese, lima beans, and corned beef. But I married a Celtic guy, and the Irishman in him Rick loves corned beef. I’m not sure what got the thought of making corned venison in my head, but the thought stuck. I’m glad it did. I’m amazed at how delicious the corned venison is. This is going on my top ten list of venison recipes I love more than anything. Really, it’s that good.
This recipe is very easy to make, even if you’ve never pickled, canned, or preserved venison before. One note: many recipes call for using sodium nitrite, which is not only a good preservative, it’s what give the corned meat a pink color. I couldn’t find any, so I used canning salt and tenderizer. Both also preserve the meat, the corned venison just comes out brown (and not very nice to look at, as you can see)…but it tastes great!
Recipe: Susan’s Corned Venison
Ingredients
- 2 quarts of spring or distilled water
- One half cup of canning or pickling salt
- One half cup of tenderizing salt
- 3 tablespoons sugar
- 1 tablespoon black peppercorns, cracked
- 1 tablespoon coriander seeds, toasted
- 6 bay leaves, crushed
- 1 tablespoon red pepper flakes
- 1 tablespoon dried thyme
- 1 teaspoon caraway seeds
- 3 chopped garlic cloves
- 3-5 pound venison roast
Instructions
- To make the brine, mix all ingredients except the venison roast in a stock pot. Dissolve the ingredients and bring to a boil for 2 minutes, then cool (this will take a few hours).
- Put the roast in a container large enough to hold it and cover it with the brine.
- Submerse the meat completely; you may want to put a clean stone or other weight on it to ensure it stays submerged.
- Marinate the meat for 5 – 10 days in the refrigerator, depending on the size of the roast (larger cuts of meat take longer to corn. A 2-pound roast may take 5 days, a 5-pound roast 10 days. Err on the side of too long. You can also inject the brine mix into the center area of the meat with a meat pump or syringe).
- When done, drain off the corning solution and wash with fresh water.
- Cover the meat with water and simmer on the stove for 3 to 5 hours, depending on the size of the roast. Be sure the pot you cook in isn’t too large; you want the roast covered with water, but not swimming in the pot otherwise you’ll lose some of the flavor during cooking.
- Serve hot or cold with your favorite garnishing. In our house, we make venison Rueben sandwiches!
Quick Notes
This is great for the less tender cuts of venison.
Posted in Paleo Friendly, Venison Roasts | 
Tags: corned vension, rump roast, shoulder roast, venison recipe | 
2 Comments »
Venison Roast with Rosemary Garlic Rub
Your venison roast can go from ho-hum to spectacular with just a few herbs. I love using rubs on my venison roast recipes. They serve two purposes: first they add lovely flavor, and second they help keep the meat tender and juicy while it cooks. We had this deer roast for dinner tonight. Two thumbs up!
Recipe: Venison Roast with Rosemary Garlic Rub
Summary: This flavorful rub will make your venison roast spectacular.
Ingredients
- 2 teaspoons black peppercorns
- 1 tablespoon crushed rosemary
- 1 tablespoon parsley flakes
- 1 teaspoon savory
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 2-pound venison top round roast or sirloin tip
Instructions
- Preheat the oven to 200°.
- Crush the peppercorns coarsely. I use a mortar and pestle.
- Mix all ingredients except the venison roast in a small bowl.
- Rub the rosemary mixture over the meat, massaging it into the roast. Place in a roasting pan and put in the oven, covered, for about 2 hours.
- Use your meat thermometer to check the internal temperature as it cooks. Remove the roast from the oven when the internal temperature is 125°. Let sit until the internal temperature reaches 135°.
Cooking time (duration): 5
Number of servings (yield): 6
Meal type: dinner
Microformatting by hRecipe.
Posted in Paleo Friendly, Venison Roasts |
Tags: deer meat, paleo, round roast, rub, top round roast, venison recipe, venison roast |
3 Comments »
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