Archive for the ‘Venison Roasts’ Category
Venison Roast with Rosemary Garlic Rub
October 13th, 2010 | 
Author: 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 »
Apple Rotisserie Roast
The flavor of apple really brings out the rich taste of venison when you’re grilling a roast. This is one of our favorites; so much, it’s the star of our July 4 BBQ today. You can use the rotisserie, grill regularly, or smoke it; they’re all good methods for cooking this. Below is the rotisserie version. Happy grilling!
Recipe: Apple Rotisserie Roast
Ingredients
- 1 2- to 4-pound boneless roast
- 2 cups apple cider
- ½ cup apple cider vinegar
- ¼ cup Worcestershire sauce
- ½ teaspoon ginger
- 1 apple, diced
- ½ onion, chopped
- water
Instructions
- Mix together all ingredients, except the roast and water, in a large bowl.
- Place the roast in a large pot—big enough to fit the roast and have room for the liquid. Pour the marinade over it. Add enough water so that the marinade covers the roast completely. Place in refrigerator and marinate overnight (or about 10 to 12 hours).
- Heat grill to 225°.
- Put roast on rotisserie. Grill for 2 to 3 hours, until roast reaches an internal temperature of 125°. Remove from rotisserie and let the meat sit until the internal temperature reaches 135° (rare) or 145° (medium).
Variations
If you grill it, cook it at 200 and keep your eye on it; it will cook fast on the grill.
Cooking time (duration): 10
Meal type: dinner
Microformatting by hRecipe.
Posted in BBQ and Grill, Sauces and Salsas, Venison Roasts |
Tags: BBQ, grill, marinade, roast |
1 Comment »
Smoking Venison
Smoking venison is a great way to seal in flavor and keep meat tender.
To say Rick is obsessed with smoking our venison is an understatement. He spends hours figuring out just the right way to use our gas grill to get the exact perfect smoked roast. Someday we’ll invest in a real smoker, but for now we use the grill. And we use it a lot because smoked meat is so delicious! The indirect heat keeps the venison from drying out while it slow cooks. And slow cooking is the key to flavorful venison roasts. And if you use hickory chips, even in a gas grill you’ll get that smoky flavor that warms your belly and makes you wish it was autumn.
Here’s how you use the gas grill to smoke venison: you need a gas grill with two or more individually controlled burners and you need a temperature gauge mounted in the lid…preferably marked in degrees. If your grill doesn’t have one, pick one up at any store that sells grill parts; it’s important that you know what the temperature inside the grill is. Ideally, your grill will be able to maintain a constant temperature of 225°. (Ours doesn’t so we have to watch the meat carefully.)
Turn on the left or back burner and heat the grill to 225°. Place hickory chips or other smoking wood in a bread pan and cover with water. Place the pan over the heated burner.
The key to smoking is indirect heat, so once the grill starts smoking, put the meat on the burner that is off. Smoke until meat is cooked through. Sausages take about 1 hour, a 2-lb roast takes about 3 hours. Use your meat thermometer to monitor the internal temperature.
We smoked a roast for Easter lunch, and it was heavenly! Rick made a sandwich and I made a salad.
Recipe: Rick’s Smoked Venison Sandwich
Ingredients
- 2 sliced pumpernickel bread
- 1 tsp brown mustard
- 1 leaf lettuce
- 1 slice tomato
- 3 oz smoked venison roast
Instructions
- Layer mustard, lettuce, tomato, and venison on bread.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Recipe: Susan’s Smoked Venison Salad
Ingredients
- 2 cups read leaf lettuce 1 small tomato 4 slices cucumber 3 oz smoked venison, chopped ranch dressing
Instructions
- Spread lettuce on plate. Top with tomatoes, cucumber, and meat. Cover with ranch dressing.
Cooking time (duration): 5
Number of servings (yield): 1
Meal type: lunch
Microformatting by hRecipe.
Posted in BBQ and Grill, Cooking Methods, Smoking Venison, Venison Roasts |
Tags: grill, round roast, salad, sandwich, smoked venison, smoker, Smoking Venison |
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