Posts Tagged ‘roast’
Free Deer Recipes for Hunting Season
August 22nd, 2010 | Author: Susan
Hunting season is almost here! That means freezers everywhere will start filling up with deer meat. And that’s a good thing. The question is, what are you going to do with your deer meat? For the past several years, I’ve been collecting and testing deer cooking recipes and posting them on this web site for free. So look around. There’s something for everyone!
Click here for homemade deer sausage recipes.
Click here for deer casserole recipes.
Click here for deer roast recipes.
Click here for deer stew and crock pot recipes.
And there’s much more. Enjoy! And if you have a favorite, share it…I’m always looking for new recipes.
Apple Rotisserie Roast
July 4th, 2010 | Author: Susan
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
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Happy July 4
July 4th, 2010 | Author: Susan
It’s a beautiful July 4 here in the Washington, DC area…we’re almost ready for our annual BBQ and venison roast. This year I’m making BBQ venison sandwiches and grilled roast in cider marinade. Yum! Rick wanted to roast a whole deer on a spit, but all we’ve got is a little portable backyard firepit, which just isn’t big enough…even for our puny Northern VA deer. Maybe next year.
What’s on your menu today? Hope you have a safe and fun 4th!
Asiago Sandwiches
May 8th, 2010 | Author: Susan
I made these little venison and cheese sandwiches for a party. I knew there would be a lot of food, and a lot of non-venison eaters. I wanted something light and tasty. Abe the host, an avid hunter and venison lover himself, said I HAD to put this in the cookbook, I could make them whenever I came to his house, and then proceeded to eat most of them himself. I’d say they were a hit.
Recipe: Asiago Sandwiches
Ingredients
- 20 Kalamata olives, pitted and coarsely chopped
- 1 tablespoon rinsed, drained, and chopped capers
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon anchovy paste (optional)
- Fresh cracked black pepper
- Asiago cheese slices, package of 12 slices
- 24 arugula leaves
- 24 very thin slices rare roast venison
Instructions
- Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well and set aside. You can save the leftovers for up to two weeks.
- Cut each slice of Asiago into four squares. Place one square of Asiago on the cutting board and layer with one leaf of arugula, one slice of venison, and ½ teaspoon of the olive mixture, then top with another square of Asiago.
Cooking time (duration): 20
Number of servings (yield): 24
Meal type: appetizers
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Venison Shawarma with Tzatziki Sauce
March 28th, 2010 | Author: Susan
Shawarma is Middle Eastern dish similar to gyros (shaved pork sandwiches of Greece.) Lamb or chicken shawarma are favorites at Lebanese restaurants. Shawarma is typically served over pita bread with a Tzatziki or tahini sauce.
Recipe: Venison Shawarma
Ingredients
- 2 lbs, finely sliced venison fillet
- 1/2 cup finely sliced onion
- 1/3 cup finely chopped green pepper (not required)
- 1/3 cup extra virgin olive oil
- 3 cloves garlic minced
- 1/3 cup lemon juice
- 2 bay leaves
- 2 cinnamon sticks
- 1/4 tsp ground cardamom
- 2 tsp. Mediterranean spices (called “seven spices” or “five spices”)
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper
Instructions
- Put all ingredients in a 2-inch baking pan and marinate in the refrigerator for 4 hours.
- Preheat oven to 400.
- Cover pan with aluminum foil and cook for 40 minutes.
- Remove foil, pour off excess liquid, cook for 10 to 20 more minutes (make sure the meat doesn’t dry out).
- Serve meat with Tzatziki sauce, rice, and Greek style pita bread or Naan.
Cooking time (duration): 30
Number of servings (yield): 8
Culinary tradition: Middle Eastern
Recipe: Tzatziki Sauce
Ingredients
- 8 oz (1 cup) of thick Greek yogurt (a good quality, plain domestic yogurt will work if you can’t find Greek yogurt)
- 2 to 5 cloves of garlic, finely chopped
- 1/4 cup of diced or grated cucumber
- 1/2 tbs of olive oil
- 1 tsp of lemon juice
Instructions
- Prepare all ingredients in advance.
- Combine oil and lemon juice in a medium mixing bowl.
- Fold the yogurt in slowly, making sure it mixes completely with the oil.
- Add the garlic, according to taste, and the cucumber.
- Stir until evenly distributed.
- Garnish with a bit of green and serve well chilled.
Microformatting by hRecipe.
Nut-Encrusted Venison Saddle
December 20th, 2009 | Author: Susan
I am so tickled with myself. I watched this dish being made on a show and sort of figured out how to do it myself. Yum! This is one of the best dishes I have ever made. The nuts are a great compliment for the venison, and the bacon…well, anything wrapped in bacon is fantastic!
Recipe: Nut-Encrusted Venison Saddle
Ingredients
- 1 4 ½ lb Venison Saddle
- ½ cup pepitas (raw pumpkin seeds)
- ½ cup sunflower seeds
- ½ cup macadamia nuts
- 1 tsp salt
- ¼ tsp pepper
- 2 egg yolks, beaten
- uncured bacon
- 1 tbs oil
Instructions
- Pre-heat the oven to 200°.
- Put all nuts in a food processor and chop until nuts are the consistency of bread crumbs. Add the salt and pepper to the nuts and mix thoroughly. Spread the nuts in a shallow pan, one large enough to fit the saddle.
- Rub the venison saddle with the egg yolks. Roll the meat in the nuts so that the nuts form a crust.
- Lay about 10 slices of bacon in a row on a cutting board.
- Place the saddle on the bacon, then wrap each slice around the meat and secure with toothpicks.
- Heat the oil in a large skillet. Brown the meat on each side, about 4 minutes per side.
- When the meat is browned, transfer saddle to a roasting dish, cover, and place in oven.
- Cook until internal temperature of meat is 120°, which for a 4 ½ lb saddle will take about 2 hours.
- Remove from oven and let sit until meat reaches 140°.
Variations
This recipe would work well with a nice roast if you don’t have a saddle. You’ll just need to adjust the cooking time.
Cooking time (duration): 145
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
What’s a saddle?
Ever had chops? Well, the saddle is the part of the animal that becomes your chops. It’s the back strap and tenderloin with the bone in. This is the best meat on the animal, which makes this dish a fabulous gourmet dinner. It’s a little tough to get in the home butchering process, but if you’re willing to bring out the bone saw, it’s worth the effort.
Venison Pot Roast
January 6th, 2009 | Author: Susan
I have so many childhood memories of my grandmother’s Sunday night pot roast. Yum. The only thing better is the way the house smells.
Venison Pot Roast
- One venison roast
- Steak Seasoning
- Vegetables (carrots, potatoes, parsnips)
- Chicken or beef stock and/or water
Directions
- Rub some Steak Seasoning onto the roast.
- Place the roast in a crock pot.
- Add vegetables (diced green beans, cubed potatoes, and sliced carrots are good). Cover the roast and vegetables with the liquid.
- Cook on low for 8 to 10 hours, until the meat falls apart with a fork.
Special note to those who are trying to watch what they eat: celery root is an excellent substitute for potatoes. It’s one of my favorite.
Best Venison Sandwich (According to Rick)
January 3rd, 2009 | Author: Susan
One of the best things about making a roast is the leftovers for sandwiches. Fortunately, we had plenty of the New Year’s Eve roast leftover for me to make sandwiches that Rick dubbed “the best sandwich I’ve ever had.” The man loves his sandwiches, so that is saying something!
Roast Venison Sandwich
Ingredients
- 2 slices rye bread
- 3 oz roast venison, thinly sliced
- 2 oz brie, sliced
- 1/2 tsp brown mustard
- 1/4 tsp horseradish
Directions
Spread mustard and horseradish on bread. Layer meat and cheese. Enjoy!
