The Easiest Venison Pot Roast Recipes

I have the most wonderful childhood memories of my grandmother cooking roast. The smell that wafted through the house was synonymous with comfort and love. Every time I make a venison pot roast, I think of my grandmother and Sunday dinner at her house.

The most amazing thing is that as a child, I thought making pot roast was difficult. Something that smelled that good had to be hard, right? Wrong. Pot roast is a cinch. It's perfect for company, and the leftovers are terrific. Here are the two easiest recipes I've found.

Venison Salt Pot Roast. Mix a 3 to 5 pound bag of coarse salt with some water so you can mould it. Put a 4 to 6 pound venison roast in a roast dish and cover with the salt. Cook at 200 degrees until the internal temperature is where you like it (it's best served on the rare side). It will cook in about 90 minutes to 2 hours. The salt will form a hard curst around the meat. Chisel it away for the most tender roast you've ever had.

Venison Slow Cooker Pot Roast. Place a venison roast in a slow cooker. Surround meat with peeled potatoes, carrots, or other root vegetables. Cover with chicken broth (or venison stock, if you've made it). Cook on low for 4 hours. This is a great recipe for a gamey roast, or some other less-than-choice meat. This recipe is also great if you happen to over cook it. The chicken broth will help keep the meat moist. In fact, my husband likes to cook it to the point that the meat just falls apart with a fork.

For either roast, you can add a little flavor by cutting slits in the meat and inserting whole garlic cloves. Add as many cloves as you like. It's delicious.

Susan Rose is creator of The Hunting Widow's Guide to Great Venison Cooking, greatvenisoncooking.com, a collection of venison recipes and instructions on how to prepare venison so that it is a culinary treat. She is currently compiling the recipes for a venison cookbook and encourages people to submit recipes.

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My Top 10 Tips for Slow Cooking in the Fast Lane

I call this slow cooking in the fast lane, because I use my slow cooker to cope with the fast pace of my life. I oftentimes find myself running from work to appointment, picking up kids, wondering when I am going to have time to cook. Well here is the answer.

My crockpot cooks for me, while I run. When supper time comes, or when I ultimately have time to collapse, there is a hot, tasty meal waiting for me.

Meat Casseroles

These 10 tips are the essentials for victorious crock pot cooking.

1. Cooking Times and Temperatures: Cooking time on high is about 1/2 the time on low. Some recipes require a definite cooking climatic characteristic and time to be successful, so corollary instructions intimately until you have a feel for the recipe. For recipes that give both times, I will often start the method on High to get it started, then turn to low after about an hour. Start large chunks of meat such as a roast or whole chicken on high for about an hour when-ever possible. This gets the food up to a safe cooking climatic characteristic quickly. An extra large roast should be cut into half, to help get the climatic characteristic up quickly.

2. You can line the crockpot with an oven cooking bag before placing the food in. This makes clean up a snap. The cooking times are not affected, but the mess stays in the bag rather than on the pot. I usually find these bags on clearance after Thanksgiving or Christmas and stock up then.

3. Whenever possible, don't lift the lid. Slow cooker temperatures are low and a lot of heat can be lost, maybe lowering the cooking climatic characteristic below the safe point. Use the lid provided with the cooker. A layer of aluminum foil will not suffice.

4. Fill the slow cooker in the middle of 1/2 to 2/3 full of food. Too full may not allow the food to heat up quickly enough. Likewise a cooker that is not full enough will not heat properly either. Use the exact size crockpot for the recipe.

5. corollary the recipe, adding ingredients in the order listed. Foods that take longer to cook usually go on the bottom. Also, for some recipes, vegetables or other foods on the lowest may act as a rack, keeping top foods out of the juices.

6. Food does not need to be swimming in liquid to be victorious in the crockpot. Many citizen find crockpot roasts lacking in flavor because they have covered them in water to cook. For most roasts, 1 cup or less liquid is all that is needed. The meat will give up some of its own juices as it cooks.

7. Tenderness of the meat is directly associated to the cooking time. A longer cooking time at low will yield a more tender roast, as long as it is cooked beyond done to the falling apart stage. The divergence in the middle of a tough piece of meat and a tender one is about 1 hour. When you check your meat for doneness, if it isn't tender, let it cook for an additional one hour and check again.

8. Do not refrigerate food in the crockery, the heat retained in the crock will delay cooling and keep food at an unsafe climatic characteristic for too long. change the food to storehouse containers and refrigerate as soon as potential after the meal.

9. Some recipes require browning or some whole of cooking before being put into the slow cooker. completely read through the method so that you know what is required while planning the meal. Look for recipes that require small to no pre-cooking for those busy mornings. Many recipes that require browning can be victorious without browning, but may loose a small flavor from the caramelization of the meat.

10. You can sometimes assemble the method the night before, putting the food and liner into the refrigerator. Next morning, place into the cooker and plug-n-go. In this situation, you should never use recipes that require pre-cooking. Keep all ingredients cold until you are ready to plug in the pot. This works well for roasts, etc. I will often place the roast and its flavorings into the pot the night before. In the morning, I plug it in and add the liquid (although I could probably get away with adding the liquid the night before as well). This method is particularly handy when I am relying on a husband or son to start the cooking.

My Top 10 Tips for Slow Cooking in the Fast Lane

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Basic Slow Cooker Tips and Delectable Roast Beef Recipes

Slow cookers or crock pots are countertop electrical cooking appliances that maintain a low temperature for several hours. This enables cooking stew or pot roast without the need to check on it from time to time.

Amateur cooks will find it very easy to handle and maintain. All you need to do is to fill it up, and then turn it on. After several hours, dinner can be served. However, when using the slow cooker, there are some things you need to consider. It is best to get one that has a removable liner, making it very easy to clean. If you already have one with a non-removable liner, you can just use a cooking bag; then, use cooking spray on the inner liner.

Make sure you only fill your slow cooker ½ up to 2/3 full. The food will not be cooked properly if filled to the brim. However, if the liquid and food level is a bit lower, it will cook quickly.

You will find that the food along the bottom part of the slow cooker are moister and become cooked faster. This is because they are continuously immersed inside the simmering liquid. Since fats have a tendency to melt and cook easily when heated for a long time, resulting to an unpleasant texture, it is best to trim the excess fat formed and remove the skin from poultry.

During the last 30 minutes of cooking time, you can remove the lid and cook it on high to thicken the juices and add more flavors. It is best to cook on High during the 1st hour of cooking so that the temperature would easily reach 140 degrees, ensuring food safety. When you are almost done with your cooking, you can turn the dial to Low.

Do not place frozen foods inside your slow cooker. It should be defrosted first before cooking it. This way the temperature would easily reach 140 degrees. It also protects the appliance from being damaged.

Use cheaper cuts of meat because this requires about 8 hours of low cooking. Aside from being able to save money, they have less fat, moist and they result to more tender meats.

Ground meat should be cooked inside a skillet prior to cooking it in the slow cooker. If you will be cooking seafood in a slow cooker, this should be added in the last hour of cooking; otherwise, it will become overcooked and it will showcase a rubbery texture. Take note, 1 hour on high setting is actually equal to 2 hours on low setting.

Only use small amounts of Tabasco sauce and cayenne pepper because they become bitter when they are cooked for a long time. It is best to add them during the end of your cooking time.

Make sure you only add tender vegetables such as mushrooms, tomatoes and zucchini on the last 45 mins. of cooking time. This way, you will not overcook them.

Dairy products, on the other hand, must be added only during the last 30 minutes of cooking time.

Prior to storage, take out cooked food from the slow cooker or liner. Since the slow cooker's liner is composed of thick material, cooked food will not be able to cool down quickly so as to prevent the growth of bacteria.

Only stir in spices during the last hour of cooking time. If you cook this for a long time, it will lose its flavor.

Carefully follow the layering instructions. Since vegetables are not cooked as easily as meat, you need to place them in the bottom of your slow cooker.

If you are using low temperature, do not lift the lid when you stir. This is because the heat will escape and extend the cooking time to 30 minutes more. You can check the cooking progress by spinning the cover so that the condensation would fall off, giving you a chance to look inside your slow cooker.

Here are some of the best Roast Beef Recipes you can cook with your slow cooker:

Roast Beef a la Mushroom Soup

Ingredients are 1 can of Cream of Mushroom Soup, small to medium shoulder or chuck of beef roast, 1 can of French Onion Soup, a dash of pepper and ½ can of water (for cleaning the soup can).

Procedure:

Place the first 3 ingredients inside your slow cooker. Mix the ingredients until thoroughly blended. Sprinkle a dash of pepper. Put the settings on Low and allow cooking for the entire night. The next day, remove the meat and prepare your gravy. If your gravy seems too thin, add about 1 to 2 tsp. of cornstarch with ¼ cups of cold water. Set the cooker on high. Stir in the mixture to thicken and serve.

Roast Beef with Gravy

Ingredients are olive oil, 3 to 3 ½ pounds Boneless Rump Roast, 8 garlic slivers, salt and pepper. You will also need a meat thermometer. For the gravy, you will need some beef stock or red wine and corn starch.

Procedure:

One hour prior to cooking remove the roast from the refrigerator at put it in room temperature.

Using a sharp knife, you need to cut about eight small incisions around your roast. You will place one sliver of garlic on each incision. Place one tablespoon of olive oil around your roast and then sprinkle it with salt and pepper. Put your roast on the oven rack with the fatty side up and a drip pan over a rack under the roasting rack. This way, you will not be required to turn the roast.

Brown your roast at 375oF for 30 minutes. Then, put it on 225oF. It would still 2 to 3 hours to cook but if it starts to drip and is already brown externally, use your meat thermometer to check its temperature. After this, pull your roast from the oven once the temperature reaches 135 to 140oF. Place it on an aluminum foil for about 15 minutes and carve to serve.

For the gravy:

Take out the dripping pan from the oven. Place it on the stove top while it is on medium heat. Collect the drippings, add water, beef stock or red wine. This will loosen the drippings off the pan. Then, dissolve one tablespon of cornstarch with water and add this on the drip pan. Stir it quickly as the gravy thickens. You can also add some butter, salt and pepper. Aside from this, you can also add some fresh thyme.

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A Guide to Using Your Crock Pot

In the summer time I use my crock pot even more than I do in the winter time as its just too hot to heat up the oven. You can make just about anything in a crock pot these days such as: Soups, Stews, Main Dish Meats, Desserts, Breads, Cobblers, Vegetables and more. Here are some great tips to help make your crock pot cooking even easier.

Crock Pot Cooking Tips

Meat Casseroles

#1. Peel and chop the vegetables the night before, cover and keep them refrigerated.

#2. The night before, trim fat from meat and cut meat into the desired sized pieces, cover and refrigerate.

#3. Thaw icy vegetables and meat in the refrigerator, never thaw at room temperature.

#4. Brown meat according to the method directions. You can brown your meat the night before and then refrigerate.

#5. Serve cooked food from your slow cooker or it's movable liner to save on washing extra dishes.

#6. Slow simmering produces a mellow blending of flavors, but whole herbs and spices may give more flavor than usual, while ground herbs and spices may give less flavor.

#7. Remember to take off bay leaves and whole peppercorns before serving food.

#8. Some vegetables, especially onions and carrots, often take longer to cook than meat. All the time place them at the bottom of the slow cooker.

#9. To assure even cooking of meat, be sure there is some space in the middle of the pieces to allow for circulation of heat and seasonings.

#10. Both quarterly and quick cooking rice need 4-5 hours to cook on your low setting, on your high setting it will take 3-4 hours so plan ahead. You may prefer to cook the rice on your stove top or in your microwave and then add into your crock pot recipe.

#11. Pasta needs stirring while cooking to forestall it from sticking to one another. It is best to cook the pasta on your stove top until its just tender and then add into your crock pot recipe.

#12. When converting your popular recipes for the slow cooker, sacrifice the amount of liquid since the slow cooker lid gives a tight seal and retains steam.

#13. Pour your liquids in last.

#14. Fill your slow cooker at least 1/2 full for the best slow cooking results.

#15. Tender vegetables such as fresh mushrooms, tomatoes or zucchini will only need to be added for the last 45 minutes of cooking time, otherwise you could over cook them.

#16. To forestall milk, cream and sour cream from curdling, add near the end of the cooking time and just heat through.

#17. Coating pot roasts and stew meat with flour helps to thicken the broth as it cooks.

#18. If you have too much liquid in your slow cooker, you can take off the lid and cook on high for the last 25 minutes.

#19. Resist the urge to lift the lid. The heat that you lose will add as much as 30 minutes to the cooking time. If you have to stir, resume timing when the mixture starts to bubble up again.

#20. Cooking for 1 hour on high is the same as 2-2 1/2 hours on low.

#21. After the food has closed cooking, it can commonly be held in the slow cooker for an hour on the low setting without over cooking it.

#22. If food is not done within the stated time in your method it could be because you overfilled your slow cooker or you took off the lid too many times. Adjust your cooking times accordingly.

#23. Slow cooking at the low setting is good for tenderizing cuts of meats (brisket, pot roasts, etc).

#24. Take time to trim and take off excess fat from your meat before slow cooking to sacrifice the amount of fat that accumulates during cooking.

#25. You can use a slice of bread to skim off excess fats or you can use a slice of lettuce leaf.

A Guide to Using Your Crock Pot

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Moroccan Lamb Tagine With Coriander Couscous

This is a wonderfully spiced dish that works really well with this delicious local lamb from the Yorkshire Wolds. The great combination of spices gives this Moroccan classic a warming taste, without the intense heat of a curry. The quantity of spice I have used is just a guide, like most cooks I tend not to measure, so you might enjoy playing about with the amounts of spices to suit your own taste. The Tagine is a great dish for any occasion - perfect for family or friends - it is very well behaved and tastes even better if you leave it in the fridge and reheat it the following day. The spices have a thickening effect too, so the result is a fabulous dish that you will hopefully want to make again and again.

Serves 6

Ingredients

1 kg lean lamb - trimmed and cubed, use leg or shoulder- the shoulder meat will not break up as much
1 tsp chilli powder
1 level tablespoon paprika pepper
2 good tsp turmeric
2 tsp ground cinnamon
1 level tablespoon ground ginger
tsp black pepper
Salt
Olive oil
2 cloves garlic, crushed
2 large onions, diced
125g 'ready to eat' apricots, chopped
2 tbsp seedless raisins
3 tbsp flaked almonds
2 x 400g cans chopped tomatoes
150mls vegetable stock, plus extra to top if necessary
1 tbsp runny honey
Zest and juice of one orange
Bunch of fresh coriander to garnish

Method

Mix all the spices together including the salt and pepper, and then toss the cubes of lamb in the spice mix. The lamb needs to be totally coatedwith the spice mix - so don't be nervous about sprinkling in a little extra spice.

Heat a large ovenproof casserole. Add a couple of generous glugs of olive oil. Add the onions and garlic and cook until softened but not brown.

Add the spiced meat and cook, turning frequently, for approximately 5-10 minutes. Add a little more oil to the pan if necessary.

Stir in the chopped apricots, raisins, almonds, chopped tomatoes, stock and honey. Zest in the orange and squeeze in the juice.

Heat until the mixture bubbles and then reduce to a gentle simmer.

Cover and cook gently on the hob or in the oven until the lamb is meltingly tender - approximately 2 hours.

Keep checking the liquid level in the tagine and top up as necessary.

Garnish with some chopped coriander and serve with the Coriander Couscous.

Antony Vila writes for the ultimate online food shopping outlet - Weetons.com. At Weetons.com, we're all about bringing you the best locally sourced food & drink online. We have a huge selection of grocery products including award winning meats, cheeses and delicatessen food.
Weeton's is located at 23/24 West Park, Harrogate, HG1 1BJ, 01423 507 100

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