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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When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

When planning to kill a deer, it is imperative to have clean knives ready to dress the animal. Other equipment that will be useful are a game bag, a sharpening stone, a bone saw, trash bags, clean towels and alcohol to keep the equipment sterilized. For sanitation and convenience it is best to hang the animal by its rear feet from someplace high like a tree branch. Hanging also helps the blood to fast flow from the animal. Holding a clean work area and Holding the animal clean and are vital to produce a good quality meat. One must move rapidly using a very sharp boning knife to open the animal and field clean it. Avoid puncturing any of the organs and once it is opened, remove all the entrails. The saw can be used to cut through the breast bone and to split the pelvic bone. After removing the sex organs from bucks and cutting colse to the anus area, tie off to prevent spillage and contamination.

If one is just learning how to butcher a deer for the first time, the one most leading part of the process is cooling the meat as soon as possible. One way this can be done if the weather is cold is to prop open the carcass so the cold air can circulate. The body can also be cooled down by flushing with several gallons of cold water or packing the cavity with bags of ice. Keep the cavity dry by wiping with clean towels. Cut the skin loose all colse to the neck and the anus areas. Start pulling the hide at the anus area and work down to the neck. This is done at this time while the body is still warm so it is easier to remove. Now the game must be covered with cloth, a game bag or something to keep the meat clean.

Meat Casseroles

Once the wild game is field cleaned, cooled down and the hide has been removed, it is time to get ready the venison for preserving. This can be as simple as cutting the meat up, with or without the bones and placing it in a freezer for later use. Some hunters believe that a carcass must be hung for five to seven days before frosty to accomplish a tender quality of meat. Others think the same results can be terminated by placing in a deep freezer. The qoute with hanging the carcass is that a cold place must be available such as a walk in cooler. Most hunters do not have a walk in cooler so the next best would be exterior with a constant temperature of colse to 40F degrees. Most of the time the weather is not a consistent cold temperature so there is a great chance of the meat turning bad in this process. This is why many habitancy think it is best to get ready the meat for the freezer as soon as it is cleaned. By removing the bones from the meat, it will take up less freezer space, but it is more time consuming. Either the meat is cut with the bones or without the bones, cut into private steaks or private roasts. Wrap each in plastic wrap and then in freezer paper. This recipe will prevent freezer burn and keep the meat longer in the freezer.

Although venison is lower in fat and the taste is a slight different, it is very much like beef. It contains the same enzymes but the flavor varies depending on what weeds the deer eat. Sometimes the animals will consume strong flavored weeds therefore reflecting in strong flavored meat. Many habitancy like this natural gamey flavor in the wild game. A very strong flavor and toughness seem to come more with the older animals. If the strong flavor is not pleasing to the taste buds, several cooking methods can be done to lighten this taste. Some soak the meat in salt brine for a combine days and then rinse it with clear water before cooking. Marinating the meat overnight or seasoning it with popular spices will cover the flavor. Most hunters say they never have a qoute with the toughness, but if there is a qoute a slight tenderizer will solve it.

Although venison is very low in fat, any fat should be removed before cooking. The strong wild taste settles in the fat, and also the fat is too hard for humans to eat. It is leading not to overcook the meat. The fibers of venison are short and become tough very easily. The meat should be cooked to medium well, never rare and never well done. The tender cuts can be grilled or broiled. The tougher cuts should be boiled, baked in the oven with a slight water or wrapped tightly in foil and placed in a pan in the oven. Thin slices of the sirloin or the round can be fast fried in hot oil; no more than 1 ½ minutes on each side.

When One Learns How to Cook Venison, Venison Recipes Can Be Made From Beef Recipes

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Great Venison Oven Recipes

So many people associate venison with chili and stew, it never occurs to them that there are such things as venison oven recipes. I thought that too, and then I discovered that I could actually cook my venison inside the oven and not just on top of it.

The two best ways to cook venison in the oven are venison roasts and venison casserole. They're delicious and easy, and you almost always have leftovers. (They also make your house smell fantastic). There are many ways you can prepare roasts and casseroles, but it's good to have an old standby.

Meat Casseroles

My favorite roast is Venison Salt Roast. All you have to do it get a 3 to 5 pound bag of coarse salt (table salt won't work). Mix the salt with some water so you can mold it. Put the roast in a roast dish and cover with the salt. Cook at 200 degrees until internal temperature is where you like it (yes, you'll need a cooking thermometer). How long this takes will depend on the size of your roast. I find a 3 to 4 pound roast will cook in about 90 minutes. The salt will form a hard crust around the meat. Chisel it away for the most tender roast you've ever had.

My favorite Venison Casserole harkens back to my childhood. You'll need 1 box of egg noodles, 1 lb of ground venison, 1 can to cream of mushroom soup, frozen peas, and regular potato chips. Brown the meat and cook the noodles. Then Mix everything except the chips together in a casserole dish. Crush chips and sprinkle them on top. Cook at 325 degrees for about 20 minutes.

Of course, there is much more you can do with venison in the oven. Experiment! It's fun.

Great Venison Oven Recipes

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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5 Easy Ways to Prepare Delicious Venison Meals

Does your husband keep bringing home venison and asking you to do something with it? Most of the "hunting widows" I know have no idea what to do with the meat, so they make the same stew or chili over and over. That can get pretty boring pretty quick. When my husband started hunting seriously and I found myself with 200lbs of venison in the freezer, I decided I needed to figure out some fun things to do with it. I've made a lot of recipes, and here are the five easiest ways I've found to prepare the meat.

1. Burgers

Meat Casseroles

Venison burgers are amazing, and they are so lean and healthy. Grilled, broiled, with cheese or with out...it's all good. So if you don't have a meat grinder, invest in one. (We use an attachment to our standing mixer.) I usually add a little bit of olive oil and some Worcestershire sauce to the ground meat so the patties don't fall apart on the grill. You can also bind the meat with chopped onion or bread crumbs.

2. Salt roast

Get a 5lb bag of course salt and steam the roast. It's amazing. Just mix some water into the salt, put the roast in a deep roasting pan, and cover it with the salt mixture. As the salt hardens, it traps the steam. This keeps the meat tender and flavors it perfectly. Cook at a very low temperate. We cook a typical 4lb roast at 200 for about 4 hours. Use a meat thermometer to make sure you don't over cook it. Chisel the salt away and serve.

3. Kabobs

Cut your meat in 2-inch cubes and marinade in olive oil, lime juice, and cilantro for about 1/2 hour. Put the meat on skewers, adding onions or peppers if desired. Grill for 3 to 5 minutes on each side. They are so delicious!

4. Grilled strips

Slice the meat into strips and brush with olive oil and ground pepper. Grill for about 1 to 2 minutes per side. These grilled strips are terrific on salads.

5. Pizza

Brown ground venison with a little bit of olive oil, basil, and garlic powder. Buy a pre-made pizza crust and your favorite sauce, cheese, and toppings. The venison on the pizza is a nice change of pace to pepperoni or sausage. I like to use pesto as my sauce for a change of pace.

Eating venison doesn't have to mean eating the same boring dishes over and over. Get creative in the kitchen and have fun.

5 Easy Ways to Prepare Delicious Venison Meals

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 [http://greatvenisoncooking.com/recipes.html].

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Great Venison Oven Recipes

So many people associate venison with chili and stew, it never occurs to them that there are such things as venison oven recipes. I thought that too, and then I discovered that I could actually cook my venison inside the oven and not just on top of it.

The two best ways to cook venison in the oven are venison roasts and venison casserole. They're delicious and easy, and you almost always have leftovers. (They also make your house smell fantastic). There are many ways you can prepare roasts and casseroles, but it's good to have an old standby.

My favorite roast is Venison Salt Roast. All you have to do it get a 3 to 5 pound bag of coarse salt (table salt won't work). Mix the salt with some water so you can mold it. Put the roast in a roast dish and cover with the salt. Cook at 200 degrees until internal temperature is where you like it (yes, you'll need a cooking thermometer). How long this takes will depend on the size of your roast. I find a 3 to 4 pound roast will cook in about 90 minutes. The salt will form a hard crust around the meat. Chisel it away for the most tender roast you've ever had.

My favorite Venison Casserole harkens back to my childhood. You'll need 1 box of egg noodles, 1 lb of ground venison, 1 can to cream of mushroom soup, frozen peas, and regular potato chips. Brown the meat and cook the noodles. Then Mix everything except the chips together in a casserole dish. Crush chips and sprinkle them on top. Cook at 325 degrees for about 20 minutes.

Of course, there is much more you can do with venison in the oven. Experiment! It's fun.

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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Spicy Venison Jerky - Delicious Dried Meat Snack With a Hot Chile Flavor

Jerky is considered one of the first convenience foods in America. These nutritious dried meat strips sustained many a hungry cowboy and traveler on the plains of the western part of United States.

Dried chile flakes are the traditional seasoning for jerky. They not only flavor the meat, but also help preserve it, which the Indians discovered many years ago. Chiles contain an anti-oxident that prevents meat, and meat fat, from turning rancid as it is drying in the sun. The chiles also help in warding off insects and birds through the drying process.

Even today, along the Rio Grande River Valley of New Mexico, Pueblo Indians make venison jerky. The whole process matches the beginning of deer hunting season with the harvesting of red chiles in this region.

Making jerky, and in this case venison jerky, is a very simple process at home, using your oven to dry out the meat. Jerky can be enjoyed "as is" for a snack, or it can be served in a sauce or gravy like any dried beef.

Venison Jerky Recipe

Venison round steak, trimmed of fat, and cut in strips

Pure ground New Mexican hot red chile

Salt

For the most tender jerky, cut the venison strips across the grain of the meat. If you prefer chewy jerky that has to be torn or pulled (that's where the name "jerky" comes from), then cut the strips along the grain.

Generously sprinkle the meat strips with the ground chile and salt. The more salt used, the quicker the venison jerky will dry. Place the season strips of meat on the rack of a broiling pan, or any type of rack that will allow the circulation of air around the meat and the draining away of fat.

Set the oven at 150 degrees F., and place the pan of meat in. Prop open the oven door about 2 inches to let the juices evaporate. Dry in the oven for about 8 hours, or until the jerky reaches your desired dryness.

Store the jerky in a cool, dry place that allows for circulation. Because it is very difficult to get the meat completely dried, storing in an airtight container often causes it to mold. It can also be stored in the freezer for up to 3 months.

Billy Bristol is the writer and editor for Food in Texas, a website devoted to the celebration of traditional homemade Texas Food. With simple recipes and cooking ideas that bring out the best in classic Texas cuisine, Food in Texas is creating its own culinary legacy.

Food In Texas

Billy is also the writer and editor for Spicy Cooking, a website devoted to hot spices, spicy foods, blazing cooking, the hottest cuisines around the world, and "knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up taste buds and scorch your plate...Guaranteed.

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