Venison roast how long to cook

Nicolle Joy. This was amazing. Of course like others I made a couple small changes. I used 2 venison steaks and 2 tenderloins I had lying around. But I think this would work on any cut of meat. Next weekend I am trying it with goose! I then added it to the crock-pot about 20 minutes before serving.

I soak the meat overnight in a FoodSaver vacuum sealed container with Milk! Work every time! Rating: 2 stars. I followed this recipe,that was a mistake.

Is it salty,wow!!. I should've read the reviews before making this. I agree with adding water with the soup ,I would also cut the onion soup mix in half at best. It could be a very good recipe,just make some changes to suit your taste.

That is unless your able to take the top off a salt shaker and down the thing. Grumpy's Honeybunch. Awesome - and it smelled so good when I walked in the door!

I agree I could barely tell it was venison. Even my son - who does not want anything to do with mushrooms loved it! I made french fries to go with the gravy and he poured the gravy all over his fries and venison!

I will definitely make this again. One change I would make - I would use reduced sodium soup and garlic powder instead of salt. The onion soup mix has enough salt in it and I don't feel you need to add more.

I did use liquid aminos since I was out of soy sauce but there isn't much difference in taste there anyway. Emily Jones Frandsen. I made this with an elk roast, and it was wonderful! I browned the roast in oil and butter in the pan first, deglazed the pan with some red wine, and added that nice sauce to the crock pot as well. I also added some rosemary. I love how the soup makes its own gravy! This was super good! Your daily values may be higher or lower depending on your calorie needs.

Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Because First Light venison comes from young animals it is delicate and should be treated accordingly. Venison is very low in fat and is best served medium-rare. When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness.

When roasting larger cuts, first sear all sides of the meat to seal in the juices. Here is my three-pound venison shoulder roast. Thank you, hunter husband! I took it out of the freezer yesterday to let it thaw in the refrigerator overnight. Unlike my venison steak recipe , venison roast is best cooked when the meat has been thawed out and browned.

Step 2: Take the thawed meat out of the package and generously season both sides with kosher salt and cracked black pepper. Set it aside to rest as you prepare the other ingredients. Turn your oven on to degrees. Step 3: You will need peeled and chopped carrots. I never halve the length because the oven will give them plenty of time to tender up. Slice up 1 medium yellow onion and peel 4 garlic cloves. You will also need one sprig of fresh rosemary another trick from The Pioneer Woman that makes such a difference!

I like to use the homemade version. All of these ingredients will cook in a small amount of quality beef stock. We will add potatoes later during cooking, and they will need them. Step 4: Heat a large stockpot over medium-high heat. When the pan is hot, pour in a generous amount of olive oil approx. The oil has to last us through the searing of two batches of vegetables and the meat. When the oil is hot, place your onion rings and garlic cloves in the pot.

Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Be careful not to burn the garlic. If it helps, you can start with the onions and add the garlic halfway through. Remove the onions and garlic and set aside in a large bowl. Step 5: Using the same method, sear your carrots for about two minutes per side.

Searing the onions, carrots, and garlic will bring out the sugars from the vegetables and provide an intense flavor to our dish. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.

Step 6: Make sure you still have some oil at the bottom of the pan. Then lay down one side of the seasoned meat into the pan. You will hear it sizzle! Allow the meat to brown for one minute on each side before removing it to rest one more time. Turn off your heat. Step 8: Layer the bottom of the pan with the vegetable mixture and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat, followed by one tablespoon of onion soup mix per pound of meat.

Since I have a three-pound roast, I added 3 tablespoons of mix. Cover the pot and bake for 3 hours at degrees. Your kitchen begins its mouthwatering smell about 2 hours in. Step 9: At three hours, slide the pot out and carefully use hot pads!