Tender Venison Roast Recipe Makes the Meat Melt in Your Mouth
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Our family eats a lot of deer. In fact, we eat so much venison our daughter says she’s tired of it. But whoa! She’s away at college as I write this. When she gets back and tries this new recipe I bet she’ll fall in love with venison all over again.
When cooking with venison do it the right way--LOW and SLOW. The meat will turn out tender, carry a distinctive flavor from the area the deer has browsed in, and will not leave a fatty taste in your mouth.
Dill Flavored Venison
4-5 lbs. boned grassfed rump or shoulder roast
3 Tablespoons melted butter (grassfed if you have it available)
2 tsp salt
1/4 tsp pepper
1 Tablespoon water
1 small onion, sliced
Pinch of dill seeds
In hot butter or coconut oil, brown meat well on all sides in Dutch oven or heavy kettle. Use medium heat, turning meat as it browns. Pour off fat drippings if any. (Note: some venison is so lean there may be no fat). Season with salt and pepper. This may take 15-20 minutes.
Add water, onion, dill seeds.
Cover tightly; simmer, but DO NOT BOIL over low heat, turning occasionally to cook it evenly throughout. This may take about 4-4 1/2 hours. Simmer until fork-tender. If needed, add a few tablespoons of hot water during cooking.
When meat is done, remove it to heated platter; keep warm.
Make gravy as follows: Skim fat from broth in Dutch oven. To broth, add water to make 2 or 3 cups liquid. Heat and thicken; season if needed.
This venison roast recipe serves a family of 4 for 2 meals.
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