Startling Roast Venison Recipes
One of these roast venison recipes startled me.
The first of these roast venison recipes startled me as I read it. I was skeptical, but my daughter went ahead and tried. We have never looked back.
I read in Adelle Davis' Let's Cook It Right, "In experiments where identical roasts were cooked at different oven temperatures to the same degree of doneness, roasts cooked for 26 to 32 hours were preferred in 100 per cent of the taste tests to roasts cooked in 3 hours or less."
Adelle proved to be absolutely right. Our whole family loved the first of these roast venison recipes printed below. The meat was amazingly delicious. It was juicy, tender and easily came off the bone. It was like a new revelation of how to cook.
Slow Roast Venison Recipe
Set the oven temperature at the desired temperature that you want the venison to be when it is done. This should be about 165 degrees F. Place the roast in a pan, set it in the oven and leave it there. Leave it there overnight, all day, all day and all night--whatever. It requires no watching; it can't burn, vitamins and minerals can't be harmed at such a low heat. Almost no fuel is required to cook it. The fat in the venison will slowly cook out so you end up with a basically fat free roast venison recipe.
The exact cooking time is not significant. Allow plenty of time. The longer you cook the meat at this low temperature, the more tender the roast will become. Let the internal temperature rise to 165 degrees F. We were startled at how scrumptiously tender and tasty the roast became, and I think you will be too. I can't say it enough--you've got to try this recipe!
Old-Timers Roast Venison Recipe
3-4 pound venison roast
Trim off all deer fat. Most people don't like deer fat. Place roast in pan. With a knife poke holes over entire surface of meat to allow liquid to penetrate. Pour water and vinegar
over roast. Make sure roast is covered completely with liquid. Add more liquid if necessary. Add cloves and bay leaves. Let the roast set in this mixture for about 24 hours.
Remove from pan and rinse with water. Now take thin strips of suet and bacon and press into holes in roast. Poke deep if possible. Set remaining bacon and beef suet on top of roast.
Pour about 1/4 inch water in roasting pan and return roast to pan. Roast at 300 degrees F until done, usually about 30 minutes per pound. Do not overcook. Many deer are grassfed (excerpt in the Midwest where deer enjoy corn!) so there may be little fat to insulate the meat. Grassfed meat cooks faster than fatty meat. If overcooked the meat will become dry and tough. The bacon and suet help prevent this.
Grassfed meat contains omega 3, an essential nutrient, and experts say most of us aren't getting enough of it. Omega 3 is related to weight loss, and overcoming moodiness and depression. Continuing research has even linked omega 3 to positive affects on brain development in children. Omega 3 is good stuff. If anyone is not eating grassfed meat from the supermarket, just remember that deer meat is good grassfed meat too.