Jack Pine Savage Venison Roast Recipes

Steps:

• Remove all fat from the venison.
• Mix the water and vinegar in equal portions, enough to cover roast.
• Add a tablespoon of salt for every quart of water.
• Add the bay leaves , cloves, and chopped garlic to this mixture.
• Using your knife run it into the meat every square inch to allow the liquid to penetrate.
• Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
• Remove the roast from the liquid and drain.
• Rinse slightly in cold water and dry with a cloth.
• Put the roast where it is cold for an hour or two until the meat is cold and firm.
• Salt and pepper the roast well.
• Get a piece of suet and some bacon.
• Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
• Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
• Place the pieces of suet and bacon into this opening.
• Do this once for every square inch of the roast.
• Now lay strips of suet and bacon on top of the roast completely covering the top.
• Place the roast in a roasting pan or dutch oven.
• Put 1/4 inch of water or wine in the bottom of the pan.
• Roast slow in a 325f oven until done.
• **If using a dutch oven place the majority of the coals on the lid.**.
• Baste frequently with the juices from the pan.
• Keep the liquid level in the pan to 1/4 inch.
• Do not over cook.
• It will take about 25-30 minutes per pound.
• If you wish you can roast vegetables with the roast, this will help keep it moist.

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.