VENISON POT ROAST AND GRAVY
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Provided by Ron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g
CROCKPOT VENISON ROAST IN CRANBERRY SAUCE
I love this recipe. The sweetness makes it unique and so tasty. The meat is tender and juicy. You can use beef also.
Provided by barbara lentz
Categories Wild Game
Time 8h10m
Number Of Ingredients 13
Steps:
- 1. Place venison in crockpot. top with onions, garlic, and mushrooms.
- 2. Mix together the remaining ingredients except cornstarch and water and pour over roast.
- 3. cook on low 6 to 8 hours. Mix the cornstarch and water together stir into crockpot last hour to thicken it.
- 4. Serve roast with sauce overtop
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Time 1h30m
Number Of Ingredients 24
Steps:
- Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
- Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE
Steps:
- Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes.
- Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper, to taste. Cook on 1 side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes. Serve with the sauce and Sweet Potato and Plaintain puree.
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery, garlic, and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the port, cranberry juice, stock, cinnamon, allspice, and cranberries and cook until a sauce consistency is formed. Finish with the cold butter and season with salt and pepper, to taste.
- Preheat oven to 375 degrees F.
- Place potatoes and plantains on a large baking sheet and roast until the potatoes are soft, about 50 to 60 minutes and the plantains are completely black.
- Slice each potato in half lengthwise, scoop out the flesh and place it in the bowl of a large food processor. Peel the plantains and add the flesh to the sweet potatoes. Add the butter, salt, cinnamon and 1/4 cup maple syrup and process until smooth. Add the cream and pulse until combined.
- Place the puree into a medium baking dish and place in the oven for 10 minutes to heat through. Remove and drizzle the top with the remaining 2 tablespoons of maple syrup and serve.
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Number Of Ingredients 24
Steps:
- Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3-4 minutes.
- Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- In a bowl mash potatoes with rest of ingredients.
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
ROASTED VENISON WITH FRESH CRANBERRY SAUCE
There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.
Provided by The Magpie
Categories Venison Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
- Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
- Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
- Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 686.4 calories, Carbohydrate 29.8 g, Cholesterol 348.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 88.7 g, SaturatedFat 11 g, Sodium 322.5 mg, Sugar 22.2 g
ROASTED VENISON WITH FRESH CRANBERRY SAUCE
There's so much more to venison than tenderloins or burger. Many people don't realize that venison can be roasted successfully without making it tough or leathery; the key is to provide some of the fat that this extra-lean meat doesn't usually contain, and to sear the meat first before following it up with a slow roast at lower heat. I hope you enjoy it.
Provided by The Magpie
Categories Venison Recipes
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spread garlic all over venison roast, season with salt and pepper, and place in a roasting pan.
- Heat butter in a skillet over medium-low heat and cook and stir 1/2 cup onion, cilantro, sage, and basil until onion has softened and turned translucent, about 5 minutes. Spread the butter mixture evenly over the roast.
- Roast in the preheated oven for 20 minutes. Add remaining 2 cups onion, orange juice, and cranberries to the roasting pan; reduce oven temperature to 325 degrees F (165 degrees C). Continue to roast, basting frequently, until a meat thermometer inserted into the thickest part reads 140 degrees F for medium rare, about 1 hour. Remove the roast from the pan; cover to keep warm while you prepare the sauce.
- Pour beef stock into the roasting pan, and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue boiling until the liquid is reduced by half, about 10 minutes. Skim off any fat; stir in the jelly and sherry. Continue to boil until the sauce is slightly thickened and evenly coats the back of a spoon, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 686.4 calories, Carbohydrate 29.8 g, Cholesterol 348.3 mg, Fat 21.2 g, Fiber 2.3 g, Protein 88.7 g, SaturatedFat 11 g, Sodium 322.5 mg, Sugar 22.2 g
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