Spiced Venison Roast Recipes

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Steps:

• 1. Place all ingredients except heavy cream and cornstarch in pressure cooker. Bring to pressure and cook about 45 minutes.
• 2. Remove roast to cutting board. Place pan drippings in heavy saucepan. Bring to a boil and let reduce for about 10 minutes
• 3. Mix cornstarch and heavy cream together. Stir into sauce to thicken it.
• 4. Serve over mashed potatoes, noodles or rice

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

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:

• Brown roast, in bacon fat, on all sides, in roasting pan.
• Mix remaining ingredients together. Pour over roast.
• Cook 3 hours in a 350 degree Fahrenheit oven for 3 to 4 hours.

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

Steps:

• Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
• Combine the rosemary, 1 t onion powder, garlic powder and thyme.
• Rub the spices on the roast; cover and refrigerate for 2 hours.
• Put 1/2" of water in a roasting pan; add the roast, carrots and onion.
• Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
• Place the roast and vegetables on a serving platter and keep warm.
• Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
• Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
• Combine the cornstarch and water; add to the drippings.
• Bring to a boil and cook until thickened.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
• Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.