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
VENISON ROAST WITH WINE GRAVY
This is a recipe from a friend. Her and her husband gave us a venison roast. I haven't made this yet, as I have never had venison, and I am little funny about trying it, you know the bambi thing and all...but if anyone tries this, let me know how it is!
Provided by KittyKitty
Categories Deer
Time 10h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
- Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
- Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.
Nutrition Facts : Calories 325, Fat 6.1, SaturatedFat 1.4, Cholesterol 40.9, Sodium 62.3, Carbohydrate 5.5, Fiber 0.3, Sugar 1.3, Protein 49.2
RED WINE GRAVY
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
- Now stir in the vegetable stock and the cornstarch mixture.
- Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY
Steps:
- Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.
CROCK POT ROAST BEEF OR VENISON
Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.
Provided by BeachGirl
Categories One Dish Meal
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
- Stir to mix well.
- Add roast.
- Turn crock pot on high and cook 4-6 hours or until meat is just tender.
- Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
- OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
- Drain; add veggies to crock pot.
- Cook an additional 1-2 hours until roast and veggies are very tender.
- OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
- Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
- Use Method 1 OR 2 to thicken the gravy.
- Gravy Method 1: With crock pot on High, bring broth to a boil.
- Pour in the cornstarch slurry and stir to mix.
- Cover and bring liquid back to boil and boil until thickened, about 1 minute.
- Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
- Bring broth to boil and stir in cornstarch slurry.
- Return to boil, boiling about 1 minute until broth mixture is thickened.
Nutrition Facts : Calories 178, Fat 5.2, SaturatedFat 2, Cholesterol 75.8, Sodium 211.4, Carbohydrate 4.4, Fiber 0.6, Sugar 0.9, Protein 25.5
More about "venison roast with wine gravy recipes"
INSTANT POT VENISON ROAST - WITH A RED WINE BALSAMIC …
From runningtothekitchen.com
4.6/5 (152)Total Time 1 hr 40 minsCategory Main DishesCalories 484 per serving
- Liberally season the venison roast with salt and pepper on all sides. Once hot, add the roast to the Instant Pot and brown on all sides.
- Place the lid on the Instant Pot, set the valve to the "sealing" position and cook on Meat/Stew mode for 70 minutes.
ROASTED VENISON HAUNCH WITH RED WINE AND ROSEMARY GRAVY
From riverford.co.uk
Servings 4Total Time 1 hr
- heat the oil in an oven and flameproof roasting tin, shallow casserole dish or frying pan over a medium-high heat.
- while the meat rests. Add the wine, redcurrant jelly and rosemary to the pan with the veg still in it. Heat over the hob and stir to release any caramelised bits of meat from the pan. Boil for 1-2 minutes, then add the stock.
RED WINE BRAISED VENISON ROAST • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.6/5 (52)Total Time 2 hrs 40 minsCategory Dinner RecipesCalories 479 per serving
- In a medium saucepan, mix the red wine with the garlic and thyme. Simmer, uncovered, over high heat until the wine has reduced by about half.
- While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven. Heat 1 tsp of oil over high heat. Salt and pepper the venison and sear on all sides until deep brown. Remove the meat from pan.
- Add another teaspoon of oil to the pan and add the veggies. Saute over high heat until the onions are golden, 3-5 min.
VENISON ROAST RECIPE (OVEN) - CLEVERLY SIMPLE
From cleverlysimple.com
RED WINE ONION GRAVY - FOX VALLEY FOODIE
From foxvalleyfoodie.com
ROAST HAUNCH OF VENISON WITH A RED WINE GRAVY
From waitrose.com
VENISON ROAST WITH RED WINE GRAVY RECIPE
From cdkitchen.com
CLASSIC RED WINE VENISON ROAST - LEGENDARY WHITETAIL'S …
From community.legendarywhitetails.com
ROAST VENISON WITH RED WINE GRAVY - HOLME FARMED VENISON
From hfv.co.uk
10 BEST VENISON GRAVY RECIPES | YUMMLY
From yummly.com
VENISON GRAVY - FARM WILDER
From farmwilder.co.uk
VENISON ROAST - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
ROAST VENISON HAUNCH RECIPE | WILD & GAME | GIVE IT A GO
From wildandgame.co.uk
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
VENISON RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
SLOW COOKER VENISON ROAST - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
VENISON GRAVY RECIPE | 24BITE® RECIPES
From 24bite.com
ROAST LAMB SHOULDER WITH HERBS DE PROVENCE AND GRAVY
From smh.com.au
BEER BRAISED VENISON ROAST - MODERN FARMHOUSE EATS
From modernfarmhouseeats.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #easy #dinner-party #holiday-event #wild-game #deer #meat #number-of-servings #3-steps-or-less
You'll also love