French Onion Deer Roast (easy recipe)
For all you that have deer in the freezer heres a easy roasts recipe
3 yellow onion chopped
5/6 carrots chopped
1 half of a stalk of celery chopped
3/4 pound deer roast
1 stick non salted butter
8 oz of beef broth
2 Campbells French onion soup 8 ounce
salt & pepper
rosemary
parsley
onion and garlic powder
green onion chopped
use any seasonings you like or amount remember you can always add more at the end
first thing I did was cut the onions, celery,and carrots. Then I made a bed of onions with a half stick of butter on the bottom for the roast to sit on top of. Put the roast in add seasonings stuff onions celery, carrots,and onion around the sides. Then pout the beef broth in add French onion soup and other half stick of butter on top meat. You want the meat at least half way covered(tip) I also poked holes in the roast so the juices and seasonings would go thru the entire meat. Lastly I put it on low for 9 hours and it came out really good it was tender and delicious and when I served it with a garnish of green onion thanks for watching I hope y'all enjoy this make sure to subscribe and y'all have a nice day.
Venison French Dip
RECIPE for Venison French Dip Sandwiches: (Please read the whole thing) About 3 or 4 # of venison roast trimmed with all fat and silver skin removed. One can each of Campbell's Beef Consomme, and Campbell's French Onion Soup. Combine in slow cooker and cook until meat shreds easily with forks (about 4 - 6 hours) Separate Ou jus. Toast up some french bread and melt some provolone cheese on there, scoop on meat, dip to enjoy! (Get a bib!)
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3-Michelin star chef Jonny Bone creates a Rhug estate venison with haggis recipe
3-Michelin star chef Jonny Bone creates a Rhug estate venison with haggis recipe.
3-Michelin star chef Jonny Bone from Core by Clare Smyth creates a Rhug estate venison recipe. The dish is served with haggis, pearl barley and Lagavulin whiskey.
It's a dish that is served when in season at Core, and uses the loin and neck and trim, the haggis is homemade and served in a terrine with a rich sauce!
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Deer Stew Recipe: Venison Bourguignon
Are you looking for the ultimate Deer Stew? This french inspired recipe, slow-cooked in red wine will delight anyone who tries it. Honour your harvest with the best ingredients, and this stew will become one of your instant favourites. The oven temperature was set at 350F.
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Deer Stew Recipe: Venison Bourguignon
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How Venison is ACTUALLY cooked by a PRO Chef
Learn how to Pan fry Venison. This video will teach you how to cook a Loin of Venison perfectly. Venison is a delicious and very healthy lean meat that is very easy to prepare and cook and is a great alternative to a Beef Steak
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#venison #loinofvenison #howtocookvenison
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Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
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