Cooking Game: Bone-in Blade Roast with Root Vegetables
Bone-in Blade Roast with Root Vegetables
Ingredients:
1 whole deer shoulder
Salt and pepper
2 qt. game or beef stock
½ cup oil
3 Tbl butter
4 carrots, chopped into large pieces
4 potatoes, chopped into large pieces
2 celery stalks, chopped into large pieces
1 onion, chopped into small pieces
2 sprigs thyme, destemmed
1 sprig rosemary, destemmed
10 Garlic cloves
½ c red wine
Specialty Equipment:
Slow cooker
Methods:
Trim shoulder of any excess fat or blood clots. Depending on the size of your venison shoulder, take a saw and cut it into 2-6 roasts. The cut is perpendicular to the length of the shoulder. Rub one roast with a liberal amount of salt and pepper. Heat a skillet to medium-high and brown the roast in 3 Tbl oil and 3 Tbl butter. Remove browned roast from skillet; use the same skillet and oil to cook your onions for 6-8 minutes, until translucent. Add the garlic cloves and cook for another 2-3 minutes. Add the thyme and rosemary. Place roast, onions, garlic, and wine into a slow cooker set at medium heat, and cover with simmering stock. Cook times will vary depending on size and quality of the roast; 3-6 hours should do it. Once the roast is fork tender, add the potatoes, carrots, and celery. The dish is ready to serve once the potatoes are cooked, approximately another hour of cooking. Serve a hunk of the roast and a few veggies in a bowl surrounded by the stock.
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Venison Sirloin Roast | How to Smoke a Venison Roast
Smoking a venison sirloin roast is easy and the end results are absolutely delicious.
Yes, venison is a lean meat, but if you follow this video, you'll see how easy it is to have a perfect roast every time that isn't gamy or dry.
Deer meat often gets a bad wrap from folks who frankly haven't been served good venison. This recipe will hopefully help change some minds.
Gamy venison comes from a couple factors that are easily avoidable:
1. Cut away as much fat, silver skin, and sinew as you possibly can. Unlike Beef, pork and other animals, the fat on venison is not tasty. It leaves a waxy coating in your mouth and is minerally bitter. same goes for the silver skin and sinew.
2. Drain as much blood as possible. Blood also lends to that gamy taste. This is simply solved by brining your venison overnight. Brining is a key component in this recipe because not only does it drain blood, it tenderizes the meat and introduces moisture to a lean meat. If you're pressed for time, simply soaking your venison for a few hours in a salt water solution and changing the water out every hour will do wonders.
3. It really all starts with responsibly harvesting and processing your deer. If this is your deer from a hunt, make sure you are properly butchering the animal. Don't contaminate the meat with intestinal contents, reduce lactic acid build up in the muscles by swiftly/humanely killing your deer, and generally keep everything clean and on ice. (This is all pretty basic stuff, but you'd be surprised...) If you got your venison from a buddy, or purchased from a butcher, just make sure the meat is rinsed thoroughly and follow 1 and 2. Should be fine.
The rub I used in this video, and highly recommend, is Musket Powder Black Label. If you've seen my other videos, you know I have plenty of good things to say about the brand. The Black Label is specifically made for wild game, so if you're looking for a reason to pick up a bottle, here's your recipe. Follow the link below to check them out.
Use the code: Texan10 to save 10% on your order
Thank y'all so much for watching and following along. I post weekly videos of recipes for both the smoker and kitchen, and have plenty more to come. If you like what you see, please make sure to like this video and hit subscribe to follow my channel as I keep on sharing my two cents on food.
How To Roast A Haunch Of Venison The Easy Way.TheScottReaProject
How To Roast A Haunch Of Venison.This is the most simple and easiest way,to Roast A Haunch of venison,a great method that will give you great results every time,meltingly tender,juicy and pink Venison.And it couldn't be easier,so give it a try.many thanks.
How To Butcher A Deer.
Venison Haunch Roasting Times.
Preheat oven to gas mk 7.
Roast the haunch initially for 20 minutes.
Turn the oven down to gas mk 2.
And roast for 10 mins per 500 grams for rare to medium.
Or roast for 15 mins per 500 grams for medium to well done.
For well done,go to McDonalds.....
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
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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Roast Venison Haunch, With Rosemary And Red Wine. #SRP
How To Roast A Haunch Of Venison.
A great, simple way, to cook a venison Haunch roast, with a super easy Rosemary and Red Wine sauce..
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
How to Cook a Deer or Venison Ham | One of Our favorite Deer Recipes from Appalachia
Even though we love to can the deer meat Matt harvests, he always leaves a few hams whole for us to cook. We always have one at Christmas and at Thanksgiving and every once in a while we’ll have one during the rest of the year.
Go here to see how we can deer meat:
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