Deconstructed Venison Pot Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALL DAY VENISON POT ROAST



All Day Venison Pot Roast image

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

Provided by Erin A.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 8h15m

Yield 6

Number Of Ingredients 11

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

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.

Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g

VENISON POT ROAST AND GRAVY



Venison Pot Roast and Gravy image

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

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

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

INSTANT POT® VENISON POT ROAST



Instant Pot® Venison Pot Roast image

Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 3h

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
1 (2 pound) venison roast
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
2 cups water
1 pound baby potatoes (such as Little Potato Company®), halved
1 (8 ounce) package baby carrots
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
  • Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
  • Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g

ROAST OF VENISON WITH REMOULADE AND FRIED ONION RINGS



Roast of Venison with Remoulade and Fried Onion Rings image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 10 to 12 servings

Number Of Ingredients 12

3 pounds venison top round
Salt and freshly ground black pepper
2 tablespoons vegetable oil, as needed
1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root
2 tablespoons mayonnaise
1 teaspoon curry powder
Salt and freshly ground black pepper
2 yellow onions, thinly sliced
All-purpose flour, as needed
Oil, for deep frying
Salt
Thinly sliced whole wheat bread (about 3 by 3-inches wide), as needed

Steps:

  • To make the Venison: Preheat the oven to 350 degrees F.
  • Rub the venison with salt and pepper. Heat the oil in an oven-proof large skillet over high heat. Sear the venison on all sides until golden brown. Transfer the venison to the oven and roast for 30 to 40 minutes, until the internal temperature of 125 to 130 degrees F. Remove from the oven and let rest, about 10 to 15 minutes. Cut the venison into thin slices.
  • To make the Remoulade: Finely chop the pickled vegetables and transfer to a bowl. Add the mayonnaise and curry powder and mix. Season with salt and pepper, to taste.
  • To make Fried Onion Rings: Pour the oil for frying into large pot to depth of 2 inches and heat to 375 degrees F. In a bowl, toss the onion rings with the flour. Working in batches, fry the onion rings until crispy. Using a slotted spoon, transfer the onion rings to paper towel-lined plate and season generously with salt.
  • To serve, spread the bread slices with the remoulade and top with the venison and onion rings.

VENISON POT ROAST



Venison Pot Roast image

My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.

VENISON POT ROAST



Venison Pot Roast image

Make and share this Venison Pot Roast recipe from Food.com.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Steps:

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  • Add more if needed to thicken.

More about "deconstructed venison pot roast recipes"

DECONSTRUCTED SLOW COOKER VENISON ROULADEN RECIPE
deconstructed-slow-cooker-venison-rouladen image
Start with garlic and onions for plenty of flavor. Brown the bacon in a skillet until crisp. Remove the bacon and reserve. Season the venison roast on both sides with salt and pepper and brown all surfaces in the remaining bacon grease. …
From realtree.com
See details


DECONSTRUCTED VENISON POT ROAST RECIPE | COOKING CHANNEL
2017-05-31 Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
From cookingchanneltv.com
Servings 2
Total Time 2 hrs
Category Main-Dish
See details


DECONSTRUCTED NEW ZEALAND VENISON WELLINGTON | VENISON, …
Sep 1, 2016 - Deconstructed New Zealand Venison Wellington. Sep 1, 2016 - Deconstructed New Zealand Venison Wellington. Sep 1, 2016 - Deconstructed New Zealand Venison …
From pinterest.ca
See details


INSTANT POT VENISON POT ROAST RECIPE | ALLRECIPES
This venison roast Instant Pot recipe came to my rescue! Cooking venison pot roast used to be a weekend-only thing for me because of the 10 hours of slow cooking it took to get the …
From test.element.allrecipes.com
See details


DECONSTRUCTED POT ROAST [VIDEO] | RECIPE [VIDEO] | DECONSTRUCTED …
Sep 19, 2016 - How to make a quick deconstructed Pot Roast. Sep 19, 2016 - How to make a quick deconstructed Pot Roast. Pinterest. Today. Explore. When autocomplete results are …
From pinterest.com
See details


VENISON : RECIPES : COOKING CHANNEL | COOKING CHANNEL
Get venison recipes, cooking techniques and food videos. Pinterest; Facebook; Twitter; Email; All Venison Ideas . Showing 1-18 of 25. Popcorn and Venison Stuffing. Video | 02:54. …
From cookingchanneltv.com
See details


VENISON POT ROAST RECIPE IS REDNECK SOUL FOOD » GOT HUNTS
1 1 tablespoon olive oil. 2 1 (2 pound) venison roast. 3 1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®) 4 2 cups water. 5 1 pound baby potatoes (such as Little …
From recipegoulash.cc
See details


DECONSTRUCTED POT ROAST | TASTEMADE
14 ounces hanger steak; 1 pound thinly sliced russet potatoes; 1 cup duck fat; 1 tablespoon fresh sage, chiffonade; 1 cup fresh peas in pods; 1 pound carrots peeled and diced
From tastemade.com
See details


CROCK POT VENISON ROAST - BAKING WITH MOM
2021-01-26 Place deer roast in a crock pot. Add roast, broth, onion soup mix and gravy packet on top of and around the roast. Cook in the crock pot for 5 hours on high or 6-7 on low. Meat …
From bakingwithmom.com
See details


DECONSTRUCTED VENISON POT ROAST RECIPES
3 pounds venison top round: Salt and freshly ground black pepper: 2 tablespoons vegetable oil, as needed: 1 cup mixed pickled vegetables: carrot, cauliflower, cornichon, onion, and celery root
From tfrecipes.com
See details


DECONSTRUCTED VENISON POT ROAST | RECIPE | POT ROAST, …
Aug 4, 2015 - Get Deconstructed Venison Pot Roast Recipe from Food Network. Aug 4, 2015 - Get Deconstructed Venison Pot Roast Recipe from Food Network. Aug 4, 2015 - Get …
From pinterest.com
See details


VENISON POT ROAST RECIPES ALL YOU NEED IS FOOD
Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover …
From stevehacks.com
See details


DECONSTRUCTED VENISON POT ROAST – RECIPES NETWORK
2015-02-15 1 pound venison loin, cut into two 8-ounce portions; 2 tablespoons ground coriander; 2 tablespoons ground cumin; Salt and pepper; Salt and pepper; 1/4 cup olive oil; 8 …
From recipenet.org
See details


Related Search