SAVORY STUFFED VENISON ROAST
This is our favorite venison roast recipe. I use a roast from a young doe for it's mild flavor, then stuff it with sauteed baby bella mushrooms, hickory smoked bacon, sweet onions, garlic and fresh parsley. After browning on the stove top, it roasts in the oven for about an hour and a half, and oh, man! Is it ever good! My...
Provided by Tere Gill
Categories Roasts
Time 2h30m
Number Of Ingredients 11
Steps:
- 1. *NOTE: Beef round roast, pork loin etc... may be substituted for venison. Roast may be opened like a scroll to be rolled for slicing spirals, or opened like a book for a flat layer of stuffing inside the meat.
- 2. (Use a sharp chef's or filet knife to open roast.) Place roast on a sheet of freezer paper (or on large cutting board or clean counter.) Cover meat with sheet of plastic wrap; use smooth side of mallet to pound meat to about half of original thickness or thinner, if possible, without tearing meat.
- 3. Preheat oven to 400 degrees F.
- 4. Fry bacon in large ovenproof skillet, over medium heat, until crisp. Remove bacon to cool on a paper towel; drain off all but one tablespoon of the bacon grease from skillet. Crumble bacon; set aside.
- 5. Place skillet back over medium heat; add one tablespoon olive oil, sliced mushrooms and onions; saute about 5 minutes or until soft. Add minced garlic and saute another 30 seconds.
- 6. Add crumbled cooked bacon into the mushroom mixture. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper and chopped parsley; saute another 30 seconds. Remove from heat.
- 7. Remove plastic wrap from meat. Spread mushroom mixture evenly over surface of meat for scroll cut, or over left or right 1/2 of the meat surface for book cut.
- 8. If using scroll cut, have 3 foot and a half lengths of butcher twine ready. Starting with one of the small ends, roll meat into a log. Secure with butcher twine (or toothpicks.) If using book cut, fold plain side over side with stuffing spread on it; secure with twine or toothpicks.
- 9. Sprinkle roast all over with a few pinches of salt and pepper.
- 10. Add 2 tablespoons oil to the same skillet used for mushrooms. Place over medium-high heat.
- 11. When pan is hot, carefully brown roast on all/both sides (about 2 minutes per side.)
- 12. After browning, place the uncovered skillet with roast into preheated 400 degree F oven for 1 hour. After 1 hour, lightly cover with aluminum foil, then roast for an additional 30 minutes. If using smaller cut of meat, adjust time accordingly (use meat thermometer to begin checking temp at 1/2 hour mark.) Since venison is a wild meat, I prefer to cook it to 160 degrees. Pork should reach 145 degrees, and beef at least 135 degrees in our opinion.
- 13. When desired internal temp is reached, remove from oven and allow to rest, covered snugly with foil, for 10 to 15 minutes before slicing. Serve each slice with a spoonful of pan drippings over it.
OLIVE-STUFFED VENISON ROAST
This stuffed venison roast utilizes garden herbs that survived the first few frosts of the season: mint, parsley, and oregano. Along with lemon zest, they lend this dish a summery, Mediterranean vibe while the olives and venison bring enough earthiness to bridge that gap to cooler weather. This...
Provided by Wade Truong
Categories Main
Time 1h40m
Yield 4 to 6
Number Of Ingredients 10
Steps:
- Preheat the oven or pellet grill to 350°F.
- Butterfly the roast then season with salt and fresh-ground black pepper. Combine all remaining ingredients in a bowl, except the feta cheese, and mix.
- Spread stuffing mixture onto the butterflied roast. Roll the roast into a cylinder and tie with butcher's twine. Season the exterior with salt and pepper and cover liberally with olive oil.
- Place rolled roast directly on grates in a preheated grill. If using an oven, use a roasting pan to allow air to circulate under the roast.
- Cook for 40 to 60 minutes until internal temperature reaches 115 to 120°F. Remove from grill, loosely tent with aluminum foil or a large mixing bowl, and allow to rest on a sheet pan for 10 to 15 minutes before slicing.
- Garnish with feta cheese, mint leaves, and some more olive oil.
INSTANT POT® VENISON POT ROAST
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
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
VENISON ROAST WITH MEDITERRANEAN STUFFING
One of the many delicacies our family enjoy when the bounty of the annual hunt becomes available. A recipe developed in our house over a number of seasons and now a firm family favourite. I usually cut a roast from the eye muscle in the loin of impala or kudu but any cut of meat suitable for roasting can be used. Preparation time does not include marinating.
Provided by GT in SA
Categories Roast Beef
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- With sharp knife, make deep slits in roast and place garlic strips into slits.
- Mix marinade ingredients and marinate roast for 3 days in refrigerator, turning frequently.
- Soak sundried tomatoes in balsamic vinegar until soft and all vinegar has been absorbed. (Can be prepared beforehand and kept in refrigerator).
- Mix stuffing ingredients.
- Remove roast from marinade and stuff envelope with mediterranean stuffing. Save marinade.
- Wrap bacon strips around stuffed roast and tie with string to keep everything together.
- Preheat oven to 180c.
- Heat oil in large heavy-bottomed skillet and quickly brown roast on all sides.
- Remove roast to ovenproof dish with lid. Pour reserved marinade and beef stock over roast, replace lid and cook in oven at 180c for 1h. Turn and baste at 15min. intervals.
- Remove lid and roast for further 1/2 hour, basting, until sauce is thickened and meat is tender.
Nutrition Facts : Calories 489.1, Fat 41.8, SaturatedFat 14.7, Cholesterol 67.8, Sodium 1950.3, Carbohydrate 8.5, Fiber 1.2, Sugar 4.2, Protein 12.8
SLOW COOKER VENISON ROAST
Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.
Provided by sal
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h10m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
STUFFED SADDLE OF VENISON WITH PRUNES & BRIOCHE
Venison might not be the first meat that comes to mind when choosing a roast, but it gives great results - especially when stuffed with prunes and brioche
Provided by Rob Taylor
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. To make the stuffing, melt the butter in a shallow pan, then fry the onion, garlic, prunes and bacon until the onion is translucent and the bacon is slightly coloured. Add the brioche and cook until combined and broken down, then add the sage, season and remove from heat.
- Put a sheet of baking parchment on a sheet of foil (both should be larger than your venison). Arrange four pieces of string across the kitchen counter and put the foil and parchment on top - this will help the venison to keep its shape. Lay another four pieces of string across the parchment. Lay the pancetta on top of the paper and string, slightly overlapping the slices so that they cover an area roughly the size of your opened-out venison.
- Lay the venison on top of the pancetta, skin-side down, then spoon the stuffing down the centre, patting it with your hands to make it into a sausage shape.
- Fold in the sides of the venison, along with the pancetta, so they touch or slightly overlap - use the foil and baking parchment to help you. Tie the strings around the venison, making sure that the foil and parchment enclose the meat but stay outside it. Fold in the ends and tie the other pieces of string tightly around the outside of the parcel to hold it in shape.
- Put the venison on a baking sheet or in a roasting tin. Roast for 40-50 mins or until a meat thermometer pushed into the joint reaches 60C, for medium rare meat. Rest for 10 mins, then remove and discard the foil and parchment. Brush the venison all over with butter and return to the oven for a final 10 mins. Leave to rest for 10-15 mins before removing the string and slicing.
Nutrition Facts : Calories 348 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
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25 HEALTHY AND DELICIOUS VENISON RECIPES - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
Category Main CourseCalories 428 per serving
- Red Wine Venison Stew. I’m a huge fan of red wine venison stew and all its flavors. It’s hearty and meaty, but there’s just a little bit of sweetness to it as well.
- Ground Venison Shepherd’s Pie. Shepherd’s pie is a classic British dessert that has a little bit of everything. Filled with meaty ground beef, soft carrots, and juicy mushrooms, this pie will brighten up even the hungriest of appetites.
- Beer Braised Venison Roast With Carrots And Mashed Potatoes. If you’re looking for a new way to impress your friends, look no further than this meaty braised venison roast.
- Venison Stew Slow Cooker. If you’re a fan of venison stew, you’ve probably heard of this recipe before. I know I used it dozens and dozens of times when I was growing up – especially on cold winter nights.
- Savory Venison And Wild Rice Bake. This savory venison and wild rice bake is the perfect way to enjoy your favorite Thanksgiving ingredients. The venison adds a meaty flavor while the wild rice adds a nutty crunch.
SOUS VIDE VENISON ROAST | MEATEATER COOK
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- Bring the meat to room temperature before cooking. Preheat a large pot or container full of water using your sous vide device to 130 degrees for medium-rare/medium or 135 for medium/medium-well.
- In a mortar and pestle, smash the peppercorns and sea salt together to form a granular con-sistency. Sprinkle a portion of this mixture across top and bottom of meat, rubbing it in, you will only use 1/3 to 1/2 of it. Heat a large sauté pan over high heat and add 1 T. of butter and a small splash of cooking oil. Once hot, lay the venison roast down and sear on one side, flip, and brown on the other side. Remove and let it rest for a minute or two. Add a small splash of water or stock to the sauté pan and scrape up the fond at the bottom. Prepare a large vacuum seal bag or ziplock bag and place the roast inside along with a couple sprigs of rosemary, sliced shallot and smashed garlic cloves. Pour the little bit of juice and fond into the bag. If using a vacuum sealer, suck about 90% of the air out and seal shut (you don’t want to lose any of the juices inside). If using a ziplock bag simply squeeze as much air out as possible and zip shut.
- Submerge the bag of meat completely inside the water, using clips to hold it to the side of the container. A 1 lb. roast will need to cook for 6-8 hours, a 2 lb. roast will need to cook for 12 – 14 hours. Set a timer and let it do its thing.
- After the meat has finished cooking remove it from the water and let the entire bag rest on the counter for 30 minutes. Cut the bag open and pour the juices and aromatics into a measuring cup ( I got nearly 3/4 C.) and place the meat on a cutting board. Pat the meat dry with paper towels and season again on both sides with the leftover peppercorn rub.
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