Prepare a mirepoix to use in the dish. Add other herbs and spices you'd like to use, such as thyme, parsley, garlic, onion powder or curry powder. Roll in flour and brown in a little oil in a heavy oven pan. Most domestic raised animals are bred to be tasteless and fatty. This wet cooking method involves simmering food in a flavorful liquid for an extended period to impart a great taste while soaking and breaking down the meat to make it tender and juicy. https://honest-food.net/wild-game/venison-recipes/large-roasts Put the lid on the dish and transfer it into the oven and cook it for approximately 1 1/2 hours, turning the venison once halfway through, until it's fork-tender. Place a few thyme sprigs on top of the shanks. Get the latest news and reviews from Gundigest.com. Grill the steak or cook it in a skillet. Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth. Put the meat back into the Dutch oven. Heat the oil in a frying pan and brown/seal the joint on all sides then transfer to a roasting tin and place the veg around the meat. How to cook venison. Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes. Add in any other seasonings to taste, including some more of those used on the venison before searing. Confirm with a meat thermometer that the venison has reached 160 F at its thickest point to ensure safety. // Leaf Group Lifestyle. Since venison does not have much fat, I add healthy fats such as olive oil when I brown the meat. https://thymeforcookingblog.com/2016/01/slow-roasted-venison While that makes it lower in calories and saturated fat, the implication for the cook is tougher meat that easily dries out. This adds necessary fat to produce a more tender and juicy result. Some people do not like venison (deer meat); but, if the meat is taken care of properly, then aged, and if cooked right it has a very good flavor. He has professional experience to complement his love of cooking and eating, having worked for 10 years both front- and back-of-house in casual and fine dining restaurants. https://www.greedygourmet.com/recipes-for-diets/omnivore/roast-venison Set your Dutch oven on the stove over medium-high heat. Grill, barbecue or fry (brown quickly, then cook for one min on each side). You can expect any wild game recipe to have a stronger flavor than that of meat of domesticated animals. Look No Further. Place the venison bones in a large, deep roasting tray. If you procure your own wild venison, become well-versed in proper hunting, handling, butchering and storage techniques to reduce toughness, gamey flavors and risks of foodborne illness. First, use the stovetop to sear the meat in the pot. While it is heating up, salt and pepper both roasts. Deer, unlike domesticated cattle, have to rely on the vegetation in the wild for survival and on average are older when harvested. Peel and chop the carrots, slice the onion and peel the garlic cloves. The most-common vegetables for the job are onions, carrots, potatoes, and celery. Sear each side for about 3 to 4 minutes, until it's golden brown. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. The key to cooking a tender venison round roast is not to overcook the meat; serving it at medium will ensure a moist roast. Almost no fuel is required to cook it. Onion bed with pork fat and garlic Venison haunch with pork fat, juniper, dried orange, bay leaves, rosemary and infused with fresh garlic He always kept our freezer full of wild game and as my sons came along, we have had to buy more freezers to keep up with the amount of venison harvested each year. Cut off any fat and sinew from the roast if it hasn’t been cleaned yet. If you are use to this strong wild flavor and like it as many hunters tell me they do, then that is fine. 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