Wild Game

Roast Venison

Roast Venison, a wild game recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Ingredients

• 4 lb Venison roast(elk,moose,deer
• 2 tb Flour
• 2 Cloves garlic (minced)
• 2 tb Brown sugar
• 1 ts Prepared mustard
• 1 tb Worcestershire sauce
• 1/4 c Vinegar or lemon juice
• 1 lg Onion (sliced)
• 1 cn Tomatoes (14 oz can)
• MARINADE 1/2 c Vinegar
• 2 Cloves garlic (minced)
• 1 tb Salt
• 1/2 c Red wine

Method

1. Cold water to cover meat Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator.
2. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
3. Season with salt, roll in flour and brown in hot skillet.
4. Place in crock-pot cooker and add remaining ingredients.
5. Cover and cook on low 10 to 12 hours.
6. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water.
7. No need to stir this marinade.
8. Use for “red” meats or game birds.

More Wild Game recipes

• Broiled Swordfish Mirabeau
• Caribou Burgers
• Caribou Curry
• Caribou Picadillo
• Caribou Roast In Gin
• Don’s Venison Chili

Browse other categories

• Afghan
  Afghan chicken
• African
  Apricot-Maple Glazed Pork Chops
• American Indian
  ABNAKIS PEA, BEAN & POTATO SOUP
• Appetizers
  Artichoke Croustades