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Ok all.... I have some friends that went hunting for the weekend..... now they're back.... they know I can cook, but now they expect me to cook a deer roast tonight!! WTF?

It's a hip roast.... not very big.... 'bout a pound I suppose....

HOW THE HECK DO I COOK IT?!?

anyone got any good recipes? I thought I'd browse online for some, but then I thought.... nah.... I betcha there's people at SS that grew up on this stuff, so they'll give me some pointers! Thanks! I'll be anxiously awaiting your responses!

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A pound? jeeze, best be glad I'm not coming over, what would the rest of your guest eat, that's just an appetizer in my book.

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I serve no man and am loyal to only one God.

Being critical of a person's success in any respect speaks volumes about the lack of your own.

Love as though you've never been hurt, Dance as though no one's watching, Sing as though God Himself were listening.

there's only 3 of us!

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I called my mom. Here's what she said


"Well, Crystal my dear, just do it like any other roast:
throw it in a roaster.... rub some seasoning on it, add a little bit o water.... poke some holes in it and stuff some garlic in it. Keep addin' a little bit of water, so you have enough juices for gravy then throw some onion in the roaster during it's last half hour"

then she goes

"ohhh I don't know what to tell ya..... I just do it without thinkin"

HAHA! I hope she knows what she's talking about! I'll still take some pointers from the rest of you though!

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I should take pictures of this..... it could be interesting.....

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Mom's basically right, if all else fails, just cook it up like a regular roast, but watch your cooking time, you think roast beef gets tough if it's overcooked, deer is even worse in my book.

Good luck, and yes take pics, but how about just taking some more pics of yourself, even if the roast turns out tough, the pics will still be nice and juicy...hehehehehe

Just teasin, just a little Hills Have Eyes humor, you know in time for Halloween....

James

P.S. you guys think she bought that bit about the Hills humor, nah, me neither but didn't just want to come out and be totally obvious about lusting after her.

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I serve no man and am loyal to only one God.

Being critical of a person's success in any respect speaks volumes about the lack of your own.

Love as though you've never been hurt, Dance as though no one's watching, Sing as though God Himself were listening.

ohhh I'm in trouble.....  I thought you're were SUPPOSED to cook it for a long time on low heat for tender meat.....  :headscratch:

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crock pot... a few bay leaves, a bit of water... yummmy!

I would cook it just like I cook a regular roast.  This is what I do to mine.  
1 can cream of mushroom soup.
1 can of water
1 small onion
a couple of cloves of garlic
pepper

Slow cook it for about 4 hours
about 45 minutes before you are going to eat
cut up some potatoes and carrots and throw in

You end up with a great tasting roast and a side dish with gravy built right in.

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Will sing or fish for food!!I'm not quite right!!

yah, if i HAD a crockpot that would be ideal

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Hmmmmm........ I was gonna say "crockpot" too. Venison is too lean to cook like a regular roast, it dries out alot faster.

You can always sear it in a skillet first, that cooks the outside and helps lock in the juices.... then put it in the oven. I always find that cooking on high heat works better with lean meats like venison, slow cooking gives it too much time to let the juices all dry out of it.... though, lordie it's been a while since I had any venison.  

Sharon's recipe sounds about like what I would use.... except like I said, not having a crockpot, I'd sear it first.

Thanks g/f.... now I'm hungry for venison, and I don't see any deer running out across the field.  

Edit: And yeah, whatever ya do, make sure you use onions and potatoes.  :yum:
.

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ok.... I've got it in the oven now..... I've poked holes in it and stuffed garlic cloves in it... I'm also making sure to keep it moist, so I don't think that will be a problem.... my mom says that when the top looks like it's gettin' brown, flip it over so the top is now soakin in all the juices...

and yep Charmin..... 'bout 45 mins before it's done, I'll throw in some potatoes, carrots and onion...

My favorite part of roasting anything is makin' ma own gravy, so I don't plan on doing the mushroom soup thing (sorry sharon... hehe)

a lot of the recipes online call for some onion soup mix just before addin' veggies.... just a little extra flavor the gravy.... might do that...

I'll keep ya posted!!

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shoot... was gonna tell ya if you SEAR the meat first it locks the juices in! THEN you can slow cook it in the oven!

take the bullion water if you have any in the pot and keep the meat moist...

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Hehehe, sorry Deer....I mean Dear....just had to rib ya a little...  :wink:

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looks like i got to this one a little too late.  all the above ideas are really good, especially searing the meat first to seal in the juices.  venison is a very lean meat so be extremely careful not to overcook it.  it is also very hard to tell when it's done since it is so dark.  1#, about 1 1/2 - 2 hours at 275 should do it.  if you have time, marinate the roast in whole milk overnight.  that will pull alot of the gamey taste out of it.  one more trick is to put some veggie oil in the water with the meat.

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All work and no play make Homer something something

Hey if you want a really incredible way to cook it - my favorite (understatement) roast is one by famous chef Julia Child called Bouef Bourguignon (Beef Stew). This is a stew with pearl onions, mushrooms, and lots of red wine. This is designed for beef but I am sure would also be great with venison as the wine, garlic, and onions would help moderate the wild game taste. The original recipe doesn't have carrots. Serve with a red wine such as a Beaujolais, or Cabernet Sauvignon, and crisp French bread, and real butter.

http://www.goodcooking.com/ckbookrv/jul ... er_rev.htm. The original recipe is from the book "The French Chef".

Note that it does take a while to prepare this recipe but is well worth the wait.

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just a note for all of us... she's already eatne and it came out awesome!   *sniff* and she said she won't send us any!

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All work and no play make Homer something something

Personally, I prep a venison roast by cutting small slits in it and then insert peices of bacon/salt pork in the slits, a few garlic cloves, season-all salt, pepper, and some rosemary for a rub.

Searing doesn't really work that well since it really doesn't lock anything in except expectations (don't y'all watch Alton Brown?).

Biggest thing with wild game is simpler is better.  BTW 1# roast = appetiser.  I totally agree with James there.

Sorry I was late Crystal, but I saw it late. You can check that recipe out later.

Hey for the rest of you my brother came by Saturday night and we grilled dove. He had this really good recipe with Zinfindel wine and orange zest with a hint of rosemary. Very good. We also did the standard dove jalapeno poppers where you take the breast meat fileted (sp?) and add some bacon and jalapeno pepper with a small bit of cheese (such as monterey jack) and hold together with a tooth pick - grilled with a hint of mesquite. Ummm good.

He talked to the head chef at the highly rated Hudson's On The Bend near Lake Travis (known for it's game recipes), and FYI the chef said any recipe that works for quail should work for dove.

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The Truth Is Out There