Venison Roast Recipes: 5 of the Best We've Ever Found (2024)

FAQs

What do you soak a deer roast in before cooking? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Cook to a minimum of 160 degrees F.

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

This is caused if the knife and/or plate are dull or the tension between the plate and knife is not sufficient to allow the knife to clean cut the meat. The tension between the plate and knife is set properly if the ring can tighten the plate tight against the knife.

Why is my deer meat chewy? ›

There's really very little fat in venison, so it's a pretty tricky meat to cook quickly. Most wild game cooks recommend medium-rare because if too much moisture is cooked out of the meat, it'll become tough and chewy.

However, the further down the leg you go the meat gets tougher and these roasts should be slow cooked. I'll be honest, outside of a standing rib roast (which is the back strap/t-loin) most tender venison meat is best cut into steaks and cooked medium rare.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Let venison come to room temperature before grilling it – just as you should with any meat. Thicker cuts - an inch or more - can sit for 30 to 60 minutes. You certainly don't want a charred surface and cold meat left at the center.

I know that it is unconventional, but it is essential that it is cooked from frozen to prevent drying out. Add the 2 cups of water to the bottom of the pan to prevent any drippings from burning. Top up with water as needed throughout the cooking process to always keep a thin layer of water in the bottom of the pan.

Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in buttermilk for a couple of hours, or overnight, to help tone down the flavor of the venison and draw out the blood.

People have been soaking venison and other proteins in milk or buttermilk for years. The claim is that the acidic or low ph level helps to break down the tissue to tenderize the meat while also ridding the meat of a powerfully “gamey” or wild/iron-like flavor.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

This is one of the worst things to do to any animal carcass after its slaughter. Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat.