i'm being gifted a venison roast. i don't have it yet, so i
don't know what type of roast it may be, but i'd appreciate some
general venison guidelines (or specific recipes).
the only venison i've had was hit by a car & was not exactly
very tasty (made worse by the fact my parents originally tried
to pass it off as beef, which it very obviously wasn't), so...
i'd prefer that my kid's introduction to venison isn't so
yucky. he's quite fond of antelope already.
lee

"enigma" > wrote in message
. ..
> i'm being gifted a venison roast. i don't have it yet, so i
> don't know what type of roast it may be, but i'd appreciate some
> general venison guidelines (or specific recipes).
> the only venison i've had was hit by a car & was not exactly
> very tasty (made worse by the fact my parents originally tried
> to pass it off as beef, which it very obviously wasn't), so...
> i'd prefer that my kid's introduction to venison isn't so
> yucky. he's quite fond of antelope already.
> lee

I received several venison roasts (and steaks and ground venison) for xmas
myself :-) If it is wild it can be different tasting every time, I have
had some iffy and some that taste almost exactly like lamb too. Farmed
venison will taste *very* close to beef and can be prepared as such without
anyone being the wiser.

The venison I have now came from a wild 9 point buck, so I'm expecting
strong game flavour and a bit tougher meat. I'll do a long slow braise in
to loosen it up, and probably serve sliced it over some mashed potatos with
a hearty dark gravy. Peas and carrots on the side.

Venison stew is great too if you don't mind cubing up the roast, good for
picky eaters as it can spread out the flavour more.

Try it like a pot roast. Here's a recipe I found online that is very
similar to how a friend of mine cooks their venison roast. However, my
friend always browned it in pan, and cooked it all together in the
same pan after the meat was browned.

3 lb Chunk of venison roast (or Roll it if its in steak Form)
2 c Onion - Cut up (2 in. Pieces)
2 c Potato - Cut up "
1 c Carrots - cut up "
1 c Fresh mushrooms - sliced
2 tb Liquid smoke
3 tb (or more) Worchestershire Sauce
3 tb (or more) Soy Sauce
1/2 c Beef broth
Contributed to the echo by: Bob Lester Assorted Meat herbs (whatever
you like) Put a LARGE oven cooking bag in an oblong baking pan (so
that the bag fits inside the pan). To the bag, add the venison. Add
all liquids, then veggies around the meat. Put the 'shrooms on top of
everything else, then the spices on top of them. You want to have
about 1 inch of liquid in the bottom of the bag, so if you need more,
add a little water (or white wine!).
Seal bag. Poke several small holes in top of bag to let steam escape.
Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they
won't overcook).

Here's a site that may be helpful as well http://www.whitetails.com/recipes/recipes.cfm

I tend to cook it like beef, which I'm told can make venison have a
very "game-y" or wild flavor. If your meat is not field dressed
properly it can make the meat very yucky tasting. Good luck, I hope
your kids like it. (if you have any extra roast I suggest making jerky
out of it. Venison jerky is delicious!

enigma > wrote:
>
> i'm being gifted a venison roast. i don't have it yet, so i
> don't know what type of roast it may be, but i'd appreciate some
> general venison guidelines (or specific recipes).
> *the only venison i've had was hit by a car & was not exactly
> very tasty (made worse by the fact my parents originally tried
> to pass it off as beef, which it very obviously wasn't), so...
> *i'd prefer that my kid's introduction to venison isn't so
> yucky.

Venison tends to be leaner than beef so you might want to
lard it or bacon wrap it if you roast it. Moist cooking methods
like stew or braise larding shouldn't be needed.

What fat there is on venison tends to be waxy so it needs to
be served piping hot and eaten immediately to keep the fat
from melting. You may want to drain off the fat as it cooks.
Yes, this is the opposite of my comment about being leaner.
It's a conundrum. I suggest a braise to resolve.

As to yucky, how the animal is handled matters. It needs to
be gutted immediately in the field, skinned within hours, hung
no longer than over night before it was butchered. Screw up
the handling and screw up the feast.

> he's quite fond of antelope already.

As rabbit and hare are similar, so too are deer and antelope.