Cleaning out the freezer...any recipes on prepping/cooking a deer roast would be greatly appreciated.

Thanks

Jerky!

Do you have a sous vide set up? If so, just salt, pepper, and 135 deg for 4 hours, followed by a quick sear. I'll usually add some dried thyme or rosemary, garlic powder, or whatever I fancy at the time.

Another thing I like to do with a couple of roasts a year, is to corn it. I use Hank Shaw's recipe:
https://honest-food.net/corned-venison-recipe/

You can then make it into pastrami if you want, without much added effort:
https://www.cabelas.com/category/CWC-Venison-Pastrami/580910580.uts (I haven't tried this one, actually, but Hank's recipe from Buck, Buck, Moose isn't online). Sliced thin this is really good, and something that you don't find often in most peoples' wild game repertoire.

If you have Netflix, watch the Meateater Idaho mule deer hunt part 2. Do a roast like he does at the end.

You are welcome!

Google Hank Shaw pozole. Pretty good starter recipe that you can customize.

Depends on the cut (i.e Shoulder/Sirloin/Round/neck, etc.).

ETA: No matter the cut, Steven Rinella or Hank Shaw probably have the best recipe online for it..

birddog7000 said:

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If you have Netflix, watch the Meateater Idaho mule deer hunt part 2. Do a roast like he does at the end.

You are welcome!

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Rinella's recipes are good! I used his to make a raost/osso bucco dish with my last pack of bone in ham chunks/steaks and it was awesome.