I haven't done a venison roast in forever and a day, figure I may change up the game a little with the spike I'm about to debone and cut out a few roasts.

Hit me with your best recipes - smoker, oven, crock pot - whatever.

Cube one up, throw in crock pot, and use bolners fiesta carne guisada seasoning. Scrounge up some legit tortillas.

My wife does it like a traditional pot roast. Crock pot with taters, onions, celery, carrot, rosemary and broth.

Sometimes I have her make extra veggies on the side to keep the flavor of the veggies separate.

I like to do 1 venison roast and 1 beef roast in a crockpot together. Mississippi style roast. Plenty of liquid and fat and flavor from the beef to make the drier venison roast more enjoyable.

If you have the time and inclination, save your deer bones and make some bone broth out of it.

Take the shoulder from the spike, cut the top of the blade off on the top, and cut the bottom off a couple inches above the joint.

Season it with salt and pepper, and flour the outside of it.

On one burner, heat up about 2-3 cups of your bone broth, or other stock. Just shy of boiling.

On another burner get a heavy pot heated up with some bacon grease in the bottom, brown the hell out of the floured roast. When done, remove it and scrape all the crispy goodness off the bottom, but dont remove it.

Put the roast back in, pour the hot broth/stock over the roast, almost covering it.

Add in a handful of peeled garlic cloves.

Put a lid on the heavy pot, and put it in a 350F oven for a couple hours.

After 2 hours (Meat should already be pulling off the bone slightly), add in potatoes/butternut squash/celery/carrots (whatever you prefer with a roast), stir a couple times, and put it back in the oven for another 45 min to an hour.

The meat should be fork tender, as well as the veggies.

Edited to add: I grew up in a crockpot roast household. Saw this method a handful of years back from either Steven Rinella or Hank Shaw, and haven't done a roast in the crockpot since.

jayelbee said:

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Do you want roast, or do you want some recipes to use a roast?

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I have the roast, looking for recipes.

Otherwise I'll just cut it into steaks, use some for grind, etc. Just looking for something different.

We've started doing "Mississippi" style deer roast in the crock pot and they have been excellent. In fact, it's quickly becoming my favorite wild game.

What kind of a heathen eats the potatoes without pouring gravy/broth on them???

EFE said:

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Sous vide venison hind shank

One venison shank
1 package chopped mushrooms (savory mix if available)
1 small package baby carrots
1 stalk celery
1 small package baby Dutch potatoes
1 small package baby sweet potatoes
1 bunch green onion
5-6 small Pearl onions
2 sprigs ea. Rosemary and Thyme
1 stick butter
5 ice cubes
Palm full of kosher salt
Palm full of coarse black pepper

-Sear shank/hind leg roast to get a quick bit of color/maillard
-stuff everything in a gallon sized sous vide bag or roll your own that fits everything
-dunk in the hot tub at 170 for 24hrs
-people will drink the broth like savages because it's ridiculously delicious
-I'm people

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agenjake said:

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What kind of a heathen eats the potatoes without pouring gravy/broth on them???

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This one.

1 ounce venison roast, 3 lbs of bacon...low and slow.

AggiePetro07 said:

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My wife does it like a traditional pot roast. Crock pot with taters, onions, celery, carrot, rosemary and broth.

Sometimes I have her make extra veggies on the side to keep the flavor of the veggies separate.

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That roast looks drier than the sahara desert.

Venison roast
Salt
Pepper
Bone broth
Some fat (olive oil, duck fat, bacon grease)
I normally use a homemade bone broth with beef bones that has an inch of fat on the surface when it is refrigerated.

I use any cut of venison in this recipe. It makes great tacos.

- dales sauce
- cumin, lawry's, chili powder, garlic powder, liquor of your choice, sliced serranos, sliced garlic, sliced jalapeños, lemon pepper, garlic, lime juice. I just add some of each.

Marinate for 1 full day at least. Grill (I use a George Forman grill or black stone). Add your toppings of choice. I use seasoned rice, cilantro, queso fresco, salsa verde, and lime juice, and browned white corn tortillas.

They make great tacos.

I can't stand roasts - they are too boring for me (no spice, vegetables I don't like) - which is why I turn deer meat into tacos, chili, or chicken-fried.

Try the Meateater Osso Bucco recipe with polenta. It's ridiculously incredible. This one is made with red deer shank.

I *love* shanks , probably my favorite cut from a deer now. Osso Bucco and a bunch of others (see Hank Shaw's site/books) are great, but when OP says roast, I assume he means whole muscle roasts from the hams? If so, you'll be disappointed with it if you follow shank recipes. There just isn't enough connective tissue to break down low and slow in a braise like that. For slow braises, use shoulders, shanks, and neck roasts.

For the sirloin (football shaped) roast I like to sous vide it at 130-135 for 8 hours or so, with salt, pepper, and a sprig of Rosemary. Sear and serve. Can also reverse sear it with a smoker, staying very low temp. For the top and bottom round, I like to make corned venison or/and pastrami with it. I corned all 4 of them from the doe I got a couple weeks ago. Makes a fantastic hash with sweet potatoes and onion! Eye of round I use in stir fries mainly.

A venison roast immersed in liquid in a crockpot, cooking all day, will be dry internally.

Whitetail said:

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AggiePetro07 said:

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My wife does it like a traditional pot roast. Crock pot with taters, onions, celery, carrot, rosemary and broth.

Sometimes I have her make extra veggies on the side to keep the flavor of the veggies separate.

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That roast looks drier than the sahara desert.

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It does, but it wasn't. The Texas deer I have shot have been very dry lately. Most of my deer are shot in Oklahoma and aren't nearly as lean.

If you're cooking a roast out of the hams, cook it to medium rare like you would a roast beef. Slice it very thin and serve with a horseradish cream sauce or Cumberland sauce. Venison hams are so lean that any kind of braising method will turn them into dry and stringy meat.