Venison Roast
Looking for another awesome way to cook venison? This one is easy for any day!
Venison roasts work great for one-pot meals. They are delicious, versatile, and can stay warm for hours, which means there are plenty of things you can be doing (ahem, hunting) while the food is cooking!
The idea of a roast can scare a lot of people because of the time and the high heat. In reality, it's easier than it looks and, so long as you work safely, there is nothing to be afraid of. We use a cast iron pot to cook our meat and then slide it into the oven but you can use a crockpot or an instant pot just as well. Any of those that you have can be more useful than you think!
This is our venison roast recipe. Nothing particularly special about it but it has served our family well and makes an easy warm meal after a cold day!
Ingredients:
1 deer ham
Salt and pepper to taste
1 bell pepper
2 large carrots
2 stalks of celery
5 small red potatoes (or enough to ‘feed your crowd’)
1 onion
1 ½ cartons of beef broth (six cups or enough to cover the meat)
1 bag of egg noodle pasta (optional)
Tools:
Filet knife (for preparing meat)
Cutting board
Large pot or instant pot/crockpot
Instructions:
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For the first step, as always, you will need to remove the silver skin from the meat. ‘Silver skin,’ is a bit of a technical term — all it really means is the fat. Use your hands to pull it up and cut underneath with the fillet knife. Removing the silver skin will eliminate any gamy flavor you may have experienced before in a venison dish.
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Salt and pepper both sides of the meat. Then put it in your pot on high heat so it can start forming a crust. Flip the meat once you notice the first side browning so both sides are equally cooked. *If you are not using a seasoned cast iron pot, the dish will need to be lightly oiled.
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While the meat is browning, dice celery, onion, bell pepper, and carrots in small pieces — about 1.5 inch chunks will do.
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You can cook the vegetables by themselves and add them to the pot but we recommend taking the meat out and cooking them in the juice instead. To do this, carefully move the meat onto a cutting board once it is browned. Let it rest while you add in the vegetables to cook until they appear translucent. Then, simply add the meat back in!
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Your meat and vegetables should be added together. All you need to do now is add the broth and seal the pot for it to cook! If you are using a regular pot, slide it into a 320 oven and let it stay for about 3 hours. If not, there should be a setting on your crock or instant pot for slow-cooking meat. Either way, you should be able to leave your dish for a while so you can spend time with family, wait for them to arrive, or go hunting!
- After the time has elapsed, your meat should be moist and tender. Serve it in a bowl by itself with the broth, or add some boiled egg noodles for a heartier meal. We added fresh green beans to ours for a nutritious touch — but you can add as much or as little to this dish as you want and it still makes a good meal!
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Enjoy!
That's how we make our vension roast here! Let us know how you like it in the comments below, or comment some other great meals you'd like us to post a recipe for!
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