Venison roast

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Venison roast

Post by observer on Sat Nov 29, 2014 11:56 pm

I've offered to make one tomorrow for my grandson - who has a few as his "share" of a deer hunting expedition.

Any ideas of what to do with it? He doesn't like sauces and all that good stuff- so has to be relatively plain. Can I treat it like a beef roast?
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Re: Venison roast

Post by observer on Sun Nov 30, 2014 10:22 pm

Well . . . since I got no responses here - I'll tell you what I finally did - after looking for answers personally on FB and other Forums - searching the internet - and "calling a friend". LOL

Thoroughly spiced on all sides with spicy Mrs. Dash, garlic powder, celery seed, pepper and paprika. Then, browned on all sides in bacon grease - left from this morning's brunch! Into the oven with 3 slices of bacon on top, about a1/4 cup water - and floated a bay leaf or 2. Covered and roasted at 325 till meat thermometer said it was well done. It was tasty, tender, and not gamy tasting.
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Re: Venison roast

Post by retired2 on Sun Nov 30, 2014 10:41 pm

cheers cheers cheers
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Re: Venison roast

Post by observer on Sun Nov 30, 2014 10:57 pm

Yes. That's what I thought! LOL Spent about as much time researching what to do - as the meat was in the oven!
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Re: Venison roast

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