Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: deaner on December 28, 2012, 05:55:02 PM
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this is something i always have my professional chef friend do for me..... hes a hard guy to make plans with. who has some good advice for me to do a nice venison roast without screwing it up?
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Would love to help you, but we always cut all our deer into steaks, then stew meat for canning, rest is for grinding later for sausage.
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Season it up good with your favorite seasoning, get a pan good and hot with a little oil and sear it all the way around. Throw it in a crock pot with potatoes, onions, carrots and whatever else and let it cook for 4 hours or so. That's how I do it for deer and elk, then have French dips with the leftovers. I like to cook it till its about medium rare in the middle.
