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ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

Had a huge hunk of venison (leg) in my freezer that I got as a gift. Thought about making chili, but I heard that if you just keep it moist you can cook it like a roast. Here is what we did.

Rubbed it up with our favorite spices, and gave it a quick edge on the grill, to lock in moisture for the roast. This is what we used as a rub, they sell it at a produce market in Rockport

After a few minutes on the hot gril, into a large baking pan it went.

Covered with two of these, or your own favorite dark brew:

Inject with a whole bunch of this:

And two onions, 5 chopped cloves of garlic, lots of fresh rosemary, salt and pepper over the top:

Roast at 375 until internal temp is ~140, basting and re-injecting often.

For a gravy, I took a cup of the pan juice, added 1/4 cup red wine and brought to a simmer. Then I added a mixture of 1/4 cup flour and 1/4 cold water to thicken it, and finished it with half a stick of butter. Salt and pepper to taste.

Carve up and serve with a salad, garlic bread, and a fresh salad. Cool

Good eats!!!!

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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

looks goooooood!

Bigrock · Posted: Tue Jan 25, 2011 7:21 am Post subject:

That's a good looking plate there! Very Happy

Venison sandwiches for a week? Very Happy

ccbobber · Posted: Tue Jan 25, 2011 10:05 am Post subject: food

good looking meal.
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landlocked beachbum · Posted: Wed Jan 26, 2011 10:23 pm Post subject:

Good job Luke! The WORST thing that can be done with the better cuts of venison is to overcook it........................... it comes out like shoe leather because it's so lean!!! Shocked

Rare is great, medium rare is getting sketchy, and any more cooking means that you'll then have to KEEP cooking it in some moisture for a good while to get it tender again, but the flavor's not the same.
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

ltorna1 · Full Grown Flour Bluffian Joined: 17 Apr 2009 Posts: 3240

you are 110% right dave. At first i was sketchy about carving off semi bloody venison, as I have never cooked it before nor read much about how safe it was to cook med rare. But Im definitely sticking to pinkish meat going forward. To me, the flavor was remarkably similar to roast beef, minus the fat. It blows my mind how lean that cut was...totally new experience for me.
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cbroutfitters · Posted: Thu Jan 27, 2011 10:21 am Post subject:

Congrats Luke you did what 80% of hunters cant.......cook venison well. That recipe looks epic, I think I shall have to give it a shot here soon!
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landlocked beachbum · Posted: Thu Jan 27, 2011 10:57 am Post subject:

Also: don't forget that you can use an injector to get fat deep into the meat before cooking, which REALLY adds to the SCRUMPTIOUSNESS of the finished product!!!

If you melt some butter and mix it with olive oil it will stay liquid enough to work in an injector. While doing so, you can also add some fresh garlic, chilis or any other herb/spice for flavor while you are melting/blending the oils. Done slowly at low heat the oils from the garlic, pepper and other spices really come out and do their magic! Cool

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

landlocked beachbum · Posted: Thu Jan 27, 2011 11:03 am Post subject:

I forgot to add: the two main reasons that many people THINK that they don't like venison are: The animal wasn't field dressed and cooled ASAP, and the final product was cooked to extinction!!!!

"Gamey" flavor is usually the by product of spoilage and/or bad care. If you cut a backstrap from a freshly killed deer and cook it rare, it will be tougher than beef because a deer actually must WORK for a living and has no fat marbling the meat, but it has ZERO wild or gamey taste, IMHO and experience
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

Bigrock · Posted: Thu Jan 27, 2011 4:01 pm Post subject:

landlocked beachbum · Posted: Fri Jan 28, 2011 3:33 pm Post subject:

The difference being that jerky is full of seasonings and spices to make it taste like something good.
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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein

Chef Lefty · Posted: Fri Jan 28, 2011 8:25 pm Post subject:

Very nice. Slow works every time a bone is involved or the piece of meat is larger than a large steak. South Texas Large Steak Minimum is 48 oz.
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landlocked beachbum · Posted: Sat Jan 29, 2011 8:34 am Post subject:

Yes Chef. I usually do a standing rib roast on my rotisserie with charcoal and hickory, but the last time that I did one I charred it on the grill to give it that nice color, flavor and and then brought it in to a 200 degree oven to finish top 140 degrees and have gravy makings.

It was PERFECT!!!! Not burnt and gray for a ways in with a nice rosy center, but rosy from one side to the other with only a slight gray just under the outside. Wink

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Dave

"The difference between genius and stupidity is that genius has it's limits". Albert Einstein