Our friends that raise deer gave us a venison roast.
We’ve had venison from them in the past. Last year I made a fantastic Roast Venison Tenderloin. I cooked it to medium and it was tender, moist and delicious.
I’m not an expert on venison and it can be tricky. It doesn’t have the fat marbling like beef does so, while it can be tender and delicious cooked medium or medium-rare, it can be dry as dust and tough if well-done.
It depends on the cut and I had no idea what cut I had. It was neatly tied so I assumed it had a bone or bones removed.
I started looking for recipes on-line.
As usual, the information was voluminous, baffling and contradictory.
This is what I did – and we both agreed it was fantastic. It was moist and falling apart when he sliced it.
Total time: 5 Hours
hours plus marinating time
- 34oz (1000gr) venison roast
- 1 1/2 cups (12oz, 360ml) water
- 1 1/2 cups (12oz, 360ml) red wine vinegar
- 1 tbs salt
- 2 bay (laurel) leaves
- 2 tsp juniper berries
- 1/2 tsp whole cloves
- To Roast:
- 3 shallots, cut in half
- 1 red onion, cut into wedges
- 8 cloves garlic, smashed
- 1 tbs olive oil
- 1 cup (8oz, 240ml) red wine
- 3/4 cup (6oz, 180ml) beef stock
- 3 bay (laurel) leaves
- 1 bouquet garni
- 1 tsp paprika
- 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water
- Mix all ingredients for marinade. Add venison and marinate 6 – 8 hours.
- Remove venison and drain, discarding marinade.
- Heat oil in a heavy casserole with lid.
- Add venison and brown well.
- Add onions, shallots, and stir-fry until lightly browned.
- Add wine, stock, paprika and herbs. Heat to boiling.
- Cover and put in a 250F (125C) oven for 4 hours. Check occasionally and add more wine if it starts to look dry. (I didn’t)
- To serve:
- Remove venison and keep warm.
- Remove and discard bay leaves and bouquet garni.
- Heat sauce with shallots and onions to boiling.
- Dissolve cornstarch in water. add and stir until thickened.
- Slice venison, spoon onions, shallots around and serve.
It was more than the two of us could eat….
The next night I cut the rest of the venison into chunks and added more onions, shallots and wine to the sauce.
I had mine over egg noodles; mon mari opted for mashed potatoes (and no photo).
It was even better the second time.
That long, slow cooking got me thinking…..
Maybe it’s time for me to reconsider the slow cooker option.
I had one years ago when Rival first came out with the Crock Pot.
I hardly ever used it….
I’ve been of the opinion that I could do anything in a heavy casserole, either on the stove-top or in the oven, that could be done in a slow cooker,
And maybe I can.
But maybe I should have a new toy.
I haven’t had a new kitchen toy in awhile.
In preparation for getting said new toy I’ve been looking at cook books.
Please, please, please tell me that people don’t actually cook with canned Cheddar Cheese Soup.
The very thought sends shivers down my spine.
One of the books I looked at had a recipe using ‘condensed cheddar cheese soup’ AND ‘condensed cream of chicken soup’….. And salt to taste (?)
I’m pretty sure I won’t find condensed soups there…… (fingers crossed).