By Blanche Vaughan. Cook Time 3 hours 30 minutes. Pour the cooked liquid into a sauce pan and defat it. Pour a bottle of … In a large saucepan, bring broth to a boil. Pour mixture into meat juices in pan and mix well. We had almost no money and hunting relatives supplied us with venison. Use the Help Forum for that. By Blanche Vaughan. Ingredients. The best way to learn is with a coach beside you, talking you through the steps, helping when you have trouble, and answering questions as you go. The meat turned out tender and not gamey and the flavors were complementary. 24 Items Magazine subscription – save 44% and get a cookbook of your choice This lean, game meat has a deep colour and rich flavour. Store frozen peppers with a piece of parchment or plastic wrap between each. Add meat to the middle of the rack, place thermometer in middle or largest part of meat and close lid. I started my two small roasts in a freezer bag with a marinade placed in the fridge for 24 hrs. The meat was so tender it fell apart when I tried to cut it into slices. Heat the olive oil in a roasting tray over a medium-high heat. Pour the sauce over the meat. Sauerbraten is a traditional German Pot Roast using meat ( venison, beef, pork, horse, mutton) that has been marinated in vinegar or wine for a few days before cooking. Next Recipe . Delicious and easy. Remove venison roast from marinade and slow to rest at room temperature until smoker has reached it preset temperature of 215-225 degrees. This recipe adopts classic German flavors like ginger and nutmeg but employs wild game instead of veal. Wendy Hyde can be contacted at or on Instagram as @girlgamechef. Photos by Wendy Hyde. Mix remaining ingredients and pour over meat. Pour sauce over meat and simmer for five minutes. I will definitely make this again. Sprinkle with pepper and keep warm. eprinted with permission from Chesapeake Style Magazine, Theodore Roosevelt Conservation Partnership, This may require adjusting the heat of the oven. Place 1/2 of bacon in bottom of crockpot with roast on top and cover with remaining bacon. Line a large baking sheet with aluminum foil then place a wire rack over the sheet. Repeat with the rest of the meat and onions. 3 Tbsp rendered pork fat, chicken fat, or olive oil, 6 cups of thinly sliced onions (about 1½ pounds), 2 to 3 cups of a German Pilsner type beer, Bouquet garni made of 6 parsley sprigs, 2 bay leaves, several fresh sprigs of thyme all tied up with a string, 1½ Tbsp of cornstarch blended in 2 Tbsp red wine vinegar. Serve with boiled or baked potatoes. Venison Pot Roast Recipe photo by Taste of Home. Baste regularly. Taste and adjust seasonings with salt and pepper. Makes. In a Dutch oven, brown roast in oil; add the next five ingredients. bacon fat, add onions and a pinch of salt and cook, stirring frequently, until onions are golden brown, about 20 minutes. In a Dutch oven over medium heat melt 2 Tbsp. Bring the casserole to a simmer on the range top. Return pan to oven, reduce oven heat to 325 degrees and bake 1/2 hour. Serve with new potatoes or spatzle, a green salad, and don't forget the beer. + simmering. Transfer peppers to a large bowl, cover with plastic wrap and let stand for at least 10 minutes. Braising is the perfect technique for cooking venison roast, and this Beer Braised Venison Roast recipe brings a German flair and intense flavor that are destine to be a family favorite. Taste of Home is America's #1 cooking magazine. For this recipe I used 70% venison and 30% pork fatback. Reprinted with permission from Chesapeake Style Magazine,; October 2019 issue link 6-8 servings. Schedule your weekly meals and get auto-generated shopping lists. If you have a business development or DMCA inquiry, Click Here. I make this every fall (if and when we get a deer) and we loved it so much that I bought a spaetlze maker to make it easier. Cook on low 8 to 10 hours. Total Time. The homemade roasted red peppers add depth of flavor and produce a smoother texture than diced fresh peppers. 2.1 Staining Roast Venison, with Recipe for Staining. Heat the stock in the pan in which you browned the meat, scraping up all the little brown bits. 08 Oct 2020. I moved it around once or twice to ensure coverage of the marinade. Brown the meat a few pieceds at a time quickly and then set aside. 2 lb. says lindseyFaye216. Cover and simmer for 4 hours or until meat is tender. Press dough with a wooden spoon until bits drop into broth. Total Time 3 hours 55 minutes. 3. Whisk the flour and vinegar mix into the liquid and simmer for 3 to 4 minutes, until the sauce thickens. Remove stems, skins and seeds using a paring knife. Remove the venison from its marinade and pat dry with kitchen paper. Venison is simmered with shiitake mushrooms, onions, herbs, and bacon in red wine and a splash of cognac if you like. Be sure to top it with sauerkraut and whole-grain mustard before digging in. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. Melt a thin layer of fat in a skillet until it is almost smoking hot. Cook and stir until thickened and bubbly. Start browsing till you find something. Mix remaining ingredients and pour over meat. My husband said, 'write down every step you made so you can duplicate it!' Quite good. Take off the heat and season with salt and pepper. Butterflying the meat helps it to soak up the marinade; it also shortens the cooking time and makes carving very easy." The leftovers were great too. Served with a chunk of warm pumpernickel bread, it’s a satisfying start to the fall season. This is the best roast I have ever eaten. -Helen Featherly, Hamburg, Michigan, Venison Pot Roast Recipe photo by Taste of Home. Bring to a boil, reduce heat to a simmer, cover and cook, stirring occasionally for 1 hour. This Goulash is even better the second or third day. If you’re new to hunting or have not had the benefit of a mentor to teach you these skills, processing your own meat can be an intimidating task. A small amount of horseradish can be added to the sour cream for a more robust topping. Thanks for the post. Preheat oven to 325 degrees F. Cut the venison into slices about 2 inches wide, 4 inches long and 1/2 inch thick. Taste for seasoning and correct at this point. 2. Cook for 5 minutes or until tender. Store in an airtight container for 3-4 days or freeze on a parchment paper-lined sheet in a single layer. Having a German Grandmother I fondly remember the sharp smells of Sauerbraten and Red Cabbage during the winter months. "Fallow, roe and red deer all come into season in November – I particularly like the gentle, gamey flavour of fallow deer. "I cooked the backstrap for 45 minutes. bacon fat, add onions and a pinch of salt and cook, stirring frequently, until onions are golden brown, about 20 minutes. Smoked venison roast: Directions: 1. Print; Next Recipe . Slice roast; serve with spaetzle and gravy. Gravy: Combine sour cream, flour and half and half stir until smooth. In a Dutch oven over medium heat melt 2 Tbsp. Our Test Kitchen Found the Best Vanilla Extract Brands for Baking. Place dough in a colander or spaetzle maker; place over boiling broth. (Allow 15 minutes per 450g plus an extra 15 minutes for a medium-rare roast.) Add enough beer to just barely cover the meat and onion mix. Serve in soup bowls garnished with a dollop of sour cream, toasted caraway seeds and chopped fresh parsley. At the end of the cooking period, the venison should be fork tender. Take Note We will not respond to member emails. This was a great roast! Measure 3 cups pan juices; return to pan. October marks the beginning of deer hunting season across Virginia and in many other parts of the country. I had to use a slotted spoon and it was very tedious. Rate; Comment; Save; Share. You can contact the sales team for more info. Other than that, great recipe! Remove from oven, remove the bouquet garni. 30 Crock-Pot Chicken Soup Recipes for Busy Nights. You can put the venison 2-4 days in red wine and balsamic vinegar here the short summary… Take a large pot with a lid. If you don’t have a friend or family member to call on, taking a class is a great option. Add more fat if necessary and very lightly brown the onions for about 10 minutes. We'll do the rest. Prep: 35 min. So simple and delicious. Prep Time 25 minutes. venison stew meat, diced into ½” cubes, 2 large roasted red bell peppers, ¼” dice (see recipe below or use jarred, store-bought peppers).