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Venison Roast

post #1 of 6
Thread Starter 
My husband brought home a venison roast the other day. I have never cooked one before. Would love a good recipe.
post #2 of 6
Many different cuts can be roasted, some require long slow lower temperature cooking, some require high heat. Can you identify the cut?
post #3 of 6
I tried this one with venison tenderloin but it is a traditional Tuscan recipe used with wild boar. It was delicious. Credit to John Bishop of Bishop's in Vancouver, Canada.

Medallions of Venison with Savoury Chocolate Raisin Sauce

1 c. vegetable oil
2 T. fresh rosemary
1.5 lb venison

combine and marinade in refrigerator overnight.

2 T. butter
1/2 c. shallots, chopped fine
2 t. minced garlic
1/4 c. balsamic vinegar
1/2 c. red wine
1/4 c. fresh rosemary, chopped
2 c. veal demi-glace

Melt butter in saucepan, saute the shallots and garlic until tender. Add vinegar and reduce until almost gone. Add the red wine and rosemary, reduce by half. Add the demi-glace and simmer for 30 minutes. Strain. (This sauce may be made a day ahead and will taste better after the flavour has developed for a day. Refrigerate.)

1/4 c. raisins
1/4 c. white wine
2 T. cocoa powder
1/4 c. warm water
sea salt and freshly ground pepper
vegetable oil

In a small bowl, soak raisins in wine for 2 to 3 hours. In another bowl, mix cocoa powder with warm water until smooth. Add water a little at a time to prevent lumping.

Remove venison from marinade and wipe off excess oil. Season. Heat a small amount of oil in heavy frying pan and sear venison for 1 or 2 minutes per side, until browned but still quite rare.

Venison cooked more than medium will be tough.

Remove from pan and put on plates. Add raisin and wine to deglaze pan. Add cocoa mixture, whisking until smooth, then add the sauce. Simmer until hot. Spoon over venison and serve.

I know you said you have a roast but you could cut it into cutlets. You actually didn't mention what cut you have? It should be a tender cut for this recipe.
post #4 of 6
Thread Starter 

Venison Roast

It is a 6-8 pound boneless leg roast
post #5 of 6
Leg - that probably means 'round' or 'rump' or 'shank'. At any rate it will be a tougher cut. Probably a pot roast/braising style of cooking but I would still use this sauce. It was delicious. You could also cut into large cubes and braise. I grew up on wild meat - mostly moose! Ugh! Venison was a treat. I love venison. You can cook it as you would beef.
post #6 of 6
I've only cooked venison once; I used it instead of lamb in Kashmiri rogan josh - a stew flavored primarily with chili, dried ground ginger, fennel & yogurt.

Worked a treat. Google it & you'll find plenty of recipes.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
The genesis of all the world's great cuisines can be summed up in a four word English phrase: Don't throw that away.
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