Deer Roast Marinade Food
DEER ROAST MARINADE
Make and share this Deer Roast Marinade recipe from Food.com.
Provided by Donna Luckadoo
Categories Deer
Time 19h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing. Marinate over night or a least 8 more hours. Do Not Rinse off the Italian dressing.
- Add the broth and cover the Pan with foil. Place Roast in a 350° Oven and cook for 2 - 3 hours or until meat is good and tender. Remove from the Oven and add Vegetables. Cover and Bake for an additional hour or until vegetables are done. Potatoes, Carrots, Onions Celery and Sweet Potatoes are the Best vegetables to use that I have found. My family thinks this is a beef roast because the wild flavor is gone. I'll never tell. LOL.
- This recipe comes from my Uncle and my brother who are avid Deer Hunters and they eat what they kill. Not to mention the mounted Deer heads, we have lost count.
- NOTE: If you make Deer burgers its a Must that you mix either fresh ground beef or sausage to the ground deer meat or the wild flavor is too overpowering, also the deer burgers tend to stay pink because they have no fat.
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
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