Spiced Venison Roast Food

VENISON ROAST

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.

SPICED BRAISED VENISON WITH CHILLI & CHOCOLATE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large flameproof casserole dish and brown the meat in batches. Add the vegetables in the dish and brown lightly, then stir in the spices, chilli and flour, and cook for a few mins. Pour in the wine, stock and tomatoes, then add the herbs. Bring to a simmer.
• Cover with a lid and put in the oven for 1 hr 30 mins, then remove the lid and cook for a further 1 hr until the meat is really tender. Remove from the oven and leave to cool slightly, then stir in the chocolate and serve.

SLOW COOKER VENISON ROAST

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

VENISON POT ROAST

Steps:

• Rub garlic on roast.
• Put roast in a small roasting pan with some onion under roast and some around it.
• Surround with carrots and celery.
• Fill pan with water just so the top of the roast is exposed.
• Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
• It should cut with a fork when done.
• Serve roast, with veggies in a bowl and mashed potatoes.
• Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
• Add more if needed to thicken.

MOM'S VENISON ROAST

Steps:

• 1. Using a thin sharp knife poke holes about 4 to 6 inches around the roast. Insert one stick each of the garlic, carrots and onion into each hole. Combine all spices and rub all over the roast.Put into roasting bag or roast pan covered with foil. Seal. Put holes in bag according to manufacturer's directions. Bake in 325 degree oven for 3 hours.

SCANDINAVIAN ROASTED VENISON TENDERLOIN

Steps:

• Preheat the oven to 400°F.
• Place the juniper berries, allspice, kosher salt, peppercorns and fennel seeds in a mortar and pestle and crush to a medium grind.
• Sprinkle the venison tenderloins evenly on all sides with the spice mixture and rub it in gently with your fingers or the back of a spoon.
• Coat the bottom of an oven-proof frying pan with vegetable oil and place on the stove over medium-high heat.
• Lightly sear the tenderloins on all sides (no more than 2 minutes total), then transfer the pan to the oven.
• Roast the venison for 7 to 9 minutes, to an internal temperature of 130°F (medium rare). Test after 7 minutes to be sure you don't overcook the meat.
• Remove the tenderloins from the oven, tent loosely with foil and let rest for 10 minutes.
• While the venison rests, make the sauce.
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook until golden, 1-1/2 to 2 minutes.
• Slowly whisk in the hot chicken broth until blended and smooth.
• Add the grated gjetost and stir until the cheese has melted and the sauce is smooth.
• Whisk in the aquavit and sour cream and continue cooking, stirring occasionally, for 3 to 4 minutes longer.
• To serve, carve the venison into 3/8-inch slices, and either transfer to a serving platter or plate individual servings.

SPICED VENISON

Steps:

• Preheat oven to 375 degrees F.
• In a small bowl, combine the egg yolks, chile paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours.
• Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve.

SPICED VENISON WITH PARSNIP PUREE AND PARSLEY OIL

Steps:

• Bring a large quantity of salted water to a boil. Fill another bowl with water and add ice. Add the parsley to the boiling water and blanch until softened, about 2 minutes. Transfer to the ice water. When cold, drain and squeeze the parsley well to remove as much water as possible. Transfer to a blender and add the salt and sugar. Start the machine, and add the oil in a thin, steady stream. Blend until the blender jar feels slightly warm, 3 to 5 minutes.
• To make the parsnips, combine them and the garlic in a large saucepan, then add water to cover and a pinch of salt. Bring to a boil, reduce the heat, and simmer until the point of a knife inserted into the parsnips meets no resistance, about 25 minutes. Drain, transfer to a food processor, and puree. Add the honey and butter and season with salt and pepper to taste. Pulse to blend. Keep warm.
• To make the venison, combine the fennel, coriander, cardamom, and black pepper on a large plate and mix. Season the venison with the salt to taste and roll it lightly in the spice mixture to coat evenly.
• Heat a large skillet over high heat. Add the oil and swirl to coat the pan. Add the venison and sear it, turning once, about 8 minutes for medium-rare. Allow the meat to rest for 5 minutes, then slice into 6 pieces each.
• PLATING: Divide the puree among 4 serving plates. Surround each portion with 3 upright pieces of the venison, drizzle over the parsley oil, and serve.

25 BEST WAYS TO COOK VENISON

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a venison recipe in 30 minutes or less!

SPICED VENISON ROAST

Steps:

• Brown roast, in bacon fat, on all sides, in roasting pan.
• Mix remaining ingredients together. Pour over roast.
• Cook 3 hours in a 350 degree Fahrenheit oven for 3 to 4 hours.