I’m pretty sure I won’t find condensed soups there…… (fingers crossed). I’ve made some pretty spectacular things in my crock pots though. eval(ez_write_tag([[300,250],'thymeforcookingblog_com-leader-1','ezslot_11',132,'0','0']));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 (?). Slow cooking the venison in a braising liquid will help keep it moist throughout the whole process and keep it from getting chewy. One 6qt and one 3qt. How to make venison roast in the slow cooker: Venison Roast – Can use any deer roast; I used a arm roast. Thicken gravy with Roast Onion Soup & Gravy Powder mixed with a little water. I had one years ago when Rival first came out with the Crock Pot. Cover the baking dish/Dutch oven with foil or a lid and slide into the oven. Slow-roast for about 4 hours. My 'Internet Cook Book' (with nutrition info) Only real ingredients for me and as fresh as I can get! Sometimes, in summer, we splurge for a steak for the grill – but we have to go to a specific butcher shop and pay a fortune. … And A Year of Slow Cooking isn’t a bad site to look for recipes. We’ve had venison from them in the past. This is what I did – and we both agreed it was fantastic. Katie – your venison looks wonderful. All rights reserved unless otherwise indicated. The hubs doesn’t even want the regular beef in stews…. Definitely slow cooker or Dutch oven. brassfrog, I have a pressure cooler, although not a fancy one like yours…. In general, how you cook a leg of venison depends on the leg — and the animal. Add your salt at the table when you serve the roast. insert a meat thermometer into the roast and put skillet and roast in the oven. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Rather than a slow cooker I’d recommend that you get a pressure cooker. Cook the venison shoulder roast on high for 1 hour before reducing the slow cooker's heat to low, and cooking the roast for another 7 to 8 hours, or until the venison shoulder is fork-tender and a meat thermometer reads at least 160 degrees Fahrenheit. I use the slow cookers a lot in the winter though because I leave for work at 5:55am and don’t get home until 5pm. Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Kate, I was surprised at how inexpensive the small ones are on Amazon…. Bake in a slow oven 4 – 4½ hours, until the meat is very tender. https://www.greatbritishchefs.com/recipes/braised-venison-shank-recipe By all means marinate the leg first if you like, and use a small, sharp, pointed knife to make incisions into the meat to help the marinade penetrate. JAVASCRIPT IS DISABLED. I do have a slow cooker but rarely use it as most meats that we like are cooked rare or medium rare. Cover; refrigerate for 2 hours. Its absolutely the best I have ever made. Also add thyme, salt and pepper. add and stir until thickened. This 'sizzle' browns the joint beautifully. Healthy Food, Fresh Ingredients, Easy Recipes, 1 1/2 cups (12oz, 360ml)  red wine vinegar, 2 tbs cornstarch (maizena, corn flour) dissolved in 3 tbs water. I haven’t had a new kitchen toy in awhile. Remove and discard bay leaves and bouquet garni. Check occasionally and add more wine if it starts to look dry. Remove the meat from the bone and pull apart with two forks. That long, slow cooking got me thinking….. Maybe it’s time for me to reconsider the slow cooker option. As a general rule, the leg should be roasted at around 350 degrees F (180 degrees C), for around 15 minutes per pound, or about 30 minutes per kilogram. and receive it lol Sneak it out when she’s not looking. I thought all that canned stuff would be gone by now , Ina, maybe slow-cooker recipes need extra spice? Please enable JavaScript on your browser to best view this site. getting tired of the pressure lol. remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes. You could then try as a guideline a recipe such as Nigella's recipe for Gigot Boulangere (from How To Eat) as this uses a leg … https://www.greatbritishchefs.com/recipes/slow-cooked-venison-recipe We shall see. Living at higher elevations it helps too. Place the joint in a large roasting tray and, if it's under 2kg, roast for 20 minutes, or 30 minutes if it's over 2kg. of water to a roasting pan. She already says it’s hers !!!!!! Seal the bag as per instructions. I have only had it once, and as I recall it too was cooked in a slow method in the oven but was wrapped in bacon to give it more tenderness – the gravy was fabulous. coat the roast all over with oil, using 2-3 tbls. The next night I cut the rest of the venison into chunks and added more onions, shallots and wine to the sauce. There are days I just don’t feel like cooking anymore…. It depends on the cut and I had no idea what cut I had. Sear roast on all sides in the hot skillet, 1-2 minutes per side. Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay 2 hrs and 5 mins . As usual, the information was voluminous, baffling and contradictory. I loved loved loved my slow cooker in Australia. I’m not an expert on venison and it can be tricky. Last year I made a fantastic Roast Venison Tenderloin. Thyme for Cooking Kitchen, My Etsy Store: hand knit / crocheted infinity scarves; hand-painted cards Seriously, that should be your Christmas card, if you’re into that sort of thing. Heat olive oil in a skillet over medium heat. Allow this to roast, basting the meat with the liquid about every hour, for 2-3 hours, or until it is falling off the bone. Deglaze the pan you seared the shanks in with liquid and then pour the liquid over the shanks. Delline, same here…. For the liquid, use meat stock, dry red wine, beer or water with chopped carrots, onions and celery. I think I’ll have to spend some serious time at Kalyn’s Slow Cooker From Scratch. eval(ez_write_tag([[336,280],'thymeforcookingblog_com-banner-1','ezslot_7',128,'0','0']));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. Of course, you would have to be able to order it…. … roast until the meat has reached 135-145 degrees, about 4 hours. https://thymeforcookingblog.com/2016/01/slow-roasted-venison eval(ez_write_tag([[250,250],'thymeforcookingblog_com-box-4','ezslot_4',133,'0','0']));It was even better the second time. garlic salt, onion soup mix, venison roast, onions, ground black pepper and 3 more. Oh the regrets for not having found this method 30 years ago. This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Make the Rub. The very thought sends shivers down my spine. Place a few thyme sprigs on top of the shanks. It is solid and old. I had mine over egg noodles; mon mari opted for mashed potatoes (and no photo). It was more than the two of us could eat…. rinse roast under running water and pat dry with paper towels. ColorForLiving. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Add 1/2 in. Total Carbohydrate I have hopes for the slow cooker. Our friends that raise deer gave us a venison roast. rinse roast under running water and pat dry with paper towels. Dissolve cornstarch in water. Zoomie, we both love rare beef – but the beef we get really needs a slow cooker (or a pressure cooker). (I didn’t). Heat sauce with shallots and onions to boiling. A shoulder roast or a neck roast needs to be cooked like a pot roast. In a large stockpot on the stove … Slow and low, then pull the meat apart, ideally off the bones. Slice venison, spoon onions, shallots around and serve. For example, if you have a 7 pound (3.2 kilogram) venison leg, it should be cooked for around 105 minutes, or one hour ad 45 minutes. Add wine, stock, paprika and herbs. I’m tired by the time I get home and don’t want to be eating at 7:30 at night. Cover and put in a 250F (125C) oven for 4 hours. Really, I’m surprised they’re still on the market (the condensed soups). It was neatly tied so I assumed it had a bone or bones removed. sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper. ; Vegetables – Mushrooms and onions; Cornstarch – This will thicken the sauce and make a gravy; Beer – 1 cup of your favorite beer or you can use red wine. https://www.epicurious.com/recipes/food/views/slow-cooked-venison-388529 I wonder how I will manage to steal it back from my daughter when I get home. For braising and pot-roasting, choose haunch (on the bone or boned and rolled); shoulder (on the bone or boned and rolled); or shank (foreleg).. For stews and casseroles, choose shin or boneless shoulder.Venison liver is also good to eat, with a sweet flavour and a tender texture. eval(ez_write_tag([[580,400],'thymeforcookingblog_com-medrectangle-3','ezslot_0',121,'0','0']));Total time: 5 Hourshours plus marinating time. large potatoes, chopped celery, sea salt, water, venison, chopped carrots and 1 more. https://thymeforcookingblog.com/2018/02/venison-in-red-wine-slow-cooker Venison mince is good to use for burgers and sausages. https://www.jamieoliver.com/recipes/meat-recipes/roast-venison Never cooked with juniper berries before, and the gin drinker in my is very intrigued, indeed. Cut 10 deep slits in roast; place a garlic clove in each slit. Peel and chop the carrots, slice the onion and peel the garlic cloves. •Open the bag and transfer venison to a serving dish, cover with foil and rest for 20 minutes. https://www.deerrecipes.online/crock-pot-venison-shoulder-roast However, My Beloved’s daughter swears by hers and has produced several tasty meals for us all from it. I do NOT use cream soups. Remove venison and drain, discarding marinade. No content may be used for any reason without permission of the author. Stir in onion and cook until softened, about 3 minutes. nightsmusic, thanks for the site tip…It looks good. Broth – Beef broth or water with bouillon cubes. All text and images are copyright © 2005 - 2021 Kathleen Lerum Zeller. Rack of venison, roasted carrots & forager sauce. I use all fresh or organic, low sodium broths and such because I cannot take all the salt so prevalent in canned stuff. In preparation for getting said new toy I’ve been looking at cook books. Roast venison leg is a relatively simple dish to prepare. I say, go ahead and get it – they aren’t expensive and you might find it a big time saver. Sit the meat on top, pour in the pan juices. Bread Baking Babes go to Georgia – Khachapuri, Lamb, Venison; more in Slow Cooker, Main Dishes, Slow Cooker Venison Roast; garden, part II, Venison in Red Wine, Slow Cooker; more Gaudi, White Asparagus with Butter and Chives, cooking white asparagus, Venison Stew in Beer, squirrels and dogs and toads, oh my. 1 rating 3.0 out of 5 star rating. I have a slow cooker – rarely used as I find the food always ends up somewhat bland….maybe I still have not mastered the art of crock pots/slow cookers? https://www.greedygourmet.com/recipes-by-course/main-course/roast-venison 0.3 g It was moist and falling apart when he sliced it. Put the vegetables, garlic and more thyme into large roasting bag set in a roasting tin. heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. eval(ez_write_tag([[336,280],'thymeforcookingblog_com-large-leaderboard-2','ezslot_10',131,'0','0']));Please, please, please tell me that people don’t actually cook with canned Cheddar Cheese Soup. I also have a pressure cooker, but that still takes time I don’t always want to spend when I get home, so use that most often on weekends. I have two slow cookers. This was I can put my feet up and pet the dogs. Add onions, shallots, and stir-fry until lightly browned. Try it gently fried, or in pâtés or terrines. 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. Place the venison leg in a large and deep baking pan and rub the masala ingredients over it. I cooked it to medium and it was tender, moist and delicious. See my tip on how to remove the gamey flavor. https://recipes.sparkpeople.com/recipe-detail.asp?recipe=191493 In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Heat to boiling. Strain the gravy and return it to the pot. In a small bowl, combine the olive oil, thyme, garlic, rosemary, juniper berries, salt, … The smaller is good for soups and stews, the larger for roasts and large chickens. Place the roast, carrots and onions in pan. That picture of the venison leg covered in Norwegian herbs, berries and spices is the stuff dreams are made of. I’m thinking something I can ignore for hours has a lot of appeal (lazy?). In terms of canned cheddar cheese soup…or any canned soup for that matter (shudder) heaven forbid! Add one or two cups of water. 0 %, tablespoons rib rub seasoning (most any rub will do, just not too much salt). 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Around and serve very intrigued, indeed two forks roast on all in... Never cooked with juniper berries before, and let it rest for 20 minutes for burgers and sausages meats we...