The opportunity to prepare an occasional deer roast is one of the benefits of being a hunter, or having one in the family. However, wild-caught meat varies widely in flavor and quality, depending on the deer's age, diet and other factors. Often only the tenderest of loin and rib cuts are suitable for conventional grilling and roasting, so many hunters grind the rest of their deer and use it like ground beef. However, many tougher cuts of venison are tasty when prepared pot-roast style in a crock pot.
Step 1
Untie and unroll your roast, and check it for bone fragments or other debris. If your roast was wild-caught, check it for shot as well.
Step 2
Slice the pork fat thinly, and roll it several pieces into the middle of your roast, tucking it neatly between the various muscles. This is optional, but will help keep your roast juicy and flavorful. Re-tie your roast with cotton kitchen twine.
Step 3
Heat a heavy skillet until it's very hot, and add a tablespoon of vegetable oil. Sear the venison on all sides until it's well browned. Season it well with salt and pepper.
Step 4
Transfer your deer roast to the preheated crock pot, and cover the top with a few more slices of pork fat. Add 1 cup of red wine and the bay leaves, garlic and juniper berries.
Step 5
Cover the crock pot, and cook on low for 8 to 10 hours, until the deer roast is fork-tender.
Step 6
Strain the cooking liquid, and simmer it in a small saucepan until it has reduced by approximately half and is thick enough to coat the back of a spoon. Slice the venison and serve it with spoonfuls of this sauce.
Tips and Warnings
- Marinate your roast for overnight or for up to two days in a European-style red-wine marinade, if you wish to do so. At Step 4, use a cup of the marinade instead of the wine and seasonings. Marinating adds flavor, but it's not necessary when you're cooking your venison in a crock pot. Shoulder cuts are well-marbled, by venison standards, and work well in the crock pot, but any roast from the hindquarters will work just as well.
- Don't open the lid during cooking for at least 6 to 8 hours, because this lets out much of the stored heat and extends the cooking time.
Things You'll Need
- Boneless venison shoulder or other roast
- Pork fat, optional
- Cotton kitchen twine
- Heavy skillet
- Vegetable oil
- Salt and pepper
- 1 cup red wine
- 2 bay leaves
- 1 clove garlic
- 6 juniper berries, crushed
References
- "On Food and Cooking: The Science and Lore of the Kitchen"; Harold McGee; 2004
- "Cooking Wild in Kate's Kitchen"; Kate Fiduccia; 2001
- "Professional Cooking"; Wayne Gisslen; 2003
- Oklahoma Cooperative Extension Service; Venison Vittles; Ladell Emmons
- Oklahoma Cooperative Extension Service; Venison from Field to Table; Cathy James, et al.; 2007
Member Comments