Venison refers to the meat from deer, elk or antelope and is an alternative meat source with less fat, cholesterol and calories than traditional beef, pork and lamb. Different cuts of venison depend on the butchering process and can range from ground meat, steaks or roasts that come off of the hind quarter, front shoulder or backstrap. The hind quarters, for example, are the rear legs and provide a majority of the venison meat. Proper preparation and cooking times are essential for ending up with a juicy, tender piece of venison hind quarter.
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Pound the venison with a meat tenderizer. The tenderizer breaks up the muscle fibers to improve the overall tenderness of the meat.
Trim any fat with your knife and discard.
Slice the hind quarter into roasts or 1/2-inch steaks.
Coat the hind quarter pieces with olive oil and sprinkle with salt and black pepper.
Marinate the meat if desired. You can use a standard steak marinade and leave in the refrigerator for three hours to overnight.
Set the meat at room temperature for 20 minutes before cooking.
Preheat the grill to high heat.
Grill the hind quarter steaks for three to four minutes per side and flip with tongs.
Remove the steaks from the grill when the internal temperature reaches 130 degrees F.
Let the venison steaks sit for 10 to 15 minutes before eating to allow the juices to return to the center of the meat.
Cut the steaks across the grain.
Mix the dried soup and water in a bowl.
Place the hind quarter roast in the slow cooker and pour the soup mix over the roast.
Layer the carrots and potatoes around and over the roast.
Turn on the slow cooker to “low.”
Cook the roast for six to eight hours, or until the internal temperature reaches 130 to 140 degrees F.