Crock-Pot Venison Roast Recipe (2024)

FAQs

How long do you cook a venison roast for? ›

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart.

For the most tender venison, I recommend cooking to medium-rare or medium. If you're OK with a little pink in the center, you should avoid cooking venison steaks and backstrap to well-done, causing the meat to become dry and tough.

Depending on the thickness of the steaks, you'll want to cook them a few minutes per side at high heat, and then lower the temperature to allow them to cook internally for a short period. Again, we recommend cooking no more than medium, as venison dries out easily and doesn't taste good well done!

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.

Reducing the gamey taste of young buck meat can be achieved through several cooking techniques and ingredients: 1> Marination: Marinating the meat overnight in a mixture of acidic ingredients like vinegar, lemon juice, or wine, along with herbs and spices, can help tenderize the meat and mellow out its strong flavor.

For steaks, chops, and other thinner cuts, mechanical tenderizers are generally the best option. This includes crank or push-style cubers that use fine blades to sever the muscles into smaller lengths.

Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.

Hot and Fast

If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.

What does vinegar do to venison? ›

Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.

Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

How to Cook. To roast, weigh your Venison Roasting Joint to calculate the required cooking time; as a rough guide, you'll need to allow 20 minutes per lb (medium_rare).

Once hot, place the venison in the pan. Cook for about 3-4 minutes on each side depending on the thickness of the meat for a medium finish. Add a little butter to the pan for the last minute of cooking. Venison is leaner than beef so try not to overcook it, or it may dry out.