HONEY ROASTED VENISON SHOULDER {FREEZER MEAT EP. 4} SLOW ROASTED DEER SHOULDER WITH JASMINE RICE
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Crock Pot VENISON ROAST
In this video I share a super simple, yet super delicious recipe for a venison roast. It's a family favorite! Be sure to subscribe!
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Uncle Si's Special Deer Roast Recipe
This mouth-watering, tender Deer Roast is a definite must-have recipe.
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How to Cook a Deer or Venison Ham | One of Our favorite Deer Recipes from Appalachia
Even though we love to can the deer meat Matt harvests, he always leaves a few hams whole for us to cook. We always have one at Christmas and at Thanksgiving and every once in a while we’ll have one during the rest of the year.
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Cooking Game: Bone-in Blade Roast with Root Vegetables
Bone-in Blade Roast with Root Vegetables
Ingredients:
1 whole deer shoulder
Salt and pepper
2 qt. game or beef stock
½ cup oil
3 Tbl butter
4 carrots, chopped into large pieces
4 potatoes, chopped into large pieces
2 celery stalks, chopped into large pieces
1 onion, chopped into small pieces
2 sprigs thyme, destemmed
1 sprig rosemary, destemmed
10 Garlic cloves
½ c red wine
Specialty Equipment:
Slow cooker
Methods:
Trim shoulder of any excess fat or blood clots. Depending on the size of your venison shoulder, take a saw and cut it into 2-6 roasts. The cut is perpendicular to the length of the shoulder. Rub one roast with a liberal amount of salt and pepper. Heat a skillet to medium-high and brown the roast in 3 Tbl oil and 3 Tbl butter. Remove browned roast from skillet; use the same skillet and oil to cook your onions for 6-8 minutes, until translucent. Add the garlic cloves and cook for another 2-3 minutes. Add the thyme and rosemary. Place roast, onions, garlic, and wine into a slow cooker set at medium heat, and cover with simmering stock. Cook times will vary depending on size and quality of the roast; 3-6 hours should do it. Once the roast is fork tender, add the potatoes, carrots, and celery. The dish is ready to serve once the potatoes are cooked, approximately another hour of cooking. Serve a hunk of the roast and a few veggies in a bowl surrounded by the stock.
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The Ultimate DIY Deer Roast Guide: Craft Your Own Perfect Venison Deli Meat At Home!
Get ready to witness a carnivorous transformation! In this episode, the Bearded Butchers take two whitetail deer hindquarter roasts and turn them into succulent, sliced masterpieces fit for any deli counter. We're talking deep brining, slow roasting, and paper-thin perfection.
It starts with Scott taking his son Boston's first deer and removing the two hind quarters. He then butchers the hind quarters in to boneless roasts, trusses them up with butcher twine, and mixes a brine to inject and soak them in. Once brined, the roasts are then slow smoked on the Yoder YS640 smoker until the reach an internal 145F degrees. The roasts are then moved to the cooler to chill overnight. Once chilled, the roasts are then sliced paper thin. Scott and Boston use the deli roast beast first on sandwiches, then make an amazing steak alfredo pizza that they share with the entire team!
Recipe: (Dry Ingredients sold as a kit here:
2 Large Venison Roasts (or any 4-5 lb. roasts)
2 Gallons Chilled Water
2 Pounds Sea Salt
2.5 Ounces Celery Juice Powder
1 Ounce Cherry Juice Powder
*Ranch Seasoning to taste
*Hickory Smoked Powder to taste
*Optional
This ain't your average deli meat, folks. This is wild, handcrafted goodness that'll have you ditching the store-bought stuff for good. So grab a sharp knife, crank up the smoker, and get ready to join the Bearded Butchers on a flavor adventure you won't forget!
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Roast BEAST Brine Kit with Celery and Cherry Powder:
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Made with Meat 10 Slicer:
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