Instant Pot Venison Roast
Learn how to make the best Venison Roast ever!
Instant Pot how to/cooking video with full instrutions, cooking tips, serving ideas and more.
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Corrie Cooks - Instant Pot Recipes:
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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How To Roast A Haunch Of Venison The Easy Way.TheScottReaProject
How To Roast A Haunch Of Venison.This is the most simple and easiest way,to Roast A Haunch of venison,a great method that will give you great results every time,meltingly tender,juicy and pink Venison.And it couldn't be easier,so give it a try.many thanks.
How To Butcher A Deer.
Venison Haunch Roasting Times.
Preheat oven to gas mk 7.
Roast the haunch initially for 20 minutes.
Turn the oven down to gas mk 2.
And roast for 10 mins per 500 grams for rare to medium.
Or roast for 15 mins per 500 grams for medium to well done.
For well done,go to McDonalds.....
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
How to Make a Venison Blade Roast with Steven Rinella - MeatEater
Steven Rinella shares one of his favorite recipes for preparing wild game — the blade roast. You can do a blade roast off caribou, moose, elk --any member of the deer family. It's an important recipe because shoulder tends to be one of the most neglected and abused cuts of meat out there.
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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!
*PRODUCTS USED IN TODAY'S VIDEO*
'Seth's Favorite' Cutlery Kit:
Butchers Twine 16 PLY:
Roast BEAST Brine Kit with Celery and Cherry Powder:
Roast BEAST Brine Kit with Sodium Nitrite:
Bearded Butcher Ranch 9oz Shaker:
Made with Meat 10 Slicer:
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Smoked Venison Roast
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here is the marinade recipe:
3/4 cup Worcestershire Sauce
1/2 cup red wine
1/2 cup balsamic
3 tablespoons of your favorite BBQ rub
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America.
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