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 Old Glory & The Flag of Michigan |
Add a photoVenison is lean, healthy meat, and, as most hunters know, can be comparable in flavor and texture to the finest Angus beef - if processed properly in the field, after harvest, and then processed properly into various meat products.
Following is a favorite roast recipe - which you can do in your crockpot - that slow cooking will enhance the juiciness and texture of the final dish. This is also a great cold cut for sandwiches the next day. So, trust the hunter and treat your venison as you would any good beef.
The 'gamey' reputation is not wholly justified, nor is it unwarranted: if the meat was handled properly in the first place, the end product will be excellent and tasty without juniper berries, bay leaves and rosemary - although those additions in many recipes are outstanding.
Here we will assume you have a fine roast, so give this recipe a try in your crockpot.
Ингредиенты
- 1 venison roast, 3 to 4 lbs
- 1 (16oz) can of whole cranberry sauce, (or bag of whole cranberries, sugar (start with 2/3 C) to taste and 1/2 C cranberry or pomegranate juice (or cocktail), cooked until all the berries are popped and the sauce tastes just sweet enough for you)
- 1/2 C sweet onion, chopped
- 1 T prepared horseradish
- 16 oz beef stock or broth
- 1/4 tsp ground cinnamon
- kosher salt & cracked black pepper to taste
Инструкции
- Let me start by saying that It like to brown my roasts with a salt & pepper, flour dusting in a bag. And I like to use, depending on the meat, a touch of duck fat, chicken fat or bacon fat with either olive or canola oil. Some cooks don't brown before slow cooking, but I like the appearance and the exta pop the browning gives the meat, regardless of how I prepare it. Thats just me...
- Over medium heat, bring the stock, onion, cranberry sauce, cinnamon and horseradish to a boil in a saucepan, stirring constantly
- Put your roast into your crockpot
- Pour the hot sauce over the roast
- Cook on Low for for 6-8 hours
- Remove the roast and let it rest for 10 minutes
- While the roast is resting, ladle the liquid from the crockpot into the saucepan and reduce it over med-high heat for the 10 minute resting period to concentrate flavors
- Slice the roast and lay the slices on a platter or individul plates and run some sauce down the center of the meat
- Put the rest of the sauce in a gravy boat to pass
- Serve with your favorite sides
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 8 servings | |
| Calories 113 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.24g | 0% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 65mg | 2% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 0.9g | 3% |
| Sugars 26.92g | 18% |
| Protein 0.89g | 1% |
Отзывы
15 сентября 2011
Well, Amos, I have cooked, roasted, fried (and whatever) venison a number of times over the years, but this looks like the best idea yet. My husband is not into hunting (thank goodness, as I'm usually the one to do the cutting and clean-up) so have not the opportunity to try this at this time, but will definitely save this recipe. Thanks for sharing this, Amos
15 сентября 2011
Hi, A.L. - The title is a bit misleading. Naturally, I would cook a bag of cranberries with pomegranate juice and sugar or honey, and not simply open a can of cranberry sauce... But the key here, in addition to a skillful browning of the roast, is to reduce the pot liquids when the roast has reached the tender-as-a-baby's-bum stage. That thickened, rich, tangy reduction will put this dish way over the top. Can you get venison at a store in your area, or do you know any hunters who will give or sell you a roast? We harvest 200-300 lbs of venison a year, so it is easy for me to talk when it sells for $15-$20 a lb in the store. This, however, is a glorious Autumn entree to be served to the most appreciative and discerning guests. I like a side of 'tattie and neeps', as my Highlander ancestors would call mashed parsnips and potatoes, blended with cream and butter, a mixed green salad with a wild leek dressing and a baked apple dessert... Please let me know how this turns out for you - so few folks today have either the opportunity or the will to try venison, one of nature's healthiest proteins. The other recipe I put up, the venison tenderloin with the apricot mustard sauce is always a favorite, too. Great to hear from you!Этот рецепт был приготовлен/опробован мной!
20 января 2019
Trying it now and excited to taste it..the aroma alone while cooking is heaven.Этот рецепт был приготовлен/опробован мной!
Комментарии
- 16 сентября 2011Absolutely, A.L. - elk, antelope, buffalo, venison - even a roast beef will benefit from the this sauce. The season is upon us!
- 16 сентября 2011Hi Amos and thank you. I do know people who hunt and would be very happy to supply me with a nice roast, if they get to eat it. lol. I love elk meat a bit more, but I find that it is not so prone to the "wild" taste. Would this method work for elk too? It sounds fabulous and I can't wait to try it.
