This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Deer roast

  • Filter
  • Time
  • Show
Clear All
new posts

    Deer roast

    Just received a 2 1/2 lb deer roast for moving snow. Looks pretty lean. Any thoughts? Initially I thought about grinding it with some pork for sausage but I’m curious as to what other options are out there.

    Nice! I’ve cooked a ton of deer. Any more specifics? Type of deer? Which type of roast? Weight? Photos of it? Let us know so we can help. But my recommendation so far is to reverse sear it, it’s a delicacy!


      A friend of mine made this recipe and it was delicious! I have a venison roast standing by for this: https://www.curiouscuisiniere.com/be...venison-roast/

      I'm thinking some parsnips would be good in this recipe in addition to the carrots. The beer my friend used (Lazy Magnolia Pecan Porter) was great in this recipe, but for something different I'm thinking a full bodied red wine would be good too.
      Last edited by 58limited; February 6, 2021, 03:35 PM.


      • JCGrill
        JCGrill commented
        Editing a comment
        Braising is a great way to get it tender and not cook all the moisture out.

      • Greatplainsbrewer
        Greatplainsbrewer commented
        Editing a comment
        Leaning toward this- beer of course would be home brewed

      • 58limited
        58limited commented
        Editing a comment
        Greatplainsbrewer I made this when the ice storm hit my area a couple of weeks ago, turned out great! I added the parsnips and some celery. I used the pecan porter and some beer from my local brew pub - a honey blond. I made 10 gallons of venison bone stock during deer season and used it in the recipe and added a 1/2 cup of red wine. Great cold weather comfort food. I'm a home brewer too but I haven't made anything in awhile, I hang out at the brew pub a lot.
        Last edited by 58limited; February 28, 2021, 10:26 PM.

      I take a lot of mine and grind half and half with bacon ends. Then all of that gets turned into hamburgers, meatloaf, chili, etc......I season with red pepper and black pepper by weight at grinding, same as I would when making sausage. Bacon ends bring plenty sodium to the party.


        I slather dead deer meat cheap Italian dressing, season, and grill to MR, slice thin. Be sure to trim all the fat and silver skin for the best flavor. I only cook the sweet meat.
        Pairs well with PBR
        Happy grilling to you.


        • JCGrill
          JCGrill commented
          Editing a comment
          This is great advice, have had similar.

        Personally I don't mind the flavor of venison, but some find it too gamey. If you cook it past medium rare it's likely going to dry up and get like leather. I have ground with pork fat (a LOT) and made sausage. But the suggestion from bbqLuv above is a good one.


          I agree with Henrik. Reverse sear. Some years ago I had a beautiful venison roast..I put it in a hotel pan with some onions, garlic, carrots, beef stock, and some apple cider vinegar. I roasted at 275° until about 115°. Then I removed from pan and let rest for a few..Then seared..Final temp was 130° ash...Was tender and delicious. The acid in the vinegar helps to tenderize and seems to tone down any gamy flavors.


            Chicken fried is popular in Texas, especially for back strap. Cut steaks about an inch thick, pound out to about 1/4 inch or so, flour and/or batter, and deep fry.


              Black Forest Venison Roast

              Debone it, try to keep it in one piece.
              Take a sharp fillet knife and fillet it from the outside-in. If you look at the end the cut would look like a spiral/jelly roll. You'll end up with 1 long flat piece of meat, thinner the better, I shoot for 3/8" thick.
              Sprinkle with lawry's seasoning salt.
              Place slices of a nice deli ham covering the roast.
              Next add slices of some nice deli swiss cheese.
              Next a layer of half cooked bacon. Throw the bacon drippings in the roaster.
              Now the fun part, roll the whole thing back up and tie with two strings like a sleeping bag. This is easier with a little help from the wife.
              Place in roaster with carrots, and seal with tinfoil.
              Cook at 350*F for three hours or until done.


                +10 on trimming the silver skin and fat. Just get it down to the red meat. Venison is not gamey at all if you trim it properly.


                • Backroadmeats
                  Backroadmeats commented
                  Editing a comment
                  I would say it has way more with how the animal is treated the first half hour after harvest than anything to do with the silverskin. I trim silver skin because it is tough to chew on roasts or steaks . But leave it in all my sausage and ya can't tell the difference..

                Ha! Funny. I read this as “Dear Roast.” Took me a second after I started to read.


                  Backroadmeats Yeah, really good point. I'd say it's a "both-and" rather than an "either-or" kind of thing. I've had the deer into the butcher in a few hours when the temps are too hot for me to hang / age the meat and have also hung them for 5+ days when it's cold enough to safely get the animal past the rigor rmortis stage. Too long in too hot of weather and it's gonna turn. Like you said, it's not as big of a deal in sausage, although I try to remove as much fat/silver skin as possible when I do the butchering anyway. But for just grilling the meat on steaks, roasts, back straps and loins, the fat and the silver skin REALLY taint the flavor of an other wise tasty cut of meat in my experience . Also, rare to medum rare at the max is about as done as it should get or it'll dry out and he flavor will change quite a bit.



                  No announcement yet.
                  Rubs Promo


                  These are not ads or paid placements. These are some of our favorite tools and toys.

                  These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                  Use Our Links To Help Keep Us Alive

                  A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                  Click here for our article on this exciting cooker

                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts

                  Our Favorite Backyard Smoker

                  The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
                  Click here for our review of this superb smoker

                  Blackstone Rangetop Combo: Griddle And Deep Fryer In One

                  The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                  Click here to read our detailed review and to order

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                  Click here for more about what makes this grill special

                  Grilla Pellet Smoker proves good things come in small packages

                  We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                  Click here for our review on this unique smoker

                  Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                  This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                  Click here to read our detailed review