Best 5 Jack Pine Savage Venison Roast Recipes

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

JACK PINE SAVAGE VENISON ROAST

Steps:

• Remove all fat from the venison.
• Mix the water and vinegar in equal portions, enough to cover roast.
• Add a tablespoon of salt for every quart of water.
• Add the bay leaves , cloves, and chopped garlic to this mixture.
• Using your knife run it into the meat every square inch to allow the liquid to penetrate.
• Place the roast in this mixture and allow to stand for 24 hours in a very cool place.
• Remove the roast from the liquid and drain.
• Rinse slightly in cold water and dry with a cloth.
• Put the roast where it is cold for an hour or two until the meat is cold and firm.
• Salt and pepper the roast well.
• Get a piece of suet and some bacon.
• Cut both into pieces about 3 inches long and 1/4-1/2 inch thick.
• Using your knife push the point into the top of the meat and then push forward to make an opening in back of it.
• Place the pieces of suet and bacon into this opening.
• Do this once for every square inch of the roast.
• Now lay strips of suet and bacon on top of the roast completely covering the top.
• Place the roast in a roasting pan or dutch oven.
• Put 1/4 inch of water or wine in the bottom of the pan.
• Roast slow in a 325f oven until done.
• **If using a dutch oven place the majority of the coals on the lid.**.
• Baste frequently with the juices from the pan.
• Keep the liquid level in the pan to 1/4 inch.
• Do not over cook.
• It will take about 25-30 minutes per pound.
• If you wish you can roast vegetables with the roast, this will help keep it moist.

ALL DAY VENISON POT ROAST

Steps:

• Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
• Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

ROASTED RACK OF VENISON AND POMEGRANATE SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Combine the juniper berries, Szechuan and black peppercorns, and thyme in a resealable plastic bag and crush underneath a heavy cast-iron skillet. Rub all over the rack of venison. Place in a roasting pan and roast for 25 minutes. Remove to a cutting board to rest.
• Meanwhile, skim the fat from the pan, place the pan on the stovetop, and turn the heat to high. Add the pomegranate juice and bring to a boil, scraping the bits from the sides of the pan until the liquid is reduced to a thick syrup. Add salt to taste.
• Carve the rack into 4 chops and arrange among 4 dinner plates. Drizzle the pomegranate sauce over each chop and garnish with the parsley.