Best 4 Prime Rib Of Venison Recipes
Indulge in the exquisite flavors of venison, transformed into a culinary masterpiece with our curated collection of prime rib recipes. From the classic prime rib roast, a centerpiece for any special occasion, to succulent prime rib steaks and tenderloin, each dish promises an unforgettable dining experience. Discover the art of cooking venison to perfection, ensuring a juicy and flavorful result every time. Embark on a culinary journey that will elevate your appreciation for this versatile and delicious game meat.
Here are our top 4 tried and tested recipes!
CHEF JOHN'S PERFECT PRIME RIB
This is a specific formula for achieving a perfectly pink prime rib cooked somewhere a shade under medium rare. To use this method you must have a full-sized, modern oven with a digital temperature setting that indicates when it is preheated. Older ovens with manual controls can vary greatly, and the doors may not have the proper insulation.
Provided by Chef John
Categories Main Dish Recipes Roast Recipes
Time 6h30m
Yield 4
Number Of Ingredients 5
Steps:
- Place rib roast on a plate and bring to room temperature, about 4 hours.
- Preheat an oven to 500 degrees F (260 degrees C).
- Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.
- Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.
Nutrition Facts : Calories 1756.9 calories, Carbohydrate 1 g, Cholesterol 361.6 mg, Fat 160.6 g, Fiber 0.4 g, Protein 72.5 g, SaturatedFat 69.5 g, Sodium 342.7 mg
STANDING VENISON RIB ROAST RECIPE | TRAEGER GRILLS
Traeger's standing venison rib roast recipe puts this deer roast directly onto the wood pellet grill for wild and gamey wood-fired flavor.
Provided by Traeger Kitchen
Categories Wild Game
Number Of Ingredients 5
Steps:
- When ready to cook, set Traeger temperature to 375℉ and preheat, lid closed for 15 minutes.
- Rub the olive oil over the roast, coating evenly. Then season with the Traeger rubs liberally.
- Place the roast directly on the grill grate bone-side down.
- Cook for 20 to 25 minutes, or until the internal temperature reaches 135℉ when an instant-read thermometer is inserted into the thickest part of the roast.
- Remove from the Traeger and wrap in foil. Place in an empty cooler, or other insulated container and let rest for 15 to 20 minutes before carving. Enjoy!
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
PRIME RIB OF VENISON
Number Of Ingredients 9
Steps:
- Dissolve bouillon cubes and beef soup mix in 3 cups hot water; add chopped onion and stir well. Pour into baking dish. Sprinkle sides and back of venison prime rib with salt and garlic pepper, to taste. Insert meat thermometer into thickest portion of roast. Place roast in preheated 400° oven; cook, uncovered, 30 minutes or until well browned. Baste with onion/soup stock; reduce heat to 325°. Bake, uncovered, for 1 1/2 hours or until meat thermometer reaches 155°-160°, basting often with onion/soup stock. Slice between each rib. Serve with small bowl of stock; garnish with spiced crab apples and parsley twigs.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right cut of venison. For prime rib, you'll want a rib roast that is at least 3 inches thick.
- Trim the fat. Remove any excess fat from the venison roast, leaving a thin layer of fat on the outside.
- Season the venison. Rub the venison roast with a mixture of salt, pepper, and garlic powder. You can also add other seasonings, such as rosemary, thyme, or sage.
- Sear the venison. Heat a large skillet over medium-high heat. Sear the venison roast on all sides until it is browned.
- Roast the venison. Preheat your oven to 350 degrees Fahrenheit. Place the venison roast in a roasting pan and cook for 1 hour per pound, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
- Let the venison rest. Remove the venison roast from the oven and let it rest for 15 minutes before carving. This will help the juices redistribute throughout the meat.
Conclusion:
Prime rib of venison is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can ensure that your prime rib of venison turns out perfect every time.
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