Thursday, December 16, 2010

Do You Dutch Oven?? - Venison Roast

When I think of comfort favorite immediately comes to mind!  Roast.....and not just any old variety will do but venison is truly one of my favorite foods! 

I can just see some of you nodding along with me while others are skeptical or perhaps in absolute denial....Fear not!  I've served venison to many people from all walks of life in my home and never had one person give anything but high praise for the meal.

There are no doubt people who have had a venison meal that was not to their liking.  I often hear people talk of a "strong, gamey taste" that tends to give them a biased opinion of all future meals and that is really too bad.... 

The most important part of a delicious venison any preparation.  Ensuring the deer was cleaned, hung, cooled, quartered, and processed properly is vital to good different than all meats from your favorite grocer or restaurant.  I will have a post regarding venison preparation (from field to freezer) hopefully in the near future.

This particular roast comes from the shoulder of the aforementioned it is not suitable for steaks  or other fine cuts.  I cut my shoulders approximately in half  using a crosscut.  This not only allows the roast to fit in my dutch oven but gives you the wonderful flavor from the marrow during the cooking process.

Lets get to the recipe!


12" Dutch Oven

1 - venison shoulder cut in half (cross-cut)

5 - medium potatoes of your choice (peeled and cubed)

2 - 3 medium to large carrots, peeled (I only had baby carrots)

1 large jalapeno pepper

Salt and Pepper to taste

1.5 tsp Italian Seasoning

1 onion of choice (chopped)


Much like any other roast this one is very simple.  When preparing venison I will ALWAYS soak overnight, or at least for 4-6 hours, in a salt water solution of about 1 TBS+ per quart of water.  The important thing is to make sure the meat is immersed and then after soaking, thoroughly rinsed.  I have done this since I was old enough to help my dad with the preparation and I'm convinced it removes much of the "gamey" taste people speak of.  In fact I'm sure of it as I have eaten venison that was not soaked.

Trim off excess fat from the shoulder, leaving enough to enhance flavoring.  Place the shoulder in your dutch oven with water just covering the top.  Salt and pepper liberally at this time.   Place approximately 15+ coals under the oven to start the cooking. 

You want to ensure that the water is bubbling slowly (just above simmering) to keep your timeline about right....about 4 - 5 hours.

After 2 hours cooking time (you'll need to check your coals every 40 minutes and add as necessary to maintain temps)  you will add your italian seasoning, carrots, potatoes, jalapeno and onion.  Cover and resume cooking, checking the consistentcy of the roast around the 4th hour.

Venison roast, like any other, should pull apart easily when finished.  A little brown gravy over the top and you have the feast of the month!  Some of the sharp eyed readers will note that green colored ceramic dish in the picture.  While venison roast has been cooked many times in the dutch oven....I don't have any pictures handy and cooked this one at a friends house in a crockpot.  Enjoy!!

This post is part of the following blog carnivals......Go check out these great sites!!

Real Food Wednesday
Pennywise Platter Thursday
Recipe Swap Thursday
Fight Back Friday
Friday Potluck


Patty said...

I'm new to venison, so happy to see your recipe. Looks great! I haven't experienced any gaminess yet or either it just doesn't bother me.

Joanne said...

Hmmm I've never had venison before but roasts are definitely comfort foods in my book! THis looks delicious.

Christy said...

we eat a lot of venison around my husband is a hunter. thanks for this simple looks delicious. i will try it soon

J L Health 918-836-0565 said...

Thanks Patti!

I appreciate it Joanne!

My pleasure Christy!