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» Trad » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » My favorite venison roast technique

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Author Topic: My favorite venison roast technique
Trad Bowhunter
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Ok so I thought I'd share my thoughts on venison roasts. Deer roasts can be tricky, they dry out fast, and depending on how they are butchered can be full of connective tissue and silver skin. This is why many tend to braise them or crock pot them, these methods work and can make for tender delicious meals. But there is nothing like a perfectly medium rare roast that is nice and red throughout. Here is my method to get it, it works great with beef too.

The first step is getting a decent roast, I prefer the round roasts from the hindquarters and I cannot stress enough how much I prefer the Seam method of butchering, basically you keep muscle groups together, which means you never cut across silverskin or connective tissue, so all that stuff is on the outside of your muscle group cuts and can easily be removed.

Next if your roast is uneven, thicker on one side, has thin pieces hanging off etc...truss it up with butcher twine, get that piece of meat as symmetrical as possible. Season liberally with salt, pepper, or whatever herbs or rubs it marinades you like. Just make sure some kind of oil is coating the meat.

Preheat your oven to the hottest temp it will go to. Place a dryin rack or something on top of a roasting pan, the point is you want the meat up above the pan, so as much heat as possible will hit all sides without the sides of the pan protecting it. Now put the roast in that hot oven, and roast for maybe 5 or 10 minutes, just until the meat is a little browned, but still essential raw inside. Pull it out and let it rest 10 minutes. Now put the meat directly in the roasting pan with a little liquid, wine, stock, beer, water, whatever. And add a nice dollop of butter. Cover with foil, and put back in the over at 250 degrees, cook until the middle of the roast is 125 degrees and pull it out and let it rest, loosely covered with foil. After 10 mins slice AGAINST THE GRAIN (very important) your roast will be perfectly red and juicey. Only slice what you will eat, the leftovers make awesome cold lunch meat sandwiches.

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