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    • #268498

      3 pounds venison roast
      1 good-sized onion
      1 can tomatoes, no. 303
      1 cup water
      1 can tomato hot sauce
      Salt and pepper to taste
      Garlic salt
      Oil or shortening

      Trim the roast of fat and bad spots. Cut the roast as thin as possible.
      Sprinkle salt, pepper and garlic both sides of each piece of the roast. Then
      flour both sides. Use enough oil or shortening to cover the bottom of fry

      Heat, brown on both sides. Put the pieces in a roaster or covered pan.
      Put the rest of the ingredients over the top the roast and bake in the oven
      at 300° for about 3 hours or until done. Take the meat out and use the rest
      for gravy.

    • #407651

      Lynn, do you soak yours in buttermilk over night? My mom does, she says that it takes out the wild taste and makes it more tender. That’s the only way that I’ve been taught, I’ve never tried it without doing that.

      Does it make a difference either way?

    • #407663

      Arron does soak it in buttermilk…I dont taste any gameyness (spelt wrong) either 🙂

    • #407689

      If you remove the fat from the venison while you butcher there will be no gaminess taste! but of course you would have to be butchering your own to do that! We butcher for several and keep half the meat for the service.

      Gets our family a lot of free meat without having to do our own hunting. maybe after DH retires in a couple years he’ll want to do his own hunting. But getting rid of the fat at the start before you freeze it is the key to the gaminess taste!

    • #407923

      I never thought about that!! It really helps huh? I will tell Arron to try that next time.

      You think we should still soak it in buttermilk too??

    • #407972

      I’ll have to tell my mom about that too. Guess we never thought about removing the fat to help with the wild taste of it. Thanks.

    • #408371

      Arron said he is making a deer roast this Saturday too!! Just told him about this and he is ready!!

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