Oh Deer!

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This whole meal started with one of my husband’s friends who invited himself over for dinner. He is an avid hunter and said that he would supply the meat (venison) if I cooked it up. I have never made venison so this was ALL new to me. Looking through the Internet I was not able to find very many recipes for making this sort of roast, and then it dawned on me! My grandma has been cooking up venison for the better part of 40 years since everyone back in the Homeland hunts regularly. So Tuesday night I placed a call to her to get her recipe and any tricks she may have. Her two main tips were as follows:

1) Cut off the clear filmy stuff and any white ligaments or excess fat (this is to get rid of the gamey taste)

2) Cure the meat for at least 2 days in a white sugar and salt mixture.

Curing How To:

Wash your roast and cut off any ligaments, fat and that filmy stuff. Rub the meat with white sugar and salt then place it into the fridge. Let it sit for 2 days.


  • 4 – 6 Cloves Garlic (minced)
  • 2 Bay Leaves
  • 2 All Spice
  • 1/4 Cup Beef Broth (i used NO MSG)
  • 1/4 Cup Dry Red Wine
  • 1/4 White Onion (chopped)
  • 5 Strips of Bacon
  • 8 Crimini Mushrooms (chopped)
  • 4 Carrots (peeled and chopped)
  • 3 Celery Sticks (chopped)
  • 4 Tbsp Olive Oil

How To:

1) Take out your roast about 2 hours before cooking to allow it to get to room temperature.

2) Pat the roast dry leaving the sugar and salt mixture on.

3) Rub the garlic all over the meat.

4) In a cast iron pot heat up your oil. Once it is hot place your roast in and allow it to brown on all sides.

5) Remove the meat. Add in your broth, wine, bay leaves and all spice, bacon and onions. Let it all come to a boil.

6) Reduce the heat to simmer and place your meat back in. Set the timer for 3 Hours.

7) Cook covered and slowly on a low temperature. I frequently turned the roast around to allow it to cook on all sides maneuvering the bacon to be on top of the meat.

8) With about an hour and a half left place your carrots and celery into the pot. Continue cooking.

9) With half an hour left put in your mushrooms.

10) Once the time is up you can take out the veggies and most of the broth. I set it all aside and the veggies were eaten as a side dish. (super flavorful!)

11) Turn your broiler on to 500F. Place the roast with the bacon on top into the oven uncovered. I broiled it for 8 mins to allow the bacon to crisp.

12) Remove from the oven and slice up the roast. I poured some of the wine and broth mix over the slices.

** This meat is super lean and can be on the dry side because of it so serving it with a rich sauce is nice. I mixed up some creamy horseradish sauce with sour cream as a dipping sauce and it paired perfectly! (again thank you granny :))