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Venison Roast #2912724 01/09/12 04:30 PM
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ATX Hunter Offline OP
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I made a roast the other night and it turned out amazing so I thought I would share. It was from the hind quarter that I had soaked in buttermilk for 8hrs and I seared it in a pan on both sides after seasoning it with Tony's. Then in a large pot on low I cooked it in 2 cans of beef broth, 1 cup of water, 1 bottle of shiner bock, 1 white onion, a garlic bulb, 2 packs of lipton onion and mushroom mix, and 1 can of cream of mushroom. Cooked for 3.5hrs and I couldn't pick it up with a fork it was so tender. Then, using butter, flour, and the remaining broth/reux, it made the best gravy ever. Its worth giving a try.


Re: Venison Roast [Re: ATX Hunter] #2913285 01/09/12 06:53 PM
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Don Dial Offline
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That'll work..If you want to try something different..put one
in a zip lock w/John The Greek Original Salad Dressing and let
it soak in the frig at least 12 hrs..Roast in oven or on a pit..
to rare and outside blistered..It is really unusual..makes great
sandwiches later also..DD


Re: Venison Roast [Re: Don Dial] #2913810 01/09/12 09:01 PM
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ATX Hunter Offline OP
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Thanks for the idea!


Re: Venison Roast [Re: ATX Hunter] #2914132 01/09/12 10:05 PM
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caddokiller Offline
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Originally Posted By: ATX Hunter
I made a roast the other night and it turned out amazing so I thought I would share. It was from the hind quarter that I had soaked in buttermilk for 8hrs and I seared it in a pan on both sides after seasoning it with Tony's. Then in a large pot on low I cooked it in 2 cans of beef broth, 1 cup of water, 1 bottle of shiner bock, 1 white onion, a garlic bulb, 2 packs of lipton onion and mushroom mix, and 1 can of cream of mushroom. Cooked for 3.5hrs and I couldn't pick it up with a fork it was so tender. Then, using butter, flour, and the remaining broth/reux, it made the best gravy ever. Its worth giving a try.


I did this exact same thing a few weeks ago and it was great



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