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A Little Help with Venison Roast Please #7413644 01/24/19 04:10 PM
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Need help on what I need to do next.

Took the roast from the doe I shot and decided to make pot roast. Trimmed it up, put Worcestershire, pepper, garlic salt, flour then into the hot grease. After searing I put a big potato, whole fresh jalapeno, half an onion, and some bell pepper. Then I raided the fridge and took the leftover beef, cream and mushroom sauce my wife had made for pork chops.(she will be pissed).
In the crock pot slow cooking, what else do I need to do?

Appreciate the help!

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Re: A Little Help with Venison Roast Please [Re: Stub] #7413652 01/24/19 04:15 PM
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Looks good Stubs, I'd just cook that baby low and slow in the crock pot for about 6-8 hours and enjoy. Maybe add a little (1/4 cup) beef/chicken stock to the bottom of the crock pot to keep it good and moist.


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Re: A Little Help with Venison Roast Please [Re: KRoyal] #7413664 01/24/19 04:28 PM
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Originally Posted by KRoyal
Looks good Stubs, I'd just cook that baby low and slow in the crock pot for about 6-8 hours and enjoy. Maybe add a little (1/4 cup) beef/chicken stock to the bottom of the crock pot to keep it good and moist.


Good suggestion on the beef stock I will do that thanks up


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413685 01/24/19 04:47 PM
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I don't add any water or stock to keep venison moist. Just add a stick of butter. That adds moisture and flavor!!


Originally Posted by SnakeWrangler
Originally Posted by TurkeyHunter
And make Kamila president

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Re: A Little Help with Venison Roast Please [Re: unclebubba] #7413690 01/24/19 04:50 PM
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Originally Posted by unclebubba
I don't add any water or stock to keep venison moist. Just add a stick of butter. That adds moisture and flavor!!


I added about 1/4 cup of water and probably shouldn't have for it is filling up with fluids fast. So if it is to watery how do I thicken it up?


I did add a little of this to it because it smelled good and when I was single I use to add a little left over coffee to my pot roast.

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Last edited by Stub; 01/24/19 04:50 PM.

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Re: A Little Help with Venison Roast Please [Re: Stub] #7413711 01/24/19 05:03 PM
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Too late now for baby carrots. You might pour a can of sliced carrots in there for color.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413731 01/24/19 05:20 PM
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Never hurts to add a package of onion soup..


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413737 01/24/19 05:22 PM
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If watery, maybe add a little flour. You could skim some fat off the top, put it in a skillet and add flour to make a roux. That would thinken it.


Originally Posted by SnakeWrangler
Originally Posted by TurkeyHunter
And make Kamila president

She’d just end up blowing it......
Re: A Little Help with Venison Roast Please [Re: unclebubba] #7413751 01/24/19 05:41 PM
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Originally Posted by unclebubba
I don't add any water or stock to keep venison moist. Just add a stick of butter. That adds moisture and flavor!!

Venison is a very lean meat and drys out pretty quickly. A stick of butter would suffice as well i guess.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413755 01/24/19 05:44 PM
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I would add celery and big carrot chunks. When you make your beef broth, simmer it with a dry Ancho chili pod.


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Re: A Little Help with Venison Roast Please [Re: Cast] #7413931 01/24/19 08:01 PM
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Originally Posted by Cast
I would add celery and big carrot chunks. When you make your beef broth, simmer it with a dry Ancho chili pod.


Going to add Celery later on, do not want them to get mushy to quick. I like carrots in regular beef pot roast, not sure about venison?


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413939 01/24/19 08:10 PM
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I add celery and let it disappear, it leaves flavor. Carrots are good with any meat or fowl.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7413951 01/24/19 08:17 PM
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Looks good. I'll like to make it juicy, then use the juice/stock to make a gravy on the side and serve it all with white rice. Agree with Cast on the celery, should go in at the beginning so there is nothing left but flavor by the time you eat.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7414060 01/24/19 09:50 PM
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no celery for us but we usually take a beef bullion cube and break it up and sprinkle in the bottom before adding the roast. The meat and other stuff will make the liquid and the bullion just adds flavor to the stock. once completed, I take some of the stock and thicken with a roux for a nice brown gravy.


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Re: A Little Help with Venison Roast Please [Re: unclebubba] #7414071 01/24/19 10:05 PM
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Originally Posted by unclebubba
If watery, maybe add a little flour. You could skim some fat off the top, put it in a skillet and add flour to make a roux. That would thinken it.


Man the roux sounds good so exactly how do you make it. Do you simply takes the fluid from the roast and put it in a skillet. does the liquid need to be warm or hot before you add the flour and do you just start lightly adding flour while stirring until you get the right consistency. do I need to add pepper or anything else?


BTW I added a stick of celery and man it smells good.

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Last edited by Stub; 01/24/19 10:06 PM.

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Re: A Little Help with Venison Roast Please [Re: Stub] #7414079 01/24/19 10:16 PM
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Looking good Stub!

Yes just take some liquid from the pot and pour it into a pan on med-low heat. Add flour a little at a time and just keep stirring until its nice and brown, then pour back into the pot.

You can also just pull some liquid out and stir in some corn starch, then pour back in to thicken. You dont have to cook the corn starch like you do the flour.

Re: A Little Help with Venison Roast Please [Re: skinnerback] #7414103 01/24/19 10:49 PM
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Originally Posted by skinnerback
Looking good Stub!

Yes just take some liquid from the pot and pour it into a pan on med-low heat. Add flour a little at a time and just keep stirring until its nice and brown, then pour back into the pot.

You can also just pull some liquid out and stir in some corn starch, then pour back in to thicken. You dont have to cook the corn starch like you do the flour.

Yes, I normally use corn starch, forgot to add that part when I told you to put in the beef stock LOL. Sorry about that Stub.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7414278 01/25/19 01:52 AM
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I used a beef chuck roast tonight when making dinner. I cut the roast into smaller pieces and seared it like you did the venison. You had a beautiful sear on your meat. I added carrots, quartered new potatoes, chopped onion, garlic, mushrooms, thyme, salt, pepper and a bottle of pinot noir wine. I cooked it covered in the oven for about 3 hours.

Google Beef Bourguignon for recipe ideas.

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Re: A Little Help with Venison Roast Please [Re: Stub] #7414289 01/25/19 01:59 AM
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The wine cost more than the meat.


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Re: A Little Help with Venison Roast Please [Re: bill oxner] #7414314 01/25/19 02:22 AM
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Originally Posted by bill oxner
The wine cost more than the meat.


You say that like its a bad thing.


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Re: A Little Help with Venison Roast Please [Re: Stub] #7414417 01/25/19 04:21 AM
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Well stubbers wheres the pics?


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Re: A Little Help with Venison Roast Please [Re: Stub] #7414459 01/25/19 05:52 AM
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Originally Posted by Stub
Originally Posted by unclebubba
If watery, maybe add a little flour. You could skim some fat off the top, put it in a skillet and add flour to make a roux. That would thinken it.


Man the roux sounds good so exactly how do you make it. Do you simply takes the fluid from the roast and put it in a skillet. does the liquid need to be warm or hot before you add the flour and do you just start lightly adding flour while stirring until you get the right consistency. do I need to add pepper or anything else?


BTW I added a stick of celery and man it smells good.

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sorry for the late response. roux is fat and flour heated to the point that it almost burns, but not quite. The fat can be oil, butter, or grease from the meat. heat the fat in a skillet over medium high heat and add the flour. stir constantly until the roux takes on a chocolate color. Salt, pepper and seasoning won't hurt, but isn't necessary if you are adding to an already seasoned dish.


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Originally Posted by TurkeyHunter
And make Kamila president

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Re: A Little Help with Venison Roast Please [Re: unclebubba] #7414473 01/25/19 10:43 AM
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Originally Posted by unclebubba
I don't add any water or stock to keep venison moist. Just add a stick of butter. That adds moisture and flavor!!

Great idea unclebubba, I never thought about that. That should work for anything in a crock pot. Those things dry out meat.


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Re: A Little Help with Venison Roast Please [Re: KRoyal] #7414490 01/25/19 12:33 PM
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Originally Posted by chalet
Originally Posted by bill oxner
The wine cost more than the meat.


You say that like its a bad thing.


I bet that is some very nice wine. Bill if it were deer meat after all expenses added up through out the year bet the meat would be more expensive.

Originally Posted by KRoyal
Well stubbers wheres the pics?


Put it in the fridge last night going to cook it more this afternoon for dinner tonight, pics will follow.

Thanks everyone for your help cheers

Last edited by Stub; 01/25/19 12:33 PM.

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Re: A Little Help with Venison Roast Please [Re: Stub] #7414624 01/25/19 02:56 PM
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Nothing wrong with using a good wine to cook with, in fact it's suggested to use good wine to cook with.


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