Venison Roast Recipe

Venison Roast Recipe

Categories: game

Yield: 4 servings

3 lb chunk of venison roast (or 1 roll if its in steak form)

2 c onion - cut up (2 in.1 pieces)

2 c potato - cut up

1 c carrots - cut up

1 c fresh mushrooms - sliced

2 tb liquid smoke

3 tb (or more) Worchester sauce

3 tb (or more) soy sauce

1/2 c beef broth

Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'mushrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).




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Venison Steaks With Scotch Sour Sauce

Yield: 4 servings

2 tb butter, divided use

1/4 c finely chopped shallots

5 cranberries, crushed

1/4 c scotch whiskey

3/4 c orange juice

2 tb lemon juice

2 tb red currant jelly

1 ts dijon mustard

2 ts cornstarch

2 tb water

4 venison porterhouse steaks

1 or 4 small beef porterhouse

1 steaks

Combine 1 tbsp. butter, shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice, lemon juice, jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce; microwave on high 1 minute or until boiling; set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tbsp. butter over surface. Immediately, press venison or beef onto hot surface. When brown, turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce.

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