Venison Reciepe?

[Gerritt]

Hey guys..

 

I am in need of a venison receipe.. preferably something that you have tried and enjoyed!

 

My situation is this.. my son has severe food allergies...He even carries emergency neeedles for the (Epipen) besides having specialists out of the wazoo he also has a nutritionist... one the meats considered less allergic infact the LEAST allergic is Venison followed by rabbit etc

 

YAY ME!!!

 

I have made tons of chops etc and adore Rabbit MMMMMMmmmmmm.

 

but I have never cooked a Venison roast

 

Here are his allergies so the reciepes cant include these!!

 

Milk and milk products or byproducts

Eggs or products containing egg byproducts

Soy and the entire Legume family

Wheat and wheat products

Nuts

 

He also has other allergies not related to food products but no neeed to list them in this request

 

thanks guys!

 

Gerritt.

 

PS.. the roast is small about 1.5-2lbs

Edited January 10, 2007 by Gerritt

[walleyejigger]

hey

 

sorry to hear about the severe allergies must be tough on the family

 

i have an easy recipe but not sure if it clears your allergy list as i don't have it here so i wasn't able to check the ingredients list

 

i use this on bear roast and i'm sure venison would be great as well

 

simply

 

a pack of lipton's onion soup mix

 

mix with about 1cup of water

pour over roast

cook in slow cooker for many hours the longer it's in there the tenderer it'll be

 

i usually add carrots and potatoes, could put cabbage yellow beans and other veggies (if they're not legumes, that word always confuses me as for a french boy like me "legume" is french for vegetable)

 

if it passes your list try it out you won't be disappointed (and it's super easy)

[Gerritt]

Thanks for the reply walleyejigger... unfortunatly Liptons onion Soup is something we cannot use.

 

Thanks for the reply though!

 

Gerritt.

[ChrisK]

Here ya go !!!

[oxcowboy]

heres one that i like, not sure if all of the ingredients will work for ya though.

 

 

venison roast

cream of mushroom soup

potatoes

carrots

bell pepper cut into strips

spiced to your taste

and about 1 cup of water per pound

 

slow cook untill done.

 

hope this helps some.

jason

[Fisherman]

The only thing that I can recommend after trying many recipes, is that you must cook(roast) it slow, and keep the temps down around 275 degrees. Start it off in a hot open oiled roasting pan, (Dutch oven is ideal, slow cooker is okay too), sear the meat, then turn the temps down to around 275, add water and put the lid on, check every 1/2 hour to make sure there is some liquid, add what you are allowed to. I would NOT add salt, it takes the moisture out of the meat while cooking, salt to taste afterwards. Make sure you remove any fat from the meat and replace with a bit of beef fat if it's allowed. Deer fat tastes too harsh.

[Crazyhook]

if you like spicy food... mariade the venison in Caribean jerk sauce ( a few hours... then BBQ) then cover in Montreal steak spice

 

just awesome!

[turtle]

I marinate the roast for 24-48 hours in mostly red wine with some red wine vinegar, olive oil, garlic, black pepper and soy sauce (you would want to leave the soy out). I sear the roast all around in a hot pan then wrap with side bacon. I then cook the roast with the marinade in the pan in a 350 degree oven for 15 (rare) to 20 (well done- max for me) minutes per pound. Turns out moist, but dont overcook.

 

I tried the crock pot slow cook method as well but prefer the above.

[Cookslav]

Make this Raspberry Chipotle sauce

 

1 tablespoon olive oil

1/2 cup small diced onion

2 teaspoons minced garlic

2 teaspoons chipotle chiles in adobo, chopped

2 pints fresh raspberries, rinsed

1 cup Rasperry Jam

1/2 cup raspberry vinegar

1 bunch chopped cilantro

3/4 cup granulated sugar

1/2 teaspoon salt

1/2 cup red wine

 

and if you can find it....but its hard to find

3 Table spoons of ground Pepperberry(its an Australian spice)

Marinate the roast in half the mix overnight.

Cook your roast to your likeing, and baste the Roast again with the rest of the sauce with 15 minutes left to caramalize the Glaze a bit.

 

Serve with a side of rich red wine beef jus or veal demi...but lots of vino is a must!

 

Absolutley yummm....

[duber]

My favorite recipie is simple put the roast in a roasting pan , wipe the roast down with olive oil , season with salt and pepper , put the oven on grill , put the roast in close to the burner with no lid on and sear the outside of the roast (won't take long) , take it back out and add some wine and lots of FRESH rosemarie and some fresh Italian parsely , put it back in the oven with the lid on and set heat at 275f and cook till it flakes with a fork(4-5 hrs).Add more wine if it gets down on liquid when it is cooking.