manitoubass2 Posted March 26, 2017 Author Report Share Posted March 26, 2017 ✓✓✓ looks like a winner! Link to comment Share on other sites More sharing options...
BillM Posted March 27, 2017 Report Share Posted March 27, 2017 I could use some help with a venison roast. I destroyed the first one (Over cooked it like crazy).. Can anyone help me out here? I hate ruining meat, especially venison! Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 I could use some help with a venison roast. I destroyed the first one (Over cooked it like crazy).. Can anyone help me out here? I hate ruining meat, especially venison! I cook a lot of wild game, including deer. With a roast, I ALWAYS add a bit of broth in the pan, and I ALWAYS cover it. It cooks fast as you have already seen, and this is made much worse by the fact that most deer roasts are cut small, like two to three pounds. So, into the roasting pan, pour probably 3/4 of a cup of (beef) broth over it, season it wit what you like (me: a light dusting of Montreal steak spice, a bit of seasoning salt and some granulated garlic), COVER IT, and into the oven at 325 F. Try ten minutes to the pound, then check it. For a very small roast, take it out when the internal temp in the thickest part of the roast hits 120 F, tent it with aluminum and foil and let it sit for about ten minutes, then slice it. You should have nice rare meat. If the roast is say three pounds, look for an internal temp of 130 before tenting it. For a roast about four pounds or better, you are probably safe going to 135 to 140, in which case you should have medium on the outside, medium rare inside that and rare in the middle. So: use liquid, cover the roast, and take it out well before you would with beef. Enjoy! Doug PS) If the roast has fat, it is best to cut as much of that off as possible. Deer fat is nasty stuff and does NOT add to the flavour like, for example, beef fat. Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 PS to BillM: do you know what CUT it is? I may have some cut-specific ideas for you........... Doug Link to comment Share on other sites More sharing options...
misfish Posted March 27, 2017 Report Share Posted March 27, 2017 Always wrap in BACON. Every goes with BACON. Link to comment Share on other sites More sharing options...
dave524 Posted March 27, 2017 Report Share Posted March 27, 2017 I always liked using those clear oven bags for venison and other very lean game meats. Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 I always liked using those clear oven bags for venison and other very lean game meats. I have never tried those, but I imagine they would be good, because they would trap the moisture, correct? Same idea as using the cover on the pan. Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 27, 2017 Author Report Share Posted March 27, 2017 I cook it almost identical to Doug. And wen in doubt, make medallions lol Link to comment Share on other sites More sharing options...
leaf4 Posted March 27, 2017 Report Share Posted March 27, 2017 (edited) Never a bad idea that have one of these for a roast imo https://www.amazon.ca/Maverick-Housewares-RediCheck-Thermometer-Settings/dp/B0000AQL24Www Edited March 27, 2017 by Lucas F Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 27, 2017 Author Report Share Posted March 27, 2017 Ok now I want medallions. Doug you ever make em on your hunts? Sliced lean deer meat, maybe 1/4 or 1/2" thick, dip in flour, add to hot oil in pan(I use butter with about of oil) and season with garlic salt(tad) garlic powder, onion powder, salt and pepper Just a quick cook and you have one helluva tasty snack or edition to a meal Link to comment Share on other sites More sharing options...
akaShag Posted March 27, 2017 Report Share Posted March 27, 2017 Ok now I want medallions. Doug you ever make em on your hunts? Sliced lean deer meat, maybe 1/4 or 1/2" thick, dip in flour, add to hot oil in pan(I use butter with about of oil) and season with garlic salt(tad) garlic powder, onion powder, salt and pepper Just a quick cook and you have one helluva tasty snack or edition to a meal Yep. My favourite brunch! Venison medallions, (but pan fried not deep-fried), with eggs over easy, cooked in the pan juices, and all served on top of hash-brown patties (best) or toast (second best). I have also served medallions and eggs on garlic toast, which is good, but I find that the garlic in the toast over-powers the other flavours. Heck, I just ate supper (Cream of Asparagus soup and an elk burger) and now I am hungry just thinking about this!!! Of course the BEST medallions are tenderloin slices, but smaller loin slices, and even eye of round slices all work well for medallions. You can also trim bottom round steak, or for that matter top round steak, for medallions, but in both cases I prefer to leave those steaks cut whole-size. OK where are those packages of frozen venison in my freezer!!!!! Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 27, 2017 Author Report Share Posted March 27, 2017 Yep. My favourite brunch! Venison medallions, (but pan fried not deep-fried), with eggs over easy, cooked in the pan juices, and all served on top of hash-brown patties (best) or toast (second best). I have also served medallions and eggs on garlic toast, which is good, but I find that the garlic in the toast over-powers the other flavours. Heck, I just ate supper (Cream of Asparagus soup and an elk burger) and now I am hungry just thinking about this!!! Of course the BEST medallions are tenderloin slices, but smaller loin slices, and even eye of round slices all work well for medallions. You can also trim bottom round steak, or for that matter top round steak, for medallions, but in both cases I prefer to leave those steaks cut whole-size. OK where are those packages of frozen venison in my freezer!!!!! Doug Oh yeah never deep fried lol. I just took out a tenderloin because the craving is huge lol And yes! Awesome served with eggs!!! I try not to make medallions when the kids are around lol, or I have to make like 60 of them and by the time im done cooking I'll get 5, and I want at least 10 hahaha Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 Breakfast in bed Link to comment Share on other sites More sharing options...
akaShag Posted March 30, 2017 Report Share Posted March 30, 2017 Gravy on the sheets!!!! Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 I call it lube???? Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 They sure have good food here at the Victoria in. That's my wife's plate and it looks sloppy. It's actually meatloaf. But damn it was tasty! I got seafood stuffed mushrooms with chicken breast encrusted in black pepper corns, and what they call a twice baked potatoes but it's not your traditional twice baked potatoes. It's actually mashed potatoes, chive and bacon, cooled, then breaded and fried, served on a bed of aoli and boy the food was perfect! Link to comment Share on other sites More sharing options...
akaShag Posted March 30, 2017 Report Share Posted March 30, 2017 m2b2, you are down in Victoria? Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 m2b2, you are down in Victoria? No I was in thunderbay. Just got home from an appointment with my orthopedic specialist Link to comment Share on other sites More sharing options...
akaShag Posted March 30, 2017 Report Share Posted March 30, 2017 No I was in thunderbay. Just got home from an appointment with my orthopedic specialist Did you check out the Prospector Restaurant in T Bay for the prime rib? AWESOME. Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 Did you check out the Prospector Restaurant in T Bay for the prime rib? AWESOME. Doug No. I've never heard of it??? On my list for the next appointment. Last 3 trips I just ate at the hotel. Food is amazing! Link to comment Share on other sites More sharing options...
akaShag Posted March 30, 2017 Report Share Posted March 30, 2017 This place:http://www.northernontario.travel/thunder-bay/the-prospector-steakhouse-prime-rib-and-great-steaks-with-a-family-tradition-and-wild-west-atmosphere and the home-made buns are also exceptional, serve yourself as many as you want from the salad bar. One of the best restaurants I have been in, and that number is well into the hundreds........... ................but too far to travel from Kingston! Doug Link to comment Share on other sites More sharing options...
manitoubass2 Posted March 30, 2017 Author Report Share Posted March 30, 2017 This place: http://www.northernontario.travel/thunder-bay/the-prospector-steakhouse-prime-rib-and-great-steaks-with-a-family-tradition-and-wild-west-atmosphere and the home-made buns are also exceptional, serve yourself as many as you want from the salad bar. One of the best restaurants I have been in, and that number is well into the hundreds........... ................but too far to travel from Kingston! Doug Thanks Doug!!!! I will go with the wife next time for sure Link to comment Share on other sites More sharing options...
leaf4 Posted April 2, 2017 Report Share Posted April 2, 2017 Got a steak in the sous vide.. going 3+ hours at 120° then onto the grill for a sear And some veg to go with the steak Link to comment Share on other sites More sharing options...
misfish Posted April 2, 2017 Report Share Posted April 2, 2017 Got a steak in the sous vide.. going 3+ hours at 120° then onto the grill for a sear Explain please,,,,,,,,,,,,,, Link to comment Share on other sites More sharing options...
akaShag Posted April 2, 2017 Report Share Posted April 2, 2017 LOOKIT THEM VEGGIES!!!!!!!!Must be enough for a dozen hungry diners! Link to comment Share on other sites More sharing options...
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