Deer Venison Roast Recipe

Charleston Roast Deer venison

 1 Haunch of Deer venison

10 Cloves garlic, split in half

1/4 cup Olive oil

4 Onions, cut into wedges

4 Bay leaves

1 Tbsp Peppercorns

2 tsp Thyme

1 tsp Marjoram

1 tsp Sage

1 Tbsp Salt

3 l Dry red wine

1 cup Brandy

1/4 cup Vinegar

 Marinate Deer venison three days prior to serving. Wash Deer venison haunch. Pierce meat all over with knife point and insert a split garlic clove in each hole. Pour oil over Deer venison and rub to cover entire haunch. Place in large roaster. Sprinkle rest of dry ingredients over Deer venison. Pour wine, brandy and vinegar into bottom of roaster. Cover and refrigerate. Turn Deer venison twice a day until serving day.

COOKING: Put covered roaster into 325 degree F oven for 2 1/2 hours, basting often. Test for desired degree of doneness. Deer venison should be pink but not bloody near the bone. Cool 10 minutes prior to carving. Garnish with parsley and orange wedges.

Easy Crockpot Deer venison Roast

1 small to med. Deer venison roast

1 can cream of mushroom soup

1 envelope Lipton onion soup mix

1 large onion -- sliced

Soy sauce

Worcestershire sauce

Garlic salt

Season All

Cut Deer venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

Easy Crockpot Deer venison Roast

1 small to med. Deer venison roast

1 can cream of mushroom soup

1 envelope Lipton onion soup mix

1 large onion -- sliced

Soy sauce

Worcestershire sauce

Garlic salt

Season All

Cut Deer venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.

Elk/Deer Spanish Pot Roast

3 lb Pot roast of Elk or Deer

11 Sliced stuffed olives

1/4 lb Salt pork

1 Medium onion, sliced

3 tb Margarine or butter

2 c Canned tomatoes

1 ts Salt

1/4 ts Pepper

1 ts Sugar

Cut small pockets along sides of the roast with a sharp knife. Fill these pockets with sliced olives and salt pork which has been cut into small strips. Brown onions slices in margarine or butter. Remove onions and blown roast in hot fat. Add canned tomatoes, salt, pepper, sugar and browned onion. Cover and simmer until meat is tender - about 3 to 4 hours. Thicken liquid for gravy.

Elk Hunting  Whitetail Deer Mule Deer