Major's venison roast. Major's venison roast Used a can of cream of mushroom soup as well. Its a hit every time! majormom. For those of you who are still unsure what venison is, let me explain.
The roast cut is the best for this venison roast recipe.
The roast cut of the deer is generally taken from the hindquarters.
Place the roast, carrots and onions in pan.
You can cook Major's venison roast using 5 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Major's venison roast
- Prepare 2 lb of venison roast.
- It's 1 of onion.
- Prepare 1 lb of potatoes, cubed.
- Prepare 1 envelope of dry onion soup mix.
- It's 1 of salt&pepper.
How To Cook Venison Roast In The Oven. Here is my three-pound venison shoulder roast. I took it out of the freezer yesterday to let it thaw in the refrigerator overnight. Unlike my venison steak recipe, venison roast is best cooked when the meat has been thawed out and browned.
Major's venison roast instructions
- preheat oven to 450°.
- prepare roast and place in daking dish.
- dice onion.
- add onion and potatoes to baking dish.
- add salt and pepper to taste.
- sprinkle onion soup over roast and veggies.
- bake at 450° for 1 hour.
- reduce heat to 300°.
- bake another 2-3 hours.
- remove from oven, let rest 5-10 minutes.
- slice and serve.
In general, how you cook a leg of venison depends on the leg — and the animal. A shoulder roast or a neck roast needs to be cooked like a pot roast. Definitely slow cooker or Dutch oven. Slow and low, then pull the meat apart, ideally off the bones. Hind leg deer roasts need to be hot and fast: You want them cooked medium-rare.
