Easiest Way to Cook Appetizing Venison Blade Roast and veggies

Venison Blade Roast and veggies. Steven Rinella shares one of his favorite recipes for preparing wild game — the blade roast. You can do a blade roast off caribou, moose, elk --any member. Venison Hind Quarter Roast on the GrillDome.

You will never shoulder shoot another deer again! Looking for the best venison roast recipe for your meat? Check out our roundup of the top five Add some veggies and mashed potatoes, and you've got yourself one of the most wholesome meals The following is a collection of venison roast recipes we've found around the web that embody all that's. You can have Venison Blade Roast and veggies using 19 ingredients and 11 steps. Here is how you cook it.

Ingredients of Venison Blade Roast and veggies

1. It's of Olive oil.
2. Prepare 1.5 cups of mixed veggies(frozen carrot, peas and corn).
3. Prepare Half of red onion(quartered).
4. You need Half of yellow onion(quartered).
5. You need Half of bunch Chopped curly leaf parsley.
6. Prepare 1.5 of basil leaf chopped.
7. You need 1 of peeled lemon(halved).
8. You need 2 of bay leaves dry.
9. You need of Coarse pepper.
10. Prepare of Coarse sea salt.
11. Prepare 4 of celery stalks chopped.
12. It's Half of red bell pepper chopped.
13. You need 1 of whole garlic peeled.
14. You need 2 of potatoes cubed large.
15. You need of Venison shoulder blade 2lbs bone in and all fat removed.
16. You need 64 oz of beef broth.
17. Prepare of Dutch oven.
18. You need 1 glass of whiskey for the chef(optional).
19. Prepare of And patience.

Put roast in a small roasting pan with some onion under roast and some around it. Fill pan with water just so the top of the roast is exposed. Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover. This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Venison Blade Roast and veggies step by step

1. Begin by chopping your veggies as shown on ingredients chart.
2. Pat dry your room temperature venison blade roast.
3. Coat with olive oil and generously coat with coarse sea salt and coarse pepper, let rest for 10 mins.
4. Heat olive oil in dutch oven.
5. Sear/brown roast on all sides in olive oil.
6. Add all veggies to dutch oven.
7. Add bay leaves and all beef broth to dutch oven and stir.
8. Bring to a rolling boil and drop to a simmer...
9. Place lid on dutch oven and simmer for 3.5 hours on your lowest setting...
10. After 3.5 hours the meat will literally slide off of the bone...
11. Serve and... Bon apettit.

Classic roasts and suggested trimmings for venison. The two cuts of venison we favour for roasting are saddle (loin) and haunch (back legs). Both are best cooked on the bone for flavour and succulence. When it comes to roasting these joints, you might want to consider roe deer over red, simply because. Venison, double marinated in spices, with sweet young root veg, spicy meatballs and a hot chilli sauce.