Venison Roast

October was a busy month around here!
Our chicks are now 4 weeks old and weighing in at a pound.  Our goat kid Darla has finished nursing so her mama NeNe will be returning to her home and soon a new kid and mama will be here so Darla will have a buddy!  Our silkies Johnny and June have matured and June laid her first (and so far only) egg in October.
We’re still picking tomatoes and had our first harvest of collard greens, the carrots are growing nicely — and Joe got his first deer!

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I’m glad he let me take this photo.  Everyone has to have a photo with their first deer in the South.

He did a great job skinning and cleaning this doe by himself.  I was just his cheerleader!
After a few days of rest in the cooler, the meat was ready to be prepared.  We had been told not to freeze the tenderloins so I cooked them roast style in the slow cooker that day before freezing the remainder of the deer after dinner.

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I’ve cooked deer burgers before but never tenderloins so I was concerned about the meat toughening but it was the perfect texture and was neither chewy or falling apart.

Venison Roast

Ingredients:

  • 1 cup BBQ sauce
  • 1 tablespoon honey
  • 1 tablespoon flour
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1.5 lbs venison (I used the tenderloin but any cut will work here!)
  • 4-6 red potatoes, quartered
  • 1 tablespoon red wine vinegar
  • Optional: vegetables or rice as side dish

Directions:

  1. Mix BBQ sauce, honey, flour, soy sauce and brown sugar in your slow cooker.
  2. Place venison in the sauce and give it a good stir to coat.
  3. Add your potatoes and lightly salt.
  4. Pour red wine vinegar over the potatoes.
  5. Cook on low for 6 hours.  Check tenderness as needed; it’s all in what you prefer!
  6. Serve the sauce over venison and potatoes with a side of rice or vegetables.

 

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After dinner we processed our deer after 3 days cooler rest.

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We’re lucky enough to have friends who let us borrow their commercial grinder.

We ended up grinding about 16 lbs of meat into burger (using 3 lbs of beef fat we purchased from Tink’s earlier in the year in preparation for deer season) so we have almost 20 lbs of deer burger in the freezer.

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We ran the meat through twice to get our preferred consistency.  This took about 15 minutes start to finish.

 

20 lbs of ground venison, a few pounds venison stew meat, a couple steaks and two nice roasts is a great beginning to deer season around here!

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4 thoughts on “Venison Roast

    1. Yes ma’am, you’re right about both! There’s very little fat on deer so the meat would be super chewy without adding it and it adds a base flavor to the meat. I’ve been told the fat that is on the deer gives a very “game-y” taste to the meat so growing up it was always removed during processing.

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