I'm thawing a whole round and would like some recipe ideas. I generally throw them in a cooker with carrots, potatoes, and onions. While that's always good, I think I'd like to try something different, a little change up. I know we got some incredible cooks in here. Yall willing to share a recipe or two?
Venison Round Recipe
- Thread starter Ski
- Start date
I crock pot mine with the ingredients you listed carrots, new potatoes, mushrooms, onions, a couple of bay leaves, salt and pepper, I also add a can of cream of mushroom soup and a package of dried onion soup. Cook on low or medium for 4-8 hrs.
dhpro
Well-Known Member
Mississippi pot roast recipe
We love this: In either crockpot or InstantPot add most of a jar of pepperonis with the juice, Italian dressing mix (ours is homemade), and some red wine along with your roast. We pull it apart like pulled pork and have it several different ways, but it is great!
Mountainman865
Well-Known Member
I like to take mine and put salt, paprika, garlic, celery seed, chili powder, and brown sugar on it and smoke it at about 220 degrees until it gets 130-135 internal temp which is usually 5-6 hours depending on the size of the roast. And then slice it real thin, it's really great for sandwiches or just a main protein.
AT Hiker
Well-Known Member
St Patricks Day is closing in, enough time to corn one.
Sounds interesting so far! I appreciate it. Keep them coming please!
I like to smoke an entire ham and then slice it around the bone. I add bbq sauce and heavy black pepper the last hour or so. For a roast all the above are great but my fav is the miss pot roast recipe.
This here... you will not be disappointed.
Hank Shaw's VENISON BARBACOA
We have found that it normally needs to cook for 5 or more hours, until it comes apart easy with a couple of forks.
Thank me later
Hank Shaw's VENISON BARBACOA
We have found that it normally needs to cook for 5 or more hours, until it comes apart easy with a couple of forks.
Thank me later
Last edited:
Following up on AT Hikers suggestion, I saw this today on field and stream's website. Looks interesting.
www.fieldandstream.com
Recipe: How to Make a St. Patrick's Day Reuben With Corned Venison
The author draws inspiration from his time at The Elk Public House and re-creates their famous Rueben with venison for St. Patrick’s Day.
www.fieldandstream.com
This here... you will not be disappointed.
Hank Shaw's VENISON BARBACOA
We have found that it normally needs to cook for 5 or more hours, until it comes apart easy with a couple of forks.
Thank me later
I certainly will try it. I'll try all of these suggestions. Always trying to find a way to "spice" things up with venison, keeping it interesting. I'll report back as I try the dishes & let yall know how the family & I enjoy it. Thanks a bunch for the ideas!
Freeze it half way and run it through the slicer to make jerky
MickThompson
Well-Known Member
My go to for a doe shoulder and shankThis here... you will not be disappointed.
Hank Shaw's VENISON BARBACOA
We have found that it normally needs to cook for 5 or more hours, until it comes apart easy with a couple of forks.
Thank me later
We really like it, it kicks up the spice a little, but man on taco or burritos it beats ground beef every time in our house. Its a little more effort and takes more time but dividends are worth it.
MickThompson
Well-Known Member
I'll freeze the leftovers after shredding for a ready to go meal later too
