Recipe: Yummy Venison Blade Roast and veggies

Venison Blade Roast and veggies. Venison Blade Roast and veggies A simple recipe for the hardworking hunter with a little time on his hands. Pat dry your room temperature venison blade roast. It's called a Bone-in Blade Roast with Root Vegetables.

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Unlike my venison steak recipe, venison roast is best cooked when the meat has been thawed out and browned. Your new favorite venison pot roast recipe is not only delicious, but it's simple and takes little time. I love to cook but with my busy schedule, sometimes it's just easier to go out and grab a meal from the local restaurant. You can have Venison Blade Roast and veggies using 19 active ingredients as well as 11 steps. Here is how you accomplish.

What needs to be prepared of Venison Blade Roast and veggies

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

When I have a full day off but know I'm going to be busy, the crockpot is one of the best tools to a simple dinner. Common convention with venison shoulder meat is to send it to the grinder. I like the versatility of ground venison too but leaving the shoulder blade in and slow cooking this piece of meat can be magical. It can also save you a lot of time.

Guide To Make Venison Blade Roast and veggies

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.

It takes a while to debone the meat and trim it up for the grind pile. 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.

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