deer meat roast
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Venison Blade Roast5 min read

by | Dec 3, 2018

Let’s go back to the start! For me growing up in the South , deer hunting has never been unfamiliar in my community. However, the lasting memory of a church pot luck dinner nearly ended my wish to eat deer meat before I even got started. I am happy to say that I have come to know the better ways of preparing deer/venison. Like anything else, deer meat does need specific types of technic to make it ideal to the palate. Cooking a meal I was capable of bringing home to my family is something I find to be extremely satisfying as a mother as a provider, Starting off simple and easy, here is my first attempt at a blade roast. This was a huge success and better than any beef roast I have ever had! I hope you enjoy!

Venison Blade Roast ( trimmed)

Chopped Fresh Onions

Chopped Garlic

Half Stick of Butter

2 Tablespoons Oil

Garlic Powder

Onion Powder

Salt & Pepper

Dry Rosemary

Dry Thyme

Beef Stock ( Dry & Liquid)  to preference.

Time: 24-48 hours in fridge aging unthawed, 4-6 hours cooking night one, 4-6 hours cooking night of meal

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I started off by unthawing my meat in the fridge over night and coated In garlic powder, onion, and chopped garlic.

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I took half a stick of butter and two tablespoons of oil heated on the stove. Searing each side of my roast to my liking.

seared blade roast
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Using the same pan, I sautéed fresh chopped onions and any other herbs like garlic you may like until translucent. I like my flavors a little toasty/burned.

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Next, I poured all the juice from the pan and onions over the blade roast in my crock pot. Adding some dry beef stock, beef broth liquid covering just around half way.

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I also like to add rosemary also. Whatever herbs you prefer will do just fine.

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I like to let my roast cook 4-6 on night one. Then let it sit in the fridge and put on low another 6 hours leading up to dinner the next day.

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This meal was devoured by my littles and left them asking for more!

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