Venison Blade Roast5 min read
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
Half Stick of Butter
2 Tablespoons Oil
Salt & Pepper
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
I started off by unthawing my meat in the fridge over night and coated In garlic powder, onion, and chopped garlic.
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.
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.
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.
I also like to add rosemary also. Whatever herbs you prefer will do just fine.
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.
This meal was devoured by my littles and left them asking for more!