Deer roast: What are the best ingredients for a deer roast?

Would potatoes, carrots and celery suffice? Its for a group of people (would someone be able to tell if green bell peppers is in it?) Green beans be a good addition?

As a matter of fact, I have used those ingredients with venison roasts. I would also use a healthy amount of garlic and a glub of Chianti in a crock pot.

>>WHATS CHIANTI?

It's a kind of wine in a kind of bulb-shaped bottle. The bulb is wrapped in straw- or at least, that's what it looks like. Report Abuse

THE SECRET OF LARDING A ROAST

Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick. Take a couple thick, (3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces a couple inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen. Make holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a nail of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.


Venison Roast Marinated in Buttermilk

Take a venison leg roast, 4-5 lbs. Trim off all fat and membrane. Lard well, adding a bit of garlic here and there. (See below for an easy way to lard a roast.) Rub the roast well with a mixture of:
1 Tbl. coarse ground black pepper
2 tsp. ground red chile pepper
1 tsp. thyme
1 tsp. sage
1 Tbl. vinegar.
Let roast sit a couple hours, then marinate in:

4 sliced onions
4-5 bay leaves
6 cloves garlic, crushed
1 tsp. whole black peppercorns
Small stick of cinnamon
1/2 gallon buttermilk

Place in refrigerater for 2-3 days, turning occasionally.

Drain roast, discard marinade. Brown roast well in a bit of bacon grease in a dutch oven. Drain grease. Add a bottle of good beer or cider. Cover and bake slowly, 300-325 for an hour or two. Add a couple onions, carrots, a couple apples and a sweet potato or two. Add more beer, cider or water to maintain liquid level. Continue to roast until vegetables and roast are tender. Serve with a green salad and corn bread.

Bake it in a cooking bag, and add a can of tomatoes to tenderize (along with your other ingredients).

Simple...& Easy...
Preheat oven to 350 degrees

Put roasting pan on the stove top on medium heat..

1) add a lil oil(enough to coat the pan (vegetable or canolia)...

2) dice onions (according to taste)..ie..more for stronger onion flavor...

3) add to pan..salt & pepper (you may add other spices..(garlic etc..according to your taste...

4) brown (sear roast on both sides) roast & onions on the stove top...

5) add just enough water to cover roast..

6) Add cubed/chopped carrots & potatoes...(and any other veggies you like..celery etc..)

7) put in 2 beef or chicken bullion cubes/granules (or swanson chicken broth--1/2 to 1 box will do)...

8) Put lid on & put in the oven..

Make sure to turn the roast periodically while it's cooking..this keeps it from drying out...if necessary add more water (just enough to keep the roast covered while it cooks)
Also, cooking time depends on the size of thr roast...for a roast that will feed 4 to 6..about 2 to 3 hrs.

Just before serving (10 to 20 minutes)..in a cup...add 2 tablespoons of cornstarch mixed with cold warter..(just enough to make the mixture smooth/well blended)..stir well...
slowly pour it into pan..but not on the roast directly...stir it in well...
(This thickens your broth/gravy)

For thicker gravy ..add more of the cornstarch mixture per same instructions as above..
For thinner or to thin out existing gravy..add a little water & stir it in...

Let it cook for 10 to 20 minutes...
Remove &serve...

Goes well with mashed potatoes or over rice with green beans on the side & biscuits.

Hope I helped..enjoy!!

I cook venison using shallots, juniper berries, garlic, good red wine (such as a cabernet, old vine zinfandel, or burgundy), fresh thyme, fresh carrot.
Just use wine that you would drink--the better, the better.
Chef Jack Garrison

Ingredients,
in German
Wildgewuerz zubereitung

by Kotanyi, Marinate it for 1 day.
then Roast it.