Found a deer roast I got from a friend in the bottom of the freezer marked "11/21 deer football roast" so im not really sure what section of the deer this was.
I took it out of the freezer paper and thawed it just enough to get it out of the plastic bag without ripping the bag then seasoned with salt pepper paprika and some creole seasoning and put it in a ziplock in the fridge overnight.
Popped it in before work at 131 and seared it when I got home, roughly 10 hours. After the paper towels and cast iron avocado oil/butter searing I cut in and had some pretty unappealing red gooey hemoglobin looking stuff in the middle so hit it with the torch again.
I think I'm going to try longer and a little higher temp next time, it was still a bit tough and my wife said it could have been a little less red.
Anyone have favorite times and temps for deer roast?
by Electrical_Remote_18
4 Comments
How dis it taste?
10 hours is probably too long already. Seasoning it overnight is also going to effect the texture.
I eat a lot of venison. Outside of shanks and ribs the best way is to cut it into thin steaks and quickly pan fry them with a little butter.
Looks fantastic
I’m not a huge fan of venison steaks except for backstrap/tenderloin, done with something like a sauce Diane. I also like 131, but I’ll go about 2-3 hours.
For the tougher cuts, thinly slicing it and heavily seasoning it is more my taste. I really like cumin lamb, but with venison.