Brad Harvey: Get the most from your deer roast

As we’re nearing season’s end, quite a few hunters have stocked the freezer full of lean venison and I’m willing to bet that, after the backstraps were removed, most of what’s left was made into hamburger, cubed steak and stew meat.

The truth is, most just don’t know what to do with the different cuts of meat that are available once they’ve harvested a deer and have no idea just how badly they’re missing out.

The often forgotten deer roast is one of the most enjoyable parts of fall’s bounty, and there are hundreds of great recipes that can help you to mix it up and bit with different flavors each time you cook it.

Give these great “wintertime warmups” a shot and I’m sure you’re going to see some big smiles around the table.

Apple Deer Roast

3 pounds boneless venison roast

1 apple, cored and quartered

2 onions, sliced

1 tablespoon olive oil

1 beef bullion cube

4 cloves crushed garlic

1 cup boiling water

Coat the inside of your slow cooker with the olive oil. Place the deer roast in and cover with the apples, onions and garlic.

Set to cook on low and let it go for six to eight hours or until the roast is tender. Once cooked, place the roast onto a serving platter.

Remove the apple pieces from the slow cooker and stir in one cup of boiling water along with the bullion cube until it has completely dissolved. Serve as a sauce over the roast.

Traditional Deer Roast

One 3- to 4-pound venison roast

2 cans cream of mushroom soup

1 package dry onion soup mix

2 cups beef broth

2 tablespoons onion powder

1 tablespoon garlic powder

1 cup fresh sliced mushrooms

1 cup baby carrots

Salt and pepper, to taste

2 tablespoons vegetable oil

Coat the inside of your slow cooker with vegetable oil. Add the cream of mushroom soup, dry onion soup mix, garlic powder and beef broth. Mix or whisk thoroughly, then add the mushrooms and baby carrots.

Place the roast into the cooker and spoon some of the mixture over the top. Cover and cook on low for six to eight hours, or until tender and falling apart.

Serve over rice, mashed potatoes or egg noodles. Salt and pepper to taste.

Beer Braised Deer Roast

One 4-pound venison roast

6 medium potatoes, cubed

2 onions, cut and quartered

5 large carrots, cut into chunks

2 cans beer

2 cups vegetable stock

2 tablespoons vegetable oil

2 tablespoons brown sugar

3 tablespoons yellow mustard

2 teaspoons tomato paste

1 teaspoon thyme

2 1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup flour

Season the roast with salt and pepper. In a large pot or Dutch oven, heat the oil and sear the roast on all sides. Remove the roast from the pot.

Over medium heat, melt the butter in the pot. Add the onions and saute until brown. Toss in the potatoes and carrots and then stir in the two cans of beer and vegetable stock.

Stir in the brown sugar, tomato paste, mustard and thyme, mixing well.

Place the roast back into the pot and bring the mixture to a simmer. Cover and continue to simmer over low heat for two to three hours.

About a half hour before serving, remove the lid from the pot. Place the flour in a small bowl and pour in one-half to three-quarters cup of the broth from the roast. Whisk until no lumps remain.

Pour this mixture back into the pot and stir. Continue to simmer uncovered until the gravy thickens.

Enjoy!

This story was originally published December 8, 2015 at 12:23 PM with the headline "Brad Harvey: Get the most from your deer roast."