as per my last deer meat question. I am making roast tonight. What is your # 1 deer roast recipie?
Usually I do 1 large can of cream of mush.
One can cream of chicken - puts a weird flavor but I like it
One package of dry onion soup- Dont have the name of it right now
and one big can of water.
and lawrys seasoning salt.
then add what I want with it such as carrots, potatoes (now cutting out) celery, and onion.
Any other recipies? I want something that it can soak up in and also gives a lot of flavor. TIA
I would never insult a good piece of meat by pouring cream-of-anything soup over it. Blech!
I would do it the way my grandmother did beef roasts. Cut slits in the meat, and push in slivers of garlic. Place in a roasting pan with onions, potatoes, carrots, celery, mushrooms, bell peppers, sprinkle a little Tony's over the whole shebang, and slow roast at a low temp.
I usually do FRESH garlic, about 3-4 cloves (this really add flavor)
potatoes, carrots, celery, onion
1 package onion soup mix
1 package brown gravy mix
1/4 package ranch dressing packet or 1/4 package italian dressing packet
(sounds like a lot of packets but it really does make the flavor perfect!)
1/2 cup water, or add or take away for desired thickness
ETA: - forgot to add, you can add a little flour or starch at end to make more of a gravy - it is delicious!
depending on the size of the roast - 1 or 2 packets onion soup mix, garlic, beef broth, red wine, sliced onions and then add the potatoes and carrots a couple hours before. Then I add corn starch to thicken the gravy.
I like treating it like lamb, sometimes.
Paste of
- Seasalt
- Garlic
- Oregano
- Mint
- Bread crumbs
Lightly Sear
Bake @ 425
Often I'll serve it with Raita (an Indian yogurt & mint dip) or Chimichurri (argentine parsley & cilantro vivacious green dip)
Other times I really like a 'woodland potroast'... Which is red wine, garlic, LOTS (I mean, an obscene amount) of mushrooms, fresh dill, dried cherries, over rissoto or potatoes
