Crock-Pot Venison Roast Recipe (2024)

FAQs

Does venison get more tender the longer it cooks? ›

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first.

Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Hot and Fast

If the meat in question is one of the tender cuts found on a deer's loin (T-Bone, Club, Rib-Eye, Sirloin, or porterhouse steaks) or upper rump (rump roast), your job couldn't be simpler: Cook venison at high heat– the quicker the better. “Cook it no more than medium rare,” Goff says.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

Cook to an internal temperature of 165 degrees F.

Depending on the thickness of the steaks, you'll want to cook them a few minutes per side at high heat, and then lower the temperature to allow them to cook internally for a short period. Again, we recommend cooking no more than medium, as venison dries out easily and doesn't taste good well done!

Why do you soak venison in milk? ›

Many cooks swear by a method of soaking the meat in saltwater overnight, then in milk to draw out the gamy flavor.

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies.

The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out. Please note that I don't recommend cooking this on high for 4-6 hours.

Does Beef Get More Tender the Longer You Cook It? Yes and no. It might seem counterintuitive, but tough cuts of beef get more tender with longer cooking times, while tender cuts of beef become more tough the longer you cook them.

For the most tender venison, I recommend cooking to medium-rare or medium. If you're OK with a little pink in the center, you should avoid cooking venison steaks and backstrap to well-done, causing the meat to become dry and tough.

I've found that the best temperature for braising is 350 degrees. It's hot enough that you're not waiting until midnight to serve dinner, but low enough to prevent braising liquid from evaporating too quickly. Most venison roasts will become tender in 2 to 3 hours at this temperature.