Brining Venison

[mudbug]

So we had this venison roast (about 6 pounds) that had been moldering away in the freezer, lo these many months. I convinced Handy Husband to bring it out for our New Year's Day bash to get rid of it (I am not a big venison eater). Here's how HH fixed it:

Soaked overnight in enough water to cover with two handfuls of kosher salt thrown in.

Next morning, rinsed and placed now-brined roast in slow cooker, added 3 ounces of whiskey, Wicker's basting sauce, a little worcestershire sauce, and about half a cup of hot Asian dipping sauce. All in all, enough liquid to cover. Cooked on low for 8 hours.

The meat fell off the bone. I even ate some of it.

 

[Alix]

Was it any good? Sometimes it tastes kind of gamey. I have soaked it in milk with good results.

 

[mudbug]

yeah, it was kind of good, Alix. Venison lovers would probably have been estatic. The thing that impressed me was how tender it was - like a good pot roast. Unlike any other venison preparation I'd had before.

 

[Alix]

Venison is not my fave either. Give me a good hunk of cow any day.

 

[thumpershere2]

Venison roast is very good done in a crockpot and slowed cooked. I Liket o throw veggies in with it and some lipton onion soup mix and chicken broth or beef broth. We eat alot of venison and I like to try different ways to cook it. Will have to try the brining, sounds interesting.