My MIL recently had DH and I over for dinner and served a chuck roast slow cooked (350 for about 2 1/2 hours) in a pan with water, sherry, garlic, onion, and mushrooms. It was delicious - very moist and tender. So DH and I had some frozen venison roast that we wanted to try to cook this way (getting venison tender is always the challenge!)
Anyway, the venison came out tender but dry. I know its a much less fatty meat than the beef so I'm guessing that's why. Any suggestions to keep the venison tender, but still moist? More liquid? Less cooking time?
Thanks!
Amy
Anyway, the venison came out tender but dry. I know its a much less fatty meat than the beef so I'm guessing that's why. Any suggestions to keep the venison tender, but still moist? More liquid? Less cooking time?
Thanks!
Amy