XJsavage
CounterCulture
- Joined
- Aug 15, 2009
- Location
- Lyle's Ford SC
Anybody got any winners? Got a chunk of ham I'm looking to do a 10-12 hr roast on this weekend. Weighs in at slightly under #10. Brainstorming seasoning ideas.
Venison pot roast recipes
- Thread starter XJsavage
- Start date
XJsavage
CounterCulture
- Joined
- Aug 15, 2009
- Location
- Lyle's Ford SC
14 hours on low. Super simple ingredients. AC vinegar, salt, pepper, 2 garlic cloves and 2 sliced Vidalia onions. So tender and juicy it doesn't even make sense.
Lurch830
messin' with sasquatch
- Joined
- Mar 1, 2007
- Location
- Wilton, NC
Damn that looks good!
If you get some backstrap or tenderloin I've got a recipe that I've tweaked a few times that has got some good feedback...feel free to modify as needed!
Ingredients:
2 tenderloins or 6-8" backstrap pieces
15 strips of thick-cut bacon
8oz of cream cheese
8oz of mushrooms
8oz of spinach
minced garlic
garlic powder, onion powder, salt & pepper
Recipe:
Bake 5 strips of bacon at 350*F for 15-20 minutes until crispy
Chop & sweat down the mushrooms with olive oil
Chop & add the spinach to the pan
Add the minced garlic a couple minutes before the spinach has wilted all the way
Chop up the crispy bacon, add to pan & remove from heat
Mix cream cheese in with mushroom/spinach/bacon mixture
Butterfly the venison to ~3/8" thick (tenderize if backstraps)
Season venison with garlic powder, onion powder, salt & pepper (both sides)
Smear cream cheese mixture on venison cuts & roll into pinwheels
Wrap bacon around pinwheels and toothpick if necessary
Bake at 350*F for 15-20 minutes
If you get some backstrap or tenderloin I've got a recipe that I've tweaked a few times that has got some good feedback...feel free to modify as needed!
Ingredients:
2 tenderloins or 6-8" backstrap pieces
15 strips of thick-cut bacon
8oz of cream cheese
8oz of mushrooms
8oz of spinach
minced garlic
garlic powder, onion powder, salt & pepper
Recipe:
Bake 5 strips of bacon at 350*F for 15-20 minutes until crispy
Chop & sweat down the mushrooms with olive oil
Chop & add the spinach to the pan
Add the minced garlic a couple minutes before the spinach has wilted all the way
Chop up the crispy bacon, add to pan & remove from heat
Mix cream cheese in with mushroom/spinach/bacon mixture
Butterfly the venison to ~3/8" thick (tenderize if backstraps)
Season venison with garlic powder, onion powder, salt & pepper (both sides)
Smear cream cheese mixture on venison cuts & roll into pinwheels
Wrap bacon around pinwheels and toothpick if necessary
Bake at 350*F for 15-20 minutes