My Girlfriend’s Venison Pot Roast Recipe Published in Deer & Deer Hunting Magazine!

Mark Kenyon — Thu, 23 Jun 2011 03:14:33 +0000

I got a fun surprise the other day when I saw a post from a reader on our W2H facebook page, stating that he saw my name in the most recent Deer & Deer Hunting Magazine! Well low and behold, my girlfriend’s venison pot roast recipe was selected and published in the Reader’s Recipes section in D&DH! Pretty cool, right? That being said, here’s to hoping you’ll see me in Deer & Deer Hunting again soon, but with a real article this time!

If you’re interested in tasting this hearty venison recipe, I’ve included the details again below!

Marinade for Roast

½ C beef broth

¼ C oil

1 T Thyme

1 T Parsley

1 t bay leaves

2 garlic cloves chopped

½ t salt

¼ t pepper

In small bowl combine all marinade ingredients; blend well. Place roast in non-metal bowl or plastic bag. Pour marinade sauce over roast. Cover and refrigerate 3-4 hours turning several times.

Venison Roast with Veggies and Gravy Sauce

3-4 lb Roast (marinated)

1 small onion (chopped)

2 T EVOO (extra virgin olive oil)

2 T butter

1 crushed garlic clove

1 t thyme

1 bay leave

1 t salt

10.5 oz beef broth

12 small white onions

6-8 carrots

6-8 celery stalks

6-8 potatoes

1 t parseley

3 T flour

1. Add one small onion, evoo, and butter to hot pan. Place roast in pan and brown all surfaces.

2. Add additional garlic, thyme, bay leaf and salt; let cook for 30 min.

3. Add beef broth and bring to boil. Reduce to simmer and cook 2 hrs.

4. Add onions, carrots, celery, potatoes and parsley and cook for another hour. (I usually add more broth with the vegetables)

5. Transfer food to platter and cover

GRAVY

6. Strain the remaining cooking juice and return to pan.

7. Add ¼ C water and 3 T flour; mix well

8. Bring to boil and let simmer 3 min.

Pour gravy over roast, breathe in the amazing aroma and enjoy!

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Venison: America’s Meat

Mark Kenyon — Wed, 02 Dec 2009 16:07:55 +0000

I recently ran across a great feature in Field & Stream in regards to Venison being America’s meat. It is one of the original forms of sustenance in North America and deer meat has continued to feed our nation and it’s people for hundreds of years. It is healthy, organic and delicious. How can you argue with that rationale? Following up that article, Editor At Large, T. Edward Nickens, has published several great posts about venison on Field & Stream’s Whitetail 365 blog. In my opinion, this is must read information. Here is one of Mr Nicken’s posts, in regards to the importance of eating the deer we harvest and links to the rest of his great articles about the best meat in the world, Venison. Also included are some links to some of Hank Shaw’s venison preparation tips. Enjoy and I hope you’ll be eating well this coming year on some fresh venison!

The Manifesto: Eat What You Kill

Why should you eat the deer that you kill? For a moment, let’s dismiss the obvious reasons. Forget the nutritional value of venison, which has higher protein levels and less fat than domesticated, grain- fattened beef and pork. Set aside the flavor, which is more substantial and interesting than anything you’ll find at the grocery. Never mind the economic benefits of a pursuit that can reward a day’s work with enough meat to feed you for a year. And toss aside how properly stored venison allows you to relive the memories from a great season around your family’s dinner table.

What’s left? Probably the biggest reason of them all: because we love our rights as hunters. Every year, American outdoorsmen lose critical wildlife habitat, hunting privileges, and access to land due to the actions of a public that all too often views hunting as a cruel and frivolous sport. Responsible hunters battle these losses with their votes, wallets, and pens—all very important tools—but we shouldn’t forget to use our forks as well.

Through the examples of our eating habits and our thorough care for and preparation of game, hunters can demonstrate to others that we count on wild places and wild animals for an important and irreplaceable part of our physical sustenance. Now is the time to make this connection, because current national discussions about food rely on catchphrases that will look familiar to hunters: locally harvested, free-range, organic, humanely slaughtered. Some nonhunters will never understand the passion that pulls us into the woods, but many of them will sympathize with our passion for what we bring home. In my mind, this puts hunters into a pretty good position. In the battle to protect hunting, the most effective tool might just be the most delicious.

T. Edward Nickens

Wired To Hunt » venison

My Girlfriend’s Venison Pot Roast Recipe Published in Deer & Deer Hunting Magazine!

Venison: America’s Meat