Venison Roast
Submitted by up49
Venison chuck roast cooked low and slow in an oven bag with potatoes, carrots, mushrooms, and a smoky sauce of liquid smoke, Worcestershire, and soy. Set it and forget it for 3.5 hours.
YIELD
8 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsOven bags might not be glamorous, but they’re the unsung hero of venison roast night.
A three-pound chuck roast goes into the bag with potatoes, carrots, onions, and sliced mushrooms piled on top.
The braising liquid is where things get interesting: liquid smoke, Worcestershire sauce, soy sauce, and beef stock create a savory, smoky bath that keeps the lean meat incredibly moist during the long, slow cook.
Seal it up, poke a few holes for steam, and walk away for three and a half hours.
When you open that bag, the roast is falling apart, the vegetables are butter-soft, and the whole kitchen smells like a campfire feast.
Kitchen Tips
- The oven bag traps steam and keeps the venison from drying out. This is essential for a lean cut like chuck that has very little fat marbling.
- Add a splash of white wine to the liquid if you want a bit more depth and acidity in the sauce.
- Keep about an inch of liquid in the bottom of the bag. Too much and the meat boils instead of roasts. Too little and it dries out.
- Let the roast rest in the bag for 10 minutes after pulling from the oven. The juices redistribute and the meat pulls apart more easily.
Ingredients
Directions
Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan).
To the bag, add the venison. Add all liquids, then veggies around the meat.
Put the ‘shrooms on top of everything else, then the spices on top of them.
You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!).
Seal bag.
Poke several small holes in top of bag to let steam escape.
Bake at 300-325℉ (160℃). for 3½ hours.
Comments