This is how I do my venison bottom round roasts. Most people I know just use the backstrap and tenderloin for steaks and all the rest gets cut into roasts for the crock pot or ground for burger.
Personally I feel that there is a lot more potential for a lot of the cuts off a white tail.
So I got a nice bottom round roast out to thaw. These roasts are a great cut! Nice and lean and no veins of connective tissue running through the center. I do try and clean them up nice so all the silver skin is removed. This cut also takes to a marinade very well. This time I used a bottled marinade that we like. Lawrys.
I know the bottle says 15 min marinade but this goes into a bag and in the fridge over night.
I take it out of the bag and pat it real dry with some paper towels. Notice the direction of the grain of meat. I'll be slicing against the grain for nice tender slices.
At this point I'll season with a good amount of seasoning. Even with the overnight marinade the seasoning on the surface is needed. Venison is very lean with no fat to carry the flavor so it can definitely take a lot of seasoning.
To go along with this beautiful piece of venison some aspearigus and some tiny roasted potatoes. Both were coated with olive oil and SPOG.
Two things make this cut great. Cut against the grain and dont over cook! I took it out to the grill and pulled it off when it hit about 128° in the thickest part. Then I like to wrap in foil and let rest about 30min wile the aspearigus and potatoes roast in the oven. Here it is unwrapped and waiting to be sliced.
And now for some sliceing. I like to slice about 1/4 inch or a little more.
Is it juicy you ask???? I'll let you decide!
Then all plated up and ready to enjoy!!
Sure was good! Now dont get me wrong....this is no back strap thats for sure....but.. When prepared correctly a nice cut like this that normally ends up in a crock pot can make a fantastic meal..this was tender with just a hint of tug to the meat and very flavorful!
Thanks for taking a look!
Personally I feel that there is a lot more potential for a lot of the cuts off a white tail.
So I got a nice bottom round roast out to thaw. These roasts are a great cut! Nice and lean and no veins of connective tissue running through the center. I do try and clean them up nice so all the silver skin is removed. This cut also takes to a marinade very well. This time I used a bottled marinade that we like. Lawrys.
I know the bottle says 15 min marinade but this goes into a bag and in the fridge over night.
I take it out of the bag and pat it real dry with some paper towels. Notice the direction of the grain of meat. I'll be slicing against the grain for nice tender slices.
At this point I'll season with a good amount of seasoning. Even with the overnight marinade the seasoning on the surface is needed. Venison is very lean with no fat to carry the flavor so it can definitely take a lot of seasoning.
To go along with this beautiful piece of venison some aspearigus and some tiny roasted potatoes. Both were coated with olive oil and SPOG.
Two things make this cut great. Cut against the grain and dont over cook! I took it out to the grill and pulled it off when it hit about 128° in the thickest part. Then I like to wrap in foil and let rest about 30min wile the aspearigus and potatoes roast in the oven. Here it is unwrapped and waiting to be sliced.
And now for some sliceing. I like to slice about 1/4 inch or a little more.
Is it juicy you ask???? I'll let you decide!
Then all plated up and ready to enjoy!!
Sure was good! Now dont get me wrong....this is no back strap thats for sure....but.. When prepared correctly a nice cut like this that normally ends up in a crock pot can make a fantastic meal..this was tender with just a hint of tug to the meat and very flavorful!
Thanks for taking a look!
