My big strong huntin’ man goes hunting every year for deer. We usually get it processed in steaks, loin, ground meat, and roasts. The trouble is, I have never cooked the roasts without them being incredibly tough.
Well, this time I did it!
Then I seared it in a rippin’ hot pan, with a little salt and pepper sprinkled on the meat.
I put the meat in the crockpot and added Chardonnay, horseradish sauce, brown mustard, three jalapeno peppers, and some dried rosemary. The meat cooked in the crockpot on low all day (about eight hours.) It maybe wasn’t as tender as a beef roast, but it was the tenderest venison roast I’ve ever cooked, and the flavor was good.
Now I won’t be so intimidated by those roasts in my freezer.