S/O: Help me use all this venison roast!

[MariesMama]

My family has a TON of venison roasts in our deep freeze. I need ideas other than your basic pot roast for using these! They really need to be slow-cooked, they're extremely tough otherwise. We eat anything, so don't be afraid to give me some crazy recipes here.

[Ruthiegirl]

Yum. I love venison.

What about a pulled-beef sort of recipes? Would make terrific sandwiches.

http://allrecipes.com/recipe/slow-co...es/detail.aspx

Or a venison version of shredded pork for enchiladas/tacos/burritos?

http://fortheloveofcooking-recipes.b...ork-tacos.html

[Carson]

my dad does a lot of italian beef with the neck roasts.

you could also thaw some and grind it - good for chili or any other heavily spiced ground beef type recipe. personally, it needs to be quite seasoned unless for some reason it's really mild.

[cristeen]

I'd cook it however you'd like for the first day, whether that's pot roast or pulled style or whatever - but then I'd start turning it into other things to prevent boredom. The first thing that comes to mind is enchiladas.

[Caneel]

I am in the same boat but with beef roasts.

The other day I did a chuck roast in an italian dressing liquid. I used the dry package and put in a 1/4 of water, a tablespoon or two of both water and vinegar, mixed it all together, added the roast and cooked on low in the slow cooker for 8 hours. (any acid would work to help tenderize the meat)

After it was finished, I shredded the meat. We used some of it for BBQ sandwiches, I just tossed some in a bowl with BBQ sauce. The rest of it I served with a horseradish sauce (mayo, sour cream, prepared horseradish, salt and pepper)

What about roasting and shredding for enchilladas? (I may have spelled that wrong)

I am going to try this recipe -

http://simplyrecipes.com/recipes/hamburger_stroganoff/

but instead of using ground meat, I am going to add my cooked shredded meat. I think vension would go well with the flavors.

[Denvergirlie]

I would echo the other posters. I cook my roasts to the point they fall apart and I shred them.
Enchiladas, quesadillas, loose meat sandwiches, shredded into a barley veggietable soup, etc, etc.
If it's a larger roast, i will cook, shredd and freeze on a cookie sheet. The into a ziploc bag and back into the freezer and then i can pull and add to meals as we like.

[BetsyS]

I like to make french dips with mine.

Slow cook with Italian seasoning, half a jar of hot banana peppers (and liquid), and either beef broth/bouillon/packaged au jus mix. Cook forever (like 8 hours in the crockpot or 3-4 hours in the oven). Shred, serve on buns topped with provolone with the juice for dipping.

[annettemarie]

As per the forum guidelines, I am moving this to Nutrition and Good Eating.

[hildare]

lucky you!! we are out until next season..
i would do like other posters suggested and crock pot it and then use that, freezing in small portions to pull out for quick recipes like burritos, lasagnae, etc.

i'd also grind it. you'll have to use some sort of fat when you do, though, b/c there won't be much in the deer. pork fat is a common thing to use, you can get it from the grocer/meat counter.

could you thaw and slice in a way to make jerky? in the dehydrator, with salt and lots of cayenne, jerky makes good presents and keeps for quite a while and is YUMM.

[Arduinna]

You could always grind some up.

[mamadelbosque]

Mostly, we grind all the tougher cuts up and use it just like hamburger (chili, burgers, tacos, etc). What we don't grind, we slice up and soak in saltwater for 24 hours or so and then dry - makes wonderful deer jerky!!

ETA: Oh, and we don't add any other fat to it when we grind it. Makes a very nice, lean burger. Good luck!!