It’s not going to be as juicy and tender. Please note that I don’t recommend cooking this on high for 4-6 hours. If you cook it on low you won’t dry it out. The best way that I’ve found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. So, how do you cook venison roast so it’s tender? If your roast has been cooking for 2-3 hours and still isn’t tender, drop the temperature of the oven and cook longer. If you’re using another recipe, you can use your oven but don’t go above 350F. Cooking on high won’t yield the same result. If you’re using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender. If you find that your roasts always come out sort of rubbery, dry or hard, it’s likely because you’re not cooking long enough and at a low enough temperature. Why does my venison always come out tough? I also use it in this slow cooker venison stew recipe. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. Or, low temperature over a longer period of time. The way to achieve this result is by cooking it low and slow. In comparison, if cooked appropriately, venison roast can be fall-apart tender. If cooked improperly, the connective tissue remains rubbery and unpleasant. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. However, in my years of venison cooking, I have kissed a few frogs. What’s the best way to cook venison roast cuts?Ĭooking venison roast cuts is pretty straightforward. I couldn’t love this recipe more if I tried. But, the reward of starting this recipe in the morning pays off 10 fold when you tuck into a juicy, tender piece of deer meat with potatoes, carrots, and plenty of gravy.
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