Description:

Best Tasting Recipe for Venison Roast

Source:

William Bohannon

Serves/Makes:10

Ingredients

• 5 lbs (2.3 kg). venison hind-quarter roast
• 2 liter Coca-Cola
• 3 Tbsp (45 ml) instant meat tenderizer
• 1 cup (225 ml) Mesquite-Lime Marinade
• 1/4 cup (60 ml) vegetable oil
• salt and pepper, to taste
• Mesquite Lime Marinade:
• 2/3 cup (150 ml) Italian viniagrette salad dressing
• 3 Tbsp (45 ml) frozen limeade concentrate
• 1 Tbsp (15 ml) sugar
• 1/2 tsp (2 ml) mesquite flavor Liquid Smoke
• 1/4 cup (60 ml) water or wine

Preparation

• Prepare marinade: place all ingredients in bowl and stir.
• Pat venison roast dry with towel.
• Season with salt and pepper.
• In large stock pot brown/sear roast in vegetable oil.
• Cover roast with Coca-Cola.
• Add meat tenderizer.
• Cover and simmer on low heat until falling apart tender (several hours).
• More Coca-Cola can be added as necessary.
• When roast is done remove from residual stock/cola.
• Add mesquite-lime marinade to pot and bring to a boil.
• Pull apart roast into serving pieces.
• Spoon cooking sauce over the pulled venison.
• Cover and keep warm.
• Serve.

Comments

This method removes all wild gamey taste. The Marinade is sold in most grocery stores. Recipe for marinade has not been tested. I use the store bought kind. This recipe should also work in a crock pot or pressure cooker. Adjust time as needed.