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Help with Venison Roast
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<blockquote data-quote="Kismet" data-source="post: 339188" data-attributes="member: 8516"><p>Keep in mind that venison is not a marbled meat like beef, so there is little fat in the roast. That's why most folks have suggested slow, moist cooking, or injecting the meat, or using a contained heat with soups or such to have as much fluid in the muscle when you are cooking it.</p><p></p><p>Since it is a new meat to you, perhaps you might try slicing off a small steak, and cooking that in what ever method you are imagining for the the whole roast. Cook it on the rare side and see.</p><p></p><p>Some alternatives to pressurizing the cooking process so that moisture is pushed in, might include slicing the roast and pushing in some bacon strips, or even using a cooking bag--like with a turkey--and basically baking the meat.</p><p></p><p>Best wishes.</p></blockquote><p></p>
[QUOTE="Kismet, post: 339188, member: 8516"] Keep in mind that venison is not a marbled meat like beef, so there is little fat in the roast. That's why most folks have suggested slow, moist cooking, or injecting the meat, or using a contained heat with soups or such to have as much fluid in the muscle when you are cooking it. Since it is a new meat to you, perhaps you might try slicing off a small steak, and cooking that in what ever method you are imagining for the the whole roast. Cook it on the rare side and see. Some alternatives to pressurizing the cooking process so that moisture is pushed in, might include slicing the roast and pushing in some bacon strips, or even using a cooking bag--like with a turkey--and basically baking the meat. Best wishes. [/QUOTE]
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