Thin sliced venison

Discussion in 'Game Processing, Recipes & Cooking' started by Sota, Dec 22, 2019.

  1. Sota

    Sota Legendary Woodsman

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    I seasoned up a roast and cooked it for 90 minutes, took it out of the oven and put it in the fridge. Took it out cold and sliced it thin, less than 1/4" put it in a roaster about a hour ago will check it after another hour. Should be good on a bun.
     
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  2. Sota

    Sota Legendary Woodsman

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    Added lipton beefy onion dry soup and some water just added cream of mushroom with roasted garlic. Will have to sample to see when the meat is tender but not falling apart.
     
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  3. Sota

    Sota Legendary Woodsman

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    I have to justify the slicer I bought last year, it is a pain to clean up but it slices so nice.
     
  4. Longdraw

    Longdraw Weekend Warrior

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    My wife does something similar.
    Roast goes into the Crockpot with cream of something, after a few hours it gets sliced med-thin and back into the pot. When done it goes over rice or egg noodles. YUM.
     
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  5. Sota

    Sota Legendary Woodsman

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    That sounds really good I am trying to keep the slices intact to have on a bun. I love those frozen noodles that you can buy at the store, matter of fact that would be good on the sandwich.
     
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  6. Sota

    Sota Legendary Woodsman

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    Going to boil the noodles and mix in with the venison and broth, noodles will soak up the broth, put that on a toasted bun. Might put some BBQ on the sandwich, french fried onions too.
     
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  7. Sota

    Sota Legendary Woodsman

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    Yeah that is damn good great burger/sandwich with noodles and bbq. Making it for Christmas day.
     
  8. fachries

    fachries Newb

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    +1
    [​IMG]
     
  9. cls74

    cls74 Legendary Woodsman

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    Reames!!

    Absolutely no reason to make them from scratch anymore, unless you enjoy pain in the ass clean ups. Left over turkey gets made into turkey 'n noodles every year and chicken 'n noodles a few times throughout.

    You can't tell the difference from homemade once cooked.

    00041308000767_CF__EPS_5.png
     
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  10. cls74

    cls74 Legendary Woodsman

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    I'll tell ya another thing that is damn good, take a top or bottom round roast and throw it in the smokee at 225 until it reaches 140*.

    Pull it out and let it refrigerate overnight. Toss it in a crockpot with your favorite Italian beef seasoning/recipe.

    It is da bomb
     
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  11. dnoodles

    dnoodles Grizzled Veteran

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    Sounds like it.
    Let you know if wife agrees and I have to sleep on the couch.
     
  12. Sota

    Sota Legendary Woodsman

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    Yep thats what I use.
     
  13. Okiebob

    Okiebob Die Hard Bowhunter

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    Sounds delicious Sota! I do something similar with round steaks I have cubed. Swiss steak basically. Served over egg noodles and potatoes is a real treat.
     
  14. John T.

    John T. Weekend Warrior

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    sota, you are making me hungry! One of the best home-cooked meals I ever had was a venison roast marinated in white wine for three days and slow-roasted. You could cut it with spoon handle!
     
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  15. axtell343

    axtell343 Die Hard Bowhunter

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    It sounds so good! I'm gonna try this tomorrow.
     
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  16. axtell343

    axtell343 Die Hard Bowhunter

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    I pulled out a roast for tomorrow and want to try this, what temperature are you cooking The roast at?


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  17. Sota

    Sota Legendary Woodsman

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  18. Grouch

    Grouch Newb

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    venison roast sliced thin, place layer in bottom of crock pot, layer green peppers, onions, tomatoe slices, sprinkle steak rub, onion powder and a little rosemary, drip a little steak sauce over top, do again and again until all venison is placed in crock pot, put crock on low early morning, at supper provide hoagie buns, and swiss cheese. enjoy
     
  19. axtell343

    axtell343 Die Hard Bowhunter

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    Turned out pretty darn good, thanks for sharing Sota!


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  20. Siman/OH

    Siman/OH Legendary Woodsman

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    I’ll have to try a few of these out. Always looking for a change of pace for venison.


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