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23 responses to “Roast Venison with Bavarian Dumplings”

  1. Village Brat

    The venison recipe looks great and doable. Will have to look at it for possibly a moose roast, as deer in the is area are nonexistent.

    Had to laugh as I read the title as I have a moose roast, after marinating for a week, in the oven for our holiday meal AND German ‘potato balls’ which are very similar to your ‘dumplings’. Ours have a potato base, riced and the boiled.

    Will have to drop in more often. Thanks for the good read on roasting!

  2. Keith

    How does all of the embeded tallow, silver skin etc on a typical whitetail hind quarter effect the taste of this recipe. I have always been under the impression that you had to get rid of this as much as possible.

    Keith

  3. T L

    Hank, great info, I actually roasted a whole small doe on my rotating pig cooker a couple of weeks back, and we are doing another for New Years. Wrapped the spine/backstrap in bacon then foil your tip for searing first would have been spot on as that portion did not have that great roasted look. Stuffed the chest cavity with a whole chicken which itself was stuffed with sticks of butter to get a slow release of juices, also injected with a butter/hot sauce solution every time I went in to add coals. This was a very small doe @ 45lbs before field dressing, flavor was fantastic, not sure yet if that was because it was so young or if we just stumbled on a great cooking method. We’ve got a 60+ pounder hanging in the cooler for New Year’s so may be able to answer that question. Any additional suggestions on improving what seemed to work, the garlic slices I’ve used in legs of lamb before sounds good. Thanks, TL

  4. Erika

    Hi Hank,

    I’m jealous of your access to antelope! I have to chime in on Keith’s comment. You may be right about the diet affecting flavor (and who knows what the white tail deer in southern Michigan have been eating besides my garden), but the larger issue is the melting point of their tallow. The melt point is higher than beef tallow, so it solidifies at body temperature. The result is your mouth will feel like it’s coated with Crisco and candle wax. As I understand it, this melt-point issue is unique to white tail deer.

    Back in the day, the guys in my family would not remove the fat and fry up these steaks well-done, fat and all, and the ladies hated them. Now that I’ve learned how to age and butcher this animal, my elderly mother loves a rare venison roast on the grill for Christmas. I’ve had those steak abominations and they were gross, so yeah, the fat freaks me out!

    On the other hand, the younger the deer the less tallow between muscle groups, so your 8-pound rule may avoid the issue entirely.

    Happy New Year! I look forward to a new year of posts from your, and hope the duck book is coming along as planned.

  5. Mike Lum

    Hey Hank,

    I’ve done quite a few large roasts both deer and elk (although not may bone-in)…generally sear them on a nuking hot grill first then finish in medium hot oven. Works out great flavor-wise. I just got myself a larding needle and plan on trying it with garlic, lardons, fresh herbs, etc in larger elk roasts. Just curious if you’ve had any experience with this or have heard of others doing it. Love the flavors of larger, leaner roasts but crave the juiciness that internal fats adds the the mix.

    btw, just did 3 large elk roasts using your “corned” recipe….wow…a real revelation. Thanks for that.

    Best,

    Mike

  6. January. Boom. Roasted. « fadetheprompt

    [...] a timely for us post, Hank Shaw wrote that “True roasting requires the radiant heat of an open fire. What most of us do is [...]

  7. Marsha

    Thanks for the helpful tips! Do these same ground rules hold for a leg of young boar? I notice that there are no recipes for large roasts of boar…

  8. Dan

    Hey Hank,

    Your recipe calls for a hind leg of venison with the “shank” removed.
    Would you mind clarifying for me what the shank is? And how to remove it?
    Thanks so much,
    Dan

    Austin, TX

  9. David

    Great advice! I love the bacon idea. I have one suggestion to offer.
    I believe the bone will actually make the temperature lower as bone does not transfer heat well. As a profesional chef, I tell my staff to take a temperature next to, but not in contact with, the bone. By being close to the bone you are getting a reading that is the lowest internal temperature of the muscle.
    regards,

    David

  10. Ryan

    Used this recipe last night for deer I had in the freezer and it turned out wonderful. Served it up with some wheat bread & duck fat stuffing, cranberry sauce, and creamed spinach and it was just like Thanksgiving. My photos (http://holytacosdelenguabatman.tumblr.com/post/50442399781/roasted-venison-courtesy) did not turn out as fancy as yours, alas, but needless to say, this recipe is a new staple in my repertoire. Can’t wait for deer season here in NJ!

  11. Mike

    Hank
    I know this is an old post but I am wondering how you deal with the large gland,lymph node? between the top and bottom round when roasting a whole haunch. I don’t know if it affects the flavor of the roast, but it certainly looks unappetizing. Do you try to remove it before cooking, or just carve around it to serve.

  12. Val

    The husband and I made this recipe for a holiday dinner party last night. We used 3 2lb venison legs deshanked and cleaned… I have to say, it was one of the best meals I’ve ever eaten. Thank you so much for putting in all the little details! It helped us big time during the preparation. It only took 20 mins at 450 and another 20 mins at 350 to become perfectly cooked to a temp of 130. We were only 6 people and we literally had scraps left.

    I do have a question about the bavarian dumplings. Only half of them turned out, the other half broke apart in the water. Any thoughts? I made them to spec and had the water at a rolling boil. The ones that came out were quite delicious tho and paired perfectly with the venison and cran/apple compote I made.

  13. Hetty Mae

    Hank you are the MAN! I got a beautiful little spike on Thanksgiving. I’ve been dying to try your recipes for a few years now and I finally can (I also have a hard copy of your book on order). I finally decided my first venison roast had rested long enough and sliced off a couple of pieces. Tastes like (better) than high-end grass-fed beef. Wonderful recipe, thank you!

  14. Amy

    I love the dumpling recipe! My Grandmother used to make Knedlikhi (them my mother, and now I do) with a very similar pork roast recipe. I think I will add this meal to my menu for next week.

  15. Jim

    Did this for Christmas dinner this year, including the dumplings. Roasted the meat on the grill as the oven needed to be at different temperatures and it turned out perfectly. I used a roasted garlic and rosemary infused olive oil for basting. I added some crushed juniper berries for added flavor. I did find I had to continue adding liquid throughout. I took it off around 115 or 120. My father-in-law (the hunter and provider of the roast) said I nailed it. On the dumplings, i ended up starting with them too loose and they fell apart. But I just added a little flour and made the rest of them and they turned out great. Thanks!

  16. papa llama

    Great recipe and site, Hank. I am a reformed ground venison guy, used to grind most of my deer but have seen the light.

    A tip: try removing shanks with your knife. Its a little tricky, but only at first. With the shank folded against the ham work a stout but small knife into the joint to begin separation. Then move along the medial edge of the joint. The joint will open right up and you will be able to cleanly remove the shank.

  17. Janice

    What would you do with a 10 lb. hind quarter? Would you remove the silver skin?

  18. jim silver

    whohho!! followed your recipe this afternoon for a 5 1/2 – 6 lb leg of venison roadkill which happened over a year ago,and guess what? It is absolutely awesome,never tried anything before of this size and it tastes just gorgeous,had to let you know many,many thanks cheers!!

  19. Clay

    I took a couple of recipes and combined them I put it in the oven on 450 for 20 min then took it to the smoker at 225 for an hour thearly internal temp was at 115-120 (2 different locations) I then covered it in beacon and put it in the oven set at 350 for 25 min getting it to about 140 all over I then wrapped it loosely in foil and let it rest for 20 min carved enough for a couple servings and put it in the fridge to slice later when I got it back out I got about half way through and it started to become bloody what should I do I don’t want to waste it but I want it to be safe to eat BTW what I did eat was phenomenal

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