Large Roasts
Photo by Holly A. Heyser
These recipes are for the large cuts you’ll get from the hind legs of a deer or elk or moose or whatever. You can also substitute beef or lamb roasts here if you’d like.
Venison Sauerbraten (hosted on Simply Recipes) A German classic, in this recipe you cook the venison slow and low and serve it with a rich sauce zipped up with ginger snap cookies.
How to make your own Corned Vension, which is just as good as corned beef, only leaner. You can do this with any large roast from a deer, elk, antelope or moose.
Grilled Venison Kebabs with Herb Sauce Simple venison skewers with zucchini, onions and other veggies, served with a green herb sauce.
Venison Roast Roman Style, a dish from Ancient Rome adapted for the modern kitchen. The meat is lightly cured, then roasted with a mix of herbs.
