Kill & Eat! Venison Slow Roast- A Wild Game Meal of Perfection!

 There's something primal and clean about harvesting the bounty of the land and creating a meal out of it.  It's all natural, organic and wholesome. We all know that the back strap of the deer is favored above most other parts, but there is some good eating in separating out those muscles in the hind legs for cooking roasts.  I'm sure there are countless ways of preparing your deer for the table, but here is what we did.  I hope you enjoy this and I would love to hear your thoughts and ideas on the subject in the comment box provided below.

The Meat- We cut along the muscle lines on a hind leg creating a nice roast.  We cleaned away all silver and even the extremely thin sub membrane that covers the flesh.  I recommend doing this with a filet knife so the absolute minimum amount of meat is wasted.  I have found that trimming away the sub membrane renders a beautiful bright and vibrant meat as well as greatly reduces the often gamey flavor associated with some wild game fare.

The Prep

Once trimmed and cleaned we placed the roast in a bowl with about 3/4 cup of Worcestershire, a dash of soy, 1/2 of a lime squeezed into the bowl, a few cloves of garlic and some of my own and very special HillBilly Mojo Venison Rub.  Cover the bowl with Saran wrap and place in the fridge for a couple of hours to marinate.  We left ours in over night.

 

 LEFT:  HillBilly Mojo Venison Rub has hints of Italian herbs with an edgy southwestern 
robust flavor mix.  It's perfect for venison and other lean meats.  

Next we applied a healthy layer of HillBilly Mojo Venison Rub,
heated a cast iron skillet, threw in some garlic and butter and seared all sides of the meat to lock in flavor and create a wonderful texture.  Once the roast was good and seared we placed it into the crock pot with onions, red bell peppers, small potatoes, garlic, carrots, red wine, the marinade, a can of cream of mushroom and water.  We set the crock pot for low and slow at 10 hours.  

The final result was a tender, juicy roast that fell apart at the fork.  The natural gravy was absolutely perfect!  The addition of dinner rolls to sop up all that beautiful gravy rounded out this wild game meal perfectly!  

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