How to Cook the Perfect Venison Roast | With Danielle Prewett

[@TwoSixSixx]

I love cooking episodes! More Danielle please!

[@davidhidalgo5662]

Best tip is pulling the meat before it gets to temperature. Most people over cooking wild game by a lot. I will definitely being trying this recipe.

[@28alsavage]

Danielle makes everything so approachable. Great video!

[@nickreynolds8391]

She's an elite wild game chef for sure.

[@shawnhagen6871]

Great to see prewett back on video, congrats on the baby to come!

[@chrisnuttall-smith1385]

I didn't quite know how to handle sirloin tip until researching yesterday and came across this excellent video. Did a slightly modified rub (have a friend with a mushroom allergy, so used crushed pepper, crushed juniper, tons of kosher salt, like 2 tbsp, most of it falls off in searing, black pepper, lots of fresh thyme), and roasted it straight in the saute pan, but otherwise made as directed. Shockingly good, and as promised, really hard to mess up. The meat was perfectly ruby coloured inside and basically as tender as beef tenderloin. New Year's Eve showstopper for a group of friends, who lost their minds for it. And the jus-what's with Americans calling it "au jus?!" That translates to "with sauce" sauce, ya weirdos-was fantastic. Couple tips. My cook time at 225 degrees was around 1hr 30, think my roast was bigger than Danielle's. (I also started the roast fridge-cold instead of room temp, dumb mistake, so maybe that was it.) Anyway, be open to longer timing if needed. And I rested the meat 15 minutes and could have gone another 10 or so before slicing and serving to retain more of its juices. Those are just little tweaks though. Amazing recipe, really appreciate the detailed video, and I'm so used to youtube recipes that way oversell how good they are . . . this one undersells it! Looking forward to more.

[@Andi.Mitchell.Designs]

As I type this I have an elk roast in the Dutch oven in my stove with potatoes, onions and tomatoes so I get to watch this and smell dinner cooking so it’s an added layer!

[@macsmith2092]

I love Danielle's cooking! I would love to learn more about how best to prepare different specific venison muscles. Thanks for sharing

[@michaelduncan2759]

Both dishes look amazing Miss Danielle. Thank you for sharing.

[@cameronsapp2007]

I made the neck roast from a mule deer with this recipe for the family today. My kids loved it. Even the picky one! The white wine deglazing and mustard add a really nice depth of flavor.

[@johnsabat3553]

This is definitely gonna be on my list of dishes to make. Thank you for sharing.

[@winelover1355]

Excellent presentation and a great recipe for leg of venison. Full marks from a venison hunter and chef.

[@ChavsADV]

This is the video I’ve been waiting for. I can’t ever get the venison roast right.

[@paintingcowboy]

Same

[@blueridgeboy6791]

Y'all keep trying it'll work. Sometimes it takes a few fails to find the ace. It's all in the prep. How you clean an care for your game. Freeze it for a month also, that alone kills any worms/Parasites, then thaw it an cook it as close to what she did as well. It'll be tender if you do.

[@BG-bx4ey]

​@@blueridgeboy6791Deer is pretty safe raw once it's been cooled to fridge temp.

[@yoholmes273]

​@blueridgeboy6791 Cervid do not have worms or parasites and can be eaten raw right from the animal

[@thomasgooden5666]

Neither did she. Cook it until it's done not let it raw.

[@MsMelinda84]

Love this and was in need of a great venison roast recipe!! Perfect 😊 happy I found your channel. Thank you!

[@MOWoodsandWildlife]

I think the sirloin tip is the same cut that I've been calling a ball roast (has 3 muscles that come together nicely in the hind quarter). I get to a similar end but do it on the grill. I season with black pepper, garlic, & onion before putting it on a hot grill to sear the outside to get similar results/coloration as the skillet. After cooking slowly on a lower heat to that same internal temp range I let it rest before slicing thinly (finger food size). Then I add medium/coarse pink salt over the top once it's sliced. It's a winner! Even people who "don't eat wild game" like it.

[@Fredtheunicorn-g8y]

I tried this. Put Montreal Steak Spice all over roast, browned it in a cast iron frying pan , then finished in oven at 325. Checked temperature with meat thermometer often and pulled at about 122. Excellent .

[@dereklacy]

THIS is the kind of content I started following meateater for!

[@dholb2485]

Just made the pot roast recipe today with a venison rump roast - Absolutely delicious... Maybe better than any beef roast I have had. Don't take a shortcut and skip the searing of the meat and/or sauteing the aromatics first - It makes a world of difference!

[@jasonhaff9757]

Danielle is underrated

[@nickreynolds8391]

Very!

[@rasmusilestedt671]

Great content. Danielle, you rock. I agree with everyone else, more Danielle please!

[@rodbender5453]

Great video and already pre ordered cook book.

[@roger5322]

That's the first time I've seen anyone use dragon carrots in their recipe.....nice. 😊

[@grantolson8949]

Yummy Yummy ..... Much Love from AUS Danielle

[@jefferystensland1304]

Came across this video in my feed as I'm enjoying leftover elk roast. Couple slices of bacon the sear up a couple slices of roast in the fast turned out really tasty plus ads a little fat to the lean roast

[@aussieredneck818]

🤤🤤👍

[@meatman1985]

Love a good neck roast !! Great idea on portioning before cooking !!

[@mistyb8434]

What a beautiful roast!😍

[@searchingfor6thgear44]

Thank you. We normally take the hind quarters and cut them into steaks and put the neck into burger. I’ll have to give these preparations a try 👍

[@olenwalstead7900]

More videos with Danielle. She does a nice job, and is better to look at then Callahan.

[@sgto_o7118]

Have been waiting for this to add to my collection, ORDERED time MEOW!!!!

[@FreeCanadian76]

very simple but great! and Congrats!!!

[@austincroft245]

Helluva video 👏 I’ve been looking to change up my roasts and try new recipes. Good foundation

[@soonerfrac4611]

I’d be interested to see how that roast was done in a reverse sear instead. It seems to be even more foolproof in my experience.

[@jeradlene1732]

Hell yea I've been lookin for a way to make venison roast definitely gonna try it thanks for sharing

[@stayinggolden2665]

I do the easy pot roast, I use a slow cooker. Put the roast in, cut up a medium onion. Next, pour over about 30ml soya. Then spice salt, pepper, and garlic. When you leave to work put on low. Have the taters prepped. Come home turn to high add the taters leave an hour and done! Easy supper!

[@alberttresslevic914]

I just removed a Sambar sirloin last night and this video popped up, guess Im trying this recipe now!

[@timebert9467]

I think you'll find she's cooking a round roast. They roast great but nothing to do with loin or sirloin. Save the sirloin for steaks, schnities etc.

[@alberttresslevic914]

@@timebert9467 Oh FFS everyone is an expert on the internet

[@alberttresslevic914]

@@timebert9467 It's a sirloin/sirloin tip from the rear quarter and the exact same cut I just roasted

[@timebert9467]

@@alberttresslevic914 sorry, I assumed you were Australian due to the sambar

[@iammee1111]

Nailed it!

[@tomaspadilla8698]

God bless, that looks delicious

[@robertreed711]

I've always been told that you need to remove ALL silverskin and fat from venison so I end up wasting a lot in the trimming process. Looking forward to trying this out and maybe eliminating some waste.

[@marktate4466]

Lovely

[@davidmccormack7021]

Great video. Any chance of somebody doing a video on canning meat?

[@InTheWoods81]

Gotta get a deer this year! Will be rewatching later this fall hopefully!

[@alwayssharp]

Thank you!

[@Americanstruggle]

Asian spin, teriyaki pot roast, with Asian veggies over rice, and a Sriracha infused gravy.

[@TwilightKid]

I want your opinion on a possible modification of your second recipe. Normally, I put the Kosher salt on the meat and let it sit overnight in the fridge like you would do with a brisket or a tri-tip. So if I were to remove the salt from your rub and salt overnight before adding the rest of the rub and continuing with your instruction.

[@aaron159r2]

I just took a venison "football" roast (quadriceps muscles) out of the freezer and happened upon this video. It should be perfect.

[@BG-bx4ey]

I grew up eating awful wild game meals. Meateater saved it all for me.

[@Living_Feral]

Would this taste fine with a venison roast that has been double wrapped and frozen for almost two years? Or would you suggest that I use the one I harvested this year?

[@MichaelMckie-x2h]

What could be a good substitute for the wine

[@mohammadtajudeen2465]

The temperature you had mentioned is it in F or C

[@edmonddantes99_]

Looks delicious! Which aisle in Kroger can I find these meats in?

[@andrewsuh7752]

What a rub! 🤤

[@tkeller5807]

Little late for me now as I've got my roast ready to go, but what does "really low" mean? 225, 325? I decided to go with 325. By the way, my little roast is a 2 lb. sirloin tip roast.

[@jdupes7708]

Great stuff..only #3 Flat Iron is not on the cut diagram @ 1:51 ;)

[@drobert7123]

Does anyone know what temp to set the stove?

[@spencerhollingworth5784]

Do you have e a recommended book or reference material that explains the different cuts and butchery.

[@nickreynolds8391]

I could be wrong but I think Danielle has a video detailing this on her Instagram account.

[@ToddWestendorf]

Awesome let me know

[@ferrugenfish]

Now Hungry!

[@MichaelHerron-n6s]

Rosey red. translation BLOOD RAW.

[@tomjohnson6036]

I don’t think I’ve ever seen a boneless neck roast. I usually just put the whole thing in a crockpot for a day or two.

[@Yamaha38XCRacer]

I just did 8 doe shanks with almost all the same, stuff but added mushrooms..cooked her slow all day..

[@tnerbsg8134]

Mmmmmmmmmmm❤ raw meat! 😍

[@Wonders-wjd]

Please please can you follow up?

[@danhandke5012]

👍❤️👏🏻❤️👍

[@virginiaswampboys199]

😋

[@noboy345]

With a nice side of AWW JEW 😂😂😂

[@KarlBAndersen]

"au jus" isn't a thing. It means "with juice". Meals are served "au jus", or "with juice".

[@justintaylor8669]

Is your dog a German wire hair of a Griffen?

[@iammee1111]

Drahthaar

[@travissmith-wz5nc]

Congratulations on pregnancy 👏 boy or girl?????

[@rabbithomesteading3797]

How to roast a venison roast? Someone messed up there on the thumbnail. lol Come on Steve!

[@bmprose]

I wish I had a 500,000 dollar kitchen...

[@DimasFajar-ns4vb]

wow you have a rare animal right there

[@a1971-d6d]

John 3:16 Context 13And no man hath ascended up to heaven, but he that came down from heaven, even the Son of man which is in heaven. 14And as Moses lifted up the serpent in the wilderness, even so must the Son of man be lifted up: 15That whosoever believeth in him should not perish, but have eternal life. 16For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. 17For God sent not his Son into the world to condemn the world; but that the world through him might be saved. 18He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. 19And this is the condemnation, that light is come into the world, and men loved darkness rather than light, because their deeds were evil.

[@Dave-cf2ng]

Why does every person on a food channel give the same expression when they taste their own food? Once in my life I just want to see them say “yeah that tastes like shit”

[@brandondanna4227]

I wasn't filming but I did that with my first attempt at hot sauce a couple weeks ago 🤣

[@willoughby7540]

There wouldn't be a show about the food if it tastes bad, your comment isn't funny nor does it use common sense.

[@meghan7547]

Watch Steve and Remi when they cook a Coyote... HAHAHAHAHAHAHAHAHAHAHA

[@meghan7547]

@@willoughby7540 Awww, does someone need a nap?

[@alberttresslevic914]

Why is everyone in KZbin comments and a-hole or think they're a comedian?

[@seantilldawn]

That’s the least-enameled-looking enameled Dutch oven I’ve ever seen.

[@soonerfrac4611]

It’s a black enamel from Staub.

[@tonywarnock2281]

Don’t use wild game butchering charts for breaking down wild animals. Use beef. There are differences in cuts, but you’d be shocked at the similarities even if you don’t remember the name of the cut

[@internetcatfish]

That's basically the opposite of the advice I'd give. I always treat every species of wild game as it's own unique thing. There's just too much that's different between domestic animals and wild game to treat them the same way. A good rule of thumb is to break everything down into individual muscles and then handle each one according to the structure of that muscle. You get much higher quality cuts that way. It takes longer on the butchering table, but it's worth it once it gets to the plate.

[@ericmiller2697]

You guys had such an oppurtunity to use "but" and not "and" in the title.

[@brettbrignac7591]

You lost me at celery.

[@Butwhodid79338]

Oh so the woman is allowed to come out for and ONLY FOR a cooking video. Hogs are hilarious to me 😂😂😂

[@eojesoj6153]

It is RAW. Never ever serve me with that

[@nickreynolds8391]

Venison is best served medium rare (at most).

[@cameronmurphy8576]

Stick to your kids meal, chicken nugget boi.

[@joshuagunderson6065]

Too red no thanks crock pot

[@DavidVy-u4s]

Talk about under cooked. Good way to get parasites.

[@Trevonious95]

too much plants that's why you got them stomach problems