The world’s greatest venison roast recipe — ever!

The first thing I need to mention is, I don’t hunt.

Not at all. And that’s not because I’m against hunting, I’m not. I don’t view  hunting as being wrong, cruel, barbaric, in fact as long as the meat is being used I think it’s a self-sufficient and admirable thing to do.

In fact, I grew up in a little town in the Catskill Mountains called Walton, NY. and although it might be different now, in those days if Dad didn’t get a deer, it was going to be a long winter. There were many families back then that depended on wild game to supplement their food stocks and The State Police had a long list of families that would take deer killed in car accidents so the meat didn’t go to waste.

I have no problem with hunting. Never did. I just don’t hunt.

But all of us — myself included — know plenty of people that do hunt. Plenty of them. And hunters are very generous people that enjoy sharing some meat with friends and family that will use it.

Which means, that if you’re like me and don’t deer hunt, that doesn’t mean that we don’t need to be familiar with how to cook venison. Especially a venison roast. And the reason to focus on the roast is that besides being a great piece of meat, it’s not as sexy and sought after as say, the tenderloin; which everyone prizes and covets. So, many folks will have extra venison roasts in their freezer and are more than happy to share with all us non-hunters out there that enjoy it and know how to prepare it.

In fact, if you have family or friends that have never had venison and are a little apprehensive to try it — this is the recipe for you. Which is actually how I came to get it.

My mother-in-law grew up being one of those people unfamiliar with venison but her mother-in-law would cook it occasionally for Sunday dinner. This young, recently married woman did not want to insult her husband’s mother, so she tried it. And she was hooked. The meat was tender, moist and tasted, well — nothing like what she expected deer to taste like.

And that is this recipe here. The actual venison roast recipe from my wife’s grandmother, Elsie Wilkins, circa 1950 and the greatest venison roast recipe you will ever find and the only one you will ever need.

It’s so simple, fun to make and has an amazing flavor.

THE WORLD’S GREATEST VENISON ROAST RECIPE — EVER.

Ingredients:

A 4-6 pound venison roast

Flour

1 tablespoon cooking oil

1 large onion

One half garlic clove

4 teaspoons oregano

1 pinch celery seed

4 tablespoons wine vinegar — not cider vinegar

Salt and pepper to taste

Accent ™ to taste.

Directions:

Peel half of a small clove of garlic

Cut small slits in the roast and place long pieces of garlic into the roast — this will add moisture while the roast is cooking.

Place the oil in the bottom of a French Oven (French oven is an enamel covered version of a Dutch oven and retains heat a little better than its Dutch cousin), and bring up to a medium heat on the stovetop.

Brown roast in oil for 10 to 15 minutes, or until a nice brown sear are on all the edges.

Slice one large onion and set aside.

Remove roast. Place onion and vinegar in French oven.

Place spices liberally over the roast (Accent ™, celery seed, salt and pepper, oregano).

Place roast on top of the onions and cook at 325 F for 3 to 4 hours.

Check half way through to see if additional moisture is needed.

 Eat and enjoy.