Venison pot roast

[2sac]

Not my first time making this, but I'm making it today so I figured I'd post the recipe.

3lbs meat, I'm using (3) 1lb tenderloin roasts
1 bottle Guinness Stout(can substitute beef broth)
2 large onions
4-6 celery stalks
1 bag baby carrots
6 or 8 small red potatoes
3 large cloves of garlic
1 can tomato paste
1-1/2 cups water
6 tblsp olive oil
2 tsp red pepper flakes
2 tblsp instant coffee
salt
pepper
rosemary
thyme

Real easy.
Cut the onion into large chunks and make a bed on the bottom of the crock pot.
Brown the meat in the olive oil, remove and salt and pepper heavily.
Lay the meat on top of the onion bed
Sauté the garlic in the oil you browned the meat with
Add the tomato paste, water, red pepper, coffee to the garlic oil mix and simmer on low until it thickens.
Pour the paste over the meat.
Pour the beer around the meat
Add celery, carrots and potatoes
Season with rosemary and thyme.
Cook on low in the crock pot for 6 hours.

[joemach]

Not my first time making this, but I'm making it today so I figured I'd post the recipe.

3lbs meat, I'm using (3) 1lb tenderloin roasts
1 bottle Guinness Stout(can substitute beef broth)
2 large onions
4-6 celery stalks
1 bag baby carrots
6 or 8 small red potatoes
3 large cloves of garlic
1 can tomato paste
1-1/2 cups water
6 tblsp olive oil
2 tsp red pepper flakes
2 tblsp instant coffee
salt
pepper
rosemary
thyme

Real easy.
Cut the onion into large chunks and make a bed on the bottom of the crock pot.
Brown the meat in the olive oil, remove and salt and pepper heavily.
Lay the meat on top of the onion bed
Sauté the garlic in the oil you browned the meat with
Add the tomato paste, water, red pepper, coffee to the garlic oil mix and simmer on low until it thickens.
Pour the paste over the meat.
Pour the beer around the meat
Add celery, carrots and potatoes
Season with rosemary and thyme.
Cook on low in the crock pot for 6 hours.

After reading all that you had my mouth watering.

I ain't waiting no 6 damn hours to taste it.

[Snapperhead]

Coffee ? ?

Is that added to cut the Game taste ?

[Snapperhead]

3lbs meat, I'm using (3) 1lb tenderloin roasts

Isn't it crazy how the only part of Deer worth saving is the Back Straps .... and the rest of the Deer is ground into hamburg/sausage ....because the meat is so tough

Hell , even the back straps have to cook a few hours

I reckon its because they Run all day long

[2sac]

Isn't it crazy how the only part of Deer worth saving is the Back Straps .... and the rest of the Deer is ground into hamburg/sausage ....because the meat is so tough

Hell , even the back straps have to cook a few hours

I reckon its because they Run all day long

Backstraps and tenderloin are different cuts. My buddy who stuck the deer takes the backstraps. The tenderloin is on the underside, not the backside. The rump, shoulder and sirloin gets jerkyed, arms shanks and everything else gets ground.

[2sac]

Coffee ? ?

Is that added to cut the Game taste ?

I didn't write the recipe so I don't know. Generally, I don't find deer to be real gamey. I did make some summer sausage once that turned out to be more like bologna that was real gamey. Never made it again. I generally do pot roasts, chili, and jerky. I've made burgers mixing 50/50 ground chuck and ground venison. I add a little cayenne pepper to kill any gaminess.

[ehsx]

Had me with the beer. In the crock now. Of course I underestimated the size crock I needed and had to leave the carrots & potatoes out.