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Post by mamaflinter on Sept 9, 2004 18:47:17 GMT -5
I've used this recipe with beef roast as well as venison and it works wonderfully.
Take your roast and cut it in half. Put as much flour as you can get to stick to it on each piece of meat. I use an electric skillet for this as it's larger capacity than my skillets. Put oil in skillet and let get hot.
Brown roast on both sides (salt and pepper to taste). After roast is browned on both sides, add water to cover roast and steam until tender. The reason you try to use as much flour as possible is that while steaming, the flour will mix with the water to make a gravy.
Serve with mashed potatoes and favorite veggies.
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Post by RAF on Sept 27, 2004 16:29:56 GMT -5
This really isn't a recipe but thought I'd share what I'm doing as I type this. Took a small doe with my bow this past week and have the whole back leg as a roast. I made small holes in the meat with the tip of a knife and inserted cloves of garlic. Let the roast sit in fridge for past 3 days. Today I seasoned it with salt and pepper and put 4 strips of bacon on it. I put it on the BBQ with a dish full of water under it. Turned on the burner on the other side. Soaked some wood chips in water and put it foil. Put this packet over the burner and poked some holes in it. This should create some smoke. The BBQ is on low heat and will let it slow roast until the interior temperature gets to 160 degrees.
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Post by RAF on Sept 27, 2004 19:50:36 GMT -5
Just pushed myself from the table. That roast was delicious. I couldn't believe how tender it was. My daughter, usually turns up her nose a wild game, filled her face. I was so tender you could cut it with a fork. Good thing I have another piece of meat for another meal.
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