Deer Roast

     Today's menu is smothered deer roast and gravy from the deer that my son got during hunting season....  Some people don't like deer (also known as venison) because of it's wild flavor, but we soak it for a few days in water (changing the water daily) in the refrigerator before cooking it.  That takes most of the wild flavor out.  Soaking the meat works on most wild game including duck and hog.


Deer Roast

3-5 pound deer roast, seasoned with garlic powder, salt, red and black pepper and/or Tony's
1 chopped onion
1/4 cup oil
2 cups water to start,  plus more as needed
Salt, pepper or Tony Chachere's to taste

In large pot, brown onion in oil until soft.  Add deer roast and brown on all sides.  When brown, add water and seasoning.  Cover and let cook for 2-3 hours, checking and adding water as needed to make gravy.   I usually cut up the roast during the cooking time so that it gets tender quicker.  Check the seasoning also, and add more if needed. 

We like it when the deer meat just practically falls apart!  That's why I cook it for so long.  You could probably do this in the oven too, just make sure there is plenty of water.  Deer doesn't have much fat in it, so you need to keep it moist or it will dry out! 

We usually have leftovers, so we make poboys with it too.  Just heat up some of the deer and gravy in the microwave.   Add mayonnaise to the poboy bun, top with deer roast (and gravy) and lettuce if you like.  It is so moist and delicious!!

Enjoy!