Deer Roast Marinade

Recipe by Donna Luckadoo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 19hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1 -5
    lb deer roast
  • 1
    quart whole milk
  • 1
    (22 ounce) bottle Italian dressing (oil type)
  • 1 -2
    cup beef stock or 1 -2 cup chicken stock
  • assorted fresh vegetable
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DIRECTIONS

  • Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing. Marinate over night or a least 8 more hours. Do Not Rinse off the Italian dressing.
  • Add the broth and cover the Pan with foil. Place Roast in a 350° Oven and cook for 2 - 3 hours or until meat is good and tender. Remove from the Oven and add Vegetables. Cover and Bake for an additional hour or until vegetables are done. Potatoes, Carrots, Onions Celery and Sweet Potatoes are the Best vegetables to use that I have found. My family thinks this is a beef roast because the wild flavor is gone. I'll never tell. LOL.
  • This recipe comes from my Uncle and my brother who are avid Deer Hunters and they eat what they kill. Not to mention the mounted Deer heads, we have lost count.
  • NOTE: If you make Deer burgers its a Must that you mix either fresh ground beef or sausage to the ground deer meat or the wild flavor is too overpowering, also the deer burgers tend to stay pink because they have no fat.
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