Venison roast cooking temp, time?

[Etxbuckman]

I give up. Every time I cook a roast off a hindquarter it comes out dry and chewy. I’ve gotta be cooking it for too long at too high temperature, so what do y’all do to keep a roast moist and tender?

[Katch66]

What method are you using to cook the roast? I cook venison roast in a crockpot with beef broth and my choice of spices. It always comes out great. The Mississippi Pot Roast recipe is hard to beat. If you are cooking on a grill then a high temp/short duration cook to medium rare is what I recommend.

[Etxbuckman]

What method are you using to cook the roast? I cook venison roast in a crockpot with beef broth and my choice of spices. It always comes out great. The Mississippi Pot Roast recipe is hard to beat. If you are cooking on a grill then a high temp/short duration cook to medium rare is what I recommend.

Just cooking it in an oven like you would beef roast.

perhaps I should be more concerned with cooking it to a specific internal temperature as opposed to what temperature the oven is set for.

[Katch66]

Yes, go by internal temperature. It should be 125 to 130 degrees internal temp for medium rare.

[Etxbuckman]

Yes, go by internal temperature. It should be 125 to 130 degrees internal temp for medium rare.

It also occurred to me later that I should probably be cooking it with some kind of liquid in the pot, Like broth or or something.

[da_pepper]

I do the Mississippi Pot Roast recipe. Usually about 8 hours in a crock pot, and its delicious with just about any kind of meat I throw in with it. Including venison.

I don't use any liquid, but it does take a whole stick of butter. You can add a little liquid if you want. But the butter melts down, and makes a gravy with it, along with some of the juice from pepperocini's.

[diamond10x]

Are you going for a roast such as you cut and eat it like you would a steak or are you making a roast to then be shredded? Cause they're both very different from one another.

If you're having dryness and chewy problems, the internal temp is getting too high. Rule of thumb is always low and slow unless you're just doing a sear.

[Etxbuckman]

Are you going for a roast such as you cut and eat it like you would a steak or are you making a roast to then be shredded? Cause they're both very different from one another.

If you're having dryness and chewy problems, the internal temp is getting too high. Rule of thumb is always low and slow unless you're just doing a sear.

Shredded, like pot roast. I’m sure I’m cooking it at foo high a temperature for too long. Thats why I was curious to what temperature I should use. The cook time can be easily enough from there.

[diamond10x]

Shredded, like pot roast. I’m sure I’m cooking it at foo high a temperature for too long. Thats why I was curious to what temperature I should use. The cook time can be easily enough from there.

The easiest way is to just put it in a crockpot on low for 8 hours if that’s the way you’re going. I’d put a little bit of butter and broth or other liquid but not too much.

If you’re set on using the oven just set it at 185-200, add a little butter and/or broth, and let cook for about 6-7 hours and check it.

It takes some trial and error but that should get you pretty close to getting the type of roasts you’re looking for.

something that will help, only trim the tallow. All sinew, silver skin, and other things leave on the meat.

[Etxbuckman]

The easiest way is to just put it in a crockpot on low for 8 hours if that’s the way you’re going. I’d put a little bit of butter and broth or other liquid but not too much.

If you’re set on using the oven just set it at 185-200, add a little butter and/or broth, and let cook for about 6-7 hours and check it.

It takes some trial and error but that should get you pretty close to getting the type of roasts you’re looking for.

something that will help, only trim the tallow. All sinew, silver skin, and other things leave on the meat.

200 for 6 hours? Ok. Glad I asked.

I thought 300 for like an hour. Lol Thats obviously leading to them being overcooked.

[diamond10x]

200 for 6 hours? Ok. Glad I asked.

I thought 300 for like an hour. Lol Thats obviously leading to them being overcooked.

Yes 300 for an hour will definitely give you dry and chewy. I would not go over 200 on your temp, even just 250 can easily dry it out.

[Etxbuckman]

Yes 300 for an hour will definitely give you dry and chewy. I would not go over 200 on your temp, even just 250 can easily dry it out.

Great. Thank you so much for this information. My next attempt should be MUCH better received. LOL

[BarBBar]

I like to layer the top with bacon and cook slow and long in the oven, like a brisket, at about 175 for 6 hours or so.

[tkuehn5410]

My family loves Instant Pot cooking. Add your seasonings and if you have time you can brown a roast on cast iron or in saute mode, and then pressure cook and have a quality roast finished in 1-2 hours. Pressure release after cooking and then check tenderness. Add some time if needed. We have problems cooking at home due to kids activities and use the time delay function for our instantpot so we can have dinner ready when we leave in the morning (no browning) and add another 20-30 minutes if needed. Crockpot cooking would be 8-10 hours for a roast on low or medium.

[SwampBuck]

Did one just the other day. mature buck rear roast.
Low 8 hours crock pot.
carrots, spuds and onion on bottom. Everything Seasoned well. Used chicken broth because I didn’t have beef broth.

came out excellent