I need recipe help from those of you who eat venison??????

I am making a first attempt at making my husband a venison roast tommorow(he usually makes it, but he will be working all day) and I am going grocery shopping in a couple of hours and I know that there is a certain type of Red Wine he uses on it. Anybody have a clue what type of red wine he might use? It seems like he said he uses something dry if that helps. Thanks.I need recipe help from those of you who eat venison??????
For a roast, a wine based marinade is perfect- but recipes vary. Red wine used for cooking, however, imparts a similar flavor, a Burgundy is perfect. I add lots of garlic and mustard and marinade overnight prior to cooking- enjoy!I need recipe help from those of you who eat venison??????
Venison roasts can dry out very easily. This is why he uses the wine in his recipe. How about you surprise him and cook ';your recipe';.





1 venison roast


1 quart jar or refrigerated bag of a good brand of Saurkraut


Bacon strips


2 Onions quartered


Kosher salt


Ground black pepper


Garlic powder


Cooking oil





Season the roast with kosher salt, black pepper and a liberal amount of garlic powder.





Brown/sear the roast on all sides in pan on the stovetop in a small amount of cooking oil.





Place in a oven proof casserole place bacon strips on top of the roast, pour the saurkraut and its' juices into the casserole around the roast. Put the onions on top of the saurkraut and cook covered with aluminum foil at 325 Deg. F. for 1 hour. Uncover, and cook for another 30 minutes. Monitor the meat carefully so as to not dry it out. You may decide to bast the roast with the pan juices. Serve with the bacon, onions and Saurkraut and juices combined. Goes great with garlic mashed potatoes!





This is a delicious change from what he cooks. Try it.
Your best bet is to ask for a recommendation from the clerk at the liquor store. They pick up a lot working there, especially from customers that do a lot of cooking with wine. I would recommend the Cabernet sauvignon, myself. It's dry and works really well with game, as well as beef. A burgundy would work nicely as well, just substitute the venison for beef in a beef bourginion recipe and your husband would be very happy with that. Good luck and happy cooking!
I have made many venison roasts, and have used several different types of wines in doing so. The best type of wine to use is a matter of taste. Personally I like a Merlot, but any red will work. You should also add a bit of olive oil to the mix, just a splash of balsamic vinegar, some chopped garlic, and your favorite spices. As with any roast, you should brown it on all sides first and then slow-cook it. I bet it comes out delicious.
I've heard to use beef bullion cubes, lots of onion and fresh garlic.





Cut all the white stuff off it or this will make the roast dates bad.





Cooking Sherry is good to use, it's formulated for cooking, where as regular wine is made for drinking.





Let us know how it turns out!
Remove any and all fat, silverskin and tendons.





Then you can cook it as you would cook any beef roast.





The main thing is removing the bad stuff. It tastes bad and leaves a waxy film on the roof of your mouth. ';Tallow';
I would put it in a smoke machine and turn it into hickory smoked venison jerky. It is delicious and if you have too much deer meet it wont go to waste.





Or just barbecue it in hickory, hickory is so so so good.
normally I cook with a Cabernet Sauvignon for a red, but you could also use a Merlot or Zinfandel, whatever you decide, make sure it would be one that you would drink.
If a red wine on venison, than definitely some dry wine. Its to strong taste in my opinion but ppl do it for strong sauce. Some cabernet sauvignone will do. Try Casillero del Diablo from Chile :)
Im guessing he uses Merlot.