![]() ![]() At 275☏, it should take about 5 hours to cook. The roast should take between 3 1/2 to 8 hours to cook, depending on the oven temperature. This is also a good way to test for doneness - you want the roast to almost be falling apart. ![]() If the venison is not submerged by the marinade, turn the roast over every hour. Cook the venison in the marinade: Pour the marinade into a Dutch oven or other lidded, oven-proof pot and bring it to a boil.If you brown the outside, you will get a gray ring around the edge of the venison when you cut into it. I chose not to because if you then simmer the venison at a low enough temperature, it will remain pink all the way through. Brown venison in butter or oil (optional): Now you have an optional step: You can, if you choose, brown the venison in butter or oil.You can go up to 300☏ - a typical venison roast will be ready in 3 1/2 hours at this temperature - but you will get gray, not pink, meat. At 275☏, the roast will probably take about 5 hours to cook. Preheat the oven to 275☏: Actually, 225☏ is a better temperature, but the roast can take up to 8 hours to properly cook then this is what I do at home on weekends.When you are ready to cook, remove the roast from the marinade and sprinkle it all over with salt. Three days is a good length of time for this. Submerge the venison in the marinade and refrigerate for at least 24 hours, and up to 5 days. Turn off heat and allow the marinade to cool. Marinate the venison: Put marinade ingredients (wine, vinegar, water, peppercorns, juniper, mustard, cloves, bay leaves, thyme, celery, carrots and onion) in a pot and bring to a boil.
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