This is a classic recipe for venison roast with tender yellow potatoes, chunks of carrots and celery and onion and garlic to boot. Just prep your veggies and throw everything in the pot.
When it comes time for dinner you can dish it up right out of the slow cooker or plate it up on a pretty serving platter and get all fancy. You can also make a fantastic gravy from the liquid in the slow cooker to pour all over your roast and potatoes.
The venison meat and vegetables come out super tender and full of flavor! Print Recipe Crock-Pot Venison Roast Recipe If you have a hunter in the family then you are going to love this classic venison roast recipe that is made super easy in the slow cooker.
Rating Votes: 46 Rating: 3. Servings 8 Servings Prep Time 10 Minutes Cook Time 6 - 8 Hours Instructions Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker. Gently set the venison roast on top of the vegetables.
Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything Cover and cook on LOW for 6 to 8 hours or 3 to 4 hours on HIGH or until the roast is easily chunked apart into serving pieces with a fork.
To serve, carefully remove roast from slow cooker and place on a serving platter, using a slotted spoon arrange the cooked vegetables from the slow cooker around the meat. Garnish with additional sprig of fresh thyme optional. Recipe Notes If you would like you can easily make a wonderful gravy out of the liquid remaining in the slow cooker. Simply strain the liquid using a fine mesh strainer into a medium saucepan. Heat the liquid over medium-high heat until simmering. While the liquid is heating mix together 2 tablespoons all-purpose flour and 4 tablespoons cold water with a fork until there are no lumps.
Once the liquid in the pan is simmering gently stir in the flour and water mixture and continuously stir while cooking until the liquid begins to thicken about 3 to 5 minutes. I swapped a tablespoon of Worchestershire for the liquid smoke, added a julienned green pepper toward the end of cooking time, and served it over rice. I will make this again and again. Auntie M. I cut out the liquid smoke not a fan but it turned out fantastic. The meat fell apart as I was taking it out of the crock pot.
I used the leftovers for pulled venison tacos and it was fab! Thanks for a great recipe! Ro Streb. Rating: 4 stars. Very good recipe. I replaced the liquid smoke with more Worchestershire sauce. Also, I cooked the roast on low for almost 5 hours and it was a little overdone. I will check the roast temp more closely next time and will probably stop closer to 4 hours.
I'm not a big venison lover, but my husband is. This recipe made vension very enjoyable for me and my husband loved it. Easy to make and the whole family loved it, even the kids! I didn't have any chile-garlic sauce so I used asian sweet chili sauce instead! Excellent and easy recipe. If you enjoy spicy foods, this has just the right amount of heat it won't burn you. If you can't do spice, just back off of the chile-garlic sriracha is what I used. I highly recommend. Cooking venison roast cuts is pretty straightforward.
However, in my years of venison cooking, I have kissed a few frogs. If cooked improperly, the connective tissue remains rubbery and unpleasant. In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. Even if you choose to cook your pot roast in a slow cooker as I recommend there are a few steps you can take to make sure your meat is transformed into a fabulous meal.
First in order is searing the meat on all sides in a large skillet. This adds both flavor and texture. I love a blend of plenty of onions, garlic, salt, pepper and Italian seasoning. Worchestershire sauce and tomato paste are also added for depth of flavor. Ingredients can be simple but also impactful and majorly flavorful. This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor. Because of the previous reviews that I read on this recipe.
It tasted just like beef bourgignon!! If you don't like wine I would suggest to add the potatoes as they will absorb the salt. Hope that helps. Made this modified version for the first time and it was fantastic! Will be my standard Venison Roast recipe now. This is the entire recipe with modifications added: pounds boneless venison roast 1 large onion, sliced 1 tbsp.
Worcestershire sauce 1 tbsp. Dash seasoning 1 1 ounce package dry onion soup mix with 2 cups of water mix calls for 4 1 Put cleaned meat in slow cooker and cover with onion, Worcestershire sauce, garlic powder and pepper.
Slice carrots and cube potatoes. Add to cooker. Remove potatoes and mash with fork on plate. Add carrots to plate. Add gravy to venison and potatoes to serve. This was an excellent dish! I used a vension round roast. I combined a can of beef broth and about a cup of red wine. There was alot of liquid so I will cut down on the broth and wine next time. It did make wonderful gravy.. I used 4 cloves of minced garlic no extra salt potatoes carrots and onion and alot of cracked black pepper.
The roast was very tender and the dish was amazingly delicious! My husband and I agreed it was the best venison we have ever had! Nicolle Joy. This was amazing.
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