Best Slow Cooker Venison Roast With Apples And Onions Recipes

SLOW COOKER VENISON ROAST

Slow Cooker Venison Roast image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories Meat and Poultry Recipes Game Meats Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

Ingredients

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

SLOW COOKER VENISON ROAST WITH APPLES AND ONIONS

SLOW COOKER VENISON ROAST WITH APPLES AND ONIONS image

Categories Game

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
3 pounds boneless venison roast (my roast had a bone, no problem)
2-3 large apple, cored and quartered
2-4 small onions, sliced (I used half a large can of fried/sauteed onions for speed)
4 cloves crushed garlic (or a very generous sprinkling on the meat of garlic powder)
1.5 teaspoons beef base (I used "better than boullion" beef paste, 1.5-2 teaspoons is good)
1/2 cup red wine

Steps:

Spread the olive oil on the inside of a slow cooker. Place the venison roast inside and season well with grond pepper and garlic powder (if using garlic powder and not fresh garlic) Top with onions and apples Mix beef paste into wine and then pour over the top of everything Cover and cook on LOW 6-10 hours depending on how you like your meat, slicable or falling apart. My preference is falling apart so I cook for 10 hours on LOW.

SLOW COOKER VENISON POT ROAST

SLOW COOKER VENISON POT ROAST image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories Roasts

Time 9h

Number Of Ingredients 11

Ingredients

2-3 lb venison roast
1/2 c balsamic vinegar
garlic powder
2 whole onions, cut into quarters
2-4 potatoes, skin left on, and cut into large cubes
4 carrots, sliced
1 dash(es) worcestershire sauce
2 tsp tarragon, dried
water
salt
2-4 Tbsp cornstarch

Steps:

1. Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
2. Place roast in cooker.
3. Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
4. Add the onions, potatoes, and carrots to the pot.
5. Add water to cover.
6. Cook on low heat for 8 hours, stirring occasionally.
7. The meat should fall apart when done.
8. Remove meat and vegetables from cooker, and place on a serving platter.
9. Mix the cornstarch with cold water and add to the gravy in the pot.
10. Bring this to a boil, allowing it to thicken.
11. You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
12. Pour over meat and vegetables.

VENISON POT ROAST WITH VEGETABLES

Venison Pot Roast with Vegetables image

"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."

Provided by Taste of Home

Categories Dinner

Time 3h20m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless venison roast (3 to 4 pounds)
2 tablespoons canola oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Steps:

Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

Nutrition Facts : Calories 417 calories, Fat 8g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 376mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.