Best Venison Pot Roast Recipes

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INSTANT POT® VENISON POT ROAST



Instant Pot® Venison Pot Roast image

Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 3h

Yield 6

Number Of Ingredients 7

1 tablespoon olive oil
1 (2 pound) venison roast
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
2 cups water
1 pound baby potatoes (such as Little Potato Company®), halved
1 (8 ounce) package baby carrots
salt and ground black pepper to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
  • Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
  • Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
  • Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g

VENISON POT ROAST AND GRAVY



Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
  • Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
  • When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g

CROCK POT VENISON ROAST



Crock Pot Venison Roast image

I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.

Provided by JustJan

Categories     Deer

Time 9h10m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 lbs venison roast
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can hot water or 1 (10 1/2 ounce) can brewed coffee
1 (1 ounce) envelope Lipton Onion Soup Mix
1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium)

Steps:

  • Place roast in crock pot.
  • In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
  • Sprinkle with Lipton Onion Soup mix and steak seasoning.
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

Nutrition Facts : Calories 224, Fat 7, SaturatedFat 1.6, Cholesterol 27.2, Sodium 729.3, Carbohydrate 6.4, Fiber 0.3, Sugar 0.9, Protein 33.7

ALL DAY VENISON POT ROAST



All Day Venison Pot Roast image

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

Provided by Erin A.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 8h15m

Yield 6

Number Of Ingredients 11

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

  • Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
  • Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g

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

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.

VENISON POT ROAST



Venison Pot Roast image

Make and share this Venison Pot Roast recipe from Food.com.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Steps:

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  • Add more if needed to thicken.

ROAST VENISON WITH VEGETABLES (CROCK POT)



Roast Venison With Vegetables (Crock Pot) image

Thanks to JustJan's Crock Pot Venison Roast (#119152) recipe for inspiring my 2011 Thanksgiving Venison Roast. This was my husband's first year hunting and he nabbed a deer his first day out. I wanted to commemorate it by serving a venison roast to our family on Thanksgiving Day. It rivaled the turkey - really a big hit! Thanks JustJan for laying the foundation. I hope others enjoy this twist!

Provided by KT Scarlet

Categories     Deer

Time 13h15m

Yield 12 serving(s)

Number Of Ingredients 16

3 lbs venison roast (I used top round)
6 slices thick cut bacon
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can brewed coffee (I used decaf instant)
1 (3 ounce) envelope Lipton Onion Soup Mix
2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning (low sodium)
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon chili powder
1/4 teaspoon salt
8 carrots, peeled and sliced lengthwise
24 new potatoes
18 white pearl onions
12 green onions
1/2 teaspoon thyme
flour to make gravy

Steps:

  • Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
  • Place the roast and the tomato soup mixture in the crock pot.
  • Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
  • Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
  • Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
  • Peel and slice carrots.
  • Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
  • Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
  • Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
  • Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
  • At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
  • Cook on medium for 90 minutes.
  • Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
  • Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
  • Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
  • Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
  • Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
  • Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
  • Serve with gravy and ENJOY!

Nutrition Facts : Calories 497.7, Fat 5.5, SaturatedFat 1.5, Cholesterol 23.1, Sodium 802.6, Carbohydrate 80.3, Fiber 11.2, Sugar 10.8, Protein 34.3

VENISON POT ROAST



Venison Pot Roast image

My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.

CROCK POT ROAST BEEF OR VENISON



Crock Pot Roast Beef or Venison image

Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.

Provided by BeachGirl

Categories     One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 14

3 lbs lean beef roast or 3 lbs venison roast
1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or 1 cup dry red wine
2 tablespoons very low-sodium beef bouillon granules
3 fresh garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or 1 tablespoon Tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4 inch long pieces (optional)
3 -4 tablespoons cornstarch (optional)
1/4 cup water (optional)

Steps:

  • In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
  • Stir to mix well.
  • Add roast.
  • Turn crock pot on high and cook 4-6 hours or until meat is just tender.
  • Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
  • OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
  • Drain; add veggies to crock pot.
  • Cook an additional 1-2 hours until roast and veggies are very tender.
  • OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
  • Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
  • Use Method 1 OR 2 to thicken the gravy.
  • Gravy Method 1: With crock pot on High, bring broth to a boil.
  • Pour in the cornstarch slurry and stir to mix.
  • Cover and bring liquid back to boil and boil until thickened, about 1 minute.
  • Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
  • Bring broth to boil and stir in cornstarch slurry.
  • Return to boil, boiling about 1 minute until broth mixture is thickened.

Nutrition Facts : Calories 178, Fat 5.2, SaturatedFat 2, Cholesterol 75.8, Sodium 211.4, Carbohydrate 4.4, Fiber 0.6, Sugar 0.9, Protein 25.5

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

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.

DECONSTRUCTED VENISON POT ROAST



Deconstructed Venison Pot Roast image

Provided by Rue Rusike

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 17

1 pound venison loin, cut into two 8-ounce portions
2 tablespoons ground coriander
2 tablespoons ground cumin
Salt and pepper
Salt and pepper
1/4 cup olive oil
8 ounces new potatoes, halved
5 cloves garlic, crushed
3 sprigs thyme
2 serrano chiles, slit lengthwise but left whole
1 finger ginger, peeled and roughly chopped
1 lemon, juiced
4 cups beef stock
1 pint cremini mushrooms, quartered
1 tablespoon unsalted butter
1 bunch Swiss chard, finely chopped
4 cups chicken stock

Steps:

  • Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
  • Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
  • Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
  • Prepare a gas or charcoal grill for high heat.
  • Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
  • To serve, bring all the components together for your deconstructed pot roast, and enjoy.

VENISON POT ROAST ( DEER, REINDEER, MOOSE OR ELK)



Venison Pot Roast ( Deer, Reindeer, Moose or Elk) image

So inexpensive if your hunter has been successful! Use the slow cooker for convenience, if you wish. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Deer

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs venison, shoulder roast
1/2 lb salt pork
flour
salt and pepper
3 tablespoons bacon fat or 3 tablespoons other fat
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
4 carrots, pared
4 turnips, pared
4 potatoes, pared
6 small onions, peeled

Steps:

  • Cover meat with salt pork.
  • Rub with flour, salt and pepper.
  • Melt bacon fat in large pot; brown meat.
  • Remove meat and brown 2 tablespoons flour in pot.
  • Set meat in pot; add water and seasonings.
  • Cover and simmer until nearly tender.
  • Place vegetables around and over meat; continue cooking until vegetables are tender, about 45 minutes.
  • Serve the roast on a platter surrounded with vegetables.
  • Thicken the gravy and serve.

ALL DAY VENISON POT ROAST



All Day Venison Pot Roast image

My step-son always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had him coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables aand gravy over mashed potatoes.

Provided by ElizabethKnicely

Categories     Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portabella mushroom
3 lbs venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
salt, to taste (optional)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed beef broth
1/4 cup water
1 (1 1/4 ounce) envelope dry onion gravy mix
hot cooked mashed potatoes

Steps:

  • Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
  • Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.

Nutrition Facts : Calories 351.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 40.8, Sodium 727.1, Carbohydrate 15.5, Fiber 2.9, Sugar 5.9, Protein 52.4

CROCK POT VENISON ROAST



Crock Pot Venison Roast image

This is a savory, melt in your mouth and easy way to make an amazing venison roast. It seems like a lot of butter but a lean roast needs the fat to help it tenderize. This one always gets rave reviews. It's great when served over mashed potatoes as it makes LOTS of gravy.

Provided by hoosiersmoker

Categories     Deer

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 -5 lbs venison roast
1/4-1/2 lb butter
1/2 large onion, finely diced
5 garlic cloves, pressed
1 teaspoon dried rosemary
1 tablespoon marjoram
1 teaspoon savory
1 lemon, juice of
3 teaspoons good beef stock
10 3/4 ounces cream of mushroom soup
1 cup white wine
1 (2 ounce) package onion soup mix
3 cups water
4 tablespoons olive oil

Steps:

  • Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.

Nutrition Facts : Calories 874.3, Fat 50.3, SaturatedFat 19.7, Cholesterol 122.3, Sodium 1900.4, Carbohydrate 20.4, Fiber 1.8, Sugar 3.5, Protein 76.4

CROCK POT VENISON ROAST



Crock Pot Venison Roast image

Make and share this Crock Pot Venison Roast recipe from Food.com.

Provided by BogeysMom

Categories     Deer

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 6

1 venison roast
1 (1 1/4 ounce) package beef stew seasoning
2 -3 carrots, thickly sliced
2 -3 celery ribs, coarsely chopped
2 onions, cut into wedges
1 cup water

Steps:

  • Wash and dry roast and place in crock pot.
  • Sprinkle with seasoning mix and place vegetables around roast.
  • Add water.
  • Cook on high for 2 hours.
  • Reduce to low setting and cook another 3 to 4 hours until fork tender.
  • Remove roast and slice.
  • Discard the vegetables.

THE REDNECK REDSKINS CROCK POT VENISON ROAST



The Redneck Redskins Crock Pot Venison Roast image

I tease my dad, who is Navajo, calling him the redneck redskin.. This is his vension roast recipe.. Yum!

Provided by GingerlyJ

Categories     Deer

Time 8h5m

Yield 1 roast, 8-10 serving(s)

Number Of Ingredients 8

1 medium venison roast
1 (14 ounce) can cream of mushroom soup
16 ounces onion soup mix
1 large onion (sliced)
1/4 cup soy sauce
1/2 cup Worcestershire sauce
garlic salt
seasoning salt

Steps:

  • Cut venison into serving size piece while meat is raw. Place cleaned and washed meat in crockpot, sprinkle very generously with Worcestershire sauce, soy sauce, Season All and garlic salt. Add mushroom soup and onion soup mix. Stir together and place onion rings on top. Cover and cook on low for 6 to 8 hours.
  • The beauty of this recipe is that it only takes a few minutes to prepare early in the morning and can cook all day while you are away to be ready to eat which you get home. Though no water is added, there will be lots of gravy that can be served over rice or potatoes.

Nutrition Facts : Calories 240.1, Fat 5.9, SaturatedFat 0.9, Cholesterol 2.9, Sodium 5581.1, Carbohydrate 43.5, Fiber 4.1, Sugar 14.6, Protein 6.2

CROCK POT ROAST BEEF OR VENISON



Crock Pot Roast Beef or Venison image

Recipe with step-by-step cooking instructions, real recipe photos. Get recipe on site or app. Recipe for you!

Provided by @MakeItYours

Number Of Ingredients 14

3 lbs lean beef roast or 3 lbs venison roasts
1 (10 1/2 ounce) can94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or 1 cup dry red wine
2 tablespoons very low-sodium beef bouillon granules
3 fresh garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or 1 tablespoon tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4-inch-long pieces (optional)
3 -4 tablespoons cornstarch (optional)
1⁄4 cup water (optional)

Steps:

  • In Crock Pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings. Stir to mix well. Add roast.
  • Turn Crock Pot on high and cook 4-6 hours or until meat is just tender.
  • Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
  • Optional potatoes and carrots: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm. Drain add veggies to Crock Pot.
  • Cook an additional 1-2 hours until roast and veggies are very tender.
  • Optional thickened gravy: Remove veggies and roast from Crock Pot and place in covered dish to keep them warm while you make the gravy.
  • Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water, a little at a time will help you avoid lumps.).
  • Use Method 1 or 2 to thicken the gravy. Gravy Method 1: With Crock Pot on High, bring broth to a boil. Pour in the cornstarch slurry and stir to mix.
  • Cover and bring liquid back to boil and boil until thickened, about 1 minute. Gravy Method 2: Pour broth mixture from Crock Pot into a saucepan. Bring broth to boil and stir in cornstarch slurry. Return to boil, boiling about 1 minute until broth mixture is thickened.

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