Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Venison Roast

Here's an easy and delicious way of preparing a venison roast. Take a properly cooled , cleaned, aged and trimmed venison roast and place in a slow cooker/crock pot. Add one can of beef broth, one packet of either(or both) of roast beef seasoning or Lipton dried onion soup mix. Cut up and add whatever veggies you like, I prefer potatoes, carrots and onions. Cover it and cook it all day--Enjoy. Happy Holidays!--Bill

Wouldn't that be more of a venison stew?
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<br>BCR

Billg, I have used that very reciepe on old tough beef. My taste for venison run a bit different. I cook a roast that is preped the same as yours I do remove all visable fat then brown roast with bacon drippings or Crisco in a cast iron dutch oven. I salt with kosher salt or sea salt and pepper liberally with fresh ground black pepper (coarse as possible) I have taken to using a morter and pestal to grind my pepper. Then I slice up a medium onion into fairly large hunks and a head of garlic with the cloves pealed and split. I also put a good apple quartered in the pot.
<br>Put on the stove on low heat and cook until falling appart. I usually add a 1/4-1/2 cup of liquid to pot. Light beer works good. It has to be good for something.
<br>Usually there isn't much fat but if not overcooked there will be some be liquid to make a gravey with.
<br>just another varation of a theme.
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<br>Bullwnkl.

BCR-- Surprisingly, the roast holds together rather well, and puts me to mind of Momernims old pot roast. Leaves a nice Au Ju (sp) to lovingly ladel over the meat and stuff. Do have a good recipe for stew tho, I'll give it later along with my coutry fried steaks with tomato gravy! Merry Christmas!--Bill