SLOW COOKER VENISON ROAST
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
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
CROCK POT VENISON ROAST
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
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
SLOW COOKER CRANBERRY ROAST
This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!
Provided by ATLANTAKIM
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
- Cover, and cook 8 hours on Low.
- Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 33.9 g, Cholesterol 115.5 mg, Fat 17.3 g, Fiber 1.1 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 531.8 mg, Sugar 28.5 g
PAN ROASTED VENISON WITH SPICY CRANBERRY MEXICAN CINNAMON SAUCE WITH WHIPPED SWEET POTATOES
Provided by Bobby Flay
Time 1h30m
Number Of Ingredients 24
Steps:
- Venison: Combine gin, port, thyme and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Cover and marinate in refrigerator for 30 minutes. Heat oil in a large saute pan over high heat until almost smoking. Remove the venison from the marinade and shake off excess. Season with salt and pepper to taste. Cook on one side until golden brown. Turn over, reduce heat to medium and continue cooking until medium-rare, 3 to 4 minutes.
- Spicy Cranberry Mexican Cinnamon Sauce: Heat butter in a medium saucepan over medium-high heat. Add the onions, celery and carrots and cook until soft. Raise the heat to high and add the port, cook until dry. Add the spices, cranberry juice, and chicken stock. Strain the sauce and discard solids. Return to pan to heat, whisk in the cold butter, stir in cranberries, and heat through. Season with salt and pepper to taste.
- Whipped Sweet Potatoes: In a bowl mash potatoes with rest of ingredients.
CRANBERRY POT ROAST
Time 9h30m
Number Of Ingredients 8
Steps:
- Sprinkle onion soup mix on bottom of crock pot. Sprinkle salt and pepper on each side of pot roast. Preheat a large skillet over stove to medium high heat. Once skillet is hot, add 2 Tablespoons butter or olive oil. Once melted, add roast and sear on each side for approximately 2 minutes (depending on how hot your pan is). Add remaining 2 Tablespoons of butter before flipping roast. Place seared roast into crock pot over onion soup mix. Open can of cranberry sauce and gently blend it up in can. Then pour it over the pot roast. Add 1/2 cup of water and vegetables if doing vegetables. Cook on low for 9 hours or on high for 6 hours. F after sitting for 15 minutes or for a medium done pot roast it should reach 160Once cooked, remove from crock pot and allow to sit for 15 minutes. While allowing meat to rest, pour juices into a sauce pan. In a small bowl combine corn starch with 4 Tablespoons of water. Add this to meat juices. Cook over medium heat stirring until thickened. Pour over meat and serve.
ROAST VENISON WITH VEGETABLES (CROCK POT)
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
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
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