Slow Cooked Italian Venison Roast Recipes

SLOW COOKER VENISON ROAST

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.

SLOW ROASTED VENISON

Steps:

• preheat oven to 200 degrees F.
• rinse roast under running water and pat dry with paper towels.
• coat the roast all over with oil, using 2-3 tbls.
• sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
• Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
• heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
• insert a meat thermometer into the roast and put skillet and roast in the oven.
• roast until the meat has reached 135-145 degrees, about 4 hours.
• remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
• slice and serve the roast.

CROCK POT ITALIAN BEEF OR VENISON

Steps:

• Put roast in crock pot.
• Add bouillon cubes and powdered dressing mix.
• Pour entire jar (do NOT drain) of peppers over roast.
• Cook 6-8 hours on HIGH.
• When roast is tender and falling apart, finish shredding (I just stick 2 forks in the crock pot and start pulling apart) and serve on fresh hoagie rolls.
• Delicious!

ITALIAN VENISON SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.

SHREDDED VENISON SANDWICHES

Steps:

• Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.

SLOW-COOKED ITALIAN VENISON ROAST RECIPE

Steps:

• Place the venison roast in a large pot or bowl. Pour Italian dressing over roast, turning to coat all sides. Cover the pot and place roast in refrigerator for 8 hours or overnight to marinate. Preheat the oven to 280 degrees. Remove the roast from the pot and place on a rack in a roasting pan. Pour any remaining marinade from the pot into a jar. Add the flour to the jar and shake well. Place the jar in the refrigerator. Wrap the roast with overlapping bacon strips and tie with kitchen string or drape the strips of bacon over the roast. Cut the green bell peppers and onions into chunks. Drain the mushrooms. Spread the vegetables around the roast and pour the French onion soup over the roast. Cover the roasting pan. Roast for 45 minutes per pound. To serve, remove the roast from the pan and slice the roast across the grain. Drain the drippings from the pan into a small saucepan over medium-high heat. Bring the drippings to a boil and stir in the flour mixture from the jar. Continue to boil and mix well to make a thick gravy. Pour gravy over roast or individual servings.