How To Cook A Deer Roast In A Slow Cooker Food

SLOW COOKER VENISON ROAST RECIPE

Steps:

• Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
• Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it's sticking to the pan, it's not ready to be flipped. When a sear forms, it will release from the skillet.
• Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
• Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
• Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
• When you're ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
• If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
• Serve & ENJOY!

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.

MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT)

Steps:

• Brown roast in large skillet.
• Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.

SLOW COOKED VENISON

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
• Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
• Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

CROCK POT VENISON ROAST

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!

SLOW COOKER VENISON POT ROAST

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.

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.