Slow Cooker Venison Pot Roast Food

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.

ALL DAY VENISON POT ROAST

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.

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 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 COOKED TERIYAKI VENISON

Steps:

• Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
• Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

CROCK POT ROAST BEEF OR VENISON

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.