Venison Pot Roast Food

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.

VENISON POT ROAST WITH VEGETABLES

Steps:

• Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

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.

DECONSTRUCTED VENISON POT ROAST

Steps:

• Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
• Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
• Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
• Prepare a gas or charcoal grill for high heat.
• Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
• To serve, bring all the components together for your deconstructed pot roast, and enjoy.

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!

VENISON POT ROAST

Steps:

• In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

INSTANT POT® VENISON POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

VENISON ROAST RECIPE

Steps:

• Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
• Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
• Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
• Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
• Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
• Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
• Cover the pot and bake for 3 hours at 250˚ F.
• At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
• When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
• To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
• Shred the meat and serve with carrots, potatoes and gravy.

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

VENISON POT ROAST

Steps:

• Rub garlic on roast.
• Put roast in a small roasting pan with some onion under roast and some around it.
• Surround with carrots and celery.
• Fill pan with water just so the top of the roast is exposed.
• Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
• It should cut with a fork when done.
• Serve roast, with veggies in a bowl and mashed potatoes.
• Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
• Add more if needed to thicken.

INSTANT POT VENISON ROAST

Steps:

• Pat the roast dry with paper towels. Make 20 deep slits evenly all over the roast and slip a garlic slice into each slit.
• Combine 1 tsp of the oil, salt, pepper, rosemary, thyme, onion and garlic powders in a small dish. Rub the mixture all over the roast. Cover the roast and refrigerate at least 2 hours and up to 1 day.
• Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
• Press "Saute" on your Instant Pot and set the heat to "More". Add the remaining oil and, when it's shimmering, add the roast. Sear it on all sides until it's nicely browned. Remove the roast and set it aside.
• Pour the beef broth into the pot and scrape up any browned bits on the bottom (this is very important as anything stuck to the bottom of the pot could prevent the pot from coming to pressure). Place the roast back in the pot.
• Close and lock the lid. Press "Meat/Stew" and set the timer for 60 minutes. Make sure the pressure valve is set to "sealing".
• When the time is up, wait 10 minutes, then release any remaining pressure.
• Place the roast on a cutting board and tent it with foil. Let it rest for 10 minutes, then slice it and serve.
• OPTIONAL: Set the Instant Pot back to "saute" and bring the liquid in the pot to a boil. Boil for 5 minutes or until it's reduced to about half. Mix together 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Add to the pot and stir constantly until it's thickened, about 2 minutes. Taste and season as necessary. Serve the gravy with the roast.

VENISON ROAST

Steps:

• Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

VENISON ROAST

Steps:

• Cut 10 deep slits in the roast and insert the garlic cloves; pierce the roast in several other places.
• Combine the rosemary, 1 t onion powder, garlic powder and thyme.
• Rub the spices on the roast; cover and refrigerate for 2 hours.
• Put 1/2" of water in a roasting pan; add the roast, carrots and onion.
• Cover and bake at 325 degrees for 2 1/2 - 3 hours (should register 160 degrees on a meat thermometer).
• Place the roast and vegetables on a serving platter and keep warm.
• Pour the drippings into a measuring cup (should have 3 cups - if not, add water to make 3 c of drippings).
• Combine the drippings, bouillon, browning sauce and remaining 1/2 t onion powder in a pan; bring to a boil.
• Combine the cornstarch and water; add to the drippings.
• Bring to a boil and cook until thickened.

POT-ROASTED VENISON WITH SHREWSBURY SAUCE

Steps:

• First of all wipe the venison joint with kitchen paper and season the surface with salt and freshly milled pepper. Now heat up the oil and butter together in the casserole and when it is foaming hot add the meat to brown on all sides with the carrot and onion alongside it to brown as well. When everything is browned, add the thyme and bay leaf, wine, nutmeg and seasoning. Bring this up to a very gentle simmer, cover with a lid (if the lid is not really tight, place a sheet of foil under it and press down firmly to seal it). Give the meat an initial cooking time of 30 minutes. Then turn it over in the liquid, so that it will cook to an even colour, and give it a further 30 minutes. After that remove the meat to a warm plate, cover it with foil and keep warm. Now to make the sauce. Place a sieve over a bowl and strain the liquid through it, pressing the vegetables to extract their juices, then discard them. Next pour the liquid back into the casserole, boil it up and let it reduce slightly. Then add the redcurrant jelly and Worcestershire sauce and whisk it very thoroughly to dissolve the jelly. Now mix the softened butter, flour and mustard powder together to a paste then whisk this, in small pieces, into the sauce so that it thickens slightly and takes on a glossy appearance. Now add 1 tablespoon of the lemon juice, adding more if needed, taste and check the seasoning. Simmer the sauce gently for 3-4 minutes, then carve the venison and serve with the sauce spooned over.

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.

CROCK POT VENISON ROAST

Steps:

• Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.

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!