On the Menu Today~
Venison Pot Roast
Looking for a new and
delicious way to serve venison?
Then give this recipe a try….
Made in a slow cooker,
venison becomes tender and very flavorful.
In culinary terms,
“Venison” can be meat from
Deer, Elk, Moose,
Caribou and Antelope.
Elk and Moose have a mild, almost sweet, beef flavor while
Deer venison has a more gamey flavor and is very lean.
This recipe calls for a venison roast but
you can substitute a beef roast or
any other “venison” roast if you prefer.
This recipe needs to cook in the slow cooker for 8-10 hours,
making it the perfect “make ahead” meal,
for those busy Saturdays filled with winter fun.
You and your family,
will come home to the wonderful aroma of this delicious roast cooking.
3 1/2 to 4 pounds
5 whole cloves
beefy-mushroom soup mix (dry)
apple juice or red wine
dried rosemary, crushed
2 tablespoons (heaping)
carrots, peeled and cut in half, optional
peeled, left whole,optional
- Cut 5 deep slits in roast.
- Place a garlic clove in each slit.
- Pierce roast in several places with a metal meat fork.
- Combine in a large resealable plastic baggie: flour, salt, pepper, garlic powder, onion powder and thyme. Rub mixture over entire roast. Cover and refrigerate for 2 hours.
- Drizzle 2 tablespoons oil in the bottom of a slow cooker.
- Place roast in slow cooker.
- Add chopped onion, sliced mushrooms and bay leaves.
- Sprinkle beefy-mushroom soup mix over venison mixture.
- In a medium bowl, whisk together apple juice or red wine, beef broth, rosemary, Worcestershire sauce and tomato paste.
- Pour over meat mixture.
- Add carrots and potatoes.
- Put on the cover and turn slow cooker to low Cook 8 to 10 hours.