mxz500rider
Member
How are you guys cooking your vension roasts in the crock pot? Anyone got any good recipes? Thanks!
vension recipe
- Thread starter mxz500rider
- Start date
mrsrunningbear
Active member
Here are 2 recipes we like, first one is easier than the second recipe, both are very good
Slow Cooker Venison Roast
1 T. olive oil
3 lbs. boneless venison roast
2-3 T. olive oil
1 T. crushed red pepper
1 large apple, cored and quartered
2 small onions, sliced
4 garlic cloves, crushed
1 c. boiling water
1 cube beef bouillon
Lightly coat roast with olive oil, and rub crushed red pepper all over roast. Place the roast in your crock, cover with crushed garlic. Arrange apples and onions around roast. Cover and crock on LOW until roast is tender, about 6-8 hours.When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Boil one cup of water to dissolve bouillon cube.
Reserve juices from slow cooker and mix in water with dissolved bouillon cube to create a gravy.
Beer Braised Venison Roast
4lb venison roast (or beef)
2 ½ tsp salt
½ tsp pepper
2 Tbsp oil
1 Tbsp unsalted butter
2 large onions, cut in half and then quartered
6 medium potatoes, cut into 1” cubes
5 large carrots, cut into 1” chunks
2 (12 oz) bottles of beer (dark lager style is best)
2 c vegetable stock
2 Tbsp brown sugar
3 Tbsp yellow mustard
2 tsp tomato paste
1 tsp thyme
¼ c flour
Season roast with salt and pepper. In a Dutch oven, or large soup pot, heat oil and sear roast on all sides. Remove roast from pot. Over medium heat, melt butter in pot. Add onion and saute until golden brown. Add potatoes and carrots. Stir in beer, vegetable stock, brown sugar, mustard, tomato paste, and thyme. Mix well. Add roast to pot and bring mixture to a simmer. Cover, and simmer over low heat for 2-3 hours. Thirty minutes before serving, remove the lid from the pot. Place ¼ c flour in a small bowl. Ladle ½ – ¾ c of broth from the simmering roast into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate. Continue to simmer, uncovered, until sauce thickens slightly.
Slow Cooker Venison Roast
1 T. olive oil
3 lbs. boneless venison roast
2-3 T. olive oil
1 T. crushed red pepper
1 large apple, cored and quartered
2 small onions, sliced
4 garlic cloves, crushed
1 c. boiling water
1 cube beef bouillon
Lightly coat roast with olive oil, and rub crushed red pepper all over roast. Place the roast in your crock, cover with crushed garlic. Arrange apples and onions around roast. Cover and crock on LOW until roast is tender, about 6-8 hours.When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Boil one cup of water to dissolve bouillon cube.
Reserve juices from slow cooker and mix in water with dissolved bouillon cube to create a gravy.
Beer Braised Venison Roast
4lb venison roast (or beef)
2 ½ tsp salt
½ tsp pepper
2 Tbsp oil
1 Tbsp unsalted butter
2 large onions, cut in half and then quartered
6 medium potatoes, cut into 1” cubes
5 large carrots, cut into 1” chunks
2 (12 oz) bottles of beer (dark lager style is best)
2 c vegetable stock
2 Tbsp brown sugar
3 Tbsp yellow mustard
2 tsp tomato paste
1 tsp thyme
¼ c flour
Season roast with salt and pepper. In a Dutch oven, or large soup pot, heat oil and sear roast on all sides. Remove roast from pot. Over medium heat, melt butter in pot. Add onion and saute until golden brown. Add potatoes and carrots. Stir in beer, vegetable stock, brown sugar, mustard, tomato paste, and thyme. Mix well. Add roast to pot and bring mixture to a simmer. Cover, and simmer over low heat for 2-3 hours. Thirty minutes before serving, remove the lid from the pot. Place ¼ c flour in a small bowl. Ladle ½ – ¾ c of broth from the simmering roast into the flour and whisk until no lumps remain. Pour mixture into the stew and stir to incorporate. Continue to simmer, uncovered, until sauce thickens slightly.
misty_pines
Member
Those recipes look great. I have a simpler venison crock pot roast recipe I used when I am pinched for time like when hunting or snowmobiling with a group and want to get the roast going quick before leaving in the morning. By dinner time, it's all set, is super tender and tastes great.
Venison roast
1 packet of dry Lipton Onion Soup mix
4 - small cans of mushrooms (1.25 oz/can) undrained
Sprinkle with Canadian Steak or Montreal Steak seasoning
Cook on low all day (10-12 hours) or on high for 5 hours (or so)
When you and your gang gets back from your day's activities, you have a tender tasty roast ready to do. The bonus is that it only takes a couple minutes to put it together.
Venison roast
1 packet of dry Lipton Onion Soup mix
4 - small cans of mushrooms (1.25 oz/can) undrained
Sprinkle with Canadian Steak or Montreal Steak seasoning
Cook on low all day (10-12 hours) or on high for 5 hours (or so)
When you and your gang gets back from your day's activities, you have a tender tasty roast ready to do. The bonus is that it only takes a couple minutes to put it together.
mxz500rider
Member
Thanks. I'm gonna give them a try. I'm assuming that you let the roast thaw out over night?
Misty pines-
What do you serve with your roasts? Thanks!
Misty pines-
What do you serve with your roasts? Thanks!
misty_pines
Member
I usually served steamed broccoli with cheese sauce and or a salad. Sometimes I also have rice or potatoes depending on what the gang is in the mood for. I like to keep the cooking simple (but also good) when making weekend trips hunting, fishing, snowmobiling, etc. at our cabin. Adding potatoes, carrots and onions in the crockpot is also a good option. Regarding thawing the roast out, yes, I usually do that by thawing it out in the fridge for a day or two or let it sit out for a couple hours prior to cooking.