Cooking Deer Meat: Recipe For Slow Cooker Venison RoastOctober 10th, 2014 by Tracy Woods
About two months ago I went out to our freezer and realized that we were down to three (3) packages of venison. The opening of bow season on September 15 was highly anticipated as we really needed to get some meat in the freezer! Thankfully, Grant arrowed a doe that first week. We now have a start on building our supply of venison back up for the next year. (You can see that hunt here in the GrowingDeer.tv episode “Bow Hunting: Opening Day, Buck Down!”).
Grant said we are beginning to get too many deer on the property. In order to keep the deer healthy and in balance with the available food supply “Dr. Woods” has prescribed that we take a good many does to help balance out the population. That is welcome news for our family food budget for filling the freezer with a great quality meat! As the season progresses expect to see Grant and Adam taking more does and know that meat will feed the family!
As you might expect, eating venison at our house is an everyday meal. I cook venison as frequently (or more) than most people cook pork or beef. Our kids have grown up eating healthy venison instead of beef or other red meats. The crock pot (slow cooker) is my answer for a quick, easy meal for my family. Below is my favorite recipe for cooking venison roast. I hope you give it a try and enjoy it as much as we do! It is super easy yet tastes like a gourmet meal! If you start it before leaving for work in the morning, the smell (aroma if you’re fancy) of it cooking will knock your socks off when you get home in the late afternoon!
- 1 (3 to 4 pounds) venison roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 cup thinly sliced onion wedges
- 3 cloves garlic, crushed
- 2 bay leaves
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 large carton beef or chicken broth
Place venison roast in lightly oiled slow cooker/crock pot. Add remaining ingredients. If there isn’t enough liquid to cover the roast, add water or additional broth. Cook on low for 8 to 10 hours.
Remove and discard the bay leaves before serving.
Note: You can easily add sliced carrots and potatoes on top of the roast to cook along with the meat. If you do this – drizzle a little olive oil on them along with a light sprinkle of salt, pepper, and very light sprinkle of garlic powder.