My family especially enjoys hearty, slow-cooked meals in the colder winter months. I like using my slow cooker because it makes evenings after I get home from work easy. I can come home to a fall-apart tender venison roast and only need to prepare the potatoes and veggies.
I recently made a venison roast using the recipe below. The key to this roast is the marinade. If you have never used an oil-based marinade for venison before don’t worry, it works! The venison is very lean and the oil helps it stay moist. Just remember to plan ahead as you need to marinade the venison for at least 8 hours.
1 venison roast
2 cups beef broth
1 cup canola oil
2 tablespoons soy sauce
2 teaspoons seasoned salt
2 teaspoons paprika
2 teaspoons meat tenderizer
5 cloves garlic, minced
2 tablespoons lemon juice
- Place the venison roast in a Ziploc bag.
- Combine the marinade ingredients, pour over the roast and close the Ziploc bag.
- Let the venison roast marinate overnight in the refrigerator.
- The next morning remove the venison roast from the marinade and place in a slow cooker.
- Add 2 cups beef broth.
- Cook on low until tender (8 – 10 hours).
Leftovers are delicious and don’t go to waste in my house. The next day I used some of the leftovers for a barbeque venison sandwich in my lunchbox. I simply shredded up the meat with barbeque sauce and topped it off with some cheese. The remaining leftover roast was added to soup to make it hearty and filing.