Venison Roast
This recipe takes the gaminess out of the venison and creates a tender roast. Perfect served with cornbread or spoonbread. Caution: Do not overcook! Venison is low-fat meat so make sure to take it out around 6-7 hours.
Equipment
- 1 Slow Cooker Make sure it is big enough to hold 3lbs of meat!
- 1 Pan This is for browning the meat prior to slow cooking
Ingredients
- 3 lbs boneless venison roast
- 1 large Gala Apple Pick a sweet, crisp apple to balance the gaminess of the venison. Core and cut apple into slices.
- 4 cloves garlic
- 1 large onion sliced
- 3 carrots cut into chunks
- 3 fist-sized Gold Yukon Potatoes cut into chunks
- 3 cups beef broth
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 1/4 tsp cayenne Optional
- Salt to taste
Instructions
- Brown the Venison in a pan or skillet with olive oil and the large garlic cloves. Salt the venison in this stage.
- Place the venison and garlic in the slowcooker with the apple, onion, carrots, and potatoes. Cover with beef broth. Set to boil. Then, turn to Low Simmer. Add the spices and stir.
- Cook until the roast is tender, about 6 to 7 hours. Carrots and potatoes will get tender during this time as well.
- When the roast has cooked, remove it from the slow cooker and place onto a serving platter. Discard the apple. Take out the root vegetables and put in a serving bowl.
- Bring the remaining liquid to a boil and bring to about 1/2. Use as a sauce for the meat.
Notes
You can add fresh herbs if you have any on hand. I recommend rosemary and thyme.
I also serve with a dollop of sour cream as it is fantastic with the smoked paprika.