Roasting venison in a slow cooker is a good way to keep it moist and tender. Venison meat is high in protein and low in fat, making it an ideal substitute for beef or pork. Venison must be trimmed and cooked carefully to avoid a strong gamy taste. The fat tends to hold an unpleasant flavour and is undesirable in a slow-cooked pot roast. Vary the herbs to taste and remember that a crock pot concentrates flavours, so go easy on the seasonings.
- Skill level:
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Things you need
- Venison shoulder or rump roast, about 1.36 Kilogram
- Salt and pepper to taste
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 carrot, diced
- 1 clove garlic, minced
- 1/2 teaspoon dried or fresh thyme
- 1/2 teaspoon dried or fresh marjoram
- 1/2 teaspoon dried or fresh rosemary
- 1/2 cup water or beef stock
- 1 tablespoon Worcestershire sauce
Trim all visible fat from roast. Trim to fit into slow cooker only if needed. Season to taste with salt and pepper.
Place onion, celery, carrot and garlic in bottom of slow cooker. Put roast on top.
Mix herbs, water or stock, and Worcestershire sauce together in a small bowl. Pour over roast in crock pot.
Cook on low setting for 8 to 10 hours or on high 6 to 8 hours, until meat is very tender and falling apart. Turn the roast over halfway through cooking time.
Serve with mashed potatoes, gnocchi, rice or cooked small pasta of your choice. If desired, mash the cooked vegetables from the crock pot and incorporate into milk gravy.
Tips and warnings
- This recipe can be varied endlessly. Add 1 cup of drained canned tomatoes for a nice tang. Include chopped potatoes or finely diced turnips during the last half of cooking to provide a delicious starch. Add a teaspoon of apple cider vinegar to really bring out the venison taste. Use your imagination.
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