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Venison Shoulder Roast Cooking Directions

Updated April 17, 2017

Venison, a game meat once found only in the wild, is now farm-raised. Venison shoulder roast is a tough, yet flavourful, cut of meat that can become tender and moist with the help of a slow cooker and a few fresh ingredients.

Prepare the required ingredients by chopping the carrots into 2-inch slices. Cut each onion and potato into four identical pieces. Cut each rosemary sprig into three pieces. Put your venison shoulder on a cutting board and, using a sharp knife, trim off any excess fat.

Sprinkle the venison shoulder with salt and pepper and sear each side for two minutes in a large skillet over a high heat. Place the onions, potatoes, carrots and venison in a 7 qt. slow cooker. Arrange the vegetables so half are underneath the venison and the rest are spaced around it.

Pour the beef broth and the diced tomatoes over the top of the venison. Place the bay leaves and rosemary sprigs on top of the venison. Place the lid on your slow cooker and cook five hours on high.

Turn the slow cooker to low and continue to cook an additional two hours. Spoon the juices, as needed, over the top of the venison roast to keep it moist. Insert a kitchen thermometer into the centre of the roast to ensure it is thoroughly cooked. The meat should be a pinkish colour and the internal temperature, when safely cooked, should be 62.8 degrees Celsius, according to the University of Minnesota.

Discard the rosemary sprigs and bay leaves and transfer your venison roast to a serving tray, allowing it to rest for 10 minutes. According to Cook Think, this will allow the internal juices of the venison to circulate throughout the roast, making the meat more tender and juicy. Using a carving knife and cutting against the grain of the meat, slice your roast into 1/4-inch thick slices. Serve immediately with the cooked vegetables on the side.

Things You'll Need

  • 2.27kg. boneless venison shoulder roast
  • 3 carrots
  • 3 large potatoes
  • 2 large yellow onions
  • 2 rosemary sprigs
  • 3 bay leaves
  • Salt
  • Pepper
  • 2 cups beef broth
  • 170gr. diced tomatoes
  • 7 qt. slow cooker
  • Carving knife
  • Cutting board
  • Kitchen thermometer
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About the Author

Gary Smith began writing in 2006 and in 2009 published his book, “Fortune in Foreclosures.” As a California-licensed real estate broker with a mortgage industry background, Gary has served on political and legislative government affairs committees and worked as a financial adviser for ICM. Gary earned a Bachelor of Science degree in business administration.