SLOW COOKER VENISON ROAST
Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.
Provided by sal
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
- In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g
VENISON ROAST
"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.
VENISON POT ROAST AND GRAVY
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Provided by Ron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
- Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
- When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g
VENISON POT ROAST
Make and share this Venison Pot Roast recipe from Food.com.
Provided by Tara1183
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rub garlic on roast.
- Put roast in a small roasting pan with some onion under roast and some around it.
- Surround with carrots and celery.
- Fill pan with water just so the top of the roast is exposed.
- Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
- It should cut with a fork when done.
- Serve roast, with veggies in a bowl and mashed potatoes.
- Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
- Add more if needed to thicken.
ALL DAY VENISON POT ROAST
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
Provided by Erin A.
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g
VENISON POT ROAST
My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.
Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.
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VENISON ROAST RECIPE (OVEN) - CLEVERLY SIMPLE
From cleverlysimple.com
4.8/5 (13)Category VenisonCuisine AmericanCalories 682 per serving
- Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
- Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
- Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
- Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
ROAST VENISON - AN EASY, STRAIGHTFORWARD GUIDE ON …
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Reviews 4Category Main CourseCuisine ScottishTotal Time 1 hr 30 mins
- Remove the venison from the fridge and leave for 30 minutes to let the meat reach room temperature.
- Make small incisions evenly across the venison and insert a garlic piece or rosemary sprig in each hole.
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