Best 2 Crock Pot Venison Roast Recipes

If you're craving a tender, flavorful venison roast, cooking it in a crock pot is an easy and convenient option. With minimal preparation and a few simple ingredients, you can create a mouthwatering dish that's perfect for a cozy dinner or a casual gathering. Whether you prefer a classic venison roast with vegetables or something more adventurous with exotic spices, there's a crock pot recipe out there to satisfy your taste buds.

Here are our top 2 tried and tested recipes!

ROAST VENISON WITH VEGETABLES (CROCK POT)

Roast Venison With Vegetables (Crock Pot) image

Thanks to JustJan's Crock Pot Venison Roast (#119152) recipe for inspiring my 2011 Thanksgiving Venison Roast. This was my husband's first year hunting and he nabbed a deer his first day out. I wanted to commemorate it by serving a venison roast to our family on Thanksgiving Day. It rivaled the turkey - really a big hit! Thanks JustJan for laying the foundation. I hope others enjoy this twist!

Provided by KT Scarlet

Categories Deer

Time 13h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs venison roast (I used top round)
6 slices thick cut bacon
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can brewed coffee (I used decaf instant)
1 (3 ounce) envelope Lipton Onion Soup Mix
2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning (low sodium)
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon chili powder
1/4 teaspoon salt
8 carrots, peeled and sliced lengthwise
24 new potatoes
18 white pearl onions
12 green onions
1/2 teaspoon thyme
flour to make gravy

Steps:

Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
Place the roast and the tomato soup mixture in the crock pot.
Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
Peel and slice carrots.
Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
Cook on medium for 90 minutes.
Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
Serve with gravy and ENJOY!

Nutrition Facts : Calories 497.7, Fat 5.5, SaturatedFat 1.5, Cholesterol 23.1, Sodium 802.6, Carbohydrate 80.3, Fiber 11.2, Sugar 10.8, Protein 34.3

CROCK POT VENISON ROAST

Crock Pot Venison Roast image

Make and share this Crock Pot Venison Roast recipe from Food.com.

Provided by BogeysMom

Categories Deer

Time 6h30m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 venison roast
1 (1 1/4 ounce) package beef stew seasoning
2 -3 carrots, thickly sliced
2 -3 celery ribs, coarsely chopped
2 onions, cut into wedges
1 cup water

Steps:

Wash and dry roast and place in crock pot.
Sprinkle with seasoning mix and place vegetables around roast.
Add water.
Cook on high for 2 hours.
Reduce to low setting and cook another 3 to 4 hours until fork tender.
Remove roast and slice.
Discard the vegetables.

Tips:

Choose a venison roast that is no more than 3 pounds. A larger roast will not cook evenly in the slow cooker.
Trim excess fat from the venison roast before cooking. This will help to reduce the gamey flavor of the meat.
Sear the venison roast in a hot skillet before placing it in the slow cooker. This will help to brown the meat and lock in the flavor.
Use a variety of seasonings to flavor the venison roast. Common seasonings include salt, pepper, garlic, onion, and rosemary.
Add a cup of liquid to the slow cooker along with the venison roast. This will help to keep the meat moist during cooking.
Cook the venison roast on low for 8-10 hours, or on high for 4-6 hours.
Once the venison roast is cooked, remove it from the slow cooker and let it rest for 10 minutes before slicing and serving.

Conclusion:

Venison roast is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich flavor and lean texture, venison is a healthy and affordable alternative to beef or pork. If you are looking for a new and exciting way to cook venison, try one of the recipes in this article. You won't be disappointed!