ROAST VENISON WITH VEGETABLES (CROCK POT)
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
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
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Andrew McDermott
[email protected]Overall, I was very happy with this recipe. The venison roast was tender and flavorful, and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
Raijesh Magar
[email protected]This recipe is a keeper! I will definitely be making this again and again.
Analyn Abales,Becker
[email protected]I would definitely recommend this recipe to others. It's easy to follow and the results are delicious.
Ayinke Gold
[email protected]This was my first time cooking venison and I was very happy with the results. The meat was tender and flavorful, and the vegetables were cooked to perfection.
Cyprian Lartey
[email protected]I've made this recipe several times and it always turns out great. The meat is always tender and the vegetables are always cooked perfectly.
Arif Arif
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the venison roast and the vegetables. I will definitely be making this again.
MD Jakk
[email protected]This recipe was a disaster! The meat was tough and the vegetables were mushy.
Leonard Macdougal
[email protected]The venison roast was a bit dry, but the vegetables were cooked perfectly.
Hayden Lovell
[email protected]This recipe was easy to follow and the roast turned out delicious. The meat was tender and the vegetables were flavorful. I will definitely be making this again.
Iva Towxer
[email protected]I followed the recipe exactly and the roast turned out great. The meat was moist and juicy, and the vegetables were cooked to perfection. I would definitely recommend this recipe to others.
Nani Local
[email protected]This venison roast was a hit with my family! The meat was tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.