Barry and I are HUGE fans of venison. I was raised on ground venison…so it’s not unusual to me. I was blessed to marry a hunter…even more blessed that he doesn’t make me come along with him to hunt. *Snore fest*
Venison is really great for you! If you can get your hands on some, I would highly recommend it. Ask around. Do your friends hunt? If so, they might be willing to give you some of their plunder, only charging you for the processing. SCORE!
It can sometimes be a little tricky to serve venison – you have to get the seasonings right to mask some of the gamey flavor.
Today, my friend Dani from More Than Four Walls is going to share her recipe for Crock Pot Venison Roast…and some of her tips. Thanks Dani!!
Venison is an awesome red meat. With a family of avid hunters our freezer stays full from one hunting season to the next with whitetail steaks, roasts and burger.
Butter is a must: Unlike a beef roast there will probably be very little fat on your venison roast. The butter gives your roast a wonderful flavor and helps keep it moist.
Onions: They say adding the onion early in the roast helps to reduce the gameness of the venison. We eat so much that I don’t even know what gameness is anymore.
Another variation to spices: Replace thyme and rosemary with Old Bay.
Other Veggies: I had some left over green beans from the day’s lunch so I added them right before we had dinner, long enough to heat them through. You could add canned tomatoes as well if you like.
Leftovers: Prepare some noodles in additional stock or water and add the leftovers to make a soup for the next few days.
Other game meats: This roast also works well for elk, mule deer or moose meat.
Crock Pot Venison Roast
- 1 venison roast (fresh or frozen)
- 2 Cups water or stock (venison stock, beef stock, chicken stock – whatever ya got!)
- 1 medium onion diced or 3 Tbsp dry onion
- 2 garlic cloves, diced or 2 tsp garlic powder
- Salt and Pepper to taste (do use some salt even if it is just a pinch)
- 3 Tbsp butter
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp rosemary
- 5-10 potatoes (depending on size) quartered
- 1 C diced/chopped carrots
- Place roast in crock pot and add water or stock.
- Add butter by placing it on top of roast.
- Add remaining spices and onion.
- Potatoes and carrots may be added at this time if you’re headed out for the day or you can add them about two hours prior to serving time.
- Cook on low 10 hours or high 6 hours.
Danielle is passionate about feeding her family spiritually, emotionally and with real food. After she became pregnant with their son she soon found herself questioning everything conventional that she’s learned about nutrition and health and awakened spiritually to the Lord’s call for her life. In a strange paradox of blind faith in Jesus and wide-eye skepticism of what society says is normal she is learning to balance every day life and let go of the stuff that matters not. Visit her at More Than Four Walls.
*This post is linked at Make Your Own Monday at Nourishing Treasures at Fat Tuesday on Real Food Forager, at Healthy 2Day Wednesday on Day2Day Joys, at Frugal Days Sustainable Ways at Frugally Sustainable, at Pennywise Platter on The Nourishing Gourmet, at Simple Lives Thursday on GNOWFGLINS, at Cooking Thursday on Diary of a Stay at Home Mom, at Full Plate Thursday on Miz Helen’s Country Cottage, at Hearth and Soul Blog Hop at Penniless Parenting, and at Tuesdays at the Table on All The Small Stuff.