A hind-quarter roast is an easy family meal to accomplish, and this venison roast recipe beats them all.
For my family, a venison roast is a monthly go-to meal for us. We throw it in the slow cooker or Crockpot in the morning before we head to work and it’s ready for dinner when we get home. That’s it. However, it does take some prep work, but not much. Be sure to store this venison roast recipe away, so you can pull it out on a whim later when you need an easy meal.
First, hand-pick your favorite roast. It might be at your local butcher or maybe in your freezer from last deer season. No matter your choice, set it out to thaw in the fridge overnight. This step makes the process much easier and takes little to no effort. Secondly, decide what you want to throw in with your pot roast. You may not want anything. Sometimes we just throw it with some barbecue or Worcestershire sauce and we’re good to go. That’s a different recipe, though.
By the way, this Crockpot venison roast recipe works well with any wild game species, including pork, beef, elk, turkey legs and anything else you may have hidden in the freezer.
For this specific concoction, the ingredients are listed below:
- 1-pound venison roast
- 10-20 tiny carrots
- 1 large onion*
- 1 chopped potato
- 4 tablespoon of canola oil or olive oil
- 3 cups of beef broth*
- Your favorite seasoning (i.e. Montreal Steak, season salt, ground black pepper, etc.)
- 2 tablespoon of brown sugar
*You can substitute beef broth with bouillon cubes dissolved in boiling water. If you aren’t cooking a boneless venison roast, the bone marrow acts a natural broth as well, but it may not be sufficient in covering your recipe contents. One thing we did was throw in small onions from our garden that were whole. Either way you choose to cook your onions is fine and won’t compromise flavor.
After you collect all your ingredients and season the meat, throw the deer meat with your vegetables in your slow cooker on low (assuming your meat is thawed) and cook for six to eight hours. This cooking time is typically sufficient, but if your roast is bigger than one pound, it should be cooked an hour or two longer. If you’re meat is still frozen, turn your setting up to high. After a few hours, turn the temperature back down to the low setting so the meat doesn’t dry out.
Once you feel your meat has thoroughly cooked, your venison roast recipe is complete and it’s time to serve it up!
Find more awesome venison recipes by clicking here.