September 8, 2015 Lauren Dibble 1Comment
Venison Roast
Venison Roast

Regardless of where you live, you’re bound to know someone who hunts – or maybe a friend of a friend. Most hunters are very generous with their venison – whether they process it themselves or pay someone, they’ll most likely sell it to you for the price of the processing, or will barter for something you have.

A work-friend’s husband takes a three day weekend, every week of hunting season and stays in a cabin in the woods doing nothing but hunting. Needless to say, he has more venison than he knows what to do with, and will often let a deer pass, just because he doesn’t have the room in his deep freezer for more. I not-so-subtly volunteered to take some of that venison off his hands.

He offered to give it to me for free, but I gave him a couple quarts of the Mr’s best homebrew in return. We got nearly 40 lbs of meat! Everything from spicy sausage to backstrap to this roast…definitely a good trade!

Now a couple of notes about venison: it is an absolutely favorite meat as it is an excellent source of protein and iron without the fat and calories of beef. It also has a good amount of iron, phosphorus and selenium, which any woman of child bearing age, and especially those with thyroid issues, will benefit from a lot. It tends to be a drier, gamier meat, so be very generous with any and all liquids while cooking. It also has 112.5% of your daily requirement of tryptophan so be prepared to nap!! For more nutritional info about venison, check out The World’s Healthiest Foods.

For this recipe I combined a couple that I found online, but the closest one to what I did was from Food.com:

Ingredients

  • Venison Roast (ours was 6 lbs!)
  • 1 (10 1/2 oz) can cream of mushroom soup (or my homemade version)
  • 10 1/2 oz brewed coffee
  • 1 (1 oz) envelope of Lipton Onion Soup Mix
  • 2 Tbsp A-1 Steak Sauce
  • 2 Tbsp Siracha
  • 2 Tbsp Worchestershire sauce

Instructions

  1. Directly into the crock pot dump the cream of chicken soup. Pour the coffee into the can of cream of chicken soup and mix around to get any remaining clumps and add that to the crock pot. Add the Lipton Onion Soup Mix, steak sauce, Siracha, and Worchestershire and mix until combined.
  2. Add venison roast.
  3. Cook on low for 24 hours or high for 8-10. (We cooked ours on low so it would be ready for friends coming over to eat the next night)

Have you ever cooked with Venison before? What are your favorite venison recipes?? Add your links below!

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