If you have a hunter in the family you are going to love this recipe for Crock-Pot Venison Roast! The venison pot roast & vegetables come out super tender!
Slow Cooker Venison Roast
Here is a recipe for all you hunters or wives of hunters! Submitted by reader Kari M. is this fantastic recipe for Venison pot roast cooked right in your slow cooker!
This is a classic recipe for venison roast with yellow potatoes, carrots, celery and onion.
A packet of onion soup mix and some fresh thyme add some fantastic flavor to this roast.
Fresh thyme goes well with the venison meat and it helps hide that “gamey” flavor that venison tends to have.
And best of all, this is one of those recipes that you can let cook away pretty much all day on low heat so that you don’t have to babysit it. Just prep your veggies and throw everything in the pot.
When it comes time for dinner you can dish it up right out of the slow cooker or plate it up on a pretty serving platter and get all fancy.
You can also make a gravy from the liquid in the slow cooker to pour all over your roast and potatoes.
If that is your sort of thing!
Frequently Asked Questions:
What is the best cut of venison roast to use in this recipe?
Each hunter processes their deer meat a little bit differently and the cuts of roast that they end up with may vary. That being said this recipe will work for just about any cut of venison roast. The low and slow cooking process will yield a tender roast when cooked no matter what cut of venison roast you use.
If you have a smaller venison roast than the 3 pound size called for in this recipe you can easily cut this recipe in half. You may want to reduce the cooking time by about 1 hour depending on how your brand of slow cooker cooks. Start with 5 hours on LOW and cook longer if needed.
Can I add other vegetables to this venison roast recipe?
Yes, feel free to add other root vegetables to this recipe such as parsnips, turnips or rutabaga along with or as a substitution for the potatoes and carrots.
Special Diets
Low Fat | Low Sugar
This recipe for Crock-Pot Venison Roast is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Tasty Slow Cooker Entrees To Try:
Crock-Pot Chicken Cordon Bleu + Video
Slow Cooker Potatoes, Sausage And Green Beans + Video
Crock-Pot Honey Sesame Chicken
Slow Cooker Cheeseburger Joes
Crock-Pot Taco Bake
Crock-Pot Venison Roast Recipe
Heidi Kennedy
If you have a hunter in the family then you are going to love this classic venison roast recipe that is made super easy in the slow cooker. The venison meat and vegetables come out super tender and full of flavor!
Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker.
8 Medium Yellow Potatoes –2 Medium Carrots –1 Medium Celery Stalk –1 Medium Yellow Onion –2 Cloves Garlic –2 Sprigs Fresh Thyme
Gently set the venison roast on top of the vegetables.
3 Pounds Venison Roast
Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything
1.5 Ounces Onion Soup Mix –1 Cup Water
Cover and cook on LOW for 6 to 8 hours or until the roast is easily chunked apart into serving pieces with a fork.
To serve, carefully remove roast from slow cooker and place on a serving platter, using a slotted spoon arrange the cooked vegetables from the slow cooker around the meat. Garnish with additional sprig of fresh thyme (optional).
2 Sprigs Fresh Thyme
Notes
If you would like you can easily make a wonderful gravy out of the liquid remaining in the slow cooker. Simply strain the liquid using a fine mesh strainer into a medium saucepan. Heat the liquid over medium-high heat until simmering. While the liquid is heating mix together 2 tablespoons all-purpose flour and 4 tablespoons cold water with a fork until there are no lumps. Once the liquid in the pan is simmering gently stir in the flour and water mixture and continuously stir while cooking until the liquid begins to thicken (about 3 to 5 minutes). Remove from the heat and transfer gravy to a gravy boat for serving over the roast and vegetables.
Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.
When pan fried or sauteed, cuts from the shoulder, front legs, and lower back legs stay tough and chewy, which is one reason many hunters turn much of their deer into venison sausage. He says even densest shoulder roast can be made tender and succulent by slowly cooking it with moist heat.
Here are a few tips and guidelines on how to cook deer meat:
Marinate the meat: To tenderize the meat and add flavor, marinate it in a mixture of acidic ingredients, such as vinegar or citrus juice, and herbs and spices. ...
Cook low and slow: Venison is lean meat, which means it can dry out easily i.
Hanging your meat, skin on, for about two weeks is the best option. Aging the meat allows the animal's natural enzymes to break down the connective tissues and mellows the flavor. Cihelka said this is the reason his venison is so tender.
Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing.
Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour.
You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. Providing it wasn't cut too thin, it should just be slightly pink on the inside. If it is still pink on the inside that means it is still nice and moist in there too.
Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.
The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.
You can make a good marinade from a bit of oil, red wine, a bit of vinegar, minced garlic and onion, salt and pepper (that's just one simple idea, there are lots of recipes for marinades). But in general, venison does not need to be soaked before cooking.
Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare or on the rare side.
To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).
I've found that the best temperature for braising is 350 degrees. It's hot enough that you're not waiting until midnight to serve dinner, but low enough to prevent braising liquid from evaporating too quickly. Most venison roasts will become tender in 2 to 3 hours at this temperature.
Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.
The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
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