VENISON POT ROAST
Make and share this Venison Pot Roast recipe from Food.com.
Provided by Tara1183
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rub garlic on roast.
- Put roast in a small roasting pan with some onion under roast and some around it.
- Surround with carrots and celery.
- Fill pan with water just so the top of the roast is exposed.
- Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
- It should cut with a fork when done.
- Serve roast, with veggies in a bowl and mashed potatoes.
- Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
- Add more if needed to thicken.
ALL DAY VENISON POT ROAST
My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.
Provided by Erin A.
Categories Meat and Poultry Recipes Game Meats Venison
Time 8h15m
Yield 6
Number Of Ingredients 11
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g
ALL DAY VENISON POT ROAST
My step-son always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had him coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables aand gravy over mashed potatoes.
Provided by ElizabethKnicely
Categories Stew
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
- Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.
Nutrition Facts : Calories 351.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 40.8, Sodium 727.1, Carbohydrate 15.5, Fiber 2.9, Sugar 5.9, Protein 52.4
DECONSTRUCTED VENISON POT ROAST
Steps:
- Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
- Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
- Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
- Prepare a gas or charcoal grill for high heat.
- Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
- To serve, bring all the components together for your deconstructed pot roast, and enjoy.
VENISON POT ROAST
My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.
Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.
VENISON POT ROAST WITH VEGETABLES
"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.
Nutrition Facts : Calories 417 calories, Fat 8g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 376mg sodium, Carbohydrate 42g carbohydrate (10g sugars, Fiber 4g fiber), Protein 43g protein.
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