Venison has a flavor unlike any other red meat, and it can be quite delicious when properly seasoned and prepared. It turns out exceptionally tasty and tender when slowly cooked in a crock pot. Try the following way to make venison roast in a crock pot, and enjoy tender, juicy deer meat that will not have an overwhelming gamey flavor. More than likely no one would know it was venison if they were not told.
Necessary Ingredients to Make Crock Pot Venison Roast
To make a venison roast in a crock pot you will need one large white or yellow onion, four potatoes, two stalks of celery, two large carrots, two bay leaves, one large can of crushed tomatoes, ½ teaspoon of ground sea salt, ½ teaspoon of dried rosemary, ½ teaspoon of ground sage, ½ teaspoon of dried thyme, ¼ teaspoon of dried oregano, one teaspoon of dried parsley, and a three to four pound venison roast. To make gravy for the venison roast you will need one-quarter cup of corn starch and _ cup of water.
Does Venison Roast Have to Be Thawed for Crock Pot Preparation?
When preparing to make a venison roast in a crock pot, it does not have to be thawed. However, it is necessary to add approximately ¼-inch of room-temperature water to the crock pot before adding a frozen venison roast, and never preheat it in advance. This is important to remember. The water will help prevent the crock from cracking because of sudden temperature changes. Also, place the pot on a low setting when first turning it on to also prevent sudden changes in temperature. Turn it to a higher setting after thirty minutes, unless the venison roast will simmer all day on low. Follow crock pot operating instructions for best results.
Begin by browning the venison roast on all sides to seal in most of the juices. This can only be done if the venison roast is thawed on the outside. Otherwise, place it directly in the crock pot along with about ¼ cup of water. Allow it to cook for about an hour before lifting the lid and continuing.
Once the crock pot is fully heated and juices have formed, add the spices, the can of tomatoes, and the onion. Allow it to simmer on low or high according to the time you want it to finish cooking. It will take about four to five hours on high, and up to eight hours on low, depending on the crock pot and the size of the venison roast.
When the meat is tender and fully cooked inside, remove it from the liquid, and set it aside. Remove the bay leaves. This is important because the bay leaves will continue to flavor the venison roast, and they should be removed before it becomes overwhelming. Add the quartered potatoes, sliced carrots, and raw celery sticks, and allow them to cook on high for about ninety minutes or until they soften.
If desired, gravy can be made directly in the crock pot after the vegetables are tender. Mix ¼ cup of cornstarch with 3/4 cup of water or milk in a small cup. Work out any lumps before pouring into the hot venison roast liquid. It should immediately begin to thicken in the hot tomato-based juices.
At any point the meat can be placed back into the crock pot. This will keep it warm until ready to enjoy.
Serve crock pot venison roast with crusty French bread or warm biscuits and genuine butter. Cornbread is also a tasty option. In any case this will be a hearty and filling meal that is perfect on a cool fall or winter evening.