Ideas for Venison Roast

foodplot

foodplot

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Wanted to do a Venison roast in the crock pot sometime in the next week, usually do potatoes, carrots, a pack of beef stew seasoning add water.... its good but would like to hear some different ideas.......
 
That's always a good way to do it. I add apple juice to mine with that mix of stuff.

Here is another one that I tried that I loved. I cooked it for 10 hours with two cans of sauerkraut. Granted, I love sauerkraut but it was crazy tender and just fell off the bone.
 
Cut Roast in 1" squares brown all edges
1 can of herdez red salsa
1 can diced tomatoes
More or less depending on the amount you cook. If it's a big croc pot you may want 2 cans each. If you like it spicy try 2 cans salsa. Just cover the meat.
My wife makes burrito supremes
I like to put it in a plate and use a tortilla to sop it up with and eat the stew with a spoon.


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Cook that sucker in your favorite chili seasoning. Shred when tender and enjoy with flour tortillas plus whatever additions you like such as salsa/sour cream.

Look up Birria. Its a Mexican type roast normally made with goat or lamb. Venison roast works killer instead.
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foodplot":2ien1y23 said:
Wanted to do a Venison roast in the crock pot sometime in the next week, usually do potatoes, carrots, a pack of beef stew seasoning add water.... its good but would like to hear some different ideas.......
Click to expand...


Do you have a cast iron Dutch oven? I'd use that instead.

Here's my absolute favorite venison stew recipe. http://www.startribune.com/recipe-venis ... 233316921/

Some keys with any long, slow cooking process.

1) Brine the meat first so that it doesn't dry out as much (calculate 2% of the meat's weight, weigh that amount of salt, and put it in a ziploc baggie, rotating around for coverage at least 1 day)
2) Pat the meat dry before browning
3) Brown the meat before cooking!
4) Use the browned bits in the pan in your braising liquid
5) Brown the meat in butter
 
I have also tried a packet of the dry ranch dressing and potatoes/carrots/onions/celery/red pepper flakes/black pepper and half a stick of butter. It came out really tender with a kick and veggies were great. Make a gravy out of the pot liquid, serve with rolls, rice and green beans or peas or brocilli and the veggies from the pot.

ETA: and a sliced tomato on top of the roast while it cooks.
 
I don't do too many roasts these days but the first one I ever did turned out great. The second time, not so much. I did not do it in a crock pot. I did it in the oven. I took one of those cheap $1 disposable aluminum bread baking pans and put the roast in it. I took a can or cream of onion soup, which I have not seen in the grocery in a long time, and smeared it all over the roast. I then threw in a couple of whole peeled onions and some chopped carrots an potatoes. Sealed it up with aluminum foil and baked at 250 all day. I practically ate half the roast while I was making a plate.
 
I do mine just like Forvol at deer camp in a slow cooker. That's what I have waiting for me when I get back after dark from an afternoon hunt.
 

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