Best Venison Roast Recipe


Your family will enjoy the crock pot venison roast recipe. We love it so much that we have it at least once a week in the winter.

You may also use elk or moose instead of venison.  Try my venison roast rub below.



Venison Roast Recipe


Crock Pot Venison Roast Recipe

CROCK POT VENISON ROAST RECIPE

2 (10-3/4 oz) cans homemade cream of mushroom soup
1 envelope homemade dry onion soup mix
2 cups homemade beef broth
1 TBS homemade garlic powder
2 TBS homemade onion powder
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast


Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

If you don't have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.






Here's a recipe to rub on the roast that makes it so flavorful.  Don't worry about all the salt - that's what gives it a beautiful taste.

VENISON ROAST RUB RECIPE

Ingredients

8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Directions

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.




Dry-Rubbed Venison Roast



Venison Roast Recipe


VENISON ROAST RECIPE

Ingredients

5 lb venison roast
2 TBS oil
2 TBS butter
1/2 lb bacon, diced

Marinade
1 bottle red wine (burgundy)
2 garlic cloves
1 bay leaf
sprigs of rosemary
2 crushed juniper berries
2 carrots
1 onion
1 tsp black peppercorns
4 TBS olive oil

Sauce
1/2 cup port wine
1 TBS red currant jelly
gravy from venison
1 TBS flour
1 TBS butter

For marinade, slice and peel the onion and carrots, then simmer gently in olive oil - but do not brown.  Put into a glass bowl (not metal), and add wine and the balance of the marinade ingredients.  Marinate the venison for 2 days, turning several times a day so that all surfaces are coated with marinade.  Remove from the marinade and dry roast with paper towels.

Combine butter and olive oil in a large heavy skillet with a lid and when hot add the diced bacon.  Fry until crisp.  Add the venison and brown on all sides; remove from skillet and place in a roasting pan. 

Continue to simmer marinade until reduced to half the amount.  Strain and pour over venison.  Season with salt and pepper to taste.  Bake at 325 degrees, covered, 30 minutes per pound (5 lb x 30 = 150 minutes or 2-1/2 hours).

For sauce, strain juice from pan and simmer on stove top until reduced by half.  Mix butter with the flour and add to the sauce to thicken.  Stir well and add wine and jelly, mixing well.  Serve.

Note

Venison is so delicious with served with cranberry or blueberry sauce.  Try it, you will love it.





Venison Roast and Noodles

This is comfort food at it's best.  This venison roast recipe is delicious.  Serve with bread and a salad.  

VENISON ROAST WITH NOODLES

3 to 4 lb venison roast
2 onions, sliced
1 garlic clove, minced
1 cup beef broth (or water)
bacon drippings or vegetable oil
2 TBS white vinegar
1 TBS brown sugar
1 tsp salt
pepper to taste
3 TBS ketchup
1/2 cup raisins (optional)
cooked noodles

In a large dutch oven, heat the bacon drippings or oil and brown the roast on all sides.  Add the sliced onion and garlic and saute to light brown in color.  Add the beef broth and bay leaves.  Cover and cook on low heat for 1 hour.

Add vinegar and brown sugar.  Continue to cook over low heat for 1 more hour.  Add salt, pepper, ketchup and raisins.  Cook over low heat for 30 minutes or until tender.

Serve on a platter with buttered noodles.  Pour sauce from roast over noodles.




BBQ Venison Sandwiches

BBQ VENISON SANDWICHES

5 lb venison roast
salt and pepper to taste
1/2 cup bacon drippings
1 garlic clove, minced
3 cups water
2 cups barbecue sauce
1 cup ketchup
8 ounces tomato sauce
1 tsp sugar
1 onions, chopped
1 cup celery, chopped
3 or 4 drops of hot sauce (or to taste)

Season roast with salt and pepper to taste.  Brown roast in bacon drippings along with the minced garlic in a oven proof pan or cast iron skillet.  Drain fat and add the water.  Bring to a boil and transfer to a 350 degree oven.  Bake for 3 hours or until tender.

Remove meat from skillet and add the remaining ingredients to the juices.  Return to oven and bake 1 more hour or until thickened.  Slice roast thinly or shred with two forks.  Add the meat to the sauce and bake for 30 minutes.  Serve on buns with french fries




Venison Italian Beef Recipe

Another one of my awesome Venison roast recipes. It's is so easy to prepare and delicious.

My secret to the Best Italian Beef Sandwich recipe is my homemade Italian dressing mix; recipe below. You may use elk, moose or caribou also.

VENISON ITALIAN BEEF SANDWICH RECIPE

2-4 lb venison roast (depending on how many your feeding)
4 TBS Homemade Italian Salad Dressing Mix (recipe below)
Better Than Bouillon Beef Base (sold in a jar by the bouillon cubes)
16 oz jar Pepperoncini peppers

You will need to fill your crock pot 1/2 full of water (this is for the broth) and add 1 heaping tablespoon of the Better Than Bouillon Beef Base to the water. Mix well and taste it. If it is watered down, add some more of the beef base.

Add the entire jar of peppers to the broth and give it a quick stir or two. Carefully add the venison roast and finally measure out two servings of the homemade Italian Salad Dressing mix and sprinkle over the roast and in the broth.
Cook on high for 6-8 hours or until the roast is falling apart. I place the roast on a platter and shred it with a fork and put back in the broth.

For sandwiches:

saute green peppers and onions
hoagie buns
mozzarella cheese, (or your favorite cheese for melting) shredded

Toast the buns if you wish in the oven and dunk the bottom half of the top bun in the broth. Fill with the shredded meat, add the sauteed peppers and onion and top with cheese. Place under a broiler until the cheese is melted. Is your mouth watering now? It should be.



Homemade Italian Salad Dressing Mix

1-1/2 tsp homemade garlic powder
1 TBS homemade onion powder
2 TBS oregano
1 TBS dried parsley
1 tsp dried basil
1 TBS white sugar
1 TBS kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried celery leaves or flakes

Mix ingredients together and store in a tightly closed container in a cool and dry place.




**If you want to make dressing for a salad, mix the following together:

1/4 cup vinegar
1/2 cup canola oil
2 TBS water
2 TBS Italian Dressing Mix (recipe above)

Shake well and chill the night before you use it.



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