Crockpot Venison Roast Deer Roast Recipe
I absolutely adore this savory venison roast recipe because it brings the rustic, comforting flavors of a hearty meal straight to my kitchen with minimal effort. The tender, slow-cooked meat paired with those perfectly seasoned veggies makes my taste buds dance with joy, all thanks to the magical wonders of my trusty crockpot.
A meal fit for a feast can be had with this recipe. And while I adore preparing a venison roast, a dish that can take from three to five hours to reach the peak of tender and succulent inside with a nice crust outside, it is precisely the opposite kind of cooking that makes this meal so enticing.
I love that I can set it and forget it in a slow cooker and come back hours later to a deeply flavored roast, tender and falling apart, with a medley of onions, garlic, seasonal root vegetables, and a good swim in red wine and beef broth.
Ingredients
Roast venison: A low-fat, lean protein that’s high in iron and B vitamins.
Olive Oil: Contains nutrients, healthy fats, is rich in flavor, and is an excellent source of antioxidants.
A natural sweetness, the onion contains vitamin C and dietary fiber.
Garlic: Enhances taste; recognized for its heart health and antimicrobial advantages.
Broth Made from Beef: Imparts a profound taste, abundant in collagen and minerals.
Red wine: This is used to enhance flavor, but it also provides some antioxidants and is optional for achieving depth.
Carrots contain sweetness and fiber, are abundant in beta-carotene, and have a wealth of vitamins.
Taters: Adds texture, source of carbs and potassium.
Crisp, crunchy, and full of fiber, celery is a prime source of vitamins A, C, and K.
Ingredient Quantities
- 2-3 pounds venison roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 3-4 carrots, chopped
- 3-4 potatoes, quartered
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions
1. In a large skillet, over medium-high heat, heat the olive oil. Sear the venison roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crockpot.
2. In the identical skillet, toss in the sliced onion and minced garlic. Sauté approximately 2-3 minutes until the onion’s translucence is achieved. Combine with the venison in the crockpot.
3. Into the crockpot, pour the beef broth and red wine (if using) so that the liquid covers at least half of the roast.
4. Place the sliced carrots, quartered potatoes, and chopped celery in the crockpot around the roast.
5. Add the Worcestershire sauce, making certain it incorporates nicely with the liquids in the pot.
6. Dried thyme, dried rosemary, salt, and black pepper are what you need to add to your roast and vegetables if you want to give them an extra flavor kick.
7. Put the bay leaf atop the mixture in the crockpot.
8. Put the lid on the crockpot, and set it to low heat for cooking times that range from 8-10 hours, or high heat for 4-5 hours. The aim is to have the venison nice and tender, not overcooked, and the vegetables soft yet holding their shape.
9. When cooking is done, take out the bay leaf and throw it away. If you want, shred the venison into pieces, or for a more formal presentation, slice it.
10. Accompany the venison roast with the crockpot-cooked vegetables and juices for a deeply flavorful meal that takes almost no time to prepare. Serve it up and enjoy!
Equipment Needed
1. Large skillet
2. Crockpot (slow cooker)
3. Tongs or spatula
4. Cutting board
5. Sharp knife
6. Measuring spoons
7. Measuring cups
8. Stirring spoon
FAQ
- Can I use a different liquid in place of red wine?Certainly! If you choose not to use alcohol, you can use an equal amount of beef broth or water in place of red wine.
- How do I ensure the venison roast is tender?Cooking venison in a crockpot means it will be low, and it will be slow. If ever there was a cut of meat calling for that kind of treatment, venison is it. What, with all those fibers to break down and all that moisture to somehow keep in the meat, not to mention just the simple act of making it tender.
- Can I add other vegetables to this recipe?Certainly! You can include root vegetables like parsnips and turnips, or add your favorite mushrooms.
- What can I do if my venison roast is too tough?If the roast is tough, attempt to make it more tender by cooking it longer. Double-check that the crockpot is on low heat and that the meat is swimming in the liquid.
- Is browning the venison roast necessary?If time is of the essence, you can add the meat straight to the crockpot without first browning it in olive oil and the stovetop.
- How long should I cook the venison roast in the crockpot?Venison roast requires a long, slowcook to become tender. It can be cooked on low for 8-10 hours or on high for 4-5 hours. The author favors the longer method, which gives free rein to flavors and allows for the tenderizing of the meat.
- Can I freeze leftovers from this recipe?You can freeze leftovers. Put them in airtight containers and enjoy them within 3 months for the best quality.
Substitutions and Variations
Olive oil: Substitute with vegetable oil or butter for a slightly different flavor.
If you do not have beef broth, use chicken or vegetable broth instead.
Good red wine: If you need to replace it with something non-alcoholic, grape juice or cranberry juice work well.
Italian seasoning is an easy substitute.
Bay leaf: Skip this ingredient, or use a combination of oregano or basil to impart a different flavor profile.
Pro Tips
1. Marinate the Venison: For an additional burst of flavor and tenderness, consider marinating the venison roast overnight in a mixture of red wine, olive oil, garlic, and herbs. This can help to enhance the flavor and tenderness of the meat.
2. Deglaze the Skillet: After searing the venison and sautéeing the onions and garlic, deglaze the skillet with a splash of red wine or beef broth. Scrape up any flavorful browned bits from the bottom of the pan, then pour this mixture into the crockpot for extra depth of flavor.
3. Layer Vegetables Strategically: Place the carrots and potatoes at the bottom of the crockpot to ensure they cook evenly in the juices. Position the venison on top, and then add celery and onions around and on top of the roast.
4. Add Fresh Herbs: For a fresher flavor, you can add a sprig of fresh rosemary and thyme on top of the roast in addition to the dried herbs. Remove the fresh herbs before serving.
5. Thicken the Sauce: If you prefer a thicker sauce, remove some liquid from the crockpot about 30 minutes before serving. Simmer it on the stove with a slurry of cornstarch and water until thickened, then mix it back into the crockpot.
Crockpot Venison Roast Deer Roast Recipe
My favorite Crockpot Venison Roast Deer Roast Recipe
Equipment Needed:
1. Large skillet
2. Crockpot (slow cooker)
3. Tongs or spatula
4. Cutting board
5. Sharp knife
6. Measuring spoons
7. Measuring cups
8. Stirring spoon
Ingredients:
- 2-3 pounds venison roast
- 1 tablespoon olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 3-4 carrots, chopped
- 3-4 potatoes, quartered
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
Instructions:
1. In a large skillet, over medium-high heat, heat the olive oil. Sear the venison roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to the crockpot.
2. In the identical skillet, toss in the sliced onion and minced garlic. Sauté approximately 2-3 minutes until the onion’s translucence is achieved. Combine with the venison in the crockpot.
3. Into the crockpot, pour the beef broth and red wine (if using) so that the liquid covers at least half of the roast.
4. Place the sliced carrots, quartered potatoes, and chopped celery in the crockpot around the roast.
5. Add the Worcestershire sauce, making certain it incorporates nicely with the liquids in the pot.
6. Dried thyme, dried rosemary, salt, and black pepper are what you need to add to your roast and vegetables if you want to give them an extra flavor kick.
7. Put the bay leaf atop the mixture in the crockpot.
8. Put the lid on the crockpot, and set it to low heat for cooking times that range from 8-10 hours, or high heat for 4-5 hours. The aim is to have the venison nice and tender, not overcooked, and the vegetables soft yet holding their shape.
9. When cooking is done, take out the bay leaf and throw it away. If you want, shred the venison into pieces, or for a more formal presentation, slice it.
10. Accompany the venison roast with the crockpot-cooked vegetables and juices for a deeply flavorful meal that takes almost no time to prepare. Serve it up and enjoy!