COOK VENISON dot com..Venison cooking guide..

Home  >  Venison Recipes  >  Crockpot Venison, a recipe by Lynn Harvey

Crockpot Venison

Lynn Harvey's favorite way to cook a deer roast

I prefer a roast that falls apart when I take it out of the oven, but that doesn't always happen for me, so I've taken to cooking my deer roasts in the crockpot. Every roast I cook turns out great now! -- Lynn Harvey

Ingredients

• Olive oil
• Salt
• Black pepper
• Large onion
• Fresh whole mushrooms
• Raw Carrots
• 4 to 6 White or Red Potatoes
• 1 Can Campbell's (or other brand) golden mushroom soup (optional)

I always start by thawing the deer roast completely in the refrigerator (if it's frozen). When I'm ready to cook it, I wash the roast with lukewarm water and pat it dry with a clean kitchen towel or some paper towels. Then I coat it with olive oil and a tablespoon or so of salt and black pepper.

On high heat, I sear the roast until all sides are browned. While the deer roast is browning, I roughly chop the carrots (however many I want in the roast), mushrooms, and potatoes (skin on or off, it doesn't matter). I cut the onion into wedges, either 6 or 8 depending on the size of the onion.

I remove the roast to the crockpot and then saute the mushrooms, onion, carrots, and potatoes in batches until they've all been lightly browned.

All the vegetables go into the crockpot on top of the roast, along with the optional can of golden mushroom soup. Usually my crockpot is brimming over with vegetables, but I press the lid on as tightly as it will go and it eventually settles in after about 20 to 30 minutes. Then I cook the roast on low heat for about 8 to 10 hours. The roast will be fork tender when done.

I hope you enjoy trying my crockpot venison roast recipe! -- Lynn