Slow Cooker Venison Roast
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 10 mins
-
Servings
6
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Calories
512 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Venison Roast
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Slow Cooker Venison Roast – making venison roast in the crock pot is SO easy! Simply season and sear your deer meat and cook with vegetables in a rich red wine gravy. You will be rewarded with meltingly tender venison a few hours later.
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Ingredients
For the Roast
- 3 pounds venison roast neck / shoulder, about 1350g
- 1 tsp salt coarse
- 1 tsp black pepper ground
- 1 tbsp mixed Italian herbs
- 2 tbsp vegetable oil
- 1 cup beef broth or stock from a cube, hot, about 240ml
- ½ cup red wine about 120ml
- 2 tbsp tomato paste tomato purée
- 2 tbsp redcurrant jelly
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 onion , sliced
- 2 bay leaf
- 1 tsp juniper berries
- 5 carrot peeled and cubed
To thicken gravy
- 1 tbsp cornstarch diluted in 2 tbsp cold water
Instructions
- Take the meat out of the fridge for 20 minutes to bring to room temperature. Pat the joint dry with paper towels and season liberally with salt and pepper and mixed herbs.
- Heat the oil in a skillet and sear the venison on all sides over high heat. This will take a good ten minutes or so – you need to allow the meat to get a good sear until it releases off the pan easily. Set aside.
- Combine the beef stock, tomato paste, redcurrant jelly, Worcester sauce, balsamic vinegar and red wine in your slow cooker. Stir in the onion, juniper berries and bay leaves.
- Add the venison (and any pan juices) and carrots, cover and cook on the LOW setting for 8-9 hours or until the meat is tender.
- Take the meat out of the slow cooker and shred or slice. Bring the braising liquid to a simmer (in the crockpot or a saucepan) and stir in the cornstarch slurry (or a little xanthan gum) to thicken the gravy.
- Check the seasoning and adjust if needed. Serve over a bed of mashed potatoes with the carrots and gravy.
Notes
- Save any roast leftovers in the gravy and reheat in a saucepan before serving.
Nutrition Information
Show Details
Calories
512kcal
(26%)
Carbohydrates
14g
(5%)
Protein
84g
(168%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
256mg
(85%)
Sodium
736mg
(31%)
Potassium
1024mg
(22%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
8592IU
(172%)
Vitamin C
6mg
(7%)
Calcium
58mg
(6%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 14g | 5% |
| Protein | 84g | 168% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 256mg | 85% |
| Sodium | 736mg | 31% |
| Potassium | 1024mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 8592IU | 172% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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