5.0 from 3 votes
Slow Cooker Venison Roast
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.
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6
Calories: 512 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For the Roast
- 3 pounds (1350g) venison roast (neck / shoulder)
- 1 tsp coarse salt
- 1 tsp ground pepper
- 1 tbsp mixed Italian herbs
- 2 tbsp vegetable oil
- 1 cup (240ml) hot beef broth or stock from a cube
- ½ cup (120ml) red wine
- 2 tbsp tomato paste tomato purée
- 2 tbsp redcurrant jelly
- 1 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 onion , sliced
- 2 bay leaves
- 1 tsp juniper berries
- 5 carrots , 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.
Cup of Yum
Notes
- Save any roast leftovers in the gravy and reheat in a saucepan before serving.
Nutrition Information
Calories
512kcal
(26%)
Carbohydrates
14g
(5%)
Protein
84g
(168%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
256mg
(85%)
Sodium
736mg
(31%)
Potassium
1024mg
(29%)
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
% 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.