Reviewed: Dec. 1, 2008

Just finished eating this lovely roast. Definitely needs the gravy (tried it without the sauce and it was dry)I was pleasantly surprised that apple gravy would be so delicious! We ate it alongside mashed yams and potatos. Delicious and happy to have a different recipe for our freezer full of venison.

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Mrs Tsuji

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Finally I tried this recipe and my husband and I were a little skeptical when we jad our first taste on the meat without the sauce. We changed our minds after adding it. It was simply delicious! I added some apple sauce on top of fresh apples and followed the rest of the instructions. We had great sauce for the roast but next time I will peel the skin off the apple before cooking as it was a little messing when I removed it after cooking, and blend onion and garlic and mix with the apple sauce to make the finish texture smoother. An absolute great recipe especially when you have time constrain and want to prepare a nice, decent meal. Definitely will make it again!

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Carrie

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

Turned out great, loved it. I added about 1/4 cup of beef broth to the pot as well.

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Audrey

Cooking Level: Intermediate

Home Town: Keystone Heights, Florida, USA

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Reviewed: Mar. 31, 2008

Let me preface my comments by saying that my husband is a HUGE deer hunter and our family LOVES venison--fried, grilled, as sausage . . . you name it. I gave this recipe 2 stars because it is edible. However, that's the kindest thing I coan say about it. Despite the fact that the onion and apple and venison made a lot of juices, the meat was most definitely NOT falling of the bone tender--nor did it have any flavor, notwithstanding the fact that I used an additional apple, Cajun seasoning and balsamic vinegar.

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Jenni

Cooking Level: Intermediate

Home Town: Vicksburg, Mississippi, USA

Living In: Greenville, Mississippi, USA

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Reviewed: Feb. 19, 2008

magic apple!

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kmiletta

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Reviewed: Jan. 14, 2008

This is the BOMB! The only things I added were a splash of Balsamic vinegar and some lemon pepper. I too took the roast out and made gravy in a sauce pan for mashed potatoes. Unbelievable.

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terijanel

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2008

The apple really made a difference in the flavor of the roast, it was very tasty. I did use twice as much broth, half went in the crockpot with the roast to keep it moist and the other half was used for gravy.

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PLONGSTOCKING

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

I've never had deer roast so tender. It was falling apart when I tried to take it out of the cooker. I took the advice of some of the other reviewers. I cooked the roast, apples, and onions overnite in the crockpot (about 10 hrs) on low. Then added frozen veggies with broth and cheap regular beer. Most excellent!

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aliann11

Cooking Level: Intermediate

Living In: Lawton, Oklahoma, USA

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Reviewed: Jan. 2, 2008

This recipe was simple and perfect for our needs. Even tho I tought it smelled funny when I first opened the crockpot, the meat was tender, juicy and tasty. I used one McIntosh apple, however next time I would use 2 of them - I love the apple bite and since they mush up, there is no chunks or need to remove them. I served it along with roasted garlic mashed potato.

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Nadine S

Cooking Level: Expert

Home Town: Quebec, Quebec, Canada

Living In: Casa Grande, Arizona, USA

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Reviewed: Dec. 19, 2007

I prepared this recipe and added one little item. I used steak seasoning peppers and rubbed them into the roast. Added all the other ingredients and placed it in the crock pot with the apples. Family went crazy over this and so did their bosses...This is the best tasting roast I have had in a long time and I thank you for the idea of the apples. It made the difference.

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Ezziej

Home Town: Rapid City, South Dakota, USA

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Reviewed: Nov. 25, 2007

This recipe was a hit...this is the second time that I am making it. The first time I made it, I wasn't sure I was going to like it because of the smell when the crock pot was opened. BUT it turned out wonderful.

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NICKYKG

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Reviewed: Nov. 4, 2007

I've been looking for recipes for venison. This was the best so far, but still not wonderful. The loin I used was still tough after cooking in a crockpot on low for 8 hours. The broth it made was very good.

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mamacas71

Cooking Level: Intermediate

Home Town: Salem, Illinois, USA

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Reviewed: Sep. 27, 2007

GREAT recipe! My kids, my hubby and the neighbor kid thank you! Easy and very tasty!

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MARGIEBOZ

Cooking Level: Expert

Home Town: Cecil, Wisconsin, USA

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Reviewed: May 14, 2007

I have made venison roasts in a crockpot several times before, with different recipe variations, but they always came out dry and tasting like they were cooked in a crockpot. My husband LOVED this version; the roast stays moist and the flavor was so good. I will definitely recommend this to all the other hunter's wives I know!

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Kristi S

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Reviewed: Apr. 22, 2007

Delicious! I think the apples take away the gamey taste. I omitted the oil and used one cup of beef broth in lieu of the hot water and bullion cube. Simple yet very tasty…I will make it again but I will probably salt and pepper to the roast before cooking.

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Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Mar. 11, 2007

This was excellent. My husband is a steak and baked potatoe type of guy when it comes to his venison. He LOVED this though. The longer it cooked the more tender it was, at 6 hours it was still a little tough for my liking. At 8 it was perfect. The gravy was also fab over mashed potatoes! I rubbed the roast down with salt and pepper also before roasting.

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Rachael

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

I just tried this recipe last night and my husband and I loved it. This definitely adds variety to our venison recipes. Its a keeper!

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Natalie

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Reviewed: Feb. 13, 2007

Very tasty. I was worried that the roast would be a little dry but it had a great texture. I feel that it would be better with a touch of red wine in the crock while cooking. I made gravy in the crock as well after removing the roast. Instead of cornstarch of flour I used potatoe flakes as the thickener.

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Rob L.

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Reviewed: Jan. 28, 2007

The apples are an essential key to removing any "gamey" taste the roast might have had. We made some alterations for a FANTASTIC pulled roast/stew recipe....First we rubbed salt, pepper and crushed rosemary onto the roast. Placed it into slowcooker with additions (onions, apple, loads of extra garlic), and let sit, covered, for about 10hours on low. In the morning, we added a 14oz can of beef broth, 1/2 bottle of Bell's Porter beer and a few chopped carrots and let it simmer until dinner time. NExt time we'll add a few more veggies to make the most DELICIOUS stew ever! But, as it was, we thoroughly enjoyed it in a bowl served over some cheesy mashed potatoes with gravy (made from the stock). Yum!

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Hickok family

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2007

This recipe is wonderful!! We're not big roast fans as a rule, but my husband is an avid hunter and brought home some this year. This is a great way to make it - very flavorful, and it smells great while it's cooking!

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texasred

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Slow Cooker Apple-Scented Venison Roast

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