Reviewed: Jan. 23, 2012

I had never cooked any game meats, and I had also never used my slow cooker... So I was afraid... very afraid!!!! And fortunately, this was lovely. I wish it had been colder outside because this meal deserved a hot fire and a chick flick! I did the first round overnight, and in the morning I added a bunch of veggies, celery, potatoes, carrots, mushrooms... It was great. We ate it with crusty bread for the rest of the week!

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Reviewer:

kenunn

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Jan. 18, 2012

We love this rcipe for venison roast. I make it as written.

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2 users found this review helpful

Reviewer:

SHARISFOOD

Reviewed: Jan. 12, 2012

Great recipe but I must admit I made a few changes. I added 1C of red wine and 2 apples sliced in 8ths plus salt and pepper and 6 cloves of garlic to the crock pot. I stirred the add ins every so often to get all of them in the "juice". When it was done I removed the meat and sliced it but did NOT remove the apple and did not add any bouillon, just 1/2 cup of water. I then took my Smart Stick and put it right in the crock pot and blended everything. It made a wonderful gravy!! Put the meat back in to keep warm until I served it with the garlic mashed potatoes and zucchini. I cooked my potatoes with garlic in chicken broth and after dumping some of the broth whipped them with the rest. No cream, no butter. Really good and a lot less calories! Can't wait to make this again and neither can my husband!

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Reviewer:

ellen803

Reviewed: Dec. 15, 2011

WOW GREAT GREAT GREAT. HANDED THIS RECIPE OUT TO HUNTERS AFTER THEY TASTED THIS, GREAT JOB update,used this for venison stew... wonderful again

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Reviewer:

joni

Cooking Level: Expert

Home Town: Tenafly, New Jersey, USA

Living In: Cairo, New York, USA

Reviewed: Nov. 27, 2011

This recipe was great. The venison was tender and tasty. I did change it a bit. I coated the venison roast in Montreal seasoning and braised it prior to placing it in the crock pot. Then once the roast was done I strained half of the stock and mixed it with flour, to make a gravy, which turned out to be the hit of our meal. The gravy was great on the meat, mashed potatoes, rolls anything my family could "mop up" with that gravy, they did... Thanks so much for this recipe

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Reviewer:

ryman05676

Reviewed: Nov. 27, 2011

I followed the recipe exactly as written, and thought it was okay. There wasn't much flavor, and it was extremely dry. Def made the house smell good, though. :)

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Reviewer:

Joanna

Cooking Level: Expert

Home Town: Augusta, Georgia, USA

Living In: North Augusta, South Carolina, USA

Reviewed: Nov. 3, 2011

It was the best deer roast I have ever made. I used a Granny Smith apple and it made the deer sweet but tart. I will use this recipe again and again.

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6 users found this review helpful

Reviewer:

jillian

Reviewed: Oct. 24, 2011

use 2 granny smith apples

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Reviewer:

Cooking Level: Expert

Reviewed: Oct. 20, 2011

Great Recipe!! We make alot of venison and this was superb! The apple really cut out the game taste, was just like a beef roast! Will use for all my venison roasts from now on!!

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Reviewer:

sunset

Reviewed: Oct. 15, 2011

great recipe! One point: as long as it is processed quickly and does not contain even a sliver of fat (which is rancid, on a deer), it will never be "gamey." However, you should not expect it to taste like beef, veal, pork etc. since it does have it's own unique flavor; thanks, again, for a great recipe

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8 users found this review helpful