Reviewed: Oct. 10, 2011

This was an exceptional recipe! Only my second time cooking venison with the first time being a flop, I was pretty hesitant. However, without having apples I used about a 1/2 of apple juice. And, it turned out extremely well!!!

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4 users found this review helpful

Reviewer:

punkisan1977

Reviewed: Sep. 25, 2011

Absolutely great! Everyone loved this with just that hint of something extra to make it so tasty! Moist and tender venison with terrific gravy! Thank you, Kristy!

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4 users found this review helpful

Reviewer:

sarahcita

Reviewed: Sep. 24, 2011

This is a keeper- however I have always removed all fat from the venison and found that it doesn't have the GAMEY taste left. I also use apple juice with the roast and stew and just cover the meat with the apple juice...As we have alot of venison each year-it is always nice to get new recipes---Thank-you

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8 users found this review helpful

Reviewer:

julieb

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Clayton, Ontario, Canada

Reviewed: Aug. 13, 2011

One of the best recipes for venison I've tried. Will use it again.

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2 users found this review helpful

Reviewer:

wandjbaker

Reviewed: Jul. 11, 2011

This recipe was easy to prepare. I added salt and pepper to the meat and also a bit of thyme. The sauve turned out really well and had good flavor. It was delicious to eat over egg noodles. Unfortunately, I can't say the same for the meat. While it did come out tender and not dry, it was very gamey- to the point that I didn't eat it. I don't think this is a flaw of the recipe, more likely of the meat. (not sure how long it had been in the freezer) I think I'll try this again with a pork roast.

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3 users found this review helpful

Reviewer:

jumpwhat1176

Cooking Level: Intermediate

Reviewed: Mar. 10, 2011

This was fantastic! It has turned some people who were wary of deer into venison lovers. Great easy recipe.

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2 users found this review helpful

Reviewer:

mhong_88

Reviewed: Feb. 21, 2011

Amazing! I used venison chops and I added a little corn startch to thicken the gravy. Nothing was left after this meal!

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3 users found this review helpful

Reviewer:

MARAH

Reviewed: Jan. 30, 2011

This is wonderful! I have made it several times and it always turns out delicious! It's sooo easy too! I usually add chunked carrots, and they are a great addition! I also always make mashed potatos as a side. MMM!

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25 users found this review helpful

Reviewer:

Ashley

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

Reviewed: Jan. 30, 2011

I loved the apples in this! It definately masked the gamey taste that Venison roast usually has! I added a cup or two of broth in mine as apposed to the bouillion to keep it moist. I also used garlic powder, steak spice and pepper. Great recipe! Definately cook this one on low :)

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2 users found this review helpful

Reviewer:

tiffanylamoureux

Reviewed: Jan. 2, 2011

DEFINATELY COOK ON LOW!!!! My roast was dried out cuz 4 hours on low it looked like it wasn't cooking, so I increased the heat and forgot to lower it again.LOL The flavor was great though. I rubbed the roast with brown sugar, salt,pepper and garlic powder first. I made the sauce to go over it as directed and didn't need to add any further seasonings. Will be MUCH better next time. My husband and kids ate it and had no idea it was deer. GOOD JOB MOM

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3 users found this review helpful