Reviewed: Oct. 29, 2009

I used two venison roasts that weighed just over 1.5 lbs. each. There was not a bit of fat on these roasts so they were a little dry. I followed the recipe, except I cut down the dry onion soup to half the package (per other reviewers suggestions). The end result was delish. And the gravy was outstanding. I have more venison roasts to cook in the future and this recipe will be the go to prep. Thanks for the recipe.

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marlie

Cooking Level: Expert

Living In: Golden, Colorado, USA

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Reviewed: Oct. 27, 2009

This venison recipe is great! I did make a few changes based on our personal tastes and a lower sodium diet. I used 1 T. less sodium soy sauce, 1 T. Worchestershire, 1 T. granulated garlic, 1 t. fresh black pepper, 2 packages Lipton onion soup mix and 2 cans less sodium cream of mushroom soup. I also add 2 onions, sliced, 4 carrots, sliced and 4 red potatoes, cubed. Cook on low crockpot 8 hours. We ate this for dinner with crusty bread for 3 nights! Makes a lot, enjoy!

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BriKelMilo

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2009

This one is great to fool the Mother in Law who thinks all game is distasteful. I lined the cooker first with a tablespoon of olive oil, seared the venison roast on the grill (cleaned and patted dry - added kosher salt, pepper & onion powder prior to searing 3 min each side). Placed in cooker, dashed some worcestershire over the roast, added sliced red apple (cored) around roast with 8 garlic cloves (not minced). Half a can of sodium free beef broth with half a sliced white onion and wa la! Remove the apples and roast - make a gravy with the juices. Optional - add carrorts and potatoes an hour before eating. I've done it with cabbage to and it's wonderful. Experiment and enjoy!

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sdk

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Reviewed: Sep. 11, 2009

The only thing I did different is 1) I used 3lbs of vennison tenderloin and 2) I added about 2 tablespoons of minced fresh garlic. You couldn't even tell it was venison, it tasted more like a beef roast.

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Kris L.

Cooking Level: Expert

Home Town: Hurricane, West Virginia, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Aug. 25, 2009

My favorite way to use all the deer roasts in my freezer. No game taste, great on potato or rice or in sandwiches. We make this least every 2 weeks during hunting season!

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24601

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Reviewed: Aug. 19, 2009

This recipe was simply amazing! I did everything the recipe said and it turned out very tasteful! I did have a 2 pound venison roast and 1 pound of steaks...that was the only thing different.

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Mrs. Genny Zellner

Cooking Level: Intermediate

Home Town: Florence, Wisconsin, USA

Living In: Iron Mountain, Michigan, USA

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Reviewed: Aug. 15, 2009

OMG! Yes if you must have deer for dinner this is the recipe. It was really good. The only thing different that I did, was I added fresh mushrooms in with it and when it was done I put some sour cream and mixed it in. (also have some on the table if you want more sour cream) and then I put it over egg noodles! Very yummy, and I forgot that I was eating "Bambi". :)

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christina

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Reviewed: Aug. 9, 2009

I made this for us two tonight and I knew that going into it that it would be a bit salty as soy sauce is salty; but adding garlic salt put it over the top. We do love salty though. Next time I will use garlic powder instead. I also will double the cream of mushroom soup and lipton onion soup mix. Add cubed new red skin potatoes, carrots, green beans and mushrooms! Excellent!!!

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gabbygirl

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Perry, Ohio, USA

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Reviewed: Aug. 4, 2009

I would actually give this 4 1/2 stars as is. Then I followed the directions of a few other reviewers and added some changes of my own and the meal became a 5. I used one can of mushroom and one can of cream of celery soup. I did not add the onion soup mix (way too much salt). In place of the garlic salt, I added three cloves of garlic. I soaked the meat over night in milk. I added a splash of red wine and one cube of beef bouillon. Finally, I added potatoes, carrots and mushrooms to the sauce. I let it cook on low for 8 hours or more and the meat was tender and juicy. I will make this over and over and try it with beef too. I love finding a great slow cooker recipe. They are so easy, and when supper time comes the only work that needs to be done is setting the table.

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Aug. 1, 2009

Very good! Mine did not turn out dry at all. I stuck it in a small roaster pan and stuck in the oven at 350 for 1.5 hours. Then took meat out and made the sauce into a thick gravy on the stove with cornstarch. Add homemade rolls and potatoes...YUMMY!!! Very good the next day on a sandwich.

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Serving_Him

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

mine turned out dry and too overly seasoned. We couldn't taste the meat just the seasoning.

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RLOGAN01

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 22, 2009

This is a great recipe. I used a dry veggie soup mix. My husband loves venison but never would eat a venison roast (to dry). He loved it and was better as leftovers. Thank you for this recipe - we will make it again.

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jamiejomom

Cooking Level: Intermediate

Home Town: Appleton, Wisconsin, USA

Living In: Marshfield, Wisconsin, USA

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Reviewed: Feb. 22, 2009

Lets start off by saying, I don't care for venison at all. With two hunters in the house, we have a freezer full... so I need to use it. This recipe was AWESOME! did not taste like venison at all! I added a can of water and used minced garlic. Thanks! will definitely make this one again.

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BLUEYEZ222

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Reviewed: Feb. 4, 2009

i also changed a few things,used dried veg soup mix instead of onion,put in potatoes,carrots,1-table spoon of lemon juice from fresh lemon.it came out really good not too salty i used powders instead of salts.

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momma g

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Reviewed: Jan. 11, 2009

I added a little more than 1/2 cup red wine and a handful of sliced fresh mushrooms to this recipe, and it was FABULOUS! No-one could tell it was venison (which is helpful, as my sister refuses to eat it!)

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AngelSilverband

Cooking Level: Expert

Home Town: Vienna, Virginia, USA

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Reviewed: Jan. 11, 2009

Wow! I just made this recipe and I am THRILLED with the results. I used 2 cans reduced fat cream of celery soup rather than the mushroom because of family tastes. I also added 1/2 soup can of water and I sprinkled in about 1 tsp of beef bouillon granules. I also added carrots and potatoes and omitted the onion soup mix. As others mentioned, I used the real onions and real garlic. The gravy was incredible. I found myself sneaking out some potatoes before it was supper time. Next time I'll be sure to add more. This was a roast from a small deer and it was very tender. (I did soak in milk overnight.) I will never let my husband tease me for harvesting a small deer again. This meal makes up for it!

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ironchefwannaB

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

I soaked my roast overnight in milk to help tenderize and also I have been told that it makes it less "gamey" tasting. I omitted the soy and worchestire sauces and added carrots, tators and a can of corn later in cooking and it was a home run! My husband loved it!

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tjmedellin

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

This is the first review I've ever written on this site. This recipe was SO good!! I've only recently began to eat venison (bf is a hunter). The first recipe I tried was just ok, but this changed my mind about venison. Bf says its the best he's ever had!! I too used fresh garlic instead of garlic salt and added a few red potatoes. Next time I will add some mushrooms and carrots. This is a new staple recipe in our house. Thanks!!

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Nicole

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Reviewed: Dec. 12, 2008

This recipe was wonderful!! We will definitely make this again! I substituted fresh minced garlic instead of garlic salt!! Everyone loved it!

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Donielle

Living In: Villa Hills, Kentucky, USA

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Reviewed: Nov. 27, 2008

I'm giving only 4 stars due to the changes I made....This was a wonderful "base" recipie that was easy to adjust. I adjusted as follows: No Soy or Worchestishire sauces and substitute garlic powder or crushed garlic for the garlic salt. Salting venison will lead to dry meat.....even from the crock pot. Next I only used 1/4 to 1/2 of the soup mix (also because of salt content)and substituted cream of celery soup due to a mushroom allergy in the family. I used this modified recipie to cook two-2.5 lb rump roasts and they were OUT OF THIS WORLD YUMMY! Moist, tender meat with flavour galore :) I did have to prepare my vegies (carrots, celery, tatos) in a pot on the stove due to lack of room in the crock pot, but that was fine. The soup makes a WONDERFUL gravy in the end. I did thicken it slightly w/ corn starch, but only a tad. Everyone loved the meal and today THANKSGIVING) I have been elected to attempt it again:) This time I have a 10lb venison rump roast, so I am doing it in the oven. I'll let ya know ;)****UPDATE**** The 10lb Runp Roast was.....well let's just say it's TOO BIG a piece of venison! I was forced to cook it in the oven due to it not fitting in my slow cooker. I still used this recipe and the gravy was again fantastic. The roast's flavour was good, but such a large cut of meat requires more cooking time than the moisture could take and it was dry. So stick with the smaller roasts :)

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MaBell

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Green Forest, Arkansas, USA

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Slow Cooker Venison Roast

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