Recipe by Kristy
"My step-mom's recipe for a tasty venison roast. The apple does something magical! The gravy goes great with mashed potatoes."
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boneless venison roast
apple, cored and quartered
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!
I thought the roast was extremely dry, otherwise the flavor was great!
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!
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.
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.
This recipe was super simple. I had a should roast with a small amount of fat on it, decided to add fresh mushrooms so I removed the roast (which was browning nicely) and sauteed mushrooms right in the crock pot. I didn't even add bouillion, just the water. I regret not taking a picture, it was very appetizing to look at. Meat was tender and moist. I will definitely share this recipe with my son who gave me the venison.
This is a real keeper! I have never like venison before but this recipe changed that. It was just like having a beed roast.
I did add all of the ingredients at once and put it on low and let it cook for about 8 hours.
Thank you the apple were magical...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Apple-Scented Venison Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 220
** Calories from Fat: 49
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