You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. But really, any potato will do. Mix beef paste into wine and then pour over the top of everything Make sure the knob is set to “Sealing”. Can you let the whole roast sit in a crockpot for 8 hours? This would be a great intro for someone who is nervous about trying venison. While your wine is reducing, sear your meat in a large cast-iron skillet, or Dutch oven. Turn the Instant Pot to “Saute” for 10 minutes. In a medium saucepan, mix the red wine with the garlic and thyme. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. (Something to add to our list!) The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. Gravy Method 1: With crock pot on High, bring broth to a boil. 1 %, (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted, cup cabernet sauvignon wine or 1 cup, tablespoons very low-sodium beef bouillon granules, tablespoon liquid hot pepper sauce or 1 tablespoon, (8 ounce) can sliced mushrooms, drained, , peeled and cut into 4 inch long pieces (optional), Crock Pot Roast Beef and Horseradish Sauce. It can be hard to wait that long, because the smell is incredible! If you’re on Facebook, we’d love to have you share your picture with our community over there: https://www.facebook.com/CuriousCuisiniere . Saute over high heat until the onions are golden, 3-5 min. No matter, we’ll be saving this recipe and doing it again soon. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. Thanks! To make gravy, strain all of the pot juices into a medium saucepot. After about 3 minutes, when it is hot, add the oil and then the venison roast. They give a nice balance to the flavorful roast and are great to soak up the juice! You could definitely braise the whole roast like this if you prefer. This was as tender as any roast beef Iâve ever had. Let stand 5-10 minutes before serving. If you like this recipe, you need to try our Beer Braised Venison Roast recipe too! We’ve cooked roasts from younger deer as short as 1 1/2 hours. Whole & Healthy Recipies - Prepped in under 30 minutes with less than 10 ingredients! I received 2 decent-sized roasts in the mix, which I had never gotten before, and had no idea what to do with them. Pour in the cornstarch slurry and stir to mix. Powered by the Parse.ly Publisher Platform (P3). And, the red wine in this recipe not only gives great flavor to the meat, but it acts as an additional tenderizer as well. https://www.epicurious.com/recipes/food/views/slow-cooked-venison-388529 Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Make a slurry by mixing cornstarch and water until no lumps remain. Cover and cook on LOW 6-10 hours depending on how you like your meat, slicable or falling apart. Remove the vegetables and the venison from the pot. Total Carbohydrate OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm. The initial prep work isn’t too difficult: just a quick sear of the meat and a saute of some veggies. No knife needed for eating, this dish makes the meat fork-tender when done. I saw this recipe, which seemed easy enough, and sounded delicious. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency. Sign up for our newsletter to receive cultural tidbits & tasty dishes! And, the red wine in this recipe not only gives great flavor to the meat, but it acts as an additional tenderizer as well. But, older deer can benefit from 3-4 hours of braising. Bring broth to boil and stir in cornstarch slurry. That sounds delicious! The sliced roast makes tasty Roast Beef au Jus Sandwiches. In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings. Slow Cooked Venison in Red Wine. Toss everything around as best as you can to get some of the liquid on top of the vegetables, but don’t worry if they’re not covered. My wife and kids loved it. Simply shred the roast into chunks to serve. 3 pounds boneless venison roast (my roast had a bone, no problem), 2-4 small onions, sliced (I used half a large can of fried/sauteed onions for speed), 4 cloves crushed garlic (or a very generous sprinkling on the meat of garlic powder), 1.5 teaspoons beef base (I used "better than boullion" beef paste, 1.5-2 teaspoons is good). I would agree that braising is perfect technique to make game really tender. My husband said he he’ll request more roasts next time we process a deer. If you have to substitute, use Italian seasoning. This is one of the recipes from the early days of Curious Cuisiniere. Will you get same, tender results? It’s lovely and Wal Mart actually has a great organic variety for under $3. I made this recipe with a 2lb roast. Add the hot, reduced wine mixture. Then it cooks low and slow, working all that flavorful moisture into the meat as it becomes fall-apart tender. Place the venison roast inside and season well with grond pepper and garlic powder (if using garlic powder and not fresh garlic) When the meat is tender, remove your pan from the oven. Hi Peter, We’ve actually never done venison in the crock pot. Taste before serving to test seasoning level and stir in salt and pepper if desired. Required fields are marked *. Brunch Pro by Feast Design Co. Never miss a recipe or the latest on Miss Allie's Kitchen! Cook an additional 1-2 hours until roast and veggies are very tender.
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