vension roast?

[watkin]

does anyone have a good recipe for venison roast in a crock pot.i have 2 roasts from my buck i got this year with my bow but don't know how to cook them. i heard if you don't cook them right they can be tough.

[Ice Dog 67]

2 Onions sliced
1 lb carrots (more or less if you like)
2 lbs potatos diced
1 lb fresh mushrooms
2 cloves of garlic
1 Bay leaf
1 bottle of dark beer
1 Large can crushed tomatos
3 lbs vension
Salt and pepper to taste

I start by adding the venison, one onion, salt and pepper, garlic, bay leaf, and the dark beer to the crock pot.  Cook on high for one hour. add the rest of the ingredients except the mushrooms at the 1 hour mark and cook on high for 1 more hour, pour tomatos over roast, turn down to low for 1-2 hours,  at the end I add the mushrooms.  Just because they cook so quickly and I like them to have some texture left.

[icejunky]

If you want a quick and painless roast recipe, try this. open 2 packages of French Onion soup mix. Use the powder from one package and pat it all over the meat to give it a healthy coating..save the crunchy onion bits to add to the top later...add 1 cup or so of water the the crock pot and pour the other package of soup mix in the water..Place the roast in and let it baste away..I add the onions in a hour or so

Add whateven veggies you like, I usually use mushrooms and onoin...The liquid also makes a giller gravey once the roast is complete.

[dwayne]

if you still have the roasts and own a smoker......give that a shot....I soak my roasts in a brine for 4 days and then smoke 8 hours with a low heat and they turn out exceptional..

[Holewatcher]

The food tv channel is going to have a venison cookoff on Iron chef america on sunday nov. 5

[Holewatcher]

Try this oneHEARTY YUKON STEW
Makes: About 6 Cups (6 Servings)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1-1/2 pounds boneless venison, buffalo or veal shoulder,
cut into 1-1/2-inch pieces
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups dry red wine
- 2 tablespoons tomato paste
- 2 cups sliced carrots
- 1 bay leaf
- 12 small whole white onions (3/4 pound total), peeled
- 8 ounces mushrooms, stems trimmed
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme

DIRECTIONS

Combine the flour with the salt and pepper in a pie plate.
Dredge the venison in the seasoned flour.

Heat the oil and garlic in a large non-stick skillet
over medium-high heat. Brown the meat in the oil,
in batches if necessary.

Add the wine, 1 cup water, and the tomato paste; bring
to a boil. Add the carrots and bay leaf. Reduce the heat;
cover and simmer 30 minutes, stirring occasionally.

Add the onions, mushrooms, and thyme; cover and simmer
30 minutes longer, or until the venison and onions are
fork-tender. Uncover and simmer until the sauce reaches
the desired consistency.

[darkhousefisher]

I soak my roasts overnight in a beer based marinade, really helps to tenderise it and also helps if it has a real strong game flavor.  Here's my favorite way to cook roasts.

Marinade:
3-4# roast
2 cans beer
1 bay leaf
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp sugar
2 tbsp lemon pepper

Soak the roast 12-24 hours in marinade.  Reserve half the marinade.

1/3 cup flour
3-4 peeled and quartered spuds
1 quartered onion
2-3 carrots cut in 2 inch pieces
1 cup beef, chicken, or vegetable stock
Salt and pepper

Pat roast dry and coat w/ flour.  Brown in hot oil.  Place vegetables in crock pot.  Mix leftover flour, stock, and reserved marinade and pour over vegetables.  Place roast on top of vegetables and sprinkle w/ salt and pepper.  Cook on low 8-10 hours.