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Venison Roast

creative.chef's picture
This favorite-Venison Roast, has turned out to be one of my favorites. This Venison Roast is very much traditional and has got everything to remind you of a good meal. Make it today!
  Venison roast 4 Pound
  Game marinade 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Flour 4 Tablespoon
  Oil 4 Tablespoon
  Onion 1 , sliced
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Garlic 1 Clove (5 gm), chopped
  Thyme/Oregano 1⁄2 Teaspoon
  Parsley 1 Tablespoon, chopped
  Seasoned salt 1 Teaspoon
  Canned tomato sauce 4 Ounce (1 Can)
  Dry red wine/Bouillon / water 1 Cup (16 tbs) (California)
  Salt To Taste
  Pepper To Taste

Marinate game in a deep bowl overnight or longer, turning several times.
Remove game from marinade and wipe dry.
Season with salt and pepper, and dust with flour.
Heat oil in a skillet, brown meat on all sides, and place in a crock cooker.
Combine remaining ingredients and pour mixture over the meat.
Cover and cook for 10 to 12 hours at Low heat.
The cooking liquid may be strained and thickened with a little flour and butter mixed together for a rich gravy

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Venison Roast Recipe