Venison is lean, healthy meat, and, as most hunters know, can be comparable in flavor and texture to the finest Angus beef - if processed properly in the field, after harvest, and then processed properly into various meat products.
Following is a favorite roast recipe - which you can do in your crockpot - that slow cooking will enhance the juiciness and texture of the final dish. This is also a great cold cut for sandwiches the next day. So, trust the hunter and treat your venison as you would any good beef.
The 'gamey' reputation is not wholly justified, nor is it unwarranted: if the meat was handled properly in the first place, the end product will be excellent and tasty without juniper berries, bay leaves and rosemary - although those additions in many recipes are outstanding.
Here we will assume you have a fine roast, so give this recipe a try in your crockpot.
- 1 venison roast, 3 to 4 lbs
- 1 (16oz) can of whole cranberry sauce, (or bag of whole cranberries, sugar (start with 2/3 C) to taste and 1/2 C cranberry or pomegranate juice (or cocktail), cooked until all the berries are popped and the sauce tastes just sweet enough for you)
- 1/2 C sweet onion, chopped
- 1 T prepared horseradish
- 16 oz beef stock or broth
- 1/4 tsp ground cinnamon
- kosher salt & cracked black pepper to taste
- Let me start by saying that It like to brown my roasts with a salt & pepper, flour dusting in a bag. And I like to use, depending on the meat, a touch of duck fat, chicken fat or bacon fat with either olive or canola oil. Some cooks don't brown before slow cooking, but I like the appearance and the exta pop the browning gives the meat, regardless of how I prepare it. Thats just me...
- Over medium heat, bring the stock, onion, cranberry sauce, cinnamon and horseradish to a boil in a saucepan, stirring constantly
- Put your roast into your crockpot
- Pour the hot sauce over the roast
- Cook on Low for for 6-8 hours
- Remove the roast and let it rest for 10 minutes
- While the roast is resting, ladle the liquid from the crockpot into the saucepan and reduce it over med-high heat for the 10 minute resting period to concentrate flavors
- Slice the roast and lay the slices on a platter or individul plates and run some sauce down the center of the meat
- Put the rest of the sauce in a gravy boat to pass
- Serve with your favorite sides
|Amount Per Serving||%DV|
|Serving Size 139g|
|Recipe makes 8 servings|
|Calories from Fat 2||2%|
|Total Fat 0.24g||0%|
|Saturated Fat 0.07g||0%|
|Trans Fat 0.0g|
|Total Carbs 28.03g||7%|
|Dietary Fiber 0.9g||3%|