Deer Roast Recipe for a Perfect Slow Cooked Meal
A hearty and flavorful deer roast slow-cooked to perfection, combining tender venison with aromatic vegetables and herbs for a mouthwatering experience.
Equipment
- Slow Cooker
- Skillet
- Roasting Pan
- Meat Thermometer
Ingredients
- 3 -4 lbs venison roast (shoulder, rump, or hindquarter)
- 1 large onion, chopped
- 3 carrots , chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 cup beef stock
- 1 cup red wine (optional)
- Salt and pepper to taste
Instructions
- Marinate the venison in a mixture of olive oil, vinegar, fresh herbs, and spices for 4-8 hours, or overnight for best results.
- Preheat your slow cooker or oven to the desired cooking temperature.
- Sear the venison roast in a hot skillet for 4-5 minutes on all sides until browned.
- Place the roast in the slow cooker or roasting pan. Add the chopped vegetables, garlic, rosemary, thyme, and beef stock (and red wine, if using).
- Cook on low in the slow cooker for 6-8 hours, or roast at 250°F (120°C) for 4-6 hours.
- Once done, remove the roast and let it rest for 10-15 minutes before slicing.
Notes
Marinate the venison overnight for best flavor.
Add root vegetables like parsnips or sweet potatoes for added sweetness.
For a deeper flavor, use beef stock instead of vegetable stock.
Searing the roast before slow cooking helps lock in moisture.
Let the roast rest after cooking for at least 15 minutes for juicy results.