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Saturday, November 24, 2012

Great Crock Pot Venison Raost Recipe



Here Is One Of My Favorite Recipes

First You Will Need To Acquire A Venison Roast.

A crock is best for this but you can put it in a roaster pan with a lid or an oven bag with the same results.

Wild game is usually hard to find unless you can find a specialty meat market or butcher shop.  We have an awesome butcher shop that we go to in Seward, Illinois, Sorry I can't mention their name without permission but they are most likely the only butcher shop in Seward, Illinois.  These kind of butcher shops sell wild rabbit, bison, buffalo, ostrich, tiger, lion, alligator, lama, pheasant, and many other exotic meats to try.  

I have seen people post ads on craigslist offering services, land to hunt on, item for trade, and other things all for some venison. 

 It is illegal to sell wild game without special licensing.

Here is the ingredient needed for this roast:

  • 1  2-5 lb Venison Roast
  • 1  2-5 lb Beef Roast
  • 1 lb Fresh White Button Cap Mushrooms (washed)
  • 2  Medium Onions
  • 4-8 Carrots (Depending on your Liking)
  • 4-8 Potatoes (Depending on your Liking)
  • 2-6 Stalks of Celery (Depending on your liking)
  • 2-4 cups of water (depending on how much is needed to fully cover up the meat)
  • 2 Packages of Onion Soup Mix
  • 1 Tbs Dried Oregano
  • Salt and Pepper to Taste
Instructions:

  1. Thaw out your Roasts overnight if frozen.  Fresh is always better but harder to come by.  
  2. Put the roasts in the crock pot (or roaster pan or oven bag)
  3. Add the mushrooms, cut up or whole.
  4. Add the Vegetables, cut up to your liking.
  5. Add the water until it is about a half an inch above the meat and vegetables.
  6. Add the onion soup mix by sprinkling it all over the top.
  7. Add the oregano by sprinkling it all over the top.
  8. Cover and set on high if using a crock pot and leave it for at least four hours (six to eight if it is on low), keep an eye on the water level.  If you set it up before you leave for work, add a little extra water so it doesn't run out during the day and leave it on low.  
  9. If using a roaster pan with a lid you should  roast it at 350° for 3 to five hours, checking the water level periodically.
  10. If using an oven bag you should roast it at 350° for 3 to 5 hours.
  11. Check the roast for tenderness. If the roast is still tough put it back in for an hour.

THIS IS MY FAVORITE ROAST RECIPE

HERE IS HOW TO MAKE GOOD GRAVY TO GO WITH IT.

Take out the meat and vegetables and put them on your serving platter and let them rest while you are making the gravy.

Put two table spoons cornstarch and two tablespoons flour in  a small bowl and add water to it while stirring it with a fork until it is very soupy.(You don't want it thick or you will have lumpy gravy).  

Make sure your juice from the roast is boiling hot or it won't thicken.  While stirring with a whisk add the water-flour-cornstarch mixture until the gravy starts to thicken a little.  Bring to a boil again and turn down the burner to let it simmer for 10 minutes while stirring (this is important to prevent lumps and help it thicken the rest of the way).  

If it doesn't thicken to your liking, you can add more of the 
water-flour-cornstarch mixture until it does.

I hope you enjoy this as much as we do at our house!!

OLOE