SLOW COOKER VENISON POT ROAST

Rev BJ Friley

By
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.


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Prep:

1 Hr

Cook:

8 Hr

Method:

Convection Oven

Ingredients

2-3 lb
venison roast
1/2 c
balsamic vinegar
garlic powder
2
whole onions, cut into quarters
2-4
potatoes, skin left on, and cut into large cubes
4
carrots, sliced
1 dash(es)
worcestershire sauce
2 tsp
tarragon, dried
water
salt
2-4 Tbsp
cornstarch

Directions Step-By-Step

1
Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
2
Place roast in cooker.
3
Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
4
Add the onions, potatoes, and carrots to the pot.
5
Add water to cover.
6
Cook on low heat for 8 hours, stirring occasionally.
7
The meat should fall apart when done.
8
Remove meat and vegetables from cooker, and place on a serving platter.
9
Mix the cornstarch with cold water and add to the gravy in the pot.
10
Bring this to a boil, allowing it to thicken.
11
You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
12
Pour over meat and vegetables.

About this Recipe

Course/Dish: Roasts, Wild Game
Main Ingredient: Wild Game
Regional Style: American