slow cooker venison and vegetables with gravy

Name: Slow Cooker Venison and Vegetables with Gravy
Prep time: 45 min
Cook time: 5 h
Yield: 8
Cuisine: American
Ingredients: some cooking oil spray; 1 can(s) condensed beef consomme; 1/4 cup(s) all-purpose flour; 1 can(s) condensed French onion soup; 1 teaspoon(s) soy sauce; 1 teaspoon(s) Worcestershire sauce; 2-3 pound(s) venison roast or steaks (approx.); a few pinch(es) each salt, pepper and garlic powder; some pinch(es) Weber's smoky truffle seasoning (optional, but preferred); 1 medium sweet onion, chopped; 2 or 3 bay leaves; 8-10 large carrots, peeled & cut bite-size (may sub baby carrots); 8 medium potatoes, peeled whole (may sub unpeeled baby potatoes)

Venison in slow cooker with veggies and gravy.

review

Recipe by

Teresa G.

@sokygal

Here, KY

This is our favorite way to cook venison steaks or roasts. The meat is so tender that it falls apart, and there is no gamey flavor at all. The gravy is so delicious, you just might want to lick the plate! We prefer to use Yukon gold potatoes because they hold together well, and their texture is creamy and smooth. Don't skimp on the carrots; parsnips may be added also if you like.

yield 8 serving(s)

prep time 45 Min

cook time 5 Hr

method Slow Cooker Crock Pot

Ingredients For slow cooker venison and vegetables with gravy

some

cooking oil spray
1 can

condensed beef consomme
1/4 c

all-purpose flour
1 can

condensed French onion soup
1 tsp

soy sauce
1 tsp

Worcestershire sauce
2-3 lb

venison roast or steaks (approx.)
a few pinch

each salt, pepper and garlic powder
some pinch

Weber's smoky truffle seasoning (optional, but preferred)
1 md

sweet onion, chopped
2 or 3

bay leaves
8-10 lg

carrots, peeled & cut bite-size (may sub baby carrots)
8 md

potatoes, peeled whole (may sub unpeeled baby potatoes)

How To Make slow cooker venison and vegetables with gravy

1
Gather and prep ingredients. Lightly spray the bowl of the slow cooker with cooking oil spray.

2
In a medium mixing bowl, whisk together 1/4 cup all-purpose flour with one can of condensed beef consomme, whisking until no big lumps remain; add and whisk in one can of condensed French onion soup, one teaspoon soy sauce, and one teaspoon Worcestershire sauce. Set aside.
3
Place roast in slow cooker; season the roast on all sides with salt, pepper, garlic powder, and smoky truffle seasoning. Set the slow cooker to high heat.
4
Pour prepared soup mixture around roast in slow cooker.
5
Place bay leaves, onions, carrots, and potatoes in the liquid surrounding the roast.
6
Place lid on slow cooker; cook on high for at least 5 hours, stirring liquid with a spatula or wooden spoon several times as gravy begins to thicken. (Heat may be set to low after gravy has thickened, but adjust time accordingly.)
7
Roast is ready when it's so tender that it's beginning to fall apart, and vegetables are tender-soft. Discard bay leaves.
8
Serve hot with crusty bread, dinner rolls or biscuits to sop up the delicious gravy. Refrigerate leftovers.
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