SLOW COOKER VENISON POT ROAST

1
Rev BJ Friley

By
@RevBJFriley

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

Rating:

★★★★★ 1 vote

Comments:
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

How to Make SLOW COOKER VENISON POT ROAST

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.

Printable Recipe Card

About SLOW COOKER VENISON POT ROAST

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



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