This is simple to prepare, hearty, and perfect for the cold winter season. You can use any type of venison roast in this dish. Deer, Elk, Antelope, Caribou, and Moose all benefit from the slow cooking method. Although the prep time is short, this baby needs to cook all day. Start early and the whole family will be commenting on the appetizing odors wafting out of the kitchen all day. The addition of root vegetables during the process will round out your meal, and all that will be left to do is make a salad, warm some French bread, and pop a great bottle of red wine. This is an awesome dish to use for your game meat, or works equally well with beef. I don’t often cook with a crock pot, but when I do, I always cook Wild Game!
- 3-4 pound Venison roast
- Salt and pepper
- 2 tablespoons vegetable oil
- 1/3 cup Dijon mustard
- Montreal steak seasoning
- 1 ounce packet dry onion soup mix
- 6 cloves of garlic, chopped
- 4 strips of bacon
- 2 cups chopped white onion (1 medium onion)
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 1 cup beef broth
- ½ cup red wine
- Corn starch (if you want to make gravy)
Salt and pepper the roast. Heat the vegetable oil in a large skillet over medium-high heat, and brown the roast on all sides. Remove, and place it in the crock pot. Paint the top and sides of the roast with the Dijon mustard. Sprinkle the meat liberally with the Montreal steak seasoning. This will season all the vegetables too, so do not be shy. Dump the onion soup mix on next, and then the garlic. Lay the bacon over the top to cover all the meat. (Use more bacon if necessary) Top it off with the onions, carrots, celery, and mushrooms. Pour the wine and beef broth in last. Cover the slow cooker and set on the high setting. Let the crock pot go for an hour on high, then reduce the heat to low for three more hours. Resist the urge to open the cooker, as this will let the heat out and extend the cooking time.
When the three hours is up you can add some quartered potatoes or any other root vegetables you would like to serve with the venison. Make sure there is sufficient liquid, add some more stock or water if it is low. Let cook for another 4 hours or until the meat is tender.
When done, remove the roast and allow it to rest for 10 minutes. Slice the meat against the grain. Add the juices back over the meat for a rustic meal, or make gravy.
To make gravy, strain the remaining juices and bring to a boil. Mix 2 tablespoons of cornstarch with ¼ cup cold water. Add this slurry slowly to the boiling juices, stirring constantly until the desired consistency is attained. You may need more or less depending on the amount of juice left in the pot. It will thicken almost immediately, so add slowly, it will not take long.
With your kitchen enveloped with the sumptuous smell of your creation, it is time to choose a wine to accompany this feast. I would go with a big Zinfandel or a Cabernet Sauvignon. Some excellent Zins and Cabs can be found on my website at www.wildgamewine.com. Enjoy this meal with family and friends and have a joyous and safe holiday season.