Background and History:
Venison, a lean and flavorful meat, has been a staple in various cuisines for centuries. Historically, it was a common source of protein for indigenous peoples and early settlers. Today, slow-cooking venison roast allows its natural richness to shine, making it a delightful dish for meat lovers and those seeking a unique culinary experience.
- 2-3 pounds of venison roast
- 1 onion, chopped
- 2-3 cloves of garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup of beef or vegetable broth
- 1 cup of red wine (optional)
- 2-3 sprigs of fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons of cooking oil
- Season the venison roast with salt and pepper.
- Heat the cooking oil in a skillet over medium-high heat. Sear the roast on all sides until it’s browned.
- Transfer the roast to the slow cooker.
- In the same skillet, sauté the onions and garlic until they’re fragrant and translucent.
- Add the carrots and celery and cook for a few minutes.
- Pour in the wine (if using) and let it simmer for a minute to deglaze the pan.
- Transfer the sautéed vegetables to the slow cooker along with the broth, thyme, and bay leaves.
- Cover and cook on low for 6-8 hours, or until the venison is tender.
- Remove the roast and slice it. Serve with the cooked vegetables and the flavorful broth.
- Preparation: 20 minutes
- Cooking: 6-8 hours in the slow cooker
Nutrition Facts: (Per serving, based on 6 servings)
- Calories: 320
- Protein: 34g
- Fat: 10g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 4g
- You can substitute red wine with additional broth if you prefer a non-alcoholic version.
- Venison can be quite lean, so cooking it in a slow cooker helps keep it tender and flavorful.
- Feel free to customize the vegetables and seasonings to your liking.
- Check the broth and wine labels for allergen information if you have specific dietary restrictions or allergies.