Slow Cooker Venison Roast

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.

Ingredients:

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

Instructions:

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.

Serves: 4-6

Time:

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

Notes:

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.

Allergy Warning:

Check the broth and wine labels for allergen information if you have specific dietary restrictions or allergies.

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