Spread the olive oil on the inside of a slow cooker.
Place the venison roast inside and season well with grond pepper and garlic powder (if using garlic powder and not fresh garlic)
Top with onions and apples
Mix beef paste into wine and then pour over the top of everything
Cover and cook on LOW 6-10 hours depending on how you like your meat, slicable or falling apart. My preference is falling apart so I cook for 10 hours on LOW.
Cut wedges into roast.
Sprinkle soy sauce and Worcestershire sauce over roast; let stand for 1 hour.
Add seasoned meat tenderizer and garlic flakes.
Wrap roast in bacon slices and place in cooker.
Add potatoes, carrots and sliced onion.
Mix beef bouillon according to directions and pour into bottom of cooker.
Cover and cook on slow heat for 6 1/2 hours or 3 1/2 hours on high heat.
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
egrees F.
rinse roast under running water and
Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
Preheat oven to 500 degrees Trim fat from roast,wipe down with damp cloth.
Put venison in roasting pan and sear in 500 degree oven for 5- 10 minutes.
Reduce heat to 425 degrees.
Arrange bacon slices over roast.
Roast uncovered in 425 degree oven for 30- 40 minutes.
Remove bacon.
Combine all remaining incredients and pour over roast.
Remember to baste frequently during roasting.
Cover loosely with foil and cook 1 hour longer.
ntil tender.
Put the venison in a roasting pan and
Choose leg or saddle.
Makes enough for family of 4.
Allow 1/2 pound of meat per person.
Season with garlic, pepper and salt.
Rub meat with flour.
Place on rack in open roasting pan. Roast for 15 minutes at 425\u00b0.
Reduce heat to 325\u00b0 and cook 30 minutes per pound.
If layer of fat is thin, place several bacon strips on top.
May use this recipe for elk or beef also.
If venison flavor is too strong, flavor may be improved by standing for 1 hour in a mixture of olive oil and lemon juice or use French dressing.
iploc bag and add the roast. I marinated mine for 3
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
Brown meat in pan sprayed with cooking spray.
Place meat in crock-pot.
Dissolve bouillon cubes in boiling water.
Add onion salt and mix well.
Pour over meat.
Add enough water to cover. Cook on high for 6 to 8 hours or slow for 10 to 12 hours.
Remove meat.
Wrap in foil.
Vent for heat to escape.
(Meat will dry and harden if not wrapped.) Reserve 2 cups broth.
Mix cornstarch with cold water.
Mix with broth; heat until thick.
Season to taste. Serve with sliced venison.
igh heat. Toss the cubed venison with salt, pepper, garlic powder
Place the venison steaks into the bottom of a slow cooker; cover with
Rinse venison roast in cold water.
Dry with paper towels. Rub the ham fat over all the roast.
Squeeze lemon juice over venison.
Slice onion into rings.
Separate and lay onion over top of roast.
Sprinkle with cayenne pepper and salt.
Pour the cup of water into roaster pan.
Cover with roaster lid.
Refrigerate overnight (12 hours).
Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
Set slow cooker on Low, and cook for 8 to 10 hours.
Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.
Roast venison until tender.
Cool and cut into bite size pieces.
Mix all ingredients except flour and pour over venison in plastic or stainless steel container.
Let marinate for 24 hours, mixing occasionally.
Thicken with flour and water mixture and simmer for at least 1 hour.
Serve over cooked noodles or rice.
In slow cooker, mix onion soup, salt, pepper, thyme and diced onion with approximately 2 cups water.
Stir until onion soup is smooth.
Add venison, potatoes and carrots; stir to mix. Depending on size of slow cooker used, add remaining water until ingredients are covered 1/2-inch.
Cover and cook on medium setting for 6 to 7 hours (on high for 4 hours).
Meat does not have to be browned and cooking it frozen makes it more tender.
ush through meat.
Rub roast with oil and put in