Season roast with salt.
Roll in flour and brown in hot bacon drippings.
Place in crock-pot.
Add remaining ingredients,
cover and
cook on high for 2 hours.
Then turn to low for 8 to 10 hours.
Rub roast with 1 tablespoon oil and minced garlic.
Put in glass bowl, add sherry, ginger, pepper and onions.
Chill overnight.
Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice.
Serve with meat.
Makes 8 to 12 servings.
iploc bag and add the roast. I marinated mine for 3
Place venison roast in large bowl.
Pour 1 pint of beer over roast.
Place bowl with roast and beer in refrigerator to marinate for one day.
Next day, remove roast from marinade and place in crock pot.
Add sliced carrots, leeks and sprinkle with Italian Herb seasoning.
Pour 3/4 cup beer into crock pot, over roast and carrots.
Cover and turn crock pot on low.
Let cook on low for at least 8 hours.
Remove roast and carrots from crock pot and serve.
In crock pot, add soup, wine, bouillon granules,
Soak the roast in milk overnight.
This
Put the roast in a deep bowl.
- For this recipe I used a 6-qt crock pot that comes equipped
Layer ingredients in crock pot in order listed above.
Cover and cook on low 10-12 hours, or on high 5-6 hours.
I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
Serve with crusty bread and a robust red wine.
Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.
Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender.
Place roast in crock pot.
In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
Sprinkle with Lipton Onion Soup mix and steak seasoning.
Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
Wash and dry roast and place in crock pot.
Sprinkle with seasoning mix and place vegetables around roast.
Add water.
Cook on high for 2 hours.
Reduce to low setting and cook another 3 to 4 hours until fork tender.
Remove roast and slice.
Discard the vegetables.
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
Allow fresh or frozen venison to stand overnight in marinade in refrigerator.
Season with salt; roll in flour and brown in hot skillet.
Place in crock-pot.
Add remaining ingredients.
Cover and cook on low, 10 to 14 hours.
Wrap roast with bacon and secure with toothpicks. Put in crock-pot and add all other ingredients. Cook slow in crock-pot until tender.
Fry bacon and saute onion in drippings.
Dredge venison in flour and brown in bacon drippings.
Put venison, bacon and Worcestershire in
crock-pot.
Add\tonion and soup.
Add water to make a gravy consistency.
Cook 10 hours.
Add potatoes and carrots and cook until tender.
Place above ingredients in crock-pot the night before you wish to serve barbecue.
Cook on low overnight.
In the morning, remove meat; shred with fork.
Remove cloves.
Return to crock-pot with 1 bottle of Kraft hickory smoke barbecue sauce and 1 bottle of regular barbecue sauce.
Cook 2 to 3 hours on low.
(Can be cooked all day.)
Serve on hamburger buns.
Cut venison roast in half; place in a 5 quart.
slow cooker.
In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings.
Pour over venison.
Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
Remove the roast; set aside to cool.
Strain sauce and return to slow cooker.
Shred meat, using two forks; stir into sauce and heat through.
Using a slotted spoon, spoon meat mixture onto each bun.
Yield: 14-18 servings.
Place roast in crock-pot.
Salt and pepper. Cover with water. Turn on high until it begins to boil.
Peel and cut potatoes in quarters. Slice onion. Chop the carrots and place on top of the meat.
Reduce heat and simmer 3 to 4 hours.