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.
Soak venison roast for 4 hours in mixture
Remove all fat from venison roast; season with salt and pepper.
Wash salt pork to remove excess salt.
Line roasting pan with salt pork.
Place venison roast in pan.
Add the juice of 1 lemon, Worcestershire sauce, chopped onion and slices of remaining lemon.
Cover.
Bake at 325\u00b0 for 2 to 3 hours or until done, adding hot water as needed.
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.
Preheat oven to 450\u00b0.
Wash and pat dry the venison roast. Using a knife, make a half-dozen 2-inch long by 2-inch deep slices in the roast.
Deeply insert a rolled bacon rasher into each 2-inch deep slice.
Salt and pepper the roast and place into a roasting pan.
Place roast, uncovered, into the 450\u00b0 oven for 15 minutes to sear and seal in juices.
Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, onions, and garlic. Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.
nd stick holes in the roast and stuff each hole with
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!
Set venison roast on heavy duty foil.
Cook bacon until almost done.
Saute veggies in grease.
Lay bacon across the top of roast.
Cover with veggies.
Wrap tightly in foil.
Cook on top rack of grill on low setting for an hour.
Place venison roast on heavy aluminium foil.
Cover with one envelope onion soup.
Place three or four slices of bacon on top. Seal foil and bake in 300\u00b0 oven 3 hours or until tender.
Remove any white membrane from roast. Put roast in a shyallow dish. Combine
0 deep slits in the roast and insert the garlic cloves
Cut venison into serving size piece while
egrees C).
Season the venison with garlic, grill seasoning, and
Remove all fat from the venison.
Mix the water and
Soak the roast in milk overnight.
This
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).
For 24 hours, marinate venison in a crock which contains equal parts water and vinegar, enough to cover roast and the onions, bay leaves, peppercorns, celery seed and tarragon leaves.
Then remove roast and drain.
Place trimmed and boned roast inside roasting bag; add seasonings, potatoes, carrots and onion.
Add water per package directions, then add additional water.
(Venison has no marbled fat, so will cook drier.)
Seal roasting bag closed.