As stated by Outdoorchannel.com, “Venison roasts are often labeled tough and boring, which usually leads them to the meat grinder. With the right recipe, these overlooked cuts of venison can be tender and very good table fare.”
So what are you waiting for!? Save these disregarded slabs of meat for a delicious slow cooker recipe that will be ready for you by the end of a long work day. You can find the recipe here as well as 9 other scrumptious deer recipes here.
Also, don’t forget this amazing recipe can be served over buttered noodles, cooked rice, mashed potatoes or bread slices.
Ingredients:
- 2 (10-3/4-ounce) cans homemade cream of mushroom soup
- 1 envelope homemade dry onion soup mix
- 2 cups homemade beef broth
- 1 tablespoons homemade garlic powder
- 2 tablespoons homemade onion powder
- salt and pepper to taste
- 1 cup fresh mushrooms, sliced (optional)
- 3- to 4-pound venison roast
Directions:
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. 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, just bake the roast at 275 degrees for 4 to 5 hours or until tender.