Sunday, September 28, 2014

Slow Cooker Venison with Carrots

Last hunting season, a friend graciously gave us a venison roast. He openly admitted he had no idea what cut of meat he had just offered us. I love venison, but I have never had the opportunity to cook it myself. But I was up for the challenge. The meat was rich and dark and well marbled throughout. For fear of drying it out, I opted the slow cooker method. I'm hoping our friend has a successful season again this year. I'd love to try my hand at steaks on the grill. And the thought of helping him butcher the deer fascinates me as well.  When it comes to food and where what sustains us comes from, I'm really not that squeamish.

Not a game fan? This recipe will work equally as well with a beef roast. I served this up alongside oven roasted potatoes. I'm partial to the crispy skins. But if you'd rather, feel free to toss potatoes or any other root vegetable that strikes your fancy into the crock pot with the roast. It makes for a fabulous one pot dinner.

the recipe is my own

serves 4-6

The Ingredients:
2 Tbsp butter
2 1/2 to 3 lb venison roast
salt and pepper
1 lb carrots, sliced into 2-3 inch lengths
1 cup water
1 package (1.8 oz) leek or onion soup mix

The Process:
Melt the butter in a large skillet over medium-high heat. Generously salt and pepper the roast. Sear the roast in the hot pan, 2-3 minutes per side, or until browned all over.

Transfer roast to a slow cooker along with and pan drippings. Arrange carrots around roast. Whisk soup mix into 1 cup of water and pour over the top of the roast.

Cook on low for 6-8 hours or high for 4-5 hours. Shred and serve.

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