This slow-cooked venison roast transforms lean, gamey meat into an incredibly tender and flavorful centerpiece. Marinated overnight in a vinegar and garlic blend, the venison is browned to lock in juices before simmering for hours with onions, tomatoes, and savory spices. The result is a dish with a deep, rich gravy that complements the natural earthiness of the deer meat. Perfect for cold evenings, this hearty Canadian-style main requires minimal active effort but delivers maximum satisfaction. Serve with mashed potatoes, crusty bread, or steamed vegetables to soak up every drop of the delicious sauce. Its a comforting, rustic meal that brings warmth to any family dinner table.
Roast Venison
Description
This slow-cooked venison roast transforms lean, gamey meat into an incredibly tender and flavorful centerpiece. Marinated overnight in a vinegar and garlic blend, the venison is browned to lock in juices before simmering for hours with onions, tomatoes, and savory spices. The result is a dish with a deep, rich gravy that complements the natural earthiness of the deer meat. Perfect for cold evenings, this hearty Canadian-style main requires minimal active effort but delivers maximum satisfaction. Serve with mashed potatoes, crusty bread, or steamed vegetables to soak up every drop of the delicious sauce. Its a comforting, rustic meal that brings warmth to any family dinner table.Ingredients
Directions
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Prepare the marinade by mixing the vinegar, minced garlic, salt, and enough cold water to cover the meat in a large bowl or resealable bag.
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Submerge the venison roast in the marinade, ensuring it is fully covered. Refrigerate overnight to tenderize and flavor the meat.
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Remove the venison from the marinade and pat dry with paper towels. Discard the used marinade.
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Season the venison generously with salt and pepper, then roll it in the flour to coat the exterior.
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Heat oil in a large skillet over medium-high heat. Brown the venison roast on all sides until a golden crust forms.
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Transfer the browned venison to a slow cooker or crock-pot.
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Add the sliced onion, can of tomatoes, brown sugar, prepared mustard, Worcestershire sauce, vinegar or lemon juice, and minced garlic to the slow cooker around the meat.
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Cover the slow cooker and cook on Low for 10 to 12 hours, until the venison is fork-tender and falls apart easily.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 717.3kcal
- % Daily Value *
- Total Fat 14.1g22%
- Saturated Fat 4.5g23%
- Cholesterol 372.3mg125%
- Sodium 276.9mg12%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 136.2g273%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe works well for other game meats such as elk, moose, rabbit, or game birds. Adjust cooking time based on the size and cut of the meat.
Do not stir the marinade mixture; simply ensure the meat is submerged. The marinade helps break down tough fibers in lean game meat.
For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the cooking liquid during the last hour of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
