Tuesday, November 30, 2010

Roast of Venison

Do you have a hunter in the family? Venison is lean and healthy with a fine grain. But because of its leanness, it requires special cooking. This particular recipe requires some forethought since it is 4-5 day operation.

For the life of me, I do not remember where I got this recipe. The first time I made it, I lived in Michigan and my friend, Rick, a hunter, was my easy access to fresh venison.

The first time I made it was for Christmas. My mother wasn't too happy, but it wasn't the main meat or star of the show. It was something "different and fun" which is what holidays should be all about. If people had not known it was venison, they would have thought it a nice cut of beef. My Dad loved it.

Do not omit the sauce. 

  • 3-4 lb. boneless venison roast, trimmed of fat
  • 1 cup dry red wine
  • 1 cup water
  • 3 garlic cloves, crushed

Slow Cooker Ingredients:
  • 6 medium carrots, cut in 1-inch pieces
  • 2 celery stalks, cut in 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • 1 tablespoon fresh lemon juice (do not omit)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 2 tablespoons cornstarch
  • 1/4 cup water

Put the venison, wine, water and garlic into a large zip lock plastic bag. Squeeze out air and close securely. Place on a shallow plate and refrigerate for 4 days, turning every once-in-a-while.

Drain marinade into a slow cooker. Preheat the broiler and brown the roast on all sides for about 20-30 minutes. Transfer to slow cooker and add carrots, celery, onion, rosemary, cumin and bay leaves. Cook on low for 10 hours or until roast is fork tender.

Remove roast and keep in warm preheated oven--150 F. degrees. 

Transfer liquid from slow cooker to a saucepan and add the lemon juice, Worcestershire sauce, salt and pepper. Bring to a boil. Remove bay leaves.

In a small bowl or jar, mix water and cornstarch. Add to saucepan and cook until mixture thickens.

Slice meat and serve with generous amounts of sauce.