Friday, December 11, 2020




If you have a hunter in the family, you'll love this classic roast venison recipe that's super easy to use in the slow cooker. The venison and vegetables are super tender and full of flavor!


  • 4 cloves of garlic
  • 1/4 cup olive oil
  • 1 shoulder of venison or end roast (3 to 4 pounds)
  • 1 medium yellow onion
  • 1 sprig of fresh rosemary
  • 2 tablespoons chopped fresh parsley
  • 5 to 6 large carrots
  • onion soup mix (1 tbsp per pound of roast)
  • kosher salt
  • crushed black pepper
  • 1/3 + 1 1/2 cup quality beef broth
  • 6 medium potatoes, peeled or unpeeled

For the venison sauce

  • 2 tbsp unsalted butter
  • 3 tablespoons of flour


First, generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn your oven to 250 degrees.

Then, peel and chop the carrots, slice the onion and peel the garlic cloves. In a large pot on the stove over medium-high heat, pour 1/4 cup of olive oil. When the oil is hot, add your onion rings and garlic cloves. Cook 2 minutes per side or until onions are translucent and crispy brown edges form. Remove onions and garlic and set aside in a large bowl.

Using the same method, sear your carrots for about two minutes on each side. When the carrots start to brown on both sides, remove them and add them to your bowl of onions and garlic.

Make sure you still have some oil in the bottom of the pan before placing one side of the seasoned meat in the pan. Place the roast in the pot to brown for a minute on each side before removing it to rest once more.

Working quickly, whisk 1/3 cup of the beef broth into the browned pieces at the bottom of the pot and continue to whisk until they are part of the broth. Turn off your heating.

Layer the bottom of the pot with the onions, carrots and garlic and garnish with the golden roast. Divide the rosemary sprig in half and lay it on top of the meat, followed by a tablespoon of onion soup mixture per pound of meat. Also add the chopped fresh parsley and 1 ½ cups of quality beef broth.

Cover the pot and bake for 3 hours at 250 degrees.

At three o'clock, take out the pan and gently add the potatoes around the edge of the meat and over the carrots, onions and broth. Move the rosemary from the top of the meat and press it into the juice. Slide the covered pot into the oven and bake for an additional 3 hours at 250 degrees.

At the end of the six hours, carefully remove the pot from the oven, remove the roast and place it on a platter. Cover with foil to keep it warm. Remove all the vegetables and place them in a bowl and cover with foil. Filter the remaining broth through a fine mesh strainer or sauce separator and pour it into a liquid measuring cup and set aside.

To make the sauce, add the butter to the same saucepan and let it melt. Whisk the flour and form a dough. Cook for 1 minute, then whisk in the reserved broth and the cooking juices. Whisk until it thickens and turn off the heat.

Grate the meat and serve with the carrots, potatoes and sauce. Happy Cooking Time.