SLOW COOKER VENISON POT ROAST

 

  • Cooking Time: 480
  • Servings:
  • Preparation Time: 60

Ingredients

  • 2-3 lb venison roast
  • 1/2 cup balsamic vinegar
  • garlic powder
  • 2 whole onions, cut into quarters
  • 2-4 potatoes, skin left on, and cut into large cubes
  • 4 carrots, sliced
  • 1 dash worcestershire sauce
  • 2 tsp tarragon, dried
  • water
  • salt
  • 2-4 Tbsp cornstarch

Directions

  • 1 Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
  • 2 Place roast in cooker.
  • 3 Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
  • 4 Add the onions, potatoes, and carrots to the pot.
  • 5 Add water to cover.
  • 6 Cook on low heat for 8 hours, stirring occasionally.
  • 7 The meat should fall apart when done.
  • 8 Remove meat and vegetables from cooker, and place on a serving platter.
  • 9 Mix the cornstarch with cold water and add to the gravy in the pot.
  • 10 Bring this to a boil, allowing it to thicken.
  • 11 You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
  • 12 Pour over meat and vegetables.

Notes

Categories: Wild Game 

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