Joel Nelson
IDO Hunting Pro Staff/Moderator
Reged: 09/21/06
Posts: 1238
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Loc: SE MN
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Anyone out there have a favorite? Looking to keep after the venison supplies so the wife will let me hunt again next fall. 
Joel
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Budaman
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Reged: 04/04/07
Posts: 84
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Loc: North Metro, MN
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Here's a really easy one that I've been using a lot this fall/winter (it's the wife's favorite).
1 medium venison roast
1 can mushroom soup
1/2 cup white wine
1 table spoon of fresh chopped garlic (I use a litte more)
small bunch of green onions, chopped fine
1 large white or yellow onion "chunked"
1 green pepper (optional - I think it tends to over power the other ingredients)
1 bunch of your favorite fresh herbs (I like parsley & cilantro, but have used sage with very good results also).
Let it go in the crock pot on low for 3-5 hours depending on the size of the roast.
The sauce (mushroom soup & white wine) is great, but I've been messing with the herbs and veggies to fine tune it. It's all personal preference, but the above ingredients are a good starting point.
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deerdragger
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Reged: 09/11/06
Posts: 117
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This is one that Gary Clancy had in ON a few weeks ago - I tried it and it was AMAZING:
Soak a defrosted roast in a brine overnight in the fridge. The brine is made up of warm water, 1 cup kosher salt and 1 cup brown sugar.
In the morning, remove the roast from the brine, throw it in the crock pot with the usual suspects (carrots, spuds, onion). Salt/pepper/season to your liking (I just used kosher salt, pepper and a few minced garlic cloves). Add about a cup and a half of ginger ale. Cook all day.
Tender beyond tender.
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IlliniWalli
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Reged: 09/16/06
Posts: 250
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Loc: WC Illinois
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we have 3 favorites that are pretty simple to fix.
hard to beat the traditional roast with carrots, taters and onions. i like adding a quart of homemade tomato juice, makes it really tender and gives it a richer flavor.
a great one for deer hunters' lunch, or anytime for that matter, is put a roast in the crockpot and toss in a jar of pepperocini peppers. makes killer "italian beef" sandwiches.
i always slice a few packages of round steak off the hindquarters - put a package in the crocker with a can of condensed cream of mushroom and cream of celery soup. after the meat is cooked, add a package of frozen homestyle egg noodles. turn pot to high, stir and add water as needed while the noodles cook.
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roosterrouster
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Reged: 05/10/05
Posts: 567
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Loc: The "IGH"...
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Joel...The best way to "keep after the venison supply" is to give it to those of us that are eating tag soup! PM me and I'll help you out! RR 
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stosh
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Reged: 02/10/10
Posts: 13
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I got this recipe from my sister in law after having it at her house. I decided to make it tonight with venison. This is cooked in the oven at low temp but I think it would work fine in a crock I just haven't tried it that way yet.
1lb venison stew meat
3 carrots
2 potatoes
2 stalks celery
1 onion
1 Tbsp tapioca
1 slice bread, cubed
2 cans stewed tomatoes
1 tsp Salt
1/4 tsp pepper
1/4 tsp mixed italian spices
Chop all vegetables, mix all ingredients together in a 2 quart casserole. Bake at 250* for 5 hours.
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Joel Nelson
IDO Hunting Pro Staff/Moderator
Reged: 09/21/06
Posts: 1238
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Loc: SE MN
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You guys are great, keep 'em coming!
My problem with venison roasts is that I can get them good and tender, but no matter which seasonings/herbs I try, I tend to get about the same flavor from the end-product. Just trying to mix it up and get a few different tastes from the same cut of meat!
Joel
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Joel Nelson
IDO Hunting Pro-Staff
Quaker Boy Game Calls Pro-Staff
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stosh
Member
Reged: 02/10/10
Posts: 13
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Joel, whenever I make venison roast I add at least 2 cubes of beef bouillon.
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Pat Howard
IDO Hunting Reporter
Reged: 03/22/08
Posts: 5518
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Loc: Sparta Wi
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We put a small pork roast in with the venison roast 
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Pat "gutone4me" Howard
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