Comment:
One of the best ways to ensure your venison roast is tender is to
cook it slowly. This crockpot method allows you to return home from
work to a perfectly prepared dinner.
Ingredients:
1 (2–3 pound) venison roast
3 tbsps olive oil
2 tsps salt
1 tbsp cracked black pepper
18 garlic cloves
3 chile peppers, minced
½ cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
4 medium potatoes, peeled and quartered
2 small onions, coarsely chopped
½ pound whole baby carrots
2 celery stalks, chopped
1–2 (10.5-ounce) cans French onion soup with beef stock
Louisiana hot sauce to taste
Method:
With a paring knife, make 12 incisions into roast. In a small mixing
bowl, combine 2 teaspoons salt, 1 tablespoon pepper, 12 garlic cloves,
chiles and green onions. Stuff each slit with an equal amount of
mixture. Season outside of roast well with salt, pepper and granulated
garlic. Lightly dust roast with flour. In a large skillet, heat
olive oil over medium-high heat. Lightly brown roast on all sides.
Once browned, remove roast and drain excessive oil. In a 3½–5
quart crockpot, combine potatoes, onions, carrots, remaining garlic
cloves and celery. Place roast on top of vegetable mixture. Pour
1 can French onion soup slowly over roast. Roast should be slightly
covered with soup. If it is not, use remaining can of soup. Cook
on low for 8 hours or until fork tender. Serve over steamed white
rice. NOTE: If desired, more vegetables may be added.
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