Slow Cooker Venison Roast – making venison roast in the crock pot is SO easy! Simply season and sear your deer meat and cook with vegetables in a rich red wine gravy. You will be rewarded with meltingly tender venison a few hours later.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course
Cuisine: American
Keyword: Slow Cooker Venison Roast, Venison Roast Crock Pot
Take the meat out of the fridge for 20 minutes to bring to room temperature. Pat the joint dry with paper towels and season liberally with salt and pepper and mixed herbs.
Heat the oil in a skillet and sear the venison on all sides over high heat. This will take a good ten minutes or so – you need to allow the meat to get a good sear until it releases off the pan easily. Set aside.
Combine the beef stock, tomato paste, redcurrant jelly, Worcester sauce, balsamic vinegar and red wine in your slow cooker. Stir in the onion, juniper berries and bay leaves.
Add the venison (and any pan juices) and carrots, cover and cook on the LOW setting for 8-9 hours or until the meat is tender.
Take the meat out of the slow cooker and shred or slice. Bring the braising liquid to a simmer (in the crockpot or a saucepan) and stir in the cornstarch slurry (or a little xanthan gum) to thicken the gravy.
Check the seasoning and adjust if needed. Serve over a bed of mashed potatoes with the carrots and gravy.
Notes
Save any roast leftovers in the gravy and reheat in a saucepan before serving.