Imagine a tender, succulent venison roast that falls apart with the gentlest touch, infused with rich red wine and aromatic herbs - a culinary experience that will transport your taste buds to a gourmet wilderness feast. This slow cooker venison roast isn't just a meal; it's a celebration of rustic, hearty cooking that transforms an often-challenging cut of meat into a melt-in-your-mouth delicacy that will have your family and guests begging for seconds.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3-4 lbs venison roast
- 1 cup red wine
- 2 cups beef broth
- 1 onion, chopped
- 3 carrots, sliced
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Remove venison roast from refrigerator 30 minutes before cooking to bring to room temperature, ensuring even cooking.
- Pat the venison roast dry with paper towels to remove excess moisture, then generously season all sides with salt and freshly ground black pepper.
- Heat a large skillet over medium-high heat and sear the roast on all sides until a golden-brown crust forms, approximately 2-3 minutes per side. This step helps lock in flavor and creates a rich exterior.
- Place chopped onions, sliced carrots, and minced garlic in the bottom of the slow cooker, creating a flavorful base for the roast.
- Transfer the seared venison roast on top of the vegetable bed in the slow cooker.
- Pour red wine and beef broth over the roast, ensuring liquid covers approximately one-third to one-half of the meat.
- Add fresh rosemary sprigs on and around the roast, which will infuse aromatic herbs during slow cooking.
- Cover slow cooker and set to low heat, cooking for 6-7 hours until meat becomes tender and easily pulls apart.
- Once cooking is complete, carefully remove roast and let rest for 10-15 minutes before slicing against the grain.
- Optional: Strain and reduce cooking liquid to create a rich sauce for serving alongside the roast.
Tips
- Always bring venison to room temperature before cooking to ensure even heat distribution.
- Pat the meat dry before seasoning to achieve the perfect golden-brown sear.
- Searing the roast is crucial - it locks in flavor and creates a delicious exterior crust.
- Use fresh rosemary if possible; dried herbs can work but won't provide the same vibrant flavor.
- Don't rush the cooking process - low and slow is the key to tender venison.
- Let the roast rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- If the meat seems tough, it likely needs more cooking time - venison requires patience.
- Choose a robust red wine like Cabernet Sauvignon or Merlot for deeper flavor complexity.
- For a leaner result, trim any excessive fat before cooking.
- Pair with root vegetables or creamy mashed potatoes to complement the rich meat flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 5g
Protein: 35g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 120mg
