Venison Pot Roast And Gravy Recipes

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VENISON POT ROAST



Venison Pot Roast image

My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 18

1 boneless shoulder venison roast (3 to 4 pounds)
3 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
1/3 cup soy sauce
1 large onion, sliced
4 garlic cloves, minced
1/2 teaspoon ground ginger
SPAETZLE:
2 eggs
1/2 teaspoon salt
2-1/4 cups all-purpose flour
2/3 cup milk
2 quarts beef broth
1/4 cup butter, melted
1/8 teaspoon pepper
GRAVY:
1/3 cup water
1/3 cup all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.

Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.

ALL DAY VENISON POT ROAST



All Day Venison Pot Roast image

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

Provided by Erin A.

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 8h15m

Yield 6

Number Of Ingredients 11

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

  • Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
  • Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g

PRESSURE COOKED VENISON ROAST WITH GRAVY



Pressure Cooked Venison Roast with Gravy image

I am always looking for ways to cook venison at this time of year. By using a pressure cooker the roast comes out fork tender and it cooks fast.

Provided by barbara lentz

Categories     Wild Game

Time 1h5m

Number Of Ingredients 10

2 lb venison roast
3 c beef broth
1 knorr's homestyle bouillon
1 c water
2 pkg gravy mixes brown and pork
1 tsp salt
1/2 tsp each onion powder, garlic powder, paprika, thyme and pepper
1 Tbsp worcestershire sauce
1/4 c water
2 Tbsp cornstarch

Steps:

  • 1. Place venison in pressure cooker. Mix the remaining ingredients except water and cornstarch together. Pour over roast. Close pressure cooker and cook for 1 hour. Release pressure and remove roast to cutting board. Pour gravy into a saucepan and thicken with cornstarch and water. Serve with roast.

VENISON POT ROAST



Venison Pot Roast image

Make and share this Venison Pot Roast recipe from Food.com.

Provided by Tara1183

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Steps:

  • Rub garlic on roast.
  • Put roast in a small roasting pan with some onion under roast and some around it.
  • Surround with carrots and celery.
  • Fill pan with water just so the top of the roast is exposed.
  • Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
  • It should cut with a fork when done.
  • Serve roast, with veggies in a bowl and mashed potatoes.
  • Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
  • Add more if needed to thicken.

VENISON POT ROAST AND GRAVY



Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
  • Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
  • When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g

VENISON ROAST



Venison Roast image

"We've always cooked with venison...and this tender flavorful roast and gravy have been a favorite at our house for years," says Ruth McLaren of Shermans Dale, Pennsylvania.

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 12

1 venison roast (3 to 4 pounds)
10 whole garlic cloves, peeled
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons onion powder, divided
1 teaspoon garlic powder
1 teaspoon dried thyme
7 medium carrots, quartered
5 small onions, quartered
1 tablespoon beef bouillon granules
1 teaspoon browning sauce, optional
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut 10 deep slits in roast; place a garlic clove in each slit. Combine the rosemary, 1 teaspoon onion powder, garlic powder and thyme; rub over entire roast. Cover; refrigerate for 2 hours., Add 1/2 in. of water to a roasting pan. Place the roast, carrots and onions in pan. Cover and bake at 325° for 2-1/2 to 3 hours or meat is tender. Remove meat and vegetables to a serving platter; keep warm., Strain drippings into a measuring cup. In a large saucepan, combine 3 cups drippings, bouillon, browning sauce and remaining onion powder. Combine cornstarch and cold water until smooth; stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 4g fat (2g saturated fat), Cholesterol 145mg cholesterol, Sodium 403mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 41g protein.

CROCK POT ROAST BEEF OR VENISON



Crock Pot Roast Beef or Venison image

Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.

Provided by BeachGirl

Categories     One Dish Meal

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 14

3 lbs lean beef roast or 3 lbs venison roast
1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or 1 cup dry red wine
2 tablespoons very low-sodium beef bouillon granules
3 fresh garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or 1 tablespoon Tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4 inch long pieces (optional)
3 -4 tablespoons cornstarch (optional)
1/4 cup water (optional)

Steps:

  • In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
  • Stir to mix well.
  • Add roast.
  • Turn crock pot on high and cook 4-6 hours or until meat is just tender.
  • Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
  • OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
  • Drain; add veggies to crock pot.
  • Cook an additional 1-2 hours until roast and veggies are very tender.
  • OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
  • Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
  • Use Method 1 OR 2 to thicken the gravy.
  • Gravy Method 1: With crock pot on High, bring broth to a boil.
  • Pour in the cornstarch slurry and stir to mix.
  • Cover and bring liquid back to boil and boil until thickened, about 1 minute.
  • Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
  • Bring broth to boil and stir in cornstarch slurry.
  • Return to boil, boiling about 1 minute until broth mixture is thickened.

Nutrition Facts : Calories 178, Fat 5.2, SaturatedFat 2, Cholesterol 75.8, Sodium 211.4, Carbohydrate 4.4, Fiber 0.6, Sugar 0.9, Protein 25.5

CROCKPOT VENISON ROAST WITH GRAVY



Crockpot Venison Roast with Gravy image

Having a family full of hunters I am constantly trying to find ways to make venison without having it dry and tough. This is so good. The meat is moist, tender and flavorful. I serve this up with mashed potatoes and a vegetable with dinner rolls to soak up the gravy. Yum

Provided by barbara lentz

Categories     Wild Game

Time 7h5m

Number Of Ingredients 10

2 lb venison roast
2 c beef broth
1 c water
1 pkg onion gravy
1 pkg brown gravy
1 Tbsp worcestershire sauce
4 clove garlic minced
4 oz fresh mushrooms chopped (optional)
3 Tbsp cornstarch
1 Tbsp red wine vinegar

Steps:

  • 1. Place roast in crockpot. Mix remaining ingredients together and pour over roast.
  • 2. cook on low 6 to 8 hours

SLOW COOKER VENISON ROAST RECIPE



Slow Cooker Venison Roast Recipe image

▲ This is the way to get a flavorful, tender and juicy venison roast. Using the slow cooker is the easiest way to make the perfect venison roast every time.

Provided by Miss AK

Categories     Main Dish

Time 8h15m

Number Of Ingredients 15

3-4lb venison roast (shoulder or neck is best, bone-in or out is fine - see notes)*
1 and 1/2 tsp. salt, divided
1 Tbsp. high heat tolerant cooking fat (duck fat, avocado oil, clarified butter/ghee)
1 and 1/2 cups venison stock or beef stock*
2 Tbsp. tomato paste
1 Tbsp. balsamic vinegar
1 and 1/2 tsp. Worchestershire sauce
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. pepper
5 garlic cloves, minced
1 large, yellow onion, cut into large pieces
1 lb. baby yellow potatoes
4-5 carrots, peeled and cut into 2-inch pieces
2 Tbsp. tapioca starch, arrowroot powder or cornstarch

Steps:

  • Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
  • Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it's sticking to the pan, it's not ready to be flipped. When a sear forms, it will release from the skillet.
  • Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
  • Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
  • Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
  • When you're ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
  • If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
  • Serve & ENJOY!

Nutrition Facts : Calories 300 calories, Sugar 5.5 g, Sodium 598 mg, Fat 3.6 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 48.3 g, Fiber 6.2 g, Protein 19.4 g, Cholesterol 41.4 mg

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