Crock Pot Venison Roast:
-I have made this twice this season and my family and a few guests have said they love it! They couldn’t believe it was venison and not beef!-
3-4 lbs venison roast
2 cups beef broth*
1/2 onion sliced
2 tbsp lime juice
1 tsp soy sauce
black pepper, ground
2 cloves minced garlic or 1 tsp dried minced garlic
2 cups sliced mushrooms*
1/2 c. sour cream*
*OR you can omit the beef broth, mushrooms and sour cream and use 1 Can Cream of Mushroom soup with 1 can water at the beginning. I just like the fresher (less salty) taste of the broth and other ingredients and I like to make the gravy with cornstarch right before serving from the juices whereas with the Cr Soup it is already thick enough for usage as a gravy.
In the morning, place the roast in the crock pot on high with the broth, onion, soy sauce, lime juice and garlic. Pepper the roast fairly well and then cover and let cook on High for 4 hours. Then reduce the heat to LOW for another 4 hours or so until dinner time. About 1/2 hr before serving, add the sour cream and mushrooms.
FOR GRAVY: Right before serving pour 2 cups or so of juices out of the crock pot into a med. sauce pan and bring to a low boil then add about 1 Tbsp + 1 tsp corn starch thinned in 1/4 c. water and bring to a boil until thickened for gravy. Serve immediately.