Thursday, December 8, 2011

Perfect Crockpot Onion Venison Roast

Now that my freezer has a healthy amount of venison in it I have been trying lots of new recipes. I love to cook and am the main cook at my house. We have been eating venison a couple times a week and everyone, except my two year old, loves it!

I ran into a great venison roast recipe that I tweaked and made a little better.  It is a two stage process, but results in two meals, a light lunch and a hearty dinner!

The base for this roast is french onion soup. I know....boring! At least it is boring if you use a can or soup packet to make the french onion soup. We are going to raise the bar a little by making homemade french onion soup. There will be plenty for lunch and dinner!

You can make the soup the day before if you like.

French Onion Soup

2 Tablespoons butter
2 medium yellow onions thinly sliced
4 cups beef broth
2 Tablespoons dry sherry
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper

In a medium sized pot, melt the butter and then add the onions. Cook the onions until they are tender. You will be able to tell they are tender by their color. When they start to turn translucent, they are done.

Add the beef broth (you can use bullion cubes if you must), sherry, Worcestershire sauce, and pepper. Bring to a boil and then simmer, uncovered for about ten minutes. The longer you cook it the better it will be, but you do not want the broth to boil down as this will make it too strong.

Pour yourself a bowl and eat it with some french bread while it is hot. You will want to eat it all, but be sure you save at least two cups for the roast!

On to the main course!

Crock-pot Onion Venison Roast

3 pound venison roast
6 small potatoes quartered
6 small onions halved
2 garlic cloves thinly sliced
2 bay leaves
1/8 teaspoon Tabasco sauce
Healthy dash of black pepper
2 cups French Onion Soup

Using a slatted spoon dish out most of the onions from the french onion soup and lay them in the bottom of the crock-pot. Place your venison roast on top of the onions and cover with the soup broth. Add the Tabasco, pepper, garlic, and bay leaves to the broth. Stuff the potatoes and onions around the roast. You want the broth to completely cover the roast, so stuff those potatoes and onions down deep.

Cook for 6 to 8 hours on low. Do not over cook! Over cooking venison will make it so dry you will want to barf. It is OK, good even, if it is slightly pink in the center.

Serve with bread or over rice, reserving the broth for dipping. My wife said it needed carrots. Carrots would be good, but it would change the dynamic of the meal, taking the focus off the onions. Add carrots if you must. It will still taste good.

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