Best 3 Venison Pot Roast With Vegetables Recipes

Indulge in the delectable aroma of venison pot roast, a culinary masterpiece that harmonizes the rich flavors of venison with an array of hearty vegetables. This tantalizing dish promises a symphony of flavors, where the tender venison melts in your mouth, complemented by the vibrant crunch of carrots, celery, and onions. Enhanced with the savory embrace of rosemary, thyme, and bay leaves, each bite unveils a delightful dance of textures and tastes. Discover the art of slow cooking, allowing the venison to braise gently in a flavorful broth, resulting in a fall-off-the-bone tenderness that will leave you craving for more. Elevate your dining experience with this exceptional venison pot roast, a dish that embodies the essence of comfort and culinary expertise.

**Additional Recipes in the Article:**

1. **Venison Stew:** Embark on a culinary adventure with this hearty venison stew, where succulent venison cubes are enveloped in a robust broth, enriched with a medley of vegetables and herbs. Simmered to perfection, this stew exudes warmth and comfort, promising a satisfying meal that will nourish both body and soul.

2. **Venison Chili:** Experience the bold and spicy flavors of venison chili, a dish that captures the essence of the Wild West. Ground venison adds a distinctive depth of flavor to this classic recipe, while a blend of chili peppers, cumin, and oregano creates a symphony of heat and spice. Top it off with your favorite toppings, such as sour cream, shredded cheese, and diced onions, for a truly unforgettable chili experience.

3. **Venison Meatballs:** Delight in the tender and juicy texture of venison meatballs, a versatile dish that can be enjoyed as an appetizer, main course, or party snack. Crafted with a blend of ground venison, breadcrumbs, herbs, and spices, these meatballs are simmered in a rich tomato sauce, resulting in a flavorful and satisfying dish that will impress even the most discerning palate.

4. **Venison Shepherd's Pie:** Embark on a culinary journey to the countryside with this comforting venison shepherd's pie. Layers of tender venison, sautéed vegetables, and a creamy mashed potato topping create a harmonious blend of flavors and textures. Baked to perfection, this classic dish exudes warmth and nostalgia, making it a perfect meal for a chilly evening.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

ROAST VENISON WITH VEGETABLES (CROCK POT)

Roast Venison With Vegetables (Crock Pot) image

Thanks to JustJan's Crock Pot Venison Roast (#119152) recipe for inspiring my 2011 Thanksgiving Venison Roast. This was my husband's first year hunting and he nabbed a deer his first day out. I wanted to commemorate it by serving a venison roast to our family on Thanksgiving Day. It rivaled the turkey - really a big hit! Thanks JustJan for laying the foundation. I hope others enjoy this twist!

Provided by KT Scarlet

Categories Deer

Time 13h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs venison roast (I used top round)
6 slices thick cut bacon
1 (10 1/2 ounce) can tomato soup
1 (10 1/2 ounce) can brewed coffee (I used decaf instant)
1 (3 ounce) envelope Lipton Onion Soup Mix
2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning (low sodium)
1/2 teaspoon garlic powder
1/4 teaspoon dill weed
1/4 teaspoon chili powder
1/4 teaspoon salt
8 carrots, peeled and sliced lengthwise
24 new potatoes
18 white pearl onions
12 green onions
1/2 teaspoon thyme
flour to make gravy

Steps:

Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
Place the roast and the tomato soup mixture in the crock pot.
Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
Peel and slice carrots.
Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
Cook on medium for 90 minutes.
Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
Serve with gravy and ENJOY!

Nutrition Facts : Calories 497.7, Fat 5.5, SaturatedFat 1.5, Cholesterol 23.1, Sodium 802.6, Carbohydrate 80.3, Fiber 11.2, Sugar 10.8, Protein 34.3

Tips:

Choose the right cut of venison: Chuck roast, shoulder roast, and rump roast are all good choices for pot roast.
Brown the venison before braising: This will help to develop flavor and color.
Use a flavorful braising liquid: Beef broth, red wine, or even beer can all be used to create a delicious pot roast.
Add vegetables and herbs to the pot: Carrots, celery, onions, garlic, and thyme are all classic additions to pot roast.
Cook the pot roast low and slow: This will help to tenderize the meat and develop the flavors.
Let the pot roast rest before serving: This will help to keep the juices in the meat.

Conclusion:

Venison pot roast is a delicious and hearty meal that is perfect for a cold winter day. By following these tips, you can make a pot roast that is sure to impress your family and friends.