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Venison Roast – Briggs Farm

Dinner

Venison Roast

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Venison is so lean, we add pork fat to the ground meat before freezing, to help it stick together when making burgers.

In addition to trying to be sustainable by way of growing our own food, and raising animals, we also hunt for an additional food source. Whenever we’re fortunate enough to get a deer, we utilize as much as possible – butchering and processing the meat ourselves – and storing it all in the freezer – and boiling the bones down into broth. Even just the bits we turn into ground venison, is a world of difference from anything you can get in the store.

While my favorite cuts are back strap and the grilled bacon wrapped steak bites… I always look forward to a roast. You can swap beef in for most venison recipes, but in this case, the venison generates juices that make an incomparable gravy.

This is another easy crock pot, set it and forget it type recipe – starting with placing the roast and diced up bacon in the crockpot.

Next, I pour in Port Wine, and a bit of water (enough liquid to reach about half way up the roast), garlic cloves, bay leaf, and a dash of crushed red pepper. I top the roast with a couple onions and a bunch of carrots.

You can add potatoes in at this point, but I prefer to leave them out, and at dinner make mashed potatoes to serve with the roast. Let the roast go all day on low.

After removing the roast and veggies for serving, make up a simple roux by combining 2 spoons of flour with about 2/3 cup of water or so. Mix it up until there are no clumps, and then gradually stir half into the liquid left in the crock pot. As it thickens, add more of the mixture for a thicker gravy.

Serve roast over mashed potatoes and top with gravy, and enjoy!

 

Venison Roast

This roast can be made with venison, or beef. 

  • 1 venison roast (or beef roast)
  • 4-5 slices bacon, uncooked, chopped in 1/2 in. pieces
  • 2 onions, quarterd
  • bunch carrots
  • 3 cloves garlic
  • 1.5 cups Port Wine
  • 1/2 cup water
  • 2 bay leaves
  • dash crushed red pepper
  • mashed potatoes

  1. Place roast in crockpot. Add wine and water, to cover 1/3 to 1/2 up the roast. (add more liquid if needed).

  2. Quarter onions, peel carrots, and add to crockpot. 

  3. Add seasonings

  4. Set to low, and cook for 7+ hours.

  5. Remove roast and veggies from crockpot.

  6. Make a roux by combining 2 spoons of flour with about 2/3 cup of water or so. Mix until there are no clumps, and then gradually stir half into the liquid left in the crock pot. As it thickens, add more of the mixture for a thicker gravy.

  7. Serve roast over mashed potatoes and top with gravy.

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