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Venison Roast Recipe: Simple, Easy, Delicious

Make the most of your deer harvest by slow cooking your venison's toughest cuts

Venison Roast Recipe: Simple, Easy, Delicious

Venison roasts are often labeled tough and boring, which usually leads them to the meat grinder. With the right recipe, these overlooked cuts of venison can be tender and very good table fare. (Photo courtesy of MissHomemade.com)

Print Recipe

Serves: 8
Prep time: 10 minutes
Cook time: 5-8 hours

Ingredients:

  • 2 (10 ¾-ounce) cans cream of mushroom soup
  • 5 tablespoons dry onion soup mix
  • 2 cups beef broth
  • 1 tablespoon garlic powder
  • 2 tablespoons onion powder
  • Salt and pepper, to taste
  • 1 cup fresh mushrooms, sliced (optional)
  • 3- to 4-pound venison roast

Directions:

  1. Spray a large slow cooker with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.
  2. Place the venison roast into the slow cooker and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart. If you don't have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.
  3. Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

For more venison recipes, visit: MissHomemade.com


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