Venison recipes, venison pot roast, crockpot venison,

Venison pot roast

Recipe Categories : | Venison | Crockpot |

Ingredients :

  • 2-3 lb venison roast
  • ½ cup balsamic vinegar
  • 2 garlic cloves, crushed
  • 2 onions
  • 2-4 potatoes
  • 2-4 carrots, sliced
  • 1-2 dashes Worcestershire sauce
  • 2 tspn tarragon
  • water
  • pinch salt
  • 2 tbsp cornstarch

Preparation and Cooking Instructions

  1. Defrost overnight in the refrigerator (if frozen). Carefully rinse roast, then soak in salt water and ice for 15-20 minutes - repeat this step at least twice.
  2. Place roast in crockpot or other slow cooker. Add balsamic vinegar, garlic cloves, salt to taste, tarragon, and 1 or 2 dashes of Worcestershire sauce.
  3. Cut onions into quarters, carrots into slices ¼" thick and potatoes into large cubes and add to the pot. Add water to cover
  4. Cook in on medium heat for 6-8 hours, while occasionally stirring.
  5. When done remove meat and vegetables from pot and place on serving platter.
  6. Mix 2 tablespoons of cornstarch with cold water and add to gravy in pot. Bring this to a boil and allow to thicken.
  7. Note for the cook : Balsamic vinegar, a centuries-old specialty of Modena, Italy, is made from reduced grape juice and is aged and blended for many years in a succession of casks made of different woods and gradually diminishing in size. The result is a thick, tart-sweet, intensely aromatic vinegar.