John chose this recipe as his favorite venison roast ever.
2- to 3-pound venison roast that has had all white membranes removed from it and been soaked in heavily-salted water, covered, refrigerated overnight and then rinsed well
5 to 6 potatoes, scrubbed and sliced into wedges
1 bag of baby carrots
2 medium onions, sliced in half
2 packages brown gravy mix
2 cups water
Spray your crockpot with cooking spray. Place venison roast in the crockpot, surrounded with potatoes wedges, onion halves and baby carrots. Mix together one of the brown gravy mixes with 1 cup cold water. Pour over roast and vegetables. Cover, and cook on LOW in crockpot for eight to 10 hours (total). (You may leave this next step off. Some roasts produce more liquid than others and you won’t need the extra gravy mix made.) An hour before serving, mix together remaining brown gravy mix and one cup cold water. Pour over roast and vegetables. Cover, and continue cooking for one hour. Yield: 12 servings
Deer and Fixings:
This venison cookbook is the combined cooking knowledge and experience of more than 90 years of testing and preparing delicious venison dishes that are heart-healthy, low in fat and calories and high in protein. Learn how to field-dress a deer, how to prepare and cook deer meat and what side dishes to serve with your wild game. This guide contains more than 100 venison recipes prepared with ground venison, venison loins, venison roasts, venison steaks and venison stew meat, along with over-150 delicious vegetable, soup, appetizer, salad, bread and dessert recipes.