A venison roast recipe (see recipe below) that uses a slow, wet cook method helps tenderize lean wild game, like elk or deer meat. Crock pots are great because they keep moisture from evaporating out of the mix.
Drying out lean elk meat or other venison during the cooking process increases toughness. The steaming liquids just keep dripping right back down on the meat in a closed crock pot or roasting pan. A low temperature slowly tenderizes the roast and caramelizes any connective tissues (gristle, etc.).
For any venison roast recipe, it is recommended that you thaw it in the refrigerator, then allow any excess blood to drip off the meat through a strainer. Not draining the blood that drips off can add some gamy flavor.
Start the preparation of your crock post roast from the thawed state. Starting the cooking process of a venison roast recipe with a frozen piece of meat begs for bacterial growth in a slow cooker and can also hamper the tenderizing process.
Remove as much visible silver skin and gristle (connective tissue) as you can. However, the slow cooking process dissolves these nicely.
I once wanted to quickly throw some back strap (elk loin) roast in the crock pot before leaving the house. I just left that thick silver skin on top and put it in the crock pot. I planned to cut the silver skin off after it was cooked and separate the elk roast from the water to use the roast for a
burrito recipe later that weekend.
When I took the elk roast out, I asked my wife if she had removed that thick silver skin. She had not. It had just "melted" off the roast in the crock pot.
We used the water to make some gravy and it had no wild flavor! I had heard this would happen, but I guess I didn't believe it until I saw it. However, for any venison roast recipe I'd recommend trimming most of that off in case your wild game meat carries some off flavor in those tissues.
Your favorite meat rub combination can be used with this venison roast recipe. We like to use Grill Mates Mesquite Marinade. When using a slow cook process, you don't need to "marinate" in the refrigerator first. Just put it all together in the crock pot and go about your business. It will be hot and waiting for you 8 or more hours later, tender and flavorful!
2 lb loin or any back leg roast
1 package Grill Mates Mesquite Marinade (or your favorite rub recipe)
¼ c olive or other vegetable oil
½ c. water
1 tsp. minced garlic
½ chopped onion
Other vegetables, like carrots and potatoes as desired.
In a hot skillet with a small amount of oil, quickly brown (sear) the outside of the roast. This process just takes a few minutes and improves flavor and moisture retention. Put roast in the crock pot on low temperature.
Mix together: water, oil, garlic, onion and marinade (or rub) mix and pour over roast.
Cook in crock pot on low for at least 8 hours. Longer won't hurt it. If you prefer to use a covered roasting pan or turkey roaster, add enough water to immerse about 1/3 of the meat. Remember, every time you open the crock pot, you will slow the cooking process by about 20 minutes.
If you want to serve this venison roast recipe with mashed potatoes or rice, you could make some gravy from the roast liquid. Simply use an instant brown gravy mix added to your roast liquid or,
To make gravy from scratch:
Mix ½ -1 tablespoon flour or cornstarch in a small amount of cold wateruntil lumps disappear. Pour into one cup of liquid from roast. For a richer flavor, add 1 teaspoon, or so of beef base or 1 bouillon cube. Bring to a boil, then reduce heat and simmer until slightly less than desired thickness, stirring constantly. Remember that the gravy will thicken a bit after removal from the heat.
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