Slow Cooker Venison Roast with Wine and Mushroom Gravy
Country Girl 10.31.13
This is a wonderful way to cook a deer roast! Because the cooking method uses moist heat and a low temperature, the meat cooks up super tender and tasty. If you like, you can add potatoes and raw or thawed frozen large-cut vegetables to the pot. You might also want to add some sliced mushrooms.
- Boneless venison roast, 3 – 3 ½ pounds
- 1 tablespoon cooking oil
- 2 teaspoons red wine vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground sage
- ½ teaspoon dried rosemary
- 1 large onion, thinly sliced
- 2 cans cream of mushroom soup
- ½ cup water
- ½ cup red wine
- 1/3 cup melted butter
Directions: Rinse roast and pat dry. Remove any fascia.
Combine oil, vinegar, Worcestershire sauce, spices, and herbs. Rub into venison and wrap tightly in foil or plastic wrap. Refrigerate for one to two hours.
Place meat in slow cooker and cover with onion slices.
Combine remaining ingredients until smooth. Pour over onion and venison. Close lid and cook on low for 8 – 10 hours. This is great served over rice!