Prep 10 mins
Cook 9 hrs
I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.
- 907.18-1360.77 g venison roast
- 297.66 g can cream of mushroom soup
- 297.66 g can hot water or 297.66 g can brewed coffee
- 28.34 g envelope Lipton Onion Soup Mix
- 4.92 ml mccormick grill mates montreal brand steak seasoning (low sodium)
- Place roast in crock pot.
- In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
- Sprinkle with Lipton Onion Soup mix and steak seasoning.
- Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
Huh. I did exactly as written. If husband had not turned it off at 5.5 hours it would have been a pile of ashes by the 8 hours in the recipe. The gravy was burned to the sides of the pot, it was all incredibly salty and the venison was like jerky. This was not a new crock pot and this was the second roast from the same deer. The first recipe I used was fantastic, this was awful. I'm sorry. I read all the reviews, I don't see what I did differently.
OMG! Freaking delicious! I tweaked it a bit based on the comments I read. Definitely recommend the coffee - the acids probably help tenderize the venison. Plus the flavor is out of this world. I added enough coffee (then later another cup of water) to cover half of the roast. Used about 3/4 of the Italian Dressing seasoning pack, almost doubled the Montreal Steak Seasoning (cuz I LOVE it), used Cream of Chicken (cuz I HATE mushrooms), placed FAT slabs of onion under the roast, added carrots about two hours before I served it. Simply fabulous. The juices made a delicious gravy and I served the meal with rice - my sons gobbled it up - never knowing it was venison! EVERYONE went back for seconds. This will be a staple on my menu and I'm going to try it with beef and pork.
This venison recipe was awesome. I was not sure about leaving it on high but did it. It cooked down a lot and was a little salty due to that. I would probably turn it down or add a little more water when cooking. I have always had trouble with venison drying out but this roast was super tender and juicy. Loved it and will definitely be making this one again!!