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Discussion Starter #1
Originally posted by Deep Freeze on Tue, Oct 22, 2002

Here is a great recipe that is super simple.


1 12oz can of Coke
1 Jar of Chili Sauce
1 package of Onion soup mix
1 Venison Roast

Combine all items in crockpot and let cook all day. It is great. Enjoy
 

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RE: Crockpot Roast - A Variation

Originally posted by Mikey on Wed, Oct 30, 2002


Hay Deep Freeze: I tried your recipe and it turned out pretty good. Thank you. I enjoyed that Crockpot roast for 3 days. Now, Mikey has a variation of this recipe fer ya:
Instead of the Coke, try a can of good German Beer (er two, maybe).

Instead of the Chili Sauce try this: one medium to large can of peeled tomatoes - crush them up by hand and dump them into the crockpot; a 12 oz can of diced tomatoes, onions and peppers (Old El Paso makes these I think, or Del Monte or sumbody); one small can of peeled jalapenos (not the cut ones with seeds in them but the Old El Paso brand) - cut up the jalapenos and add them plus the juice; a bunch of cilantro (don't use the leaves, just cut up the stalks into 3/4" lengths and add them to the crockpot - make sure you wash the cilantro so you don't get any dirt in the pot).

If you want to add vegetables you can use green peppers and white onions (sliced and diced). You can also add a large can of kidney beans (drained) or potatoes (peeled and sliced).

With the beer and the cilantro you can smell that roast/stew cookin' all day. Start it up in the morning and it will be done by dinner. Just stay the hay away from the pot 'till it's done or there won't be any fer dinner.

Note: the jalapenos will add 'spice' to the flavor but not overwhelm it. Depending on just how 'spicey' you like your Crockpot Chili or meat and bean stew or Crockpost Roast, or whatever ya'll wants to call it, you can cut back on the jalapeno juice, or not. Different beers give the roast/stew different flavors. Experimentation can be fun (especially since ya'll gotta buy a six pack to get just one bottle of beer).

Try it. I hope you enjoy it. This was my favorite recipe for the hunting camp and there was never any to take home. This be Mikey and I ain't no Starvin' Marvin.
 

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Worth the work!

This recipe isn't as easy as the previous one...but is well worth the trouble.

Louisiana Venison Roast

Ingredients:

1/4 cup very finely chopped onions
1/4 cup very finely chopped celery
2 tbsp. butter or margarine
1 tsp salt
1 tsp white pepper
3/4 tsp.black pepper
1/2 tsp. cayenne pepper
3/4 tsp. minced garlic
1/2 tsp dry mustard
1 (3 1/2 to 4 lb.) venison roast

In a small bowl combine the onions, celery, butter (melted) and seasonings, mixing well. Place the roast in crock pot. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom of the roast. DO NOT CUT ALL THE WAY THROUGH!! Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon to rub over the top or the roast. Cook on high for 6-8 hours or until roast is cooked through. Serve topped with pan drippings or use drippings to make gravy.

Regardless of what kind of venison roast you use (we all know that some are more tender than others) they all come out perfect.

In case you are balking about the amount of pepper used in this recipe, the end result is that the meat has a "hint" of pepper and the gravy can be a little spicy. This can always be controlled by adding more water/broth to the drippings.

Hope that you enjoy it as much as we have!

Joan
 

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I made the louisiana roast last night and it was awesome. The only thing I did different was I prepared it for cooking the night before and it sat in the fridge overnight before cooking.

If you like spicy food this is one to try.
 
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