Saturday evening was my first experience preparing venison for others: we had our friends Erin and Peter over for dinner and conversation. It was their first encounter with venison and my first attempt at a venison roast, so I was a little nervous. I shouldn't have worried, though, because (a) my slow cooker is my hero (aka, favorite kitchen appliance), (b) I used a recipe from Stephanie O'Dea, of the blog
A Year of Slow Cooking and the cookbook
Make it Fast, Cook it Slow, who has yet to steer me wrong, and (c) all of the venison we've had so far has been right tasty (and not at all gamey), so why should the roast have been any different?
Indeed, the roast was delicious, and preparing it couldn't have been easier. Here's how it went:
The Ingredients:
About 3 lbs of venison roast, 1 can of whole berry cranberry sauce, 1 medium onion (chopped), and 2 tablespoons of soy sauce.
The roast went into the crock first, then the onions, cranberry sauce, and soy sauce on top, as pictured here:
Eight hours later (the recipe calls for 7-9 hours on low, or 5-6 on high), I had a tender, flavorful, beautiful roast to present as dinner (with great relief). I served it with some apple-walnut wild rice and
Balsamic Glazed Carrots. After we'd started eating I suddenly remembered I needed a pic of the finished product! Here's my plate and then Travis with our good-looking guests.
The Verdict: This recipe is so easy, and the result so tasty, that it's going in the "Keeper" file, not just for venison but beef, too. Mom, if you're reading this, try this one - I think you and Dad will really like it!
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