Our family enjoys this part of the year that includes deer hunting. Many memories have been made around the archery targets in our back yard. And,  yes, I even enjoy hunting using a crossbow. Venison roast is a favorite at our house and is the first item to be  made when we harvest a deer. Our family tradition is to process all our venison and smoke bologna, jerky, and snack sticks. This recipe is also very good with a beef roast if you do not have access to venison.

You will find more venison recipes including Snack Sticks in Around the Family Table Cookbook. 

Savory Venison Roast THM-FP

• 3-4 pounds venison roast—we use the a neck roast*
• 1/2 teaspoon pepper
• 2 tablespoons dry minced onion
• 3 garlic cloves
• 1 teaspoon salt
• Sauce:
• 2 cups broth
• 2/3 cup chopped onion
• 1 cup sliced mushrooms
• 1/4 cup vinegar
• 2 tablespoon prepared mustard
• 1/4 cup Brown Sweetener Substitute or THM Gentle Sweet
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon xanthan gum

Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

**Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones.

*The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

*This recipe can also be used with a beef roast.

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Savory Venison Roast THM-FP

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 1 hour 50 minutes

Total Time 2 hours

Servings 8

Author Glenda Groff

Ingredients

• 3-4 pounds venison roast-we use the a neck roast*
• 1/2 teaspoon pepper
• 2 tablespoons dry minced onion
• 3 garlic cloves
• 1 teaspoon salt

Sauce:

• 2 cups broth strained
• 2/3 cup chopped onion
• 1 cup sliced mushrooms
• 1/4 cup vinegar
• 2 tablespoon prepared mustard
• 1/4 cup Brown Sweet Mix
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon xanthan gum

Instructions

1. Soak roast in water and 2 tablespoon salt overnight. Place venison roast in a crock-pot. Cover completely with water. Add garlic and salt. Cook on high for 6 hours. Drain water. Combine sauce ingredients. Pour over roast and cook n high for 1-2 hour. The meat should be very soft and falling off the bones. Serves 8-10.

Recipe Notes

*Insta-pot version: place roast in Insta-pot. Add pepper, onion, garlic, salt, and water to almost cover roast. Place lid on Insta-pot, select meat setting, and cook for 1 hour and 45 minutes. Release pressure manually. Carefully pour off water. Combine sauce ingredients and pour over roast. Cover with lid, select meat setting, and cook for 20 minutes. The meat should be very soft and falling off the bones. *The meat is very hard to cut off of the neck bones. It makes a very good roast and is a favorite at our house

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now