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Succulent Sunday Venison Roast Recipe
Not every venison roast recipe is created equal.
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Just ask Bill Campbell. To insure that the meat stays tender, Campbell strongly recommends cooking any roast or stew cuts with moist heat. So if you want a tasty roast, you're going to have to be patient. It's gonna take a while. |
Deer Roast
3-4 pound venison roast
1 clove of garlic sliced
Salt, pepper, (white, red, black) to taste
4 medium red potatoes cut into chunks
3 sliced carrots
1/2 cup water
1/2 cup ground horseradish mixed with 1/2 cup mustard
Heat olive oil in a heavy iron skillet. Braise the meat in the skillet until it is browned on all sides
Rub dry ingredients over the meat.
Cut slots evenly all over the roast stuffing the garlic slices in them.
Stick all the ingredients (meat, potatoes, carrots) in a covered crock pot. Cook on low for six to eight hours or high for six hours. Only cook until meat is tender.
When it's about half done liberally brush on the horse radish/mustard sauce.
Start this early Sunday morning. The aromas will drive your taste buds crazy. But by noon or so you should be enjoying the results of this succulent Sunday venison roast recipe. You have Bill's word on it.
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