Now that deer season has come to a close, I wanted to share a recipe for those who may be interested in making an easy, flavorful venison roast. The following recipe was passed along to me by my mom’s cousin, Bonnie. Bonnie used to help cook meals at an All Nations Church in the Twin Cities, and venison roasts were a favorite. A gentleman at the church told Bonnie how to cook the venison to make it taste just like beef. You take the cheapest apples you can find, quarter them, and scatter them over the roasts. Next, you sprinkle onion soup mix all over the top.
Bonnie roasted her venison in the oven the night before the meal, then made a gravy which she would reheat the sliced roasts in just before serving. She served the meal with buttered wild rice that was seasoned with chicken bouillon, celery, onion, and garlic. My roast had been in the freezer for a while, and I knew it would be tough, so I cooked it low and slow in the crockpot until it was fall-apart tender. I also had leftover apples, so I fried them in butter and sweetened them with maple syrup. The recipes for the full meal will be available in my cookbook, which will be on stands next fall.
All Nations Venison Roast
Ingredients:
1 venison roast (about 3 pounds), thawed
2 tablespoons canola or sunflower oil
1 teaspoon salt, plus extra as needed
1/2 teaspoon coarse-ground black pepper, plus extra, as needed
2 cups water or beef broth, plus extra, as needed
3 Red Delicious apples, quartered and cored
1 envelope (1 ounce) onion soup mix
1/4 cup cold water
1/4 cup corn starch
Instructions:
Allow the roast to sit at room temperature for 30 minutes, then pat dry. In a large skillet over medium-high heat, add the oil. Season the roast on all sides with the salt and pepper, then sear for 3 minutes per side or until well-browned. Move the roast to the crock pot. Add the water or broth to the skillet and scrape up any browned bits. Pour the liquid into the crockpot. Scatter the apples over the roast. Sprinkle with the soup mix. Cover and cook on low for 6 hours for a sliceable roast or 8-10 hours for a shreddable roast. Remove the roast and place it on a cutting board. Discard the apples. Pour the juices into a large measuring cup. Add enough water or broth to measure 3 1/2 cups, then pour it into a saucepan. In a small bowl, whisk together 1/4 cup of cold water with the corn starch. Pour the mixture into the saucepan and turn the heat to medium. Whisk constantly until the mixture boils. Once thickened, remove from heat. Season with additional salt and pepper, to taste.
Yield: 6 servings.
