Smothered Venison Roast

The venison was finally ready from the processor! (We had been waiting on them to finish a batch of bratwurst.) So the first thing I did was put one of the roasts in the fridge to thaw so I could make some smothered venison roast.

This recipe is based on a squirrel recipe which was a favorite when I was young. My dad loved hunting squirrels and I loved to eat them. Don’t turn your nose up at squirrel if you have never had it. When properly prepared, it is delicious!

I served this with some farmstyle cottage cheese bread and a nice tossed salad. The family gobbled it up.

Smothered Venison Roast

This venison roast is tender and has a light gravy. If you want more gravy, to serve with mashed potatoes, just use more broth and flour.

Equipment

• crockpot

Ingredients  

• 1 venison roast 2 to 3 lbs
• 4 to 8 slices bacon
• 2 tbsp olive oil
• 1 small onion chopped
• 2 tbsp flour
• 1 cup chicken broth
• salt
• pepper

Instructions 

1. Put the venison roast in the crockpot.
2. Lay the bacon on top.
3. Cook for 6 to 8 hours on low, until the venison is tender.
4. Remove the venison from the crockpot and let cool until you can handle it.
5. Set aside the bacon.
6. Remove the venison from the bone and cut into 1 inch chunks. Set in dish and cover to keep warm.
7. Cut the bacon into 1 inch dice.
8. Heat the olive oil in a medium saucepan.
9. Cook the onion until tender.
10. Add the bacon pieces and cook a few minutes more.
11. Stir in the flour until incorporated and immediately add the broth.
12. Cook until bubbly.
13. Season to taste with salt and pepper.
14. Pour the warm sauce over the venison and stir until coated.
15. Serve immediately or place covered in a warm oven until you are ready.