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