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.

5 from 1 vote

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Prep Time 30 mins

Cook Time 8 hrs

Course Main Course

Cuisine American

Servings 6

Calories 250 kcal

Equipment

• crockpot

Ingredients

  

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• 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

 

• 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 untl 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.

Nutrition

Calories: 250kcal

Keyword crockpot, venison

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