By: Chelsea Rivers
What you will need:
-Venison roast (I used back-strap!)
-Onion or onion powder
-Salt & coarse black pepper
-Browning and seasoning sauce
-Cast iron skillet or any skillet with a lid
First thing you will need to do it make sure your venison is trimmed up the way you like. I cut 1 whole back strap in half. I am running low on deer meat and decided to use back-strap for this recipe, but feel free to use anything you like.
Next, I used a cast iron skillet coated with a little bit of olive oil on high heat. While the meat is browning in the skillet, generously season with salt, coarse black pepper, and a little bit of garlic powder. I typically don’t measure, so you can be the judge of how heavily you want to season yours. Put the lid on to avoid any messes.
Once you have browned the meat on both sides its ready to go in the crock-pot. I then cut the meat into 4 medium size pieces and add 1 chopped up onion and celery to the mixture (I like a lot of veggies but add however much you desire). Pour beef broth over the contents until covered.
Turn the crock-pot on and set it for 8 hours, and let it do its thing! Mine does not have a heat setting, only time.
After the roast has been cooking for a 4 hours you can begin to add your carrots and the mini potatoes to the crock-pot (they don’t need to cook as long). At this point, I also added a little salt, pepper, and put a few drops of browning and seasoning sauce for color and gave it a quick stir.
Put the lid back on your crock-pot and allow it to finish for the next few hours and it should be ready to serve! Enjoy!