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Slow cooker apple-scented venison recipe

Slow cooker apple-scented venison recipe


  • Recipes
  • Ingredients
  • Meat and poultry
  • Game
  • Venison

My step-mum's recipe for a tasty roast venison. The apple does something magical! The gravy goes great with mashed potatoes.

147 people made this

IngredientsServes: 8

  • 1 tablespoon olive oil
  • 1 (1.3kg) boneless venison roasting joint
  • 1 large apple, cored and quartered
  • 2 small onions, sliced
  • 4 cloves crushed garlic
  • 250ml boiling water
  • 1 beef stock cube

MethodPrep:15min ›Cook:6hr ›Ready in:6hr15min

  1. Spread the olive oil on the inside of a slow cooker. Place the venison joint inside, and cover with apple, onions and garlic. Turn to Low, and cook until the venison is tender, about 6 to 8 hours.
  2. When the venison has cooked, remove it from the slow cooker, and place onto a serving platter. Discard the apple. Stir the water and stock cube into the slow cooker until the cube has dissolved. Serve this as a gravy with the venison.

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Reviews & ratingsAverage global rating:(162)

Reviews in English (122)

by Hickok family

The apples are an essential key to removing any "gamey" taste the roast might have had. We made some alterations for a FANTASTIC pulled roast/stew recipe....First we rubbed salt, pepper and crushed rosemary onto the roast. Placed it into slowcooker with additions (onions, apple, loads of extra garlic), and let sit, covered, for about 10hours on low. In the morning, we added a 14oz can of beef broth, 1/2 bottle of Bell's Porter beer and a few chopped carrots and let it simmer until dinner time. NExt time we'll add a few more veggies to make the most DELICIOUS stew ever! But, as it was, we thoroughly enjoyed it in a bowl served over some cheesy mashed potatoes with gravy (made from the stock). Yum!-28 Jan 2007

by Kristi S

I have made venison roasts in a crockpot several times before, with different recipe variations, but they always came out dry and tasting like they were cooked in a crockpot. My husband LOVED this version; the roast stays moist and the flavor was so good. I will definitely recommend this to all the other hunter's wives I know!-14 May 2007

by Lori

Delicious! I think the apples take away the gamey taste. I omitted the oil and used one cup of beef broth in lieu of the hot water and bullion cube. Simple yet very tasty…I will make it again but I will probably salt and pepper to the roast before cooking.-22 Apr 2007


Slow Cooker Apple-Scented Venison Roast

It just so happened we were going to be out fairly late in the evening helping with some fair preparations on a warm Sunday afternoon and we needed something to be ready for us to eat upon our return. Two nice sections of rump roast looked like a perfect choice. Google is my friend when it comes to great recipes and this time was no different. The original recipe for this, “Slow Cooker Apple-Scented Venison Roast Recipe” can be found here on Allrecipes.com. Below are our slight modifications. It was delicious, and while it looks similar to the Venison Tenderloin we cooked ealier in the week (mostly because of the onions and tumeric), it tasted quite different.

Slow Cooker Apple-Scented Venison Roast

  • 1 tablespon olive oil
  • 3 pounds boneless venison roast
  • 1/2 cup rum or wine
  • 1 large apple, cored and sliced (I used my corer/slicer – 8 slices, skin on)
  • 2 small onions, sliced
  • 4 cloves crushed garlic
  • 1 cup broth (We had turkey broth on hand and used it, but any broth will do)
  • 1/2 teaspoon tumeric (optional)
  • Red pepper to taste (optional)
  1. Spread olive oil on the inside of the slow cooker. Place venison roast inside, pour in rum and cover with Apple, onions, and garlic. Turn to low and cook until roast is tender – about 6-8 hours.
  2. When roast is tender, remove it from the slow cooker.
  3. Break up any remaining Apple mush.
  4. Stir in broth and allow to warm. (At this point, the au jus was delicious and even approved by our seasons expert, Eryn. However, since we love tumeric, we added it and some red pepper. It altered the flavor somewhat, but for us, it was even better!)
  5. Serve as au jus over meat and side dish.

We had prepared potatoes and left them sitting in a pot with water and a lid prior to leaving as well. As soon as we returned, we turned on the potatoes, put some snap peas on, finished the roast recipe and served a delicious meal.It was a great way to finish a workday!

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Slow Cooker Apple-Scented Venison Roast

I’ll bet you can guess the secret ingredient by the photo! Since roasts don’t photograph that well, I decided to just post a picture of the locally brewed Bourbon Barrel Cider that I used in last night’s dinner.

I found the original recipe at Allrecipes.com. Except I only had a small apple and thought it might not be enough apple flavor. I looked up and the cider was just calling me to be used.

Here’s the recipe as I adapted it:

Ingredients:

  • 1 large splash of olive oil
  • venison roast (about 3 pounds you could really use any kind of roast –beef, lamb, etc.)
  • 1 large apple (cored and sliced)
  • 2 onions (sliced)
  • 4 cloves garlic (minced)
  • 1 large splash of bourbon barrel cider (optional, could use any kind of cider or probably even apple juice)
  1. Splash the olive oil on the bottom of a slow cooker. I’ve been using slow cooker liners lately – not very green but sure makes clean up easier!
  2. Place roast at the bottom.
  3. Layer remaining ingredients on top, finishing with a nice big splash of cider.
  4. Cook on low for 6-8 hours.

The Verdict:I love how slow cookers make the whole house smell good. When I told DH that I had used cider, he said, “oh, we’re having pork?” Nope! The apple flavor is very good with the venison, although of course a lot of venison quality has to do with how it’s dressed in the field. DH knows what he’s doing. This turned out tender and tasty. I served it over some rice, but you could also make a gravy out of the pan juices. I especially liked the chunks of onion and apple. I’m weird like that.


Best Venison Recipes

These easy venison recipes are delicious.  Pan frying venison is very popular, but my favorite are the venison slow cooker recipes, venison sausage, venison ringed "bologna" and venison meat sticks (landjaegers)

We literally were raised off the land growing up.  Cheers to the deer hunter and the wonderful meals you will enjoy made from these recipes for venison.

If you are afraid of the gamey taste, just soak the steak pieces in milk or buttermilk overnight and it will take that away.  If you are using a crock pot and a cream soup, you do not have to do this.

Venison jerky recipes, venison sausage, venison roast recipes, venison tenderloin recipes, venison back strap recipes and many more.

If you have a hunter in the family (or you are the hunter), you are going to love this page because I will give you ideas that you never even thought of If you've got some great ideas, please just send me a note.

If you process your own deer, venison can be cut into roasts, back strap, steaks, stew meat and then you ground the rest. You can get it processed into summer sausage, landjaegers, ring bologna or anything that you wish - but you must try my venison recipes and even save some money.  Personally, I think it's much better.

I treat venison just like beef venison is leaner and if cooked properly - as tender as beef. It is so versatile and is a truly organic meat. They weren't shot up with growth hormones or antibiotics, or whatever else is in the meat that we purchase at the grocery store.

How to Remove "wild gamey" taste

It is very important to trim the visible fat - this removes the gamey taste that turns people off.

Marinating venison is simple and really adds to the flavor. Some marinate it in milk, but I use apple cider (not vinegar). Try this - it's wonderful.

Take a knife and stick through the meat. Pull the meat back on one side and stuff with bacon or some other kind of fat repeat on the other side. This is called larding.

You can also top a venison roast with bacon slices when it is cooking. If you make sausage, be sure to add some pork fat for flavor.

NOTE: I find that folks cook their venison two ways. The first is medium-rare, and the second is when it's fully cooked and falling off the bone. Anything in between is inedible. All of these venison recipes are interchangeable with any wild game meat or beef.


This venison recipe is an easy and tasty meal.

PAN FRIED VENISON RECIPE

venison steaks
1 sweet onion, sliced
carrot strips
parsnip strips
4 TBS butter
2 TBS canola oil
2 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

In a skillet, heat the butter and canola oil together. Place the sliced onions, carrot and parsnip strips on the bottom of the skillet. Place the steak over all and fry until desired doneness. Serve the vegetables over the top of the steak.

If you think venison has a gamey taste, try this venison recipe. It will melt in your mouth, I swear.

DEEP FRIED VENISON RECIPE

1-1/2 lbs venison
12 oz can cola
1-1/2 cups homemade evaporated milk
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp homemade garlic powder
1/2 cup flour
canola oil to fry with

Defrost the venison in the cola overnight in the refrigerator. Rinse thoroughly and drain.

PREHEAT the oil to 350 degrees and preheat the oven to 350 degrees. You will need a baking sheet sprayed with oil.

Now we are going to tenderize the meat with a mallet. Place the venison between two pieces of waxed paper and lightly sprinkle with flour. Pound out the meat and slice it in strips.

Pour the milk into a bowl and mix the pepper, garlic and flour in a plate. Dunk pieces in the milk and dredge in the flour mixture. Fry for 10 seconds or until the crust is set. Drain and place on the prepared baking sheet.

Bake for 45 minutes. If you wish you can fry the venison for 3 minutes and not use the oven at all.

This venison recipe is favorite of mine. Everyone that tastes this savory meal wants the recipe. You may also use elk or moose instead of venison.

CROCK POT VENISON IN MUSHROOM GRAVY

Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours or until meat falls apart. Before serving, stir in the sour cream.

Serve over buttered noodles, cooked rice, mashed potatoes or buttered bread slices.

This venison recipe includes another one of my family's favorite meals. It requires marinating the venison overnight before grilling. Tender and delicious.

GRILLED VENISON BACKSTRAP

2 lb venison back strap, cut into 2" chunks
1 quart apple cider
thick sliced bacon
1-1/2 to 2 cups homemade barbecue sauce

Directions

Marinate the venison chunks in apple cider overnight. Drain cider and discard. Pat the chunks dry and place in the barbecue sauce until you are ready to grill it.

Let the venison come to room temperature and wrap each chunk with bacon securing with toothpicks. Grill until the bacon is slightly burnt or 15 minutes. It's better to cook it "low and slow" for the best flavor.

homemade barbecue sauce
1/4 cup canola oil
1/4 cup homemade worcestershire sauce
6 garlic cloves, minced
1 tsp ground mustard
kosher salt and ground black pepper to taste

Excluding the venison, whisk the ingredients together in a bowl and pour half into a large resealable bag.

Add the venison and shake to mix. Chill the venison and the remaining marinade overnight in the refrigerator.

Heat the reserved marinate and grill the medallions until you achieve desired doneness. Serve with warm marinade. You may serve with rice or potatoes.

Note:  Make a venison kabob using chunks of venison and pieces of bell pepper, chunks of onion and a sprig of rosemary.  Oil everything, place on a stick that has been soaked in water for 30 minutes and grill using the remaining marinade.

This a venison recipe that is popular during football games and hunting. Cook very slowly for the ultimate taste.

You'll never buy store bought again after tasting this, and you'll also save money.  If you find London broil or flank steaks on sale, grab some and make this jerky.

HOMEMADE VENISON JERKY RECIPE

Ingredients

Trim fat from the meat (if there is any) and slice into 4 inch strips. The meat pieces should be between 1/4-1/2 inch thick. It is easier to slice this meat if it is partially frozen. Pound meat lightly and set aside.

Combine the rest of the ingredients and mix well. Pour this marinade over the strips of meat. Cover and refrigerate over night.

In the morning, line cookie sheets with foil. Place strips of meat on the sheets - do not overlap the meat.

PREHEAT oven to 150-175 degrees or the lowest temperature it has. Bake for 3 hours turn the meat over and bake for an additional 3 hours. Jerky is cooked when meat is dried out. Enjoy.

This venison recipe is TO DIE FOR. It's fall apart tender and tasty.

CROCK POT BARBECUED VENISON RECIPE

3 lb venison, trimmed
5 slices bacon, chopped
1 small sweet onion, chopped
1 cup homemade ketchup
3 TBS fresh lemon juice
3 TBS brown sugar, packed
2 tsp ground mustard
1 tsp garlic powder
2 TBS cornstarch
1/2 cup beef broth

In a skillet, fry the bacon and onion until the bacon is slightly crispy remove the bacon mixture and drain. Brown each side of the venison in the bacon grease. Drain and place in the bottom of a crock pot sprayed with vegetable oil.

In a bowl mix the ketchup, lemon juice, brown sugar, ground mustard and garlic together. Pour this mixture over the venison and cook on low for 10 hours. When done, turn the crock pot on high.

In a bowl, whisk the cornstarch and beef broth together and add to the crock pot, stirring well. Cover for ten minutes, give it a good stir and it's ready to serve.

Simple and tasty, this is a wonderful venison recipe.

EASY RECIPE FOR VENISON ROAST

PREHEAT oven to 250 degrees. You will need a roasting pan and some tin foil.

Squirt the mustard on the outside of the roast and brush to cover entire roast. Then roll the roast in brown sugar and place in the roasting pan. Top with bacon slices and wrap tightly with foil.

Bake for 1 to 1-1/2 hours PER POUND. Pull apart with a fork when done and add some barbecue sauce pile high on a bun and it's ready to devour.

Great with coleslaw and potato salad. Are they begging you to cook more of your recipes for venison? Learning how to cook venison the proper way guarantees compliments. I promise.

Here's another venison recipe for a roast rub that is wonderful. Don't worry about all the salt - that's what gives it a beautiful taste.

VENISON ROAST RUB RECIPE

8 TBS salt
2 TBS black pepper
2 TBS instant coffee
1 TBS garlic salt
1 TBS onion salt
1 TBS celery salt

Mix ingredients together. This makes 1/4 cup. Rub it on a beef roast (or any kind of roast for that matter), and bake it.

PRESERVING VENISON USING PRESSURE CANNER

2 beef bouillon cubes per quart
3 lbs venison roast, fat removed and cut into cubes

Wash meat and cut into 1 inch cubes. Pat dry and pack 1 quart jars until full. Add two beef bouillon cubes per quart of venison. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. It will make it's own juice, and a layer of fat will be on the top.


If you need to learn how to can food, or need some canning tips, you will find them at this link.

CANNED VENISON RECIPE

This recipe makes 5 to 7 quarts.

10 lbs raw cubed venison
5 to 7 beef bouillon cubes
2 large onions, ringed or cut into strips
beef suet

1 teaspoon canning salt
1/2 of a beef bouillon cube

Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space affix the two-part lids.


Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).

One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.

VENISON, MUSHROOMS AND RED WINE

flour for dredging
1 cup dry red wine
kosher salt
freshly ground black pepper

Season cutlets with garlic and onion powder on both sides. Dredge in flour and brown on both sides in oil.

Remove meat from pan and drain on paper towels. Saute the mushrooms and garlic in the same pan, and add the venison.

In a bowl, whisk the tomato paste and wine together and add to the pan. Make sure there is sauce on venison and cover, simmering for 30 minutes or until the meat is cooked to your preference.


Instructions

  1. Rinse the Roast under water.
  2. Place in Crock Pot
  3. Evenly pour Liquid Aminos or Soy Sauce over Roast
  4. Sprinkle with Herbs & Pepper
  5. Do not add any additional salt at this time
  6. Turn Crock Pot on High for 4 hours then reduce to low for 2 to 3 more hours
  7. If using the optional ingredients, continue on
  8. After 4 hours, add: washed carrots and peeled onions.
  9. Allow to cook for 2 more hours on high
  10. Turn temperature down to low
  11. Check to make sure the carrots are tender

Make Gravy with the juice in the bottom of the Crock Pot.


Slow Cooker Venison Roast Recipe | With Peach Chutney

An easy method for cooking lean and robust venison that is delicious and well balanced. Venison cooked in a crockpot that turns out tender and juicy.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I have a confession…I really like venison.

Really! When I hear people talking about venison I usually hear the words ‘dry’ & ‘gamey’. That is really unnecessary, venison is not dry or gamey unless you don’t respect its characteristics. Venison is lean like bison and full bodied in flavor like lamb. Just remember these two things and you will be able to adapt recipes for other meats and use it on your venison.

The first time I tried venison was in a basement restaurant in Germany and venison steaks were their specialty. It was served on a sizzling, hot stone and it came with 3 rich sauces. The meat was thick, juicy and robust. I was very pleased. They cooked mine medium rare and it was perfect. I am sure German venison tastes different due to the different diet of the animal and their deer probably has more fat due to the colder climate. If you go to Germany, seek out venison and see for yourself.

Tips for cooking venison include:

* slow cook – use a crockpot or slow cooks the roasts in order to allow the meat to tenderize and fall apart.

* add fat – adding a little butter or oil to the meat will help balance out the lean characteristic of this delicious cut of meat.

* cook with or serve with rich sauces – this helps to balance the full flavored meat. Fruit also helps.

* season well – venison is robust but it still needs salt and pepper at the minimum.

For this recipe I decided on using a fruity chutney made from our farm peaches, inspired by the Ball Blue Book. I scaled down the recipe for one recipe, no need to use a gallon of peaches for this recipe. I also used a crockpot which was genius! The resulting roast was robust, well balanced and tender. I served this with some crusty bread and it was a hit at our house. So dust off that slow cooker, find a hunter and bring him or her some home baked cookies. Maybe they will share their venison with you.

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Crock Pot Apple-Scented Venison Roast

  • 1 tbsp olive oil
  • 3 lbs boneless venison roast
  • 1 large apple, cored and quartered
  • 2 small onions, sliced
  • 4 cloves garlic, minced
  • 1 cup boiling water
  • 1 beef bouillon cube

Spread the olive oil on the inside of a crock pot. Place the venison roast in the bottom and top with apple, onions, and garlic. Cook on low 6 to 8 hours, until roast is tender.

When the roast has cooked, remove it from crock pot, and place onto a serving platter. Discard the apple. Stir the water and bouillon into the slow cooker until the bouillon has dissolved. Serve this as a sauce with the roast.

The roast literally fell apart. I wasn’t sure if it would be tender since it’s typically the fat in meat that makes in tender and deer has very little fat. But the slow cooker works miracles! It was definitely the perfect way to cook this roast!


Slow-Cooker Venison Roast with Bacon

The venison roast is one of my favorite cuts of all when it comes to enjoying this delicious and healthy game meat. Lean and flavorful, the roast is easy to prepare as well, especially in a slow-cooker or crockpot! Just like with a beef or pork roast, a slow-cooker venison roast takes almost no work or special ingredients at all, yet you end up with a delicious and tender meal full of flavor – and in this case, very little fat!

I’ve experimented with several different ways to prepare a venison roast in the crockpot, but the recipe below is my favorite so far. I combined elements of a few different venison roast recipes online with my own touches and changes. If you try it, I think you’ll agree that it’s a wonderful way to enjoy venison – your family will likely not even realize they’re eating deer meat!

Slow Cooker Venison Roast with Bacon

My recipe here is inspired by elements of several others I’ve looked at (and cooked before to the letter), such as Slow Cooker Apple-Scented Venison Roast and Slow Cooker Venison Roast Recipe. As usual I found things I liked in several recipes I wanted to combine into one – plus add my own twists on things to suit my tastes.

Cooking time for your venison roast will depend on your slow-cooker. My roast was perfectly fork-tender in 6 hours on the high setting if you assemble the dish in the morning and want it to be done after you come home from work, 8-10 hours on a low setting should work equally well.

The apple placed in the crock pot adds a sweetness to the meat, and also somehow manages to draw out the “gamey” taste of the venison which some people object to. As such, you want to make sure to remove the apple before serving. While I’ve used beef stock here as it’s more readily available, if you are fortunate enough to have your own home-made venison stock, by all means use that instead!

The bacon helps add some needed fat to the roast, and keeps the top moist throughout the slow-cooking process. I am fortunate enough to have some fresh-smoked bacon from our own family’s pasture-raised pigs try to use the best quality bacon you can as it will add a real depth and richness of flavor to your roast.

Prep time: 20 minutes
Total cooking time: 6 to 8 hours

Ingredients:
1 boneless venison roast, about 2 pounds
2 onions, peeled and sliced into thick rings
1 apple, cored and quartered
6-8 thick-cut slices smoked bacon
Worcestershire sauce
1/4 cup red wine
About 2 cups beef stock
Olive oil
Coarse sea salt
Fresh ground black pepper
8 Juniper berries
1 tablespoon cornstarch
1 tablespoon butter

Directions:
In a bowl, coat venison roast with Worcestershire sauce and rub into the meat. Then season roast with salt and pepper.

Coat the bottom of the slow cooker with olive oil – about 1 tablespoon. Place onion rings in bottom of slow cooker.

Place the roast on top of the onions. Then layer bacon across the top, and place apple wedges around roast.

Pour over red wine, then enough beef stock to go about half-way up the roast. Add in the juniper berries.

Slow cook until roast is fall-apart tender – 6 to 8 hours. Remove apples do not serve them. Place roast, bacon and onions in an oven-safe bowl or baking dish and keep warm in oven.

Put remaining cooking liquid in a saute pan and heat on stove over medium-high heat. Dissolve corn starch in a small bowl with a few tablespoons of the cooking liquid. Add butter and corn starch slurry to pan reduce until sauce is thickened.

Take roast and onions out of the warming oven and add in reduced sauce – enough to moisten the meat but not so much as to make it “soupy”. Shred roast and serve with the starch of your choice: mashed potatoes, baked squash, egg noodles or rice.


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Related Video

most amazing stew I have ever cooked!!

Great recipe. Cooked for longer and was very nice. Left overs going into a pie tomorrow

Cooking this recipe for the second time. The first time I left it to cook longer than the recommended time and it was so tender. I cooked this recipe for bonfire night with ten people and everyone loved it.

I've made this twice. Most recently, I used about 3lbs of venison round steak and a lb of beef sirloin, and threw in some parsnips. Even my wife, who finds game off tasting, thought it was delicious.

First time I've ever cooked venison, so cautiously ventured into this recipe. I was encouraged by the other reviews. This turned out fabulously, my husband loved it. Very tasty. You could even add other vegetables into the recipe for a one-dish meal.

Yes, I would make this recipe again.

Excellent, I cooked a 10 pound boneless venison leg, doubled the ingredients and the cooking time . I had no mushroms.

This was excellent ! I used a 3 lb boneless roast that worked out fine. I served this with polenta which was perfect with all that extra sauce as a topping. Definitely a keeper!

We've got a bunch of venison in our freezer from my brother-in-law. Now I usually love venison, but everytime I open a package, I FIND FUR ON IT! Ew. This recipe totally helped me get over the ick factor. It was wonderful, even the kids loved it. My husband, who grew up on game, said it may have been the best venison he's had. I didn't have the mushrooms, and used 1 tablespoon of soy sauce instead to get that umami flavor, worked just fine.