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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 4 |
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My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then. Ingredients:
1 tablespoon olive oil |
1/2 onion, diced |
2 teaspoons minced garlic |
1 pound boneless venison roast |
1/2 cup ketchup |
1/4 cup worcestershire sauce |
1/4 cup soy sauce |
1/4 cup chile-garlic sauce |
1/4 teaspoon liquid smoke |
1/3 cup water |
2 teaspoons salt |
1 tablespoon pepper |
Directions:
1. Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
2. Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
3. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
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