Now this is a challenge I can deal with. We have a freezer full of venison from last year's hunt. The boys killed three deer in a matter of minutes. I gave one deer to my father-in-law, and put two of them in my freezer.
On Sunday I took two small roasts out of the freezer and placed them in the refrigerator to defrost. Venison pot roast was officially on the schedule for Tuesday's dinner.
The first step is critical, so pay attention.
- Tuesday morning I had bacon for breakfast.
- Also on Tuesday morning I rubbed the roasts down with a spice rub. I used pepper, onion powder, garlic powder, a touch of salt and some Italian herbs like thyme, oregano and basil.
- In the leftover bacon grease I seared the meat in the pan with the bacon grease.
- I put two cans of french onion soup in the crock pot. I like to set my slow cooker to cook for 10 hours, because it makes the meat more tender. I placed the seared roasts in the slow cooker. [Make sure the liquid covers the roast. You may need to add water to make that happen.]
- With about 3 hours left to cook, I added some potatoes and some baby carrots along with more seasoning like black and red pepper.
- With about 2 hours left, I added one can of cream of mushroom soup and mixed it in really well. You can also add some whole or sliced mushrooms at this time.
- When you have about 30 minutes left consider adding some peas. You need your greens after all. Unfortunately, I didn't have any.
Nevertheless, we had some happy boys Tuesday night.
