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Venison Roast with Mashed Potatoes Recipe

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This recipe for Venison Roast with Mashed Potatoes is from My Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Onions
Bacon
Worcestershire sauce
Rosemary sprigs
Beef Broth
Venison roast
Directions:
Directions:
1. Slice two large onions, and scatter the rings in a bottom of the slow cooker.
2. Rub Worcestershire and pepper over all sides of meat. Place in cooker on top of onions
3. Layer bacon strips on top of meat
4. Pour 4 cups beef broth and one beer into cooker
5. Put a couple sprigs of rosemary in

Cook on low 10 hours.
When done, remove meat and let stand 15 minutes before slicing.
Strain a few cups of liquid from the slow cooker into a sauce pan. Mix cornstarch and water in a small bowl. Add to sauce pan to make gravy. Season with pepper and salt.

For the potatoes, peel and cube 6-8 russet potatoes.
Once done, using a mixer, blend, alone with 1/2 cup of 18% cream, tablespoon butter, pepper and salt.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
For some, venison might sound gamey, but there are things you can do to lower the “gamey” taste.
If you live in Ottawa, many stores sells venison – my particular favorite place is Bearbrook Farms.
Venison can be cooked many ways, but here is a simple slow cooker method.

 

 

 

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