I have the most wonderful childhood memories of my grandmother cooking roast. The smell that wafted through the house was synonymous with comfort and love. Every time I make a venison pot roast, I think of my grandmother and Sunday dinner at her house.
The most amazing thing is that as a child, I thought making pot roast was difficult. Something that smelled that good had to be hard, right? Wrong. Pot roast is a cinch. It’s perfect for company, and the leftovers are terrific. Here are the two easiest recipes I’ve found.
Venison Salt Pot Roast. Mix a 3 to 5 pound bag of coarse salt with some water so you can mould it. Put a 4 to 6 pound venison roast in a roast dish and cover with the salt. Cook at 200 degrees until the internal temperature is where you like it (it’s best served on the rare side). It will cook in about 90 minutes to 2 hours. The salt will form a hard curst around the meat. Chisel it away for the most tender roast you’ve ever had.
Venison Slow Cooker Pot Roast. Place a venison roast in a slow cooker. Surround meat with peeled potatoes, carrots, or other root vegetables. Cover with chicken broth (or venison stock, if you’ve made it). Cook on low for 4 hours. This is a great recipe for a gamey roast, or some other less-than-choice meat. This recipe is also great if you happen to over cook it. The chicken broth will help keep the meat moist. In fact, my husband likes to cook it to the point that the meat just falls apart with a fork.
For either roast, you can add a little flavor by cutting slits in the meat and inserting whole garlic cloves. Add as many cloves as you like. It’s delicious.