My take on Ree’s Braised Beef Brisket: Venison Roast

I have greatly enjoyed watching Ree Drummond’s The Pioneer Woman show over the years.  I ran across her blog several years ago not realizing she had a new TV show at the time.  She is one of my favorite Food Network “chefs” … she’s family oriented and down to Earth, and she fixes simple and hearty meals … no frills. I love that! And … let’s face it … Marlboro Man isn’t bad to look at, either. 😉 

In a recent show, Ree fixed enough braised beef brisket to feed an army, but it looked so good that I had to try it.  I tweaked it for a venison roast and my slow cooker. It turned out wonderful. I adjusted the recipe a bit to accommodate my slow cooker and to produce a milder flavor to let the venison shine through.  I sliced the venison for dinner and plan to use it in fajitas, sandwiches, and soups down the road. 

Slow Cooker Venison Roast

 

Here’s how I did it:

Slow Cooker Venison Roast with Asian Flare
I love the original recipe, so I adapted it for venison and my slow cooker. Has been an excellent way to stretch venison roast into several meals!
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Cook Time
5 hr
Cook Time
5 hr
3969 calories
39 g
2195 g
60 g
773 g
29 g
3381 g
16775 g
10 g
0 g
17 g
Nutrition Facts
Serving Size
3381g
Amount Per Serving
Calories 3969
Calories from Fat 538
% Daily Value *
Total Fat 60g
92%
Saturated Fat 29g
144%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 2195mg
732%
Sodium 16775mg
699%
Total Carbohydrates 39g
13%
Dietary Fiber 3g
12%
Sugars 10g
Protein 773g
Vitamin A
0%
Vitamin C
58%
Calcium
25%
Iron
628%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 5-6 pound venison roast
  2. 2 cups beef stock
  3. 1 cup soy sauce (low sodium optional)
  4. 1/2 cup lemon juice
  5. 1 tablespoon liquid smoke
  6. 5 garlic cloves, minced
  7. 1 teaspoon dried ginger
Instructions
  1. Place roast in slow cooker.
  2. Add remaining ingredients. Stir to combine. Baste roast if the liquid does not fully cover it.
  3. Place slow cooker on high for 4-5 hours (low for 8).
  4. Remove roast to cutting board and let stand a few minutes, then shred or slice as desired.
  5. Serve with remaining stock on the side.
Notes
  1. If you like gravy, ladle 1 quart of stock into a pot and place over high heat. Create a slurry of 1/2 cup water (or cold stock) and 1 tablespoon of corn starch, add to the stock and bring to a rolling boil. This will thicken slightly. Serve with venison.
Adapted from Pioneer Woman
beta
calories
3969
fat
60g
protein
773g
carbs
39g
more
Adapted from Pioneer Woman
Rooted in Foods http://rootedinfoods.com/

2 Replies to "My take on Ree's Braised Beef Brisket: Venison Roast"

  • comment-avatar
    Tom June 4, 2015 (9:33 pm)

    This looks amazing!
    Thanks for the recipe.

    • comment-avatar
      Niki Davis June 7, 2015 (3:32 pm)

      You’re quite welcome! Thanks for stopping by.

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