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.
Here’s how I did it:
- 5-6 pound venison roast
- 2 cups beef stock
- 1 cup soy sauce (low sodium optional)
- 1/2 cup lemon juice
- 1 tablespoon liquid smoke
- 5 garlic cloves, minced
- 1 teaspoon dried ginger
- Place roast in slow cooker.
- Add remaining ingredients. Stir to combine. Baste roast if the liquid does not fully cover it.
- Place slow cooker on high for 4-5 hours (low for 8).
- Remove roast to cutting board and let stand a few minutes, then shred or slice as desired.
- Serve with remaining stock on the side.
- 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.