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. ūüėČ 

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!
Write a review
Print
Cook Time
5 hr
Cook Time
5 hr
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
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.

Leave a reply

Your email address will not be published.

* Copy This Password *

* Type Or Paste Password Here *

11 Shares
Pin9
Share1
Tweet
%d bloggers like this: