The house is filled with the wonderful aroma from the Balsamic Roast Venison recipe I am making for dinner. This is a simple recipe that you throw in the crock pot and has no gamey taste. You could substitute the venison for beef.
Crock Pot Balsamic Pulled Roast Venison
3-4 lb. boneless venison roast
4-5 cloves garlic, finely chopped
1 cup beef bouillon
1/2 cup balsamic vinegar
1 tablespoon lite soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon honey
1/2 teaspoon red pepper flakes
Place venison roast in crockpot. Combine all ingredients in a small bowl and pour over roast. Cook on high for 4 hours or 6-8 on low. Once the roast is cooked, pull apart with two forks and add broth to it. Save the remainder broth in the freezer for other uses. Serve on buns or as a stand alone dish.
I use the leftover broth on sliced roast venison. Simply add a frozen venison roast to crock pot and add broth. Cook for 4 hours on high or until roast is cooked medium. Slice and serve with boiled red skin potatoes.
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