Tuesday, August 5, 2014

Crock Pot Balsamic Pulled Roast Venison #Recipe #Venison

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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