Slow Cooked Venison Roast
No need to grind up all parts of your catch. Venison neck is perfect for slow cooked venison roast sandwiches!
Ingredients
- 3 - 5 lb venison slow cooking roast such as neck
- ½ cup soy sauce
- 1 cup wine white or red
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoon rosemary dried or fresh
Instructions
- Pour your liquids into the slow cooker, add the roast. Mix and sprinkle the salt/pepper/garlic on top of the roast. Sprinkle with rosemary.
- Cook on high for 6 hours or low for 12 hours.
- Pull apart. Serve on a bun, over rice bowls, mashed potatoes…the sky's the limit!
Notes
- Yes, that's a large range of meat but! I promise the amount of liquid works no matter the size of the roast. Nutrition facts are based on 8 servings from 3 pounds.
- Keep in mind that most soy sauce contains gluten. Use tamari sauce or coconut aminos if you need to be gluten-free.
Nutrition
Calories: 241kcalCarbohydrates: 2gProtein: 41gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 145mgSodium: 1189mgPotassium: 614mgFiber: 0.4gSugar: 0.5gVitamin A: 17IUVitamin C: 0.3mgCalcium: 22mgIron: 6mg
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