Tender venison roast that is smothered in a bacon mushroom gravy! Not your average roast recipe and is a must try.
If you have a stockpile of venison you will also want to put my venison chili, venison barbecue, venison meatloaf, and classic venison roast recipes on your menu!
This recipe is perfect for a vension lover! The gravy in this recipe is AMAZING and tastes great with mashed potatoes.
My husband doesn’t always get a deer every year, but when he does, I love to use this recipe, or if your lucky, your local butcher will have venison roast in the freezer for you.
How to make venison roast in the slow cooker:
- Venison Roast – Can use any deer roast; I used a arm roast. See my tip on how to remove the gamey flavor.
- Broth – Beef broth or water with bouillon cubes.
- Vegetables – Mushrooms and onions
- Cornstarch – This will thicken the sauce and make a gravy
- Beer – 1 cup of your favorite beer or you can use red wine. If you don’t want to use alcohol, add more broth.
- Bacon – Cooked and crumbled.
- Butter – Adding fat to venison roast recipes is a must, for it can be dry. You can use bacon drippings instead if desired.
- Seasonings – Montreal steak seasoning, no need to add salt; this has plenty.
How do I get the gamey flavor out of vension?
- Add the roast to a large bowl or ziplock bag, add buttermilk to cover.
- Leave overnight. Rinse and proceed with the recipe.
- If you do not have buttermilk, you can make it from scratch. See this recipe for homemade buttermilk from Tastes Better From Scratch.
- This does not remove all the gamey flavor and make the meat taste just like beef, but it does help take away some of the gamey flavor.
How long do I cook?
- Place the lid on the slow cooker. Cook on LOW for 8-9 hours.
- Shred and serve
What do I serve with this?
- Mashed Potatoes – I use this recipe for Garlic Red Mashed Potatoes
- Or Steamed white rice. Even Rice Pilaf is good with this!
- Green vegetables such as steamed green beans or a green salad with dressing.
- Garlic bread
More pot roast recipes to try:
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Classic Pot Roast
- Slow Cooker Horseradish Pot Roast
- Slow Cooker Balsamic Beef Roast
- Slow Cooker Beer, Onion and Ketchup Pot Roast
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Slow Cooker Venison Roast with Mushroom Gravy
Equipment Needed:
Ingredients:
- 2 cups buttermilk – use this to soak meat overnight to remove gaminess if desired.
- 1/3 cup cornstarch
- 1/3 cup cold water
- 15 oz. beef broth
- 1 cup beer
- 3-4 lb. venison roast (I used an arm roast)
- 2 cups sliced mushrooms
- 1 yellow onion
- 8 slices bacon sliced and cooked (drained)
- 1/2 tsp. dried thyme
- 1 Tbsp. Montreal steak seasoning
- 4 Tbsp. salted butter
Instructions:
- OVERNIGHT SOAKING OPTION (TO REMOVE GAMINESS): Add the roast into a large bowl. Add the buttermilk over it. Cover and refrigerate overnight. Rinse before proceeding with recipe.
- In a small bowl whisk together the 1/3 cup water and 1/3 cup cornstarch, add to the slow cooker along with the beef broth and beer. Stir.
- Add the roast into the liquid. Add the mushrooms, onions, and cooked bacon.
- Sprinkle over the thyme and Montreal steak seasoning.
- Slice the butter, and lay over the roast and vegetables.
- Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
- Shred meat with 2 forks and serve along with the gravy.
How to Video:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I’ve been cooking venison for many years with various recipes and give this recipe 5 stars!! Will definitely be making
It again.
This worked over toast and also as a soup with crackers.
First time cooking venison, this was very good!
So I’ve made the venison roast in the slow cooker
Husband said it is the best roast I have ever made hands down.
He just keeps eating and saying WoW!!
Thank you for sharing this
MK
Thank you for the feedback! I’ll have more venison recipes coming in the next few months!
Very good. I did sear out venison neck roast in the bacon grease and also needed to add more cornstarch to thicken the gravy after cooking. Also didn’t soak in the buttermilk and didn’t find it to be gamy. Always looking for new venison recipes as new to being a hunter’s wife and this one was great! Especially loved the gravy.
Can you substitute venison with beef roast?
Yes! That will work fine. No need to soak in buttermilk.
I forgot the butter, and everyone still raved about this. So many venison roast recipes call for canned soup (a big yuck in my book), so I was happy to find this one. It was moist and flavorful. There was plenty of extra gravy, so the bit that was left over was pretty much venison stew. This recipe is a keeper.
Oh, and I did not do the buttermilk presoak.
This was a great dish no doubt! I used a ham from an antelope that I shot in Wyoming last season. We used Sierra Nevada pale ale for the beer and served it with the cauliflower purée recipe from Steven Rinella’s meat eater cook book. It turned out great and is a perfect meal for a fall evening. I will definitely add this to my personal wild game cook book.
Hi Scott,
Wondering if you waited to put the mushrooms in until later? Worried they will get mushy. Also – can you use canned mushrooms?
Thanks!