2cupsbuttermilk- use this to soak meat overnight to remove gaminess if desired.
1/3cupcornstarch
1/3cupcold water
15oz.beef broth
1cupbeer
3-4lb.venison roast(I used an arm roast)
2 cupssliced mushrooms
1yellow onion
8slices baconsliced and cooked (drained)
1/2tsp.dried thyme
1Tbsp.Montreal steak seasoning
4Tbsp.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.