2-5lb Venison Roast--->Slowcooker Recipe

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January 18th, 2014, 02:04 AM
hoggie5692

2-5lb Venison Roast--->Slowcooker Recipe

2-5lb venison roast, (semi frozen is ok)
Hickory flavor liquid smoke (brush all over roast) let sit
3 carrots chopped
3 large potaoes cubed
1 small yellow cooking onion chopped
2 shallots diced
2 tbs extra virgin olive oil (coat bottom of crock)
1 tbs worcestershire sauce
3 tbs dijon mustard
2 tsp garlic powder
1 tsp savory
2 tbs white wine vinegar
3/4 cup Naked Grape whitewine
1/4 cup water
Fresh rosemary
Cracked pepper to taste
2 tbs Cornstarch for gravy

Directions:
1. Pre heat slow cooker low
2. Coat roast in Liquid Smoke(any flavor), set aside.
3. Coat bottom of crock with olive oil.
4. Cut up all veggies (add what ever floats your boat), set aside.
5. Set roast in slow cooker
6. Add veggies all around roast
7. Add mustard, spices, worcestshire, wine, and water
8. Cover in fresh rosemary
9. Cook for 6 hrs

Gravy:
Take liquid from crock, add to sauce pan on stove. Bring to a simmer. While waiting for it to simmer. On the side take a small glass and add cold water 1/4cup or so and 2tbs corn starch. mix water and cornstarch WELL(fork works best). Add little bit at a time to simmering juices...never stop whisking once you've added the corn starch mixture. Stir for 1-2min. Remove from heat.

ENJOY!!!
January 20th, 2014, 03:39 PM
Flash1

I will give your recipe a go this coming weekend, I'm betting it will be mouth-watering. I've done venison roasts in a slow cooker many times and they always turn out great but I've never added white wine vigegar. Any suggestions on where I might find liquid smoke? Is this something I can get from a grocery store?
January 20th, 2014, 04:15 PM
Roe+

Grocery stores carry it, that's where I get it from.

Roe+
January 21st, 2014, 09:50 PM
Doug

In my local store the Liquid Smoke is in the BBQ sauce section, if not there check the seasoning area.
January 22nd, 2014, 10:54 AM
Flash1

I've looked for the stuff at my grocery store before but couldn't find it. I'll take a closer look in the BBQ sauce and seasoning sections. Thanks.
January 23rd, 2014, 09:23 AM
flightdelay

I have always cooked the meat and all the veggies at once, never tried cooking the meat first then adding the rest...does this make much of a difference?
February 1st, 2014, 02:31 AM
hoggie5692

Quote:

Originally Posted by flightdelay

I have always cooked the meat and all the veggies at once, never tried cooking the meat first then adding the rest...does this make much of a difference?

Don't cook roast first...do all together. I will edit the first step so makes more sense. Good luck
February 1st, 2014, 02:35 AM
hoggie5692

Quote:

Originally Posted by Flash1

I will give your recipe a go this coming weekend, I'm betting it will be mouth-watering. I've done venison roasts in a slow cooker many times and they always turn out great but I've never added white wine vigegar. Any suggestions on where I might find liquid smoke? Is this something I can get from a grocery store?

Did you make it? How did you like it?
February 4th, 2014, 12:13 AM
Flash1

I did and it was fantastic. I was able to find the hickory flavored liquid smoke at a local grocery store and I coated the roast. The liquid smoke, dijon mustard and the vinegar are 3 ingredients I've never used in the slow cooker for a roast before but i can tell you they'll be included in every roast I do going forward. They bring out fantastic flavours. Thanks for the recipe, I'll be making this again soon.
February 5th, 2014, 12:45 PM
hoggie5692

Quote:

Originally Posted by Flash1

I did and it was fantastic. I was able to find the hickory flavored liquid smoke at a local grocery store and I coated the roast. The liquid smoke, dijon mustard and the vinegar are 3 ingredients I've never used in the slow cooker for a roast before but i can tell you they'll be included in every roast I do going forward. They bring out fantastic flavours. Thanks for the recipe, I'll be making this again soon.

Your very welcome, happy to hear you enjoyed it! This is definatley my main roast recipe now.
February 13th, 2014, 07:12 PM
intothedeep

1 Attachment(s)

Cheers Hoggie and to this thread:)

Couple weeks ago I was going to do(and did) some oven ribs for first time... Usually do them up north and finish them on a charcoal grill, if it ain't got wood, it's no good!

Anyways forgot the liquid smoke, but after reading this thread yesterday, made sure it was on my list today... Doing some oven ribs this weekend, see how they turn out with this smoke...

They had it at No frills supermarket...
February 17th, 2014, 02:38 PM
hoggie5692

Quote:

Originally Posted by intothedeep

Cheers Hoggie and to this thread:)

Couple weeks ago I was going to do(and did) some oven ribs for first time... Usually do them up north and finish them on a charcoal grill, if it ain't got wood, it's no good!

Anyways forgot the liquid smoke, but after reading this thread yesterday, made sure it was on my list today... Doing some oven ribs this weekend, see how they turn out with this smoke...

They had it at No frills supermarket...

Hey buds, thanks... It was so good I had to post it. OH ya ribs all the way! I recently did a couple racks a different way. It is such an easy way to do them....
First I took a cajun seasoning rub and covered entire rack, set in pyrex dish with saran wrap....Leave in the fridge as long as possible
Pre Heat oven to 320f
Layed out tin foil and spayed with anti stick spray, put ribs on tin foil. Then brush on a bottle of PC hickory bbq sauce and of course add the hickory liquid smoke.
Wrap tin foil around ribs and seal so no steam escapes.
Cook for 6 or 7 hours, once done cut tin foil open and baste the crap out of them with the drippings.
Then just broil them for 5 min to get that nice glaze.
How do you do yours ?
Cheers Ian
February 17th, 2014, 02:42 PM
topher

I want to try this recipe.. Just hesitant about the liquid smoke.. Does liquid smoke have any sembkence to real smoke? I don't want to find out it tastes like a meat free hamburger or something... Wonder I'd there's a way I could modify that recipe to work over real hickory.. ?
February 17th, 2014, 02:45 PM
topher

Quote:

Originally Posted by hoggie5692

Hey buds, thanks... It was so good I had to post it. OH ya ribs all the way! I recently did a couple racks a different way. It such an easy way to do them....
First I took a cajun seasoning rub and covered entire rack, set in pyrex dish with saran wrap....Leave in the fridge as long as possible
Pre Heat oven to 320f
Layed out tin foil and spayed with anti stick spray, put ribs on tin foil. Then brush on a bottle of PC hickory bbq sauce and of course add the hickory liquid smoke.
Wrap tin foil around ribs and seal so no steam escapes.
Cook for 6 or 7 hours, once done cut tin foil open and baste the crap out of them with the drippings.
Then just broil them for 5 min to get that nice glaze.
How do you do yours ?
Cheers Ian

Are we talking venison ribs or pork ribs? If its pork ribs I use "meatheads Memphis dust" for a Rub (Google it). Get the komado going using royal oak lump and some apple.. Or mesquite wood chunks.. And I'll slow cook the ribs for about 5 hours.. At 225-250 The last 30 minutes will have the sauce slathered on... As for venison I haven't tried it yet.. Not sure how to cook venison ribs..
February 18th, 2014, 03:55 PM
hoggie5692

Quote:

Originally Posted by topher

Are we talking venison ribs or pork ribs? If its pork ribs I use "meatheads Memphis dust" for a Rub (Google it). Get the komado going using royal oak lump and some apple.. Or mesquite wood chunks.. And I'll slow cook the ribs for about 5 hours.. At 225-250 The last 30 minutes will have the sauce slathered on... As for venison I haven't tried it yet.. Not sure how to cook venison ribs..

Hey Topher,
Yes, I was talking about pork back ribs. I will look that rub up for sure. As for the hickery liquid smoke it's damn good stuff IMO... I don't have a smoker but in time I plan on getting one. I've never heard of anyone doing venison ribs, I don't think there would be enough fat to keep things juicy....but I don't know.\
Cheers Ian
February 18th, 2014, 04:09 PM
topher

Quote:

Originally Posted by hoggie5692

Hey Topher,
Yes, I was talking about pork back ribs. I will look that rub up for sure. As for the hickery liquid smoke it's damn good stuff IMO... I don't have a smoker but in time I plan on getting one. I've never heard of anyone doing venison ribs, I don't think there would be enough fat to keep things juicy....but I don't know.\
Cheers Ian

That's what I thought about venison ribs.. I tried.. But with now fat, it won't render down properly.. Smokeing food required fat to work properly.. Check out the komado looker from Walmart.. Under $300 great entry level for smoking.. Far better than electric as electric doesn't allow for proper combustion compare to wood. Gas will work.. But tends to dry out meat.
February 19th, 2014, 12:19 PM
intothedeep

Quote:

Originally Posted by hoggie5692

Hey buds, thanks... It was so good I had to post it. OH ya ribs all the way! I recently did a couple racks a different way. It is such an easy way to do them....
First I took a cajun seasoning rub and covered entire rack, set in pyrex dish with saran wrap....Leave in the fridge as long as possible
Pre Heat oven to 320f
Layed out tin foil and spayed with anti stick spray, put ribs on tin foil. Then brush on a bottle of PC hickory bbq sauce and of course add the hickory liquid smoke.
Wrap tin foil around ribs and seal so no steam escapes.
Cook for 6 or 7 hours, once done cut tin foil open and baste the crap out of them with the drippings.
Then just broil them for 5 min to get that nice glaze.
How do you do yours ?
Cheers Ian

Mines pretty close;

Just started doing oven ribs, but:

dry rub: salt, pepper, oregano, paprika, sugar.

coat in rub and place in parchment paper and wrap around a few times to make a package... It's like wax paper and you buy it in the same section in the store, but it has no wax on it. Less waste and better for you than tin... Add a little liquid smoke, or a splash of beer/whisky to the package too.

Bake for 3.5 hrs at 275, then open up and yup I also use PC sauces, glaze and broil for 5 minutes.
Haven't tried the sauce you mention, but I'll look out for it... PC has lots of good ones. Balsamic fig, Korean BBQ, regular BBQ, jerk spice....

up north;

Low boil in a pot with 1 beer, and 3 cups water with onion, garlic, spices, for 2 hrs, then add dry rub, and BBQ sauce and cook over charcoal for a couple minutes each side, mmmmm

was a good tip about the liquid smoke, I remembered it at the store!
February 19th, 2014, 12:21 PM
topher

Try sweet baby rays sauce.. The original.. Prbly the beet sauce for pork and chicken
February 19th, 2014, 12:23 PM
intothedeep

Quote:

Originally Posted by topher

I want to try this recipe.. Just hesitant about the liquid smoke.. Does liquid smoke have any sembkence to real smoke? I don't want to find out it tastes like a meat free hamburger or something... Wonder I'd there's a way I could modify that recipe to work over real hickory.. ?

If you have a real charcoal grill or smoker, no comparison and I would use that... But if cooking indoors, it's good wood flavour.