CROCKPOT VENISON RECIPE RECIPES

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CROCK POT VENISON ROAST RECIPE - FOOD.COM



Crock Pot Venison Roast Recipe - Food.com image

I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 9 hours

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 lbs venison roast
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can hot water or 1 (10 1/2 ounce) can brewed coffee
1 (1 ounce) envelope Lipton Onion Soup Mix
1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium)

Steps:

  • Place roast in crock pot.
  • In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
  • Sprinkle with Lipton Onion Soup mix and steak seasoning.
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

Nutrition Facts : Calories 224, FatContent 7, SaturatedFatContent 1.6, CholesterolContent 27.2, SodiumContent 729.3, CarbohydrateContent 6.4, FiberContent 0.3, SugarContent 0.9, ProteinContent 33.7

CROCK POT PICADILLO - SKINNYTASTE



Crock Pot Picadillo - Skinnytaste image

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Provided by Gina

Categories     Dinner

Total Time 207 minutes

Prep Time 15 minutes

Cook Time 192 minutes

Yield 11

Number Of Ingredients 12

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic (minced)
1/4 cup minced cilantro
1 small tomato (diced)
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper (to taste)

Steps:

  • Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
  • When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
  • Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
  • Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
  • After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
  • Discard the bay leaves and serve over brown rice.
  • Makes about 5 3/4 cups.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

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