HOW TO COOK A 3LB ROAST RECIPES

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SLOW COOKER VENISON ROAST RECIPE | ALLRECIPES



Slow Cooker Venison Roast Recipe | Allrecipes image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Venison Recipes

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  • In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, CarbohydrateContent 10 g, CholesterolContent 171.3 mg, FatContent 8 g, FiberContent 0.7 g, ProteinContent 48 g, SaturatedFatContent 2.6 g, SodiumContent 1881.7 mg, SugarContent 2.5 g

SLOW-ROAST BELLY OF PORK RECIPE - BBC GOOD FOOD



Slow-roast belly of pork recipe - BBC Good Food image

Season and roast your pork belly to perfection and let the flavours speak for themselves

Provided by Tom Kerridge

Categories     Dinner, Main course

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield Serves 6

Number Of Ingredients 4

1.5kg/3lb 5oz-4lb 8oz pork belly , scored and boned (ask to keep the bones to make stock for the gravy)
25g/ 1oz butter
25g/ 1oz flour
1l/ 1.75 pints chicken stock or 500ml/18 fl oz if you don't have pork bones

Steps:

  • If you have the pork bones, roast them until browned, then transfer to a pan and cover with 1 litre chicken stock. Gently simmer for 1 hr, skimming off any scum that comes to the surface (you will need about 500ml for the gravy). If you don’t have pork bones, don’t worry about this stage.
  • Heat oven to 180C/160C fan/gas 4. Put the pork on a wire rack in a roasting tray, skin side up, and cook for 1½ hrs. increase oven to 220C/200C fan/gas 7 and cook for a further 15-20 mins to crisp the skin. Remove the pork from the tin and allow to rest for 45 mins.
  • To make the gravy, remove all the fat from the bottom of the roasting tin. Add the butter and heat to melt. Tip in the flour and cook for 1-2 mins, scraping the bottom of the pan. Gradually stir in 500ml stock and cook for 5 mins until thick.

Nutrition Facts : Calories 576 calories, FatContent 42 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, ProteinContent 48 grams protein, SodiumContent 0.65 milligram of sodium

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