Type what you have

Ingredients

• ✓ venison roast
• taco seasoning mix
• all-purpose flour
• cayenne pepper
• vegetable oil
• water

Instructions

1. 1 Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
2. 2 Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

By SEEsign

Ingredients

• ✓ venison roast
• onion
• garlic powder
• salt
• black pepper
• water
• hickory and brown sugar barbecue sauce
• kaiser roll

Instructions

1. 1 Mix onion, garlic powder, salt, and pepper together in a small bowl.
2. 2 Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
3. 3 Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
4. 4 Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
5. 5 Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
6. 6 Return meat to the slow cooker and stir in the remaining barbecue sauce.
7. 7 Serve shredded meat and sauce on rolls.

By jsp1073

Ingredients

• ✓ venison roast
• garlic
• grill seasoning
• chili powder
• beef broth
• butter
• flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
3. 3 Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
5. 5 Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.

By Ron

Ingredients

• ✓ venison roast
• brown sugar
• apple juice
• soy sauce
• salt
• water
• cornstarch

Instructions

1. 1 Cut venison roast in half; rub with brown sugar. Place roast into a slow cooker; add apple juice, soy sauce, and salt. Cover the slow cooker.
2. 2 Cook on Low setting until roast is tender, about 6 hours. Transfer roast to a platter, cover, let stand for 15 minutes, then slice.
3. 3 Meanwhile, pour cooking liquid through a strainer into a medium-sized bowl; discard solids. Return cooking liquid to the slow cooker. Whisk water and cornstarch together until smooth; stir into cooking liquid until combined. Cover the slow cooker.
4. 4 Cook on High until thickened, about 15 minutes. Serve sliced roast with gravy.

By KGora

Ingredients

• ✓ venison roast
• onion
• soy sauce
• worcestershire sauce
• garlic salt
• black pepper
• onion soup mix
• cream of mushroom soup

Instructions

1. 1 Gather all ingredients.
2. 2 Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.
3. 3 Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.
4. 4 Cover and cook on Low setting for 6 hours.
5. 5 Serve and enjoy!

By Sara

Ingredients

• ✓ venison roast
• olive oil
• water
• beef stew seasoning mix
• baby potato
• baby carrot
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and let heat for 1 minute. Sear venison roast in hot oil for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Sauté mode.
2. 2 Place water in a small bowl and add stew seasoning. Whisk until seasoning is dissolved. Pour mixture over roast.
3. 3 Close and lock the lid. Select High pressure according to manufacturer's instructions. Set the timer for 120 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot. Spoon sauce over them to coat.
5. 5 Close and lock the lid again. Select High pressure according to manufacturer's instructions. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ venison roast
• soy sauce
• worcestershire sauce
• liquid smoke
• ketchup
• salt
• pepper
• garlic powder
• onion salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, salt, pepper, garlic powder, and onion salt in a large releasable plastic bag; set aside.
3. 3 Slice venison into long strips, 1-inch wide and 1/8-inch thick. Add strips to marinade and seal the bag. Refrigerate 8 hours to overnight, kneading occasionally to evenly distribute marinade.
4. 4 Preheat the oven to 160 degrees F (70 degrees C). Place a pan or aluminum foil on the oven floor to catch drippings. Remove venison from the marinade and shake off excess.
5. 5 Arrange venison on a wire rack in a single layer and dehydrate in the preheated oven until desired texture is achieved, 6 to 8 hours.

By MIKE SHELTON

Ingredients

• ✓ venison roast
• olive oil
• onion
• garlic
• ketchup
• water
• worcestershire sauce
• soy sauce
• chile-garlic sauce
• pepper
• salt
• liquid smoke

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook until softened, about 2 more minutes. Remove the skillet from heat.
2. 2 Place venison roast into a slow cooker and sprinkle with onion mixture. Stir together ketchup, water, Worcestershire sauce, soy sauce, chile-garlic sauce, pepper, salt, and liquid smoke in a small bowl until well combined; pour over venison.
3. 3 Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

By a

Ingredients

• ✓ venison roast
• red wine
• salt
• black pepper
• olive oil
• butter
• onion
• salt
• garlic
• butter
• all-purpose flour
• beef stock
• water
• worcestershire sauce
• yellow mustard
• red pepper flakes
• cream of mushroom soup
• cream cheese
• salt
• black pepper

Instructions

1. 1 Place venison in a large bowl. Stir in red wine, 1 teaspoon salt, and black pepper. Marinate for 10 minutes. Remove the venison; reserve the remaining marinade.
2. 2 Heat olive oil in a large skillet over medium heat. Stir in venison; cook and stir until browned, 5 to 7 minutes. Transfer to a plate. Drain and discard any remaining grease. Melt 2 tablespoons butter in the same skillet. Add onion and 1 pinch salt; cook and stir until onion is soft, about 5 minutes. Add garlic; cook until onion is translucent, about 4 minutes. Transfer mixture to a plate with the venison.
3. 3 Melt 1/4 cup butter in the same skillet over medium heat. Whisk in flour; cook and stir until lightly browned, about 4 minutes. Slowly whisk in beef stock and water. Bring to a boil, stirring constantly. Reduce heat to medium-low. Pour in the reserved red wine marinade, Worcestershire sauce, mustard, and red pepper flakes. Add the venison and onion mixture. Cover and simmer, stirring every 20 minutes, until venison is tender, 1 to 2 hours.
4. 4 Stir cream of mushroom soup and cream cheese into the skillet about 5 minutes before serving. Season with salt and pepper.

By grncreek

Ingredients

• ✓ venison roast
• ginger ale
• chicken broth
• cumin
• black pepper
• red pepper flakes
• pork and beans
• black bean
• red kidney bean
• baked bean
• tomato
• green bell pepper
• sweet onion
• barbecue sauce
• brown sugar
• molasses
• cumin
• red pepper flakes
• chili powder
• hot pepper sauce
• salt
• pepper
• bacon

Instructions

1. 1 Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top.
4. 4 Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.

By suzy