One of my friends at my CF gym offered me a few cuts of deer (a large rump roast was one of them) that she had in hopes I could come up with a tasty, easy recipe to make the venison taste less gamey. If there’s one good thing about the Midwest and all the corn jokes, it’s that the local deer have a diet made up of mostly corn, thereby creating a less gamey tasting deer. Let’s hear it for the Iowa jokes now, Bambi!!
This recipe sounds so much fancier than it actually was to make. It was only a handful of ingredients and the final gravy basically makes itself. It seems like a lot of steps but I was just trying to be thorough and explain things well.
One thing I do recommend when working when venison is to make sure you remove all the visible silverskin (the fatty sheath around the muscle) as this is where most of that “gamey” taste is. If you are from a region where the meat has this taste and you aren’t a fan, you can marinate the meat overnight in milk.
Recipe: Crockpot Venison Roast With Rosemary Cabernet Cream Sauce
- 1 venison rump roast (I estimate around 5-6 lbs)
- 2 tbsp. fat (I used rendered lard)
- 1/2 bottle of Cabernet, 2 cups.
- 1/2 c. sweet onion or shallots, diced
- 2 tsp. garlic, minced
- 2 sprigs rosemary
- 1 c. beef stock
- 1/4 c. heavy cream
- 2 tbsp arrowroot, optional
- In a large pan, melt the fat and add onions and garlic on low heat.
- Cook till onion are translucent.
- Raise heat to med-high and brown meat. This is how I do it: Add the roast to sear for 30 seconds, and then pour a little red wine into the pan to help loosen it and flip to other side. Repeat with flipping and wine until the meat is browned on all sides.
- Place meat in crock pot, preferably on a rack if yours has one. Add the rosemary, breaking off the leaves.
- Turn heat to high and add the rest of the wine (around 1 cup) to the pan and scrape the bottom with a wooden spoon, getting all the “bits” off the bottom.
- Once the pan is de-glazed, pour this mixture over the roast in the crockpot and add 1 c. beef stock to bottom.
- Set on low 4-6 hours.
- To make the gravy, simply remove the meat from the crockpot and pour all of the broth/drippings into a blender and blend on high until smooth.
- Pour gravy into a saucepan on high and reduce to 1/2.
- Stir in cream and serve!
- If you want to thicken the gravy, simply whisk in 2 tbsp of arrowroot powder and bring to a boil.