Well, we are at it again. Either it’s a venison theme week or we are running low on groceries and short on choices. 🙂
It just so happened we were going to be out fairly late in the evening helping with some fair preparations on a warm Sunday afternoon and we needed something to be ready for us to eat upon our return. Two nice sections of rump roast looked like a perfect choice. Google is my friend when it comes to great recipes and this time was no different. The original recipe for this, “Slow Cooker Apple-Scented Venison Roast Recipe” can be found here on Allrecipes.com. Below are our slight modifications. It was delicious, and while it looks similar to the Venison Tenderloin we cooked ealier in the week (mostly because of the onions and tumeric), it tasted quite different.
- 1 tablespon olive oil
- 3 pounds boneless venison roast
- 1/2 cup rum or wine
- 1 large apple, cored and sliced (I used my corer/slicer – 8 slices, skin on)
- 2 small onions, sliced
- 4 cloves crushed garlic
- 1 cup broth (We had turkey broth on hand and used it, but any broth will do)
- 1/2 teaspoon tumeric (optional)
- Red pepper to taste (optional)
- Spread olive oil on the inside of the slow cooker. Place venison roast inside, pour in rum and cover with Apple, onions, and garlic. Turn to low and cook until roast is tender – about 6-8 hours.
- When roast is tender, remove it from the slow cooker.
- Break up any remaining Apple mush.
- Stir in broth and allow to warm. (At this point, the au jus was delicious and even approved by our seasons expert, Eryn. However, since we love tumeric, we added it and some red pepper. It altered the flavor somewhat, but for us, it was even better!)
- Serve as au jus over meat and side dish.
We had prepared potatoes and left them sitting in a pot with water and a lid prior to leaving as well. As soon as we returned, we turned on the potatoes, put some snap peas on, finished the roast recipe and served a delicious meal.It was a great way to finish a workday!