Slow Cooked Venison Roast With Apple

The apple in this recipe is the perfect ingredient to counteract any “gamy” taste that you might worry about.  The broth tastes great over mashed potatoes. 

1 tablespoon olive oil
3 pounds boneless venison roast
1 large apple, cored and quartered
2 small onions, sliced into rings
4 cloves crushed garlic
1 cup boiling water
1 cube beef bouillon

DIRECTIONS

Spread the olive oil on the inside of a crock pot. Place the venison roast inside, and cover with the apple pieces, onion slices and crushed garlic. Turn to Low, and cook until the roast is tender and cooked through, around 8 hours.

After the venison is cooked through and tender, remove it from the crock pot, and place onto a serving platter. Remove the apple. Add the boiling water and beef bouillon into the crock pot until the beef bouillon has dissolved. Serve this as a sauce with the roast.

Makes approximately 8 servings.

Variations:
*Try rubbing a little salt, pepper and crushed rosemary into the roast before placing it into the crock pot.
*Use one cup of beef broth instead of the beef bouillon and boiling water.

Try serving this with garlic mashed potatoes, a hot vegetable and green salad.