Venison for lunch? Yes, — this quick(ish) crockpot meal cooks while you are in your tree-stand or toodling around working from home.
We used (mostly) thawed 2-lb venison roast set in the pot at about 6 am. Note: you can prepare the crockpot the night before and ask the first one up to put the meat in the crockpot (turning once to coat).
Use rice to complement and add steam or sauteed stir-fry-type vegetables.
At approximately 150* degrees F, the interior is still a bit rare and oh so delicious!
*My husband-the-adventurous says that 140 degrees F is sufficient, but I like it a bit more done.
November 21, 2020
Prep Time
7 minutes
Cook Time
6 hours
Wait Time
20 minutes
Total Time
6 hours, 7 minutes
Notes
Ingredients
- 3/4 C cherry juice (or fruit juice)
- 2 Tablespoons Morena sugar
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon white rice vinegar
- 1 teaspoon ground ginger
- 2 cloves crushed garlic
- 1/8 teaspoon freshly ground pepper or to taste
- 1 lean boneless venison roast (about 2 lbs)
- 1-1/2 Tablespoons cornstarch
- 3 Tablespoons water
Instructions
- In a small bowl mix juice, sugar, low sodium soy sauce, vinegar, ginger, garlic, and pepper.
- Pour into slow-cooker and add meat, turning once to coat.
- Cover and cook on high for approximately 3 hours or on low for approximately 6 hours (until internal temperature reaches 140-150 degrees F).
- Transfer meat to a cutting board and thinly slice.
- Remove crockpot cooking liquid to a small saucepan, skim off fat if necessary, and cook over medium heat bringing to a boil.
- In a small bowl, mix water and cornstarch until smooth. Stir into boiling cooking liquid. Bring to a boil and boil for a minute or two until thickened (like brown gravy).
- If desired, return meat and sauce to the crockpot to keep warm. Best served immediately over rice or noodles with mixed stir-fry vegetables.
© 2023 copyright 2017 - CabinCrick.com - all rights reserved