A simple and tasty way to enjoy game meat, but this can be used for any roast, except you might want to use a “real slow cooker” than the various InstaPots you can now find. In a slow cooker, the sides heat up. Only the bottom (at least in the InstaPots I’ve tried) heats up, and 7 hours on low did NOT cook this roast. I had to do fifteen minutes of pressure cooking to get it cooked properly.
3 pounds boneless venison roast
1 large onion, sliced into small chunks
1 tablespoon soy sauce
2 tablespoon Worcestershire sauce
2 tablespoon Celtic Sea Salt
1 teaspoon ground black pepper
6 cloves garlic (crushed)
11 oz Coconut Milk Powder
11 oz Beef Bullion
1 cup dried mushrooms
½ Cup wine (your choice, just make sure it’s old wine you leave out for your recipes)
You’ll want to grease up a pan, turn it up pretty high and brown that roast all over. Takes just a few minutes.
Then put your coconut milk powder and beef bullion into a deep bowl, along with the spices (soy sauce and Worcestershire too) and mix with an immersion blender. If there’s room, toss in the wine.
Wash and cut up some potatoes (big chunks) and chop up some carrots. You’ll want to peel the carrots first. Yes, we know, there’s a lot of nutrition in the skin of a carrot, but the skin is bitter and can ruin a good recipe.
Place the roast in the center of the slow cooker, surround it first with the onions, garlic, and dried mushrooms, then the carrots, and finally the potatoes. Pour in your coconut milk concoction, set for seven hours on low, and go to a double feature.
If you are using one of those InstaPots, I don’t know what to tell you. I’m not sure how long it would take on medium or high because they just don’t work as well as the manual says they will. I’d try a high for at least five hours.
All I know is when it was finished, it was great. To thicken the juice into a gravy, we used Konjac Flour.
Someone asked how we handle the leftovers because everything is so dry.
It’s a snap. Oil up a pan with a bit of coconut oil, put the roast dead center, turn it up to medium, and drench it with the left over beef bullion. When it’s warm, add the potatoes. Reheat till it’s all done, and to thicken up the juice, again, we sprinkle in some Konjac flour. Keep in mind that a teaspoon of Konjac Flour will solidify a half a cup of water. So just sprinkle lightly.
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