We've not had luck with venison roasts and did not anticipate such delicious, tender results, "tender" being the operative word.
The Meat, Method 'n' Meal: After thawing a dark-colored cut of venison marked "2.5-lb. roast", I marinated overnight in fridge, using EVOO, balsamic vinegar, pepper, garlic powder and paprika. Next morning, I spritzed the crock pot and tossed in the meat (minus marinade), potatoes, onions, carrots and cloves of a large head of garlic. In went a box of strained Pomì tomatoes, balsamic, dried parsley/oregano, and pepper. It simmered till dinnertime, when we devoured it, smothered in sauce and veggies. There was no gaminess, whatsoever, and had others been dining with us, they'd have thought it a lean cut of beef.
Next-Day Meal: With the immersion blender, I sauced the leftover tomatoes and veggies and added very finely minced leftover meat to it. We'll thin it with milk and have as soup or serve as-is over pasta. There's nothing like a twofer-recipe... a worthy addition to our adventures in venison.
Buon Appetito.
