Venison Roast

Sunday morning I decided to pull out my handy dandy crockpot and put a roast in to cook for dinner.  I love my crockpot as it gives me the flexibility to provide a nutrient dense meal for my family without a lot of hands on time in the kitchen.  The roast I chose was Venison (yes, deer).  Venison is a nutritional power house; a very lean meat which is high in protein, zinc, iron, B vitamins, and tryptophan.  If you don’t have access to venison you can substitute a beef rump or chuck roast.  For my friends out West, you can substitute smaller Elk roast with this recipe.


3 to 4 Pounds of Venison Roast (rump, chuck, or elk)
4 Cups of Homemade Beef Bone Broth (or organic beef broth)
1 ½ Cups of Red Wine (remember, if you wouldn’t drink it don’t cook with it).
6 Ounces of Organic Tomato Paste
1 Large Organic Onion Roughly Chopped
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Celtic Sea Salt
Freshly Ground Black Pepper
2 to 3 Sprigs of Fresh Rosemary
3 Sprigs of Fresh Thyme
3 Tablespoons Juniper Berries
5 Dried Star Anise (optional but the flavor is incredible)
Fresh Ginger Root or 1 Tablespoon of Ginger Powder
1 Tablespoon Whole Cloves
2 teaspoons Ground Cardamom

NOTE:  If you don’t like your spices floating around your crockpot  you can place your herbs in a “Spice Bag”, or tie up in a bundle of cheese cloth.


Pour red wine into the crockpot and stir in the tomato paste.
Add the remaining ingredients to the crockpot and cook on high for 4 hours stirring every hour or so.
Turn the crockpot to low and continue to cook for another 2 hours or until the meat is tender.
Remove the Venison from the crockpot and allow to set at room temperature 5-10 minutes before carving.
For those who like gravy use the broth to make one, or just whisk a little sour cream and broth together for a great and simple sauce.

I served our Venison with homemade Sweet and Sour Red Cabbage, and Cappello’s Grain Free Gnocchi tossed with pastured butter and parsley flakes, what a great way to end the weekend!

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