Hickory-Barbecued Venison Preparation - Savory Venison Preparation -
Place the flour in a plastic bag. Place the venison roast in the bag and shake to coat the roast with the flour. Melt the margarine in a skillet. Saute the venison until lightly browned on both sides. Place the browned venison in a slow cooker. Add the celery, onion, potatoes, and carrots. Mix the apple cider, beef gravy, thyme, salt, and pepper together. Pour the mixture over the other ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours.
In a large mixing bowl, stir the beer, sliced onions, minced garlic, salt, and pepper together. Add the bay leaves. Place the venison roast in this marinade. Marinate in the refrigerator for 12 to 24 hours, turning the roast occasionally. Drain the roast and discard the marinade, reserving the onions. Place the roast and onions in a slow cooker. Add 1 cup barbecue sauce. Cover and cook on low for about 8 to 10 hours. Heat the remaining barbecue sauce to serve with the venison roast. Makes 6 to 8 servings.
Slice the venison across the grain into 1/2" thick pieces. Place the venison in the slow cooker. Sprinkle with the soy sauce, Worcestershire sauce, garlic salt and all-purpose seasoning. Lay the onion slices on top. Whisk the onion soup mix into the cream of mushroom soup Pour the mixture other the ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours.
Slow & Easy Home Cooking: Recipes for the Slow Cooker
This ebook includes recipes for every occasion, every course, and every taste ... over 100 recipes in all + crock-pot cooking tips and a slow cooker buying guide.
This versatile small appliance can slow cook, fry, grill, steam, or be a food warmer. It features a non-stick, ridged cooking surface with cool-touch body, a built-in pouring spout, and an adjustable temperature control.