Bourbon ‘N Venison Roast
Description
A classic crock-pot venison roast — marinated overnight in Worcestershire sauce and Italian dressing, then slow-cooked for hours with potatoes, carrots, celery, bay leaf, and a generous splash of bourbon. Hands-off cooking that turns tough game meat into a tender, flavorful Sunday dinner.
Ingredients
Instructions
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Marinate the venison roast overnight in a mixture of Worcestershire sauce and Italian salad dressing.
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Remove the roast from the marinade and place it in the crockpot along with the potatoes, carrots, celery, bay leaf, basil, bourbon, and water.
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Cover and cook on LOW for 10–12 hours, or on HIGH for 5–6 hours.
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Remove the bay leaf before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 140mg47%
- Sodium 480mg20%
- Total Carbohydrate 22g8%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The overnight marinade in Worcestershire and Italian dressing is what tenderizes the venison and cuts the gaminess — don't skip or shorten this step.
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