A delicious and classic beef recipe that can be modified for venison and is easy to throw together in a pinch.
- One 1 to 2 lbs shoulder or flank roast
- whole, garden-grown garlic cloves
- Dijon mustard
- One cup, homemade beef broth (for slow cooker)
- Montreal steak spice
Wash your venison roast under cold water, trim off all thick, white fat, and slice in half (or thirds if using a larger roast). Preheat your oven at 325° F if using a roaster instead of a slow cooker.
Mix about a tablespoon of Montreal steak spice into a quarter cup of Dijon mustard and rub the mixture generously into your roast pieces. With a sharp knife, pierce the roast pieces in two or three places and stuff the holes with whole garlic cloves. Pour beef broth into the bottom of your slow cooker (or a half cup broth if using a roaster and oven) then place in your prepared venison.
Cook slowly for three to four hours, checking the roast periodically to make sure there is still liquid in the bottom of your slow cooker or roaster. If your broth has evaporated, add another cup. Use an instant read, meat thermometer to check if your roast is finished. When the inside temperature of the venison is 160° F to 175° F, the roast its done.