Ingredients
- 1 Tbsp Olive Oil
- 3 lbs Venision roast
- 1 large apple, cored, peeled, and quartered
- 2 small onions, sliced
- 4 cloves garlic, crushed
- 1 cup boiling water
- 1 cube beef bouillon
Preparation
Step 1
Spread the olive oil on the inside of a slow cooker.
Place the venison roast inside, and cover with apple, onions, and garlic.
Turn to Low, and cook until the roast is tender, about 6 to 8 hours.
When the roast has cooked, remove it from the slow cooker, and place onto a serving platter.
Discard the apple.
Stir the water and bouillon into the slow cooker until the bouillon has dissolved.
Serve this as a sauce with the roast.
ALTERNATIVE RECIPE (this is how I made it and it was good- no gamey taste, Mike still didn't like it though. Kristen and Brent did)
Stove top:
Heat oil in large pan. Brown roast on all sides.
I used sliced apples, about 1/4 inch water with sugar, minced garlic, dried onions, and cooked on low on stovetop on low for about 2 hours. Shredded the meat and drained off most of the water. Mixed in all ingredients. Cooked on low for another 1-2 hours. Sprinkled beef bouillon to taste and mixed in at the end.