Spicy venison roast

    Spicy venison roast

    (25)
    8hr15min


    25 people made this

    About this recipe: A super-simple venison dish made with just three ingredients. Venison is cooked in a slow cooker with beer and pepperoncinis. Perfect for the cold winter nights.

    Ingredients
    Serves: 8 

    • 1 (1.8kg) venison roasting joint
    • 700ml beer
    • 300g pepperoncinis (from a jar)

    Method
    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
    2. Cover and cook on low setting for 8 hours or until meat is tender and falling apart.

    Ingredients

    Pepperoncinis (also peperoncinis) can be purchased in Italian speciality markets or online. Alternatively, you could use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (25)

    by
    41

    My husband loves beer and venison. I love pepperoncini's and can tolerate venison so this recipe sounded really interesting. After letting it cook for about 3 hours I almost threw it out because the smell was too much. I decided to put the crockpot in the garage instead so I didn't have to smell it anymore. I expected it to taste awful and was a little nervous when my husband brought it in from the garage and started to slice it. I had a frozen pizza ready to go just in case. Much to my surprise, it was very very good. The only changes I would make is definitely cooking it in the garage unless the smell of slow cooking venison is something you actually like. The other is that I would season the meat. The recipe didn't call for seasonings so I didn't but it could have used something. It was a little bland. It was very tender though. I served it on buns. I'll be making this again. Thanks for the recipe!  -  21 Feb 2003  (Review from Allrecipes US | Canada)

    by
    33

    loved this. wasn't bothered by the smell, as i learned a long time ago to soak game meats overnight in the refrigerator covered in milk. just rinse the meat the next day, and continue with your recipe.  -  01 Feb 2008  (Review from Allrecipes US | Canada)

    by
    33

    Very good! I made this this past weekend at our cabin - loved the "no hassle" which allows me to relax and have fun while dinner is cooking. I used only 1 can of beer and a can of beef broth, a 12oz jar of pepperoncini (w/ juices), a good spoonful of minced garlic, added a good shake of dry onion flakes, and a pinch of dried rosemary. The men (who already love venison) loved this - these made great sandwiches! The smell wasn't strong to us but then again - I did make some modifications. Thanks Ellie for the great & simple recipe!  -  15 Jul 2003  (Review from Allrecipes US | Canada)

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