Crockpot Shredded Venison Pot Roast

Because this recipe cooks slowly in a crockpot, any type of venison roast is suitable because it will become tender and shred easily once done. It takes approximately eight hours to cook. Using a large crockpot is preferable.

Ingredients:

• 2-pound venison roast
• 1-pkg. onion soup mix
• 1-stalk of celery chopped
• 2-medium onions chopped
• 3-carrots chopped into 2-inch pieces
• 2-large potatoes chopped into 2-inch pieces
• 1-lb. of whole button mushrooms (washed)
• 1-1/2-cups of water
• 3-cloves of garlic chopped
• 2-tsp. of black pepper

Utensils:

• Large crockpot
• Crockpot liner (optional)

Steps:

1. Line the crockpot with a crockpot liner, if using. The liner only makes cleanup easier.
2. Place the whole venison roast into the bottom of the crockpot.
3. Place the chopped vegetables on top of the roast, holding back on adding the mushrooms until later.
4. Add the onion soup mix, chopped garlic, black pepper and water.
5. Turn the crockpot on low and allow to cook approximately six to seven hours.
6. Stir the vegetables and add the whole mushroom at the last hour to two hours of cooking.
7. Once done, use a fork to shred the venison roast while still in the crockpot so it mixes with the vegetables and serve.
8. This recipe makes approximately four to six servings.

Cheesy Mexican Inspired Venison Stuffed Peppers

This recipe gives a spicier twist to your basic stuffed pepper recipe replacing beef with venison and adding cheese and black beans.

Ingredients:

• 4-extra-large or 6 medium-sized bell peppers
• 1-lb. ground venison
• 1-pkg. of taco seasoning mix
• 1-cup of water
• 2.5-cups of shredded sharp cheddar cheese
• 15.5-ounce can of black beans (drained)
• 15.5-ounce jar of salsa
• Nonstick cooking spray

Utensils:

• Skillet
• Large pot
• Tongs
• 9 x 9 baking dish

Preparing the meat and bean filling:

1. Spray a large skillet with nonstick cooking spray. Brown the ground venison until cooked. Add the package of taco seasoning, water, salsa and drained black beans. Stir to mix.
2. Simmer uncovered on medium-low, stirring occasionally until all the fluid is absorbed and remove from heat to cool.

Pepper Preparation:

1. Fill a large pot half-full of water and bring to a rolling boil.
2. While waiting for water to boil, slice off the top of the peppers and clean out inner seeds.
3. Place each pepper into the boiling water and blanch for approximately one-minute to soften the outer skin slightly.
4. Remove the peppers from the boiling water using tongs, and place upside down on paper towels to drain excess water. Turn right side up on paper towels and allow to cool completely before stuffing.

Stuffing & Cooking the Peppers:

1. Sprinkle an equal portion of shredded cheese into the bottom of each pepper, saving enough for another layer and the top when finished.
2. Fill the pepper half-full of the meat & bean mixture and add another layer of shredded cheese. Add another layer of the meat & bean mixture, filling to the top and finish by sprinkling the top of the pepper with the remaining cheese.
3. Spray a 9 x 9 baking pan with nonstick cooking spray and place the stuffed peppers right side up in the dish.
4. Bake the peppers in a preheated 350 degree oven for approximately 30 minutes and until the cheese on top has melted and the stuffing is warm throughout.
5. Tip: Depending on your heat preference, you can use mild, medium or hot salsa.