Slow Cooked Venison in Apple Cider

Guest Author - Sandy Moyer

1 (3 to 3-1/2 lb.) venison roast
2 T. flour
2 T. margarine
1 cup coarsely chopped celery
1/2 cup coarsely chopped onion
3 medium all-purpose potatoes, cut into 1" pieces
4 medium carrots, cut into 1" slices
1 cup apple cider
1 cup beef gravy
1 tsp. thyme
1 tsp. salt
1/2 tsp. pepper

Preparation -
Place the flour in a plastic bag. Place the the venison roast in the bag and shake to coat the roast with the flour. Melt the margarine in a skillet. Saute the venison until lightly browned on both sides. Place the browned venison in a slow cooker. Add the celery, onion, potatoes, and carrots. Mix the apple cider, beef gravy, thyme, salt, and pepper together. Pour the mixture over the other ingredients in the slow cooker. Cover and cook on low for 8 to 10 hours.

Slow & Easy Home Cooking: Recipes for the Slow Cooker

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Content copyright © 2012 by Sandy Moyer. All rights reserved.
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