- 2-3 lb. Venison Roast
- Vegetable oil
- Kosher salt and fresh cracked black pepper
- 1 onion
- 5 cloves garlic
- 1 lb. mushrooms
- 1 lb. carrots chopped
- 1 parsnip chopped
- 1 can (10.5 ounce) cream of mushroom soup
- 1 can (10.5 ounce) coffee
- 1 teaspoon horseradish
- 1 envelope (1 ounce) onion soup mix
I like to use part of the sirloin for this recipe. Salt and pepper the roast to taste. Heat some oil in a hot large frying pan and sear all sides of the roast until they are nicely browned. Cut the onion latitudinally into 3 slices. Lay these in the bottom of your crock pot to keep the roast off the bottom. Place the meat on top of the onions.
Dice up the garlic and add it in next. Rough chop 1 pound of mushrooms. I like the cremini or “baby bella” mushrooms in this dish. Do the same with the carrots and the parsnip. When you have all the vegetables chopped in bite sized pieces add them into the crock pot.
In a large measuring cup, mix the cream of mushroom soup with a can of warm coffee. Add in the horseradish, blend well, and pour over the meat. Add a pinch of salt and pepper, and sprinkle the onion soup mix over the top.
Cover the crock pot, set to low and cook 4-6 hours. The meat should be tender and flaky at this point. If you feel it should go longer, go ahead and give it another couple of hours. Remove the meat and vegetables to a serving tray. You can then thicken the gravy if desired, or just use the juice as is poured over the top.
Serve this with some garlic mashed potatoes and a loaf of hot French bread.
While any robust red wine will accompany the meal well, I would lean toward a Syrah or Merlot.
On the beer side a hearty Brown Ale or a rich Stout will be very welcome at this table.
Cheers and a Happy Holiday season to all!