Recently, I convinced a friend to give me her recipe for deer roast. I tried this recipe and it was the best roast I have ever prepared, so I thought I would share it.

Place roast in 1 gallon plastic ziploc bag. Add enough Allegro Original Marinade to cover 1/2 the thickness of the roast. Add 1 Tble Sp. of Lea & Perrins sauce. Add Crushed garlic cloves to taste ( I prefer about 4 cloves ). Add 1/2 C water. Seal the bag and get all the air out. Take a second ziploc bag and place the roast and first ziploc into the second bag, going the opposite direction, to prevent leakage. Place roast into the refrigerator, turning the bag over once per hour for four hours.

Remove roast from ziplock bags and brown roast on a hot skillet w/ Olive oil. Once browned, removed roast from the skillet.

Place roast into a slow cooker w/2 C tomato sauce, 4 C water, 1 Bay Leaf, 6 pearl onions, 2 minces garlic cloves ( I prefer about 6 cloves ), dash of Thyme, dash of Cayenne, dash of Terragon and 1/2 Tsp. of sea salt.

Slow cook for 5-6 hours or until very tender.

Enjoy!

going to try this one, sounds good!

I that sounds great. Will have to try it.

Gilbert

I think we need a drooling avitar.

You won't be disappointed. Drooling avitar... Good one!

THANKS! Now I'm hungry, but really that sounds great.

I"m still at work haven't eaten all day.......That does sound goooooooood !!

HHHHOOOOOO-WEEEE that sounds GOOD! I see one of those at my house over the holidays  

This is such a terrific recipe. I hope you all enjoy it.

Longbow--
No marinade goes in the slow cooker?  And have you messed around with other liquids rather than a full quart of water?

Sounds great in any case; I'm just wondering if you have played with it at all...

Jock,

You can add the marinade to the slow cooker if you want. I haven't, but I am sure it would be good. I haven't tried other liquids rather than water, but let me know if you find other liquids that add extra flavor. I just wanted to add enough water to completely cover the roast. I've only made this recipe once,so I have tried to tweak it yet.

Dennis

Definately going to try this one, thanx

ttt

THANK YOU Dennis!
(As I'm eating the last of my roast)
I tried your recipe yesterday. I did use the marinade leftover in the slow cooker instead of the two cups of water.
Just AWESOME!
A while ago my Dad said he wanted to try venison that wasn't ground meat. I have a wonderful surprise for him now.
Thank you again.
         

There is really no reason to cover meat with water in a slow cooker.  If you include any vegetables at all you don't even need any water(or at least very little)  Slow cooker will continue to use it's own juice to keep it moist and instead of making soup you make a roast.  With your recipe including the tomatoes I would not add any other liquids.  

I like to place a pork and a venison roast in the crock pot with about a 1/4" of apple cider vinager and a cut up lime.  I sprinkle with cayenne and salt then cook for enough hours on low that it falls apart.  Shred and put on corn tortilla tacos with a little fresh cilantro, cheese, guac and fresh salsa.  Get your griddle out and toast the corn torts first and this is awesome.

You can also use spicy V-8 juice. Slow cook with carrots, garlic, onions, and potatoes.Tastes even better left over.