This recipe is perfect if your family is always on the go like mine. It’s great during the work week, but it’s also one of my favorite weekend dishes during hunting season. I like to slice up my veggies the night before a hunting trip, then in the morning I throw everything in the crock pot and go. It’s tasty, easy and guaranteed to be a big hit.
2 lb venison roast
2 cups of sliced mushrooms
2 cups of sliced carrots
2 cups of beef bouillon (made per directions)
1/2 tsp fresh garlic (about 1 clove)
fresh thyme, sage and oregano
1/4 tsp salt
1/4 tsp pepper
6-8 red potatoes peeled
1 tbsp cornstarch
1 cup water
Venison Roast ~
Combine venison, bouillon, onions, mushrooms and carrots in the crock pot.
Add spices (salt, pepper, thyme, sage, oregano). For the fresh spices I just add a few sprigs of each.
Set crock pot to low for 6 1/2 hours.
Garlic Mashed Potatoes ~
Fill a medium saucepan about half way with water and bring to a boil.
Add the potatoes and reduce heat slightly to a low boil.
Boil until you can stick a fork easily into each one and pull it back out, which is about 10-12 minutes.
Remove from the heat and let cool for about 15 minutes.
This next part is preferential.
I like to slice my potatoes up and blend them in my Kitchen Aid, but if you prefer a masher that’s fine too.
Either way blend until creamy.
Then place butter and garlic in a microwave safe bowl and heat for 30 seconds on high.
Remove and mix until butter is fully melted.
Blend butter and garlic mixture into potatoes.
Drain broth from the crock pot and bring to a boil in a small saucepan.
Mix cornstarch and warm water until it creates a milky liquid.
Once the broth is boiling pour in the cornstarch mixture and stir quickly. Note: You may want to reduce the heat to medium. The gravy is done after it thickens, which is usually about 2 minutes.