• 8servings
  • 7minutes
  • 113calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Natrium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 venison roast,

  2. 3 to 4 lbs

  3. 1 (16oz) can of whole cranberry sauce , (or bag of whole cranberries, sugar (start with 2/3 C) to taste and 1/2 C cranberry or pomegranate juice (or cocktail), cooked until all the berries are popped and the sauce tastes just sweet enough for you)

  4. 1/2 C sweet onion, chopped

  5. 1 T prepared horseradish

  6. 16 oz beef stock or broth

  7. 1/4 tsp ground cinnamon

  8. kosher salt & cracked black pepper to taste

Instructions Jump to Ingredients ↑

  1. Old Glory & The Flag of Michigan Let me start by saying that It like to brown my roasts with a salt & pepper, flour dusting in a bag. And I like to use, depending on the meat, a touch of duck fat, chicken fat or bacon fat with either olive or canola oil. Some cooks don't brown before slow cooking, but I like the appearance and the exta pop the browning gives the meat, regardless of how I prepare it. Thats just me...

  2. Over medium heat, bring the stock, onion, cranberry sauce, cinnamon and horseradish to a boil in a saucepan, stirring constantly Put your roast into your crockpot Pour the hot sauce over the roast Cook on Low for for 6-8 hours Remove the roast and let it rest for 10 minutes While the roast is resting, ladle the liquid from the crockpot into the saucepan and reduce it over med-high heat for the 10 minute resting period to concentrate flavors Slice the roast and lay the slices on a platter or individul plates and run some sauce down the center of the meat Put the rest of the sauce in a gravy boat to pass Serve with your favorite sides


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