Easy Venison Roast contributed by Randy Rowley


Venison and most other wild game is low in fat and has a tendency to get tough and dried out if cooked quickly or with a too hot flame.  These two recipes utilize crock pots (ideal devices to slow cook wild game).

Venison (or pork) Rump Roast, about 6 pounds.

1 can condensed cream of. celery soup

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Place the roast in a 5 Qt. crock pot (if it is frozen make sure that it fits easily; forcing it can break the crockery lining).  Dump in the soup, then sprinkle on a little salt and pepper and add the Worcestershire.  Cover the crock pot and turn the heat to low.  Cook for 8 to 10 hours.  Serve with vegetables of your choice and hot bread.  The crock pot gravy goes nicely over rice.

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