Ingredients:

  • 3 to 4 pounds deer roast (preferably shoulder or leg)
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef or venison broth
  • 1 cup red wine (optional; substitute with more broth if desired)
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 3 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • 1 teaspoon smoked paprika

Instructions:

  1. Pat the deer roast dry with paper towels. This step is crucial for achieving a good sear.
  2. Rub the entire roast generously with salt, pepper, and smoked paprika on all sides.
  3. In a large skillet over medium-high heat, add olive oil. Once hot, add the deer roast and sear it for about 4–5 minutes per side until browned on all sides. This step enhances flavor through caramelization.
  4. While the meat is searing, chop your onion, garlic, carrots, and celery.
  5. In your slow cooker (crock pot), layer the bottom with chopped onions and garlic.
  6. Place the sliced carrots and chopped celery over the onions in an even layer. Add rosemary and thyme sprigs along with bay leaves.
  7. Transfer the seared deer roast into the crock pot on top of vegetables.
  8. Pour in beef or venison broth along with red wine if using; this will keep everything moist during cooking.
  9. Put on lid; cook on low for approximately 8 hours or high for about 4 hours until tender.
  10. Slice against + (the grain into thick pieces + (and spoon some of that delicious cooking liquid +over each serving.