Chef John Folse: Crockpot venison roast

NEW ORLEANS (WVUE) - Chef John Folse's nephew, Jay, is not only a great hunter, but also he has come to be quite a cook following in the footsteps of his grandfather, Royley, and his dad, Jerry. This is one of his favorite camp-style recipes.

Prep Time: 9 Hours

Yields: 8 Servings


1 (3–5 pound) venison roast, trimmed

1 tbsp salt

1 tbsp black pepper

3 tbsps granulated garlic, divided

1 cup Italian salad dressing

1 cup red wine

1 cup vinegar

? cup brown sugar

1 tbsp liquid smoke

salt and black pepper to taste

granulated garlic to taste

¼ cup vegetable oil

2 cups beef broth

1 cup chopped onions

1 bell pepper, chopped

¼ cup dry roux

½ cup sliced green onions

¼ cup chopped parsley

1½ cups baby carrots

1½ cups diced potatoes


In a small dish, dissolve 1 tablespoon each of salt, pepper and granulated garlic in 1 cup water. Inject roast with mixture then set aside. In a large mixing bowl, combine Italian dressing, red wine, vinegar, brown sugar, liquid smoke and 1 tablespoon granulated garlic and mix well. Submerge roast in the mixture, cover and refrigerate overnight. Remove meat from marinade and pat dry with paper towels. Discard marinade. Rub roast with salt, pepper and remaining tablespoon of granulated garlic. In a heavy-bottomed pot, heat vegetable oil over medium heat and brown roast on all sides. Transfer roast to a crockpot with all remaining ingredients and cook over low heat for approximately 8 hours or until tender. Slice roast and serve with a generous portion of vegetables and natural juices.

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