Salsa Venison Roast…
September 30th, 2006
Here is another great recipe from my wife. I wasn’t sure I would like this the first time she made it, but it is fantastic! Try it out for something a little different.
3 lb. Venison Roast
1 Garlic clove, minced
1 Tbsp. oil
1-2 Onions Sliced
1-2 green and/or red bell peppers, sliced
16 ox. jar salsa
2 14 1/2 oz. cans Mexican-style stewed tomatoes
Brown roast and garlic in oil in skillet. Place in slow cooker. Add onions and peppers. Pour salsa and tomatoes on top. Cover and cook on low in slow cooker for 8 hours. 2 smaller roasts can be substituted for 3 lb roast.
If you have any left overs from this roast, it makes great fajitas! Just slice up the roast and add in some of the sauce, with a little cheese and sour cream. Enjoy!
February 4th, 2008 at 10:52 am
I made this recently and it was delicious! We all loved it! Thanks for sharing it!