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Hunter's Roast

Hunter's Roast

  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
ELLIEA

ELLIEA

This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 53 g
  • 106%
  • Cholesterol:
  • 193 mg
  • 64%
  • Sodium:
  • 1301 mg
  • 52%

Based on a 2,000 calorie diet

Directions

  1. Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
  2. Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.
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Reviews

JULIESAM
39

JULIESAM

2/8/2004

My husband loves beer and venison. I love pepperoncini's and can tolerate venison so this recipe sounded really interesting. After letting it cook for about 3 hours I almost threw it out because the smell was too much. I decided to put the crockpot in the garage instead so I didn't have to smell it anymore. I expected it to taste awful and was a little nervous when my husband brought it in from the garage and started to slice it. I had a frozen pizza ready to go just in case. Much to my surprise, it was very very good. The only changes I would make is definitely cooking it in the garage unless the smell of slow cooking venison is something you actually like. The other is that I would season the meat. The recipe didn't call for seasonings so I didn't but it could have used something. It was a little bland. It was very tender though. I served it on buns. I'll be making this again. Thanks for the recipe!

DREGINEK
31

DREGINEK

1/10/2004

Very good! I made this this past weekend at our cabin - loved the "no hassle" which allows me to relax and have fun while dinner is cooking. I used only 1 can of beer and a can of beef broth, a 12oz jar of pepperoncini (w/ juices), a good spoonful of minced garlic, added a good shake of dry onion flakes, and a pinch of dried rosemary. The men (who already love venison) loved this - these made great sandwiches! The smell wasn't strong to us but then again - I did make some modifications. Thanks Ellie for the great & simple recipe!

betty
30

betty

2/1/2008

loved this. wasn't bothered by the smell, as i learned a long time ago to soak game meats overnight in the refrigerator covered in milk. just rinse the meat the next day, and continue with your recipe.

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