There are many ways to cook venison, but there’s something about the deep rich taste that just screams slow cooker. This slow cooker recipe calls for the use of blackberries to add a little tartness and sweetness.
There are many ways of slow-cooking venison; it’s a standard go-to for many cuts of meat. For this recipe, I used shoulder meat, but you can also use neck, shank, flank, or leg.
This may seem like your typical slow cooker venison with vegetables, but I implore you to try this with blackberries.
Blackberries are usually ripe when venison is being harvested, so these two go hand in hand.
Choosing the Right Vegetables
Most stewed dishes call for similar vegetables, and nearly all of them will work here. However, after some testing, I decided to use spinach for this recipe.
I did try using kale at first but found that spinach had a better texture profile for this dish. Although, if you prefer to use kale, it will still work.
Stewing Pot or Slow Cooker
This dish can be cooked in either a stewing pot or a slow cooker. This time around, I made it in the slow cooker due to time constraints, but I have made many similar dishes in a stewing pot, and the end product is the same.
If you are using a stewing pot, keep in mind that the recipe will call for 250ml of extra water and 2.5 hours of cooking time as opposed to 50 minutes.
Slow Cooker Venison Roast with Vegetables and Blackberries
A deep rich venison dish with fragrant notes of blackberries
Ingredients
- 0,6kg of cubed venison shoulder/chuck (You can also use parts like neck, shank, flank, leg/round)
- Knob (50g) of butter
- 1 tablespoon of plain flour
- 2 red onions, chopped
- 2 garlic cloves, chopped
- 1 carrot, sliced
- 2 parsnips, sliced
- A glass of red dry wine (200ml) (I used cabernet sauvignon)
- 1 tablespoon of blackcurrant jam
- 250ml-400ml water or beef stock
- 1/2 sprig of rosemary (the one in the picture, if smaller- use all of it)
- 2 sprigs of thyme
- 2 bay leaves
- 1/4 teaspoon freshly ground black pepper
- Salt to taste
- A handful of spinach, chopped
- 100g blackberries, fresh
- Whole grain bread, ciabatta to serve
Instructions
- Preheat the pan or stewing pot to a smoking point, put in half the butter (25g) and all cubed venison, cook on maximum heat stirring from time to time until nice and caramelized (around 10 minutes). Then stir in the flour and cook for another couple of minutes.
- Take venison out and in the same pan on medium heat put in the rest of the butter and all vegetables except garlic. Cook them for 10 minutes or until nice and golden, stirring occasionally. Then add the garlic and cook further for another couple of minutes. Now add red wine, beef stock or a cup of water, a tablespoon of blackcurrant jam, bring everything to a simmer.
- Now, depending on Your cooking method transfer everything to a pressure cooker or stewing pot, add bay leaves, rosemary, thyme, black pepper and a pinch of salt.
- If using stewing pot – add extra 250ml of water, put it in the oven covered with a lid and let is roast at 1650C for 2,5 hours or until tender. Finish it with chopped spinach and blackberries.
Notes
- In the photos, You can see kale was used instead of spinach, but after a few experiments spinach was chosen as a better option texture wise
- If using a pressure cooker – on electric one select “Manual” or “Pressure Cook” on high pressure and adjust the time to 50 minutes. When the cycle finishes, vent the pressure cooker fully, depending on the manufacturer’s instructions, and then remove the lid, stir in chopped spinach and blackberries and serve with fresh bread!
- If using a stewing pot, cook time is 2.5 hours
Nutrition Information:
Yield: 3Amount Per Serving: Calories: 620Total Fat: 16.3gSaturated Fat: 8.6gCholesterol: 36mgSodium: 394mgCarbohydrates: 51.2gFiber: 6.4gSugar: 9.5gProtein: 50.7g
Can you use a stewing pot?
Yes, a stewing pot can be used in place of a slow cooker; the time will need to be adjusted to cook for 2.5 hours instead of 50 minutes.
Can I use mulberries instead of blackberries?
I have not tried this recipe with mulberries. However, given their flavor profile, I think it could work well.
Rusty enjoys connecting food and nature and has done so since a child. He was fortunate enough to explore cuisine worldwide and work at great European restaurants. He now enjoys thinking up new recipes that he can find around him in nature in North America.