If you only try one venison pot roast in your life let it be this Mississippi venison pot roast.
As a classically trained chef, it was a struggle for me to make this pot roast, and even harder to come around to the idea of agreeing with it, but it works.
I’ve done all of the classic French pot roasts, and while they are good there’s something about this pot roast that really impresses me.
Maybe it’s the simplicity, or maybe it’s the surprising flavor, whatever it is take it from me that it’s worth trying.
One of the things I love about this Mississipi pot roast is the few ingredients used.
I’m not one for quick food so I made the whole dish from scratch, but many people go to their local grocery store, pick up two packets of dry spices and some peperoncini.
Although, even making this dish from scratch I used little more than a handful of ingredients.
A Mississippi pot roast has 3 main ingredients, au jus gravy mix, ranch dressing mix, and pepperoncini.
Making the au jus gravy mix was the hardest to make because I had to oven-roast the venison for 20 minutes to get the drippings.
Normally you would brown the venison on a pan to brown it before placing it in the crock pot.
So you can see this recipe is not hard at all, even when you make it from scratch at home.
The au jus gravy mix and the ranch dressing mix have similar ingredients, which makes this even easier.
I made them separately so it’s easier to understand, but you can add all the ingredients to one container if you prefer.
In this recipe, I use a bone in venison neck roast. It’s been my experience that any roast will have more flavor with the bone in.
Also, considering that we won’t have as much fat drippings from venison for the au jus, I believe using a bone in venison neck can make up for this.
If you don’t have a bone in roast, you can use a boneless roast and it won’t be the end of the world, just a little less flavorful, but delicious nonetheless.
To get the classic tangy flavor of ranch dressing the recipe calls for buttermilk powder, which is not always easy to find.
An alternative to buttermilk powder is using regular milk powder which is easier to find, and one tablespoon of lemon or lime juice.
Cooking Mississippi Pot Roast
There’s really not much to making a venison Mississippi pot roast, and it can be laid out in a handful of steps.
- Brown the meat: The first step is browning the meat. For nearly all of the dishes that I slow cook, I first brown the meat.
Browning the meat makes the dish look more appealing, but more importantly, it adds a lot more flavor. In this case, it also releases some drippings that we will use.
- Mix the seasoning: As I mentioned above you could go out and buy the two packets of seasoning readymade, and that’s fine.
But because I’m making a homemade dish I’ll mix them using individual ingredients.
The ingredients are very similar and can be added to one bowl, but I laid them out separately for better understanding.
- Cook the Meat: Once the meat is browned and seasonings are mixed it’s time to add everything to the crock pot. Lay the venison roast in the pot.
Sprinkle over the seasoning and the drippings. Add the pepperoncini with their juice, add the water, and lay the butter on the roast.
For a bone in neck, the cooking time is about 8 hours on low or 4-5 hours on high. For a boneless neck, the cooking time is about 6 hours on low or 3-4 hours on high.
- Shred the Meat: Using two forks remove the meat from the bone shredding gently as you do. Stir the meat into the sauce.
- Serve: Venison Mississippi goes well with many sides. My preferred dish is serving this pot roast on a bed of buttery potatoes.
Venison Mississippi Pot Roast slow cooker (Homemade)
- 4 lbs venison neck bone in preferred
- 10 oz pepperocini and juice
- 1/2 cup butter
- 1/2 cup water
- 2 tbsp olive oil
- 1 tbsp kosher salt
Au Ju mix
- 1 tbsp beef boullion
- 1 tbsp cornstarch
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp parsley
- fat drippings from roasting neck see note 1
Ranch Dressing Mix
- 1 tbsp buttermilk powder see note 2
- 2 tsp dried parsley
- 1 tsp dill
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground black pepper
- 1 tsp chives chopped
- Preheat your oven to 425F
- rub the oil into the venison neck and sprinkle over the salt. Rub the salt into the neck ensuring even coverage
- Place the neck in the oven for 20 minutes while you prepare the other ingredients
- To make the ranch dressing, add all the ingredints to a bowl and mix
- To make the au jus, add all the ingredients to a bowl and mix, there will be some drippings from the roast that you can add to the crock pot later
- Remove the roast from the oven and place into the crockpot
- sprinkle over the ranch dressing and au jus mix. Pour over the drippings from the roasting tray
- add the pepperocinis and juice to the crock pot and pour over the water
- place the butter on top of the roast and place the lid on the crock pot. Cook on low for 8 hours
- Using two forks pull the meat from the bone and gently shred. Stir the meat with the gravey
- Serve the venison mississippi pot roast over a bed of mashed potato
- Because I wanted to make a true homemade venison Mississipi pot roast I used drippings from the vension. There is not as much drippings as you would get from beef, but the fact that we are using bone in venison adds a great depth of flavor to make up for less drippings.
- Not all grocery stores carry buttermilk powder but most carry milk powder. You can substitute milk powder by adding 1 tablespoon of lemon or lime juice also. I have made it this way and it works great.