Red Wine Venison Roast
Prep time
Cook time
Total time
This delectable Red Wine Venison Roast recipe will have your mouth watering before it's on your plate.
Recipe type: Dinner
Serves: 4-6 servings
  • 3 Pound venison roast
  • 2 Tablespoons flour
  • 3 Tablespoons olive oil
  • 3 Large carrots, cut into diagonal chunks, 1 ½-inches long
  • 2 Large ribs of celery, cut into diagonal chunks, 1 ½-inches long
  • 1 ½ Medium onions cut into chunks
  • 1 Tablespoon beef base
  • 1 Cup water
  • 1 ½ Cups Cabernet Sauvignon Carmenére
  • 5 Button mushrooms, sliced
  1. Sprinkle the 3 pound roast with 2 tablespoons of flour and pat it in. With pan on medium heat, add 2 tablespoons of olive oil and brown the roast on all sides. Once it is browned, let it rest while you prepare the other ingredients.
  2. Sauté 3 large carrots (cut into diagonal chunks 1 ½-inches long), 2 large ribs of celery (cut into the same diagonals), and 1 ½ medium onions (cut into chunks) in a skillet with a tablespoon of olive oil. Keep a close eye on the vegetables so that they don’t burn and let them sauté about 7 minutes.
  3. When the vegetables were ready, place them in the bottom of a slow cooker. Using a cup of the Cabernet Sauvignon Carmenére, deglaze the vegetable pan making sure to scrape all the tasty little bits loose from the skillet. Pour this deglazed goodness over the vegetables in the slow cooker. Next mix 1 tablespoon of beef base with 1 cup of water and pour it over the vegetables. Add the roast (also pour in any juice that has accumulated on the plate) and 5 sliced button mushrooms. Top everything off with ½ cup of the Cabernet Sauvignon Carmenére and set the slow cooker on high for 5½ hours.
  4. When the roast is ready take it out of the slow cooker and set aside. Pour the juices from the slow cooker into a sauce pan. Slowly stir in a beurre manie (equal parts butter and flour) until the sauce gets the desired thickness. Drizzle the sauce over the meat and vegetables.
Recipe by The Surprised Gourmet at