Jump to content


Cranberry Roast Venison

  • Please log in to reply
No replies to this topic

#1 Spirithawk


    Never Logs Off

  • Members
  • PipPipPipPipPipPipPip
  • 4,343 posts
  • Gender:Male

Posted 12 April 2009 - 04:54 PM


1 ( 10 1/2 oz ) can double strength beef broth
1/2 can water
3 teaspoons cream-style horseradish
1/4 teaspoon ground cinnamon
1 ( 16 oz ) can whole cranberry sauce
1 ( 3 to 4 pound ) venison roast
salt and pepper to taste

Combine the first five ingredients in a medium sauce pan. Bring to a boil, stirring constantly. Pour over venison roast in a slow cooker. Seaso with salt and pepper. Cook on low for six to eight hours or untill meat is tender. Pass the cooking liquid with the roast to spoon over your meat. Leftover roast makes awesome sandwiches.

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users