Emily's #FieldToFork Monday. Venison roast can be tricky. As a working mom, the crockpot has always been my best friend, and it's definitely my go-to appliance when it comes to venison. I'll admit that the first time I saw the "Mississippi Roast" recipe, it didn't appeal to me. I'm so glad I decided to try it because it's an easy meal that my family loves! We've used this recipe for muley, white tail, elk, and caribou. You can't go wrong! Check it out:
Place your frozen venison roast in a crockpot. On top of the roast add a stick of butter, a packet of ranch seasoning mix, a packet of au jus mix, 6-8 pepperoncinis, and a splash of the pepperoncini juice. That's it! Put the lid on the crockpot, and choose your heat setting based on the amount of time you have. We prefer 8-10 hours on low, but 4-6 hours on high will work just fine. You don't need to add any extra cooking liquid. The venison and butter will create it's own delicious jus. I prefer my roast on top of mashed cauliflower (pictured), but my family prefers it over mashed potatoes. Enjoy!