This recipe for Mississippi Style Venison Roast is perfect for Sunday dinner, a school night, or when the guys come in from the deer woods. A quick twist on a proven recipe to make a hearty meal for meat eaters. This could work on elk, bison or other wild game meals.
Trim all silver skin from meat and wash.
Place meat in the bottom of a slow cooker.
Cut up onion in large chunks and place on top of meat.
Cube potatoes and place on top with carrots.
Top with broth, pepperoncinis, seasoning packets, and butter.
Cover the slow cooker and cook on low for 8 hours.
Shake the crockpot periodically to settle meat and veggies into the cooking liquid, but keep the lid on!
When ready to serve, use a slotted spoon and remove meat, onions, carrots and peppers to a serving plate or bowl.
Pour liquid into a sauce pan and cook on high to reduce liquid by half.
Boil water for noodles.
Cook for 9 minutes and drain.
Stir butter and season all into hot noodles.
If desired, make a gravy from the sauce or add in 1 cup non-fat greek yogurt to make a creamy sauce.
Serve layered dinner - noodles, carrots and meat, sauce.