Slow Cooked Venison Roast

Growing up in Bastrop Tx I remember when I was 3 or 4 Daddy coming in from work.. ( he was a carpenter by day, and a hunter/fisherman by nights and weekends), he would come in, eat then left for a few hours. We were in bed when he got home, but in the morning, mom woud be dressing out whatever he brought in that he had killed. Most of the time it was small game, or fish.. But no matter what it was , it was GOOD .. We only went to town once in a while to get the stuff mom needed  to cook with and whatever else she needed. It was a hard life, but at the same time a good one !

 

 

1 tablespoon olive oil

3 pounds boneless venison roast

1 large apple, cored and quartered

2 small onions, sliced

4 cloves crushed garlic

1 cup boiling water

1 cube beef bouillon

Spread the olive oil on the inside of a slow cooker. 

Place the venison roast inside, and cover with apple, onions, and garlic. 

Turn to Low, and cook until the roast is tender, about 6 to 8 hours.

When the roast has cooked, remove it from the slow cooker, and place onto a serving platter. 

Discard the apple. 

Stir the water and bouillon into the slow cooker until the bouillon has dissolved. 

Serve this as a sauce with the roast.