With a little luck, your freezer is chocked full of venison, enough to last through the winter and well into spring with a bit left for grilling season. For now, in the chill of winter, cooking venison in a crock pot or other slow cooker is ideal, because the meat becomes very tender and the aroma of the dish permeates the house, bringing back memories of deer camp.

Here’s a quick and easy recipe for venison roast, one of the more difficult cuts to prepare.

Defrost a 3 to 4 pound frozen venison roast completely, remove all silver skin and any noticeable venison fat. Lightly sprinkle chili powder, pepper, salt and steak seasoning (or your favorite outdoor style seasoning) and rub into the exterior surface of the roast. Cover with saran wrap and refrigerate overnight. Peel and …  [continued]

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