Daring Outdoors

This Crockpot Venison Rump Roast in Au Jus is the epitome of comfort food. The venison roast becomes incredibly tender and flavorful after slow cooking in the savory au jus sauce. It’s a dish that requires minimal effort but delivers maximum flavor. Perfect for a cozy weekend meal or a special occasion, it’s a dish that will impress your guests and satisfy your taste buds. Enjoy it with mashed potatoes or a side of roasted vegetables for a complete meal that will leave you feeling satisfied and content.

Preparation Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6

Ingredients:

• 3-4 pounds venison rump roast
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup red wine
• 3 cups beef broth
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• 3 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preparing the Roast: Rub the venison rump roast generously with salt, pepper, rosemary, and thyme.
2. Searing the Roast: Heat the olive oil in a large skillet over medium-high heat. Add the venison roast and sear on all sides until it is nicely browned. Remove the roast from the skillet and place it in the crockpot.
3. Sautéing the Vegetables: In the same skillet, add the sliced onions and cook until they are soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes. Transfer the onions and garlic to the crockpot.
4. Preparing the Au Jus: In the same skillet, add the red wine and bring it to a boil. Scrape the bottom of the skillet to release any browned bits. Add the beef broth, soy sauce, and Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
5. Slow Cooking: Pour the au jus sauce over the venison roast and vegetables in the crockpot. Cover and cook on low for 7-8 hours or until the roast is tender.
6. Thickening the Sauce (Optional): If you prefer a thicker sauce, remove the venison roast from the crockpot and set it aside. Turn the crockpot to high and stir in the cornstarch-water mixture. Cook for an additional 15-20 minutes or until the sauce has thickened.
7. Serving the Dish: Slice the venison rump roast and serve it with the au jus sauce spooned over the top. Garnish with chopped fresh parsley.