Cupboard Leg Roast

Every once in a while you have that piece of meat in the fridge that you have to cook or throw away.  I had this situation last night when I remembered a venison leg roast that I had pulled from the freezer and placed in the fridge to defrost 4 days earlier.  I was too busy during the day to run to the store to get what I needed to fix the roast the following day, then had to work, etc. So there I was, stuck with 3lbs of good venison and no plan.  These are perfect opportunities to discover something new.  I threw the roast in a slow cooker, filled it with water to cover, and started to rummage through my spice rack.  The combination below created an end result that was delicious and tender both last night, and again today for my lunch.


1-3lb venison Leg roast

2 Tbls of beef bouillon granules or cubes

1 Tbls salt

1 tsp ground black pepper

1 Tbls powdered meat tenderizer

1/4 cup A1® Steak Sauce

1/4 cup maple syrup

1/2 yellow onion (sliced)

1/2 green bell pepper (chopped)

1 celery stalk (chopped)

2 cups of baby carrots (whole or sliced)

Place the roast in the slow cooker and cover with water.  Add salt, black pepper, bouillon, steak sauce, maple syrup, and meat tenderizer.  Cook on high for 2 hours then reduce to low heat.   After another 2 hours on low, add onion, bell pepper, celery, and carrots.  After 45 additional minutes, its ready to serve.

Slice the meat from the bone.  Serve with the vegetables from the cooker on the side or over the meat and dribble a spoonful of the broth over the top.  Another option would be to add thickening to the broth and turn it into a hearty gravy.  I like a side of garlic mashed potatoes to add a carbohydrate and complete the meal.

There you go!  A simple meal that you can start and forget about around lunch time and its ready to go by dinner with a few random ingredients which you probably already have in your spice rack, pantry, or refrigerator.  Hence the name “Cupboard leg Roast,” prepared with whatever happened to be in my cupboard


– Randy


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