Was looking for a hearty winter food meal and ended up making a venison pot roast in my slow cooker.
First the venison had been rolled with a little pork fat since venison is so low in fat in needs a little extra. I dry rubbed the meet with salt, garlic, pepper and red pepper flakes and let it sit overnight in the fridge. In the AM I poured a bottle of red wine over the meat, added 2 bay leaves, about 6-8 peppercorns (assorted-pink, white and black) and maybe a Tbs spoon of juniper berries. I let this sit in the fridge for a few hours then poured everything into the slow cooker and let it cook on low for just under 8 hours. Near the end of the cooking time I peeled potatoes for simple mashed and made szechuan green beans. When it was ready I took the meat out, reserving the liquid, and covered loosely with tin foil. I poured the liquid into a small sauce pan, made a slurry of wondra and approx 3-4 tbs of the hot liquid and then whisked that into the pan to make a slightly thickened gravy.
All in all it was wonderful. The meat was fall apart tender with a great earthy flavor only enhanced by the wine. The mashed potatoes were just the right texture and the beans added color and a nice kick. I served a Spanish Red whose spice added another dimension of flavor. I think the flavors would work well with a beef roast too though I might consider adding mushrooms to the last hour of cooking to give that earthy dimension.