Real Foodists: Greek Venison Roast in a Weston Slow Cooker

by Julie Golob

Julie Golob is a national & world champion shooter, veteran, author and mom. Julie first discovered her love for the outdoors when she learned to hunt with her father in upstate New York. She has been featured on the Outdoor Channel on several high profile hunting experiences. 
Her #FieldtoFork recipes featuring the venison and wild game she has personally harvested can be found on and her blog. She is also featured on the NRA Women’s Network’s Love at First Shot web series in a wild game cooking episode. When she isn’t shooting, Julie is snapping photos, hunting and sharing her own field to fork recipes. 

serves 12

- Main Ingredients -
1 venison roast
salt & pepper, to taste
2 tablespoons avocado oil
1.5 lbs baby potatoes
⅓ lb arugula
1 cup yellow & red cherry tomatoes
½ cup feta cheese

- Zesty Spread -
½ red onion
2 tablespoons pepitas
½ teaspoon crushed red pepper
2 teaspoons oregano
2 teaspoons kosher salt
2 tablespoons lemon juice
6 tablespoons red wine vinegar
2 tablespoons olive oil
handful of arugula

- Tools -
Weston Slow Cooker
large skillet
cutting board and knife
food processor

Wash and pat dry large venison roast. Salt and pepper top of roast. Add avocado oil to a skillet and heat on high. Sear seasoned side of roast in skillet. Salt and pepper the remaining side. Once the skillet side of the roast is browned, flip and sear the other side and edges. 

Place seared roast in Weston Slow Cooker and place potatoes around it. Set cooker on lowest setting.

Roughly chop red onion, garlic, and arugula. Add to small food processor with remaining spices, red wine vinegar, olive oil and lemon juice. Spread over roast and potatoes. Cover and slow cook for 5-6 hours.

Once roast and potatoes are cooked, remove roast from the slow cooker and shred meat with a fork. Reserve liquid to use as a sauce. Slice tomatoes and crumble feta.

Optional: slice potatoes and brown in skillet with a little olive oil and salt.

Plate meat on a bed of arugula with potatoes and top with tomatoes and feta. Spoon a generous amount of sauce over top. 

Leftover tip: place remaining meat in a container with all remaining sauce. Use to stuff pita with Greek olives, tomatoes, cucumber, feta and hummus.

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