Perfect for any occasion, this Venison Mississippi Pot Roast recipe will surely turn into a family favorite.
January 28, 2025
By Justin Adams
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One pot. Easy. Simple. Clean. Delicious. Kid friendly. Mouthwatering. Do I have your attention yet?
It’s not hard to find words to describe this incredibly flavorful meal that’s perfect for any occasion. Here, I’m using the rich and savory crockpot Mississippi Pot Roast recipe, transforming a venison roast into a tender and flavorful dish. This slow-cooked, one-pot recipe is perfect for utilizing neck or ham roasts and adding a buttery, tangy and comforting classic taste.
Butchering I’ve gone through two seasons of my life as a hunter. The first season was where I had all the time in the world to process and butcher my own animals at home. The second? I simply did not. The end of a very short season two is currently on my horizon, and I’m excitedly counting down toward getting back to season one. Both are acceptable, and don’t let anybody tell you any different.
Before my wife and I had kids, I would spend hours meticulously cutting, grinding, trimming, separating and packaging my harvested game meats. I made the mistake of asking my 8-month pregnant wife at the time to help me process a deer I had just shot. Needless to say, she didn’t eat much venison that following year. That’s a lesson I learned the hard way. Now, with two children under the age of five, my butchering and processing time is lovingly spent with them. Don’t get me wrong — would I rather be doing it all myself? Absolutely. To have full control of my process, knowing that not a single thing is wasted is the truest full-circle moment of a hunt and kill. I’ll get back to that point, and will eagerly wait for the two extra sets of hands that will hopefully join me in the process.
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As far as using a deer processor, I’ve found a trusted one in my area that does a fantastic job and provides me with exactly what I ask for in choice of cuts. I still choose to make and mix all of my own sausages and jerky at home. So, next time you’re at your processor, try to get a little less ground meat and ask for a boned-out neck roast or a sirloin for this recipe. Trust me, you won’t regret it.
Ingredient Substitutions They say if it’s broken then don’t fix it, but I kind of like fixing things. This recipe traditionally calls for a packet of dried ranch seasoning, as well as a packet of au jus. Those will work just fine if you’re in a pinch, or are intimidated by the “from scratch” way this recipe reads. I encourage you to try the recipe the way I’ve written it, as it will add so much more depth and complexity to your meal. But really, you can’t go wrong with either.
Family Style What I love about this meal is, like chili or a big pot of game red sauce, it provides a large amount of food that you can share with family and friends. We usually mix up a big pot of egg noodles, mashed potatoes, or — since we live in the south — grits. It’s warm, filling and just flatout delicious. If there are any leftovers the next day, then I’ll add the meat onto a hoagie roll topped with provolone that I’ll melt under a broiler. Add a little vinegar-based hot sauce and you’ve got yourself one of the better tasting sandwiches you’ll ever eat. My mouth is watering just thinking about it!
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Ingredients: 1 (3 to 4) pound venison roast 1 (16 oz) jar whole pepperoncini 2 TBSP mayonnaise 3 TSP apple cider vinegar 1 TSP dried dill 1/2 TSP paprika 1 stick of butter Salt and pepper to taste All purpose flour Neutral frying oil Salt and pepper to taste Modifications: Instead of using the mayonnaise, vinegar and dried spices, you can add these to the mixture. They will achieve the same flavor you’re going for, but I highly recommend trying this recipe as written.
1 (1 oz.) packet of ranch seasoning 1 (1 oz.) packet of au jus seasoning Preparation & Directions: Season roast generously with salt and pepper. Sprinkle it with flour and massage it into the meat. Heat oil in a large dutch oven or cast iron over high heat. Once the oil is shimmering add the roast to the pan and brown on all sides. 3-4 minutes per side to form a nice beautiful crust. Remove from the pan and place in a slow cooker. Make the ranch dressing. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to combine ingredients well together. Add butter, whole jar of pepperoncinis and ranch to the slow cooker and cook on low for 6-8 hours or until you can easily spread the meat with 2 forks. Remove the roast from the cooker, shred the meat and return back into the slow cooker to mix that delicious goodness juice left in the pot. Serve over mashed potatoes, grits or pile high on a sandwich. Enjoy! Justin Adams is a wild-game chef, writer and avid outdoorsmen. You can find more of Justin’s recipes on his Instagram: @JustinAdamsCountry.