Place bowl with roast and beer in refrigerator to marinate for one day. A rich-broth Belgian stew is often referred to as a carbonnade. This version has chunks of tender venison stew meat, russet potatoes, and carrots all brought together with beef stock and beer.
Place venison roast in large bowl. Pour 1 pint of beer over roast. Add sliced carrots, leeks and sprinkle with Italian Herb seasoning. Next day, remove roast from marinade and place in crock pot. Instructions.

Venison is …

It is traditionally made with beef shins or shanks and braised in beer until tender.

I make this stew in a cast iron dutch oven and it takes about 2 hours but this could absolutely be done in a crock pot on high for 3-4 hours or low for 6-8. In a large Dutch oven or stew pot, heat the vegetable oil over Medium-High heat. Pour 3/4 cup beer … With bacon and butter added to the mix, the recipe is simple, yet tastes like you’ve spent days cooking the meat to perfection. Season the meat generously with salt and pepper, then sear on all sides for 2 minutes.