Best Crock Pot Venison Recipes

CROCK POT VENISON ROAST

Steps:

• Place roast in crock pot.
• In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
• Sprinkle with Lipton Onion Soup mix and steak seasoning.
• Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

HEARTY VENISON STEW - CROCK-POT

Steps:

• Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
• Add remaining ingredients and stir to mix.
• Cover and cook on low for 8-10 hours or high for 4-5 hours.

CROCK POT VENISON LOIN

Steps:

• Salt and pepper roast on all sides and dredge in flour.
• In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
• Sauté onions and mushrooms in skillet until mushrooms are a little brown.
• Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
• Be sure there is just enough water to cover roast.
• Turn on high for 6 hours then low for 2 hours or until ready to serve.
• Great on mashed potatoes!

CROCK POT BBQ BEEF/MOOSE/VENISON

Steps:

• In a bowl add 1st 8 ingredients.
• Reserve 1/2 cup for sauce later.
• Trim excess fat from meat if using chuck roast.
• Put meat and onions into a 4 quart crock pot or dutch oven.
• Pour liquid over meat.
• Crock pot: Cover & cook 5-6 hours on high.
• Dutch oven: Cook covered for 3 hours at 325°F.
• Remove meat from liquid and serve with sauce.
• Sauce: Heat reserved spiced liquid, ketchup, and butter in a sauce pan until heat until butter melts.
• Set aside in fridge.
• Heat through and serve with meat.

DELICIOUS AND EASY VENISON STEW IN THE CROCK POT

Steps:

• Heat oil in skillet on medium heat and brown venison stew meat.
• Slice carrots to desired size.
• Cut onions into wedges.
• Combine all ingredients in LARGE crock pot and cook on high for 4-6 hours.

ROAST VENISON WITH VEGETABLES (CROCK POT)

Steps:

• Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
• Place the roast and the tomato soup mixture in the crock pot.
• Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
• Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
• Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
• Peel and slice carrots.
• Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
• Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
• Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
• Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
• At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
• Cook on medium for 90 minutes.
• Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
• Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
• Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
• Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
• Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
• Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
• Serve with gravy and ENJOY!

CROCK POT SHREDDED VENISON SANDWICHES

Steps:

• Cut venison roast in half; place in a 5 quart.
• slow cooker.
• In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings.
• Pour over venison.
• Cover and cook on high for 4 1/2 to 5 hours or until meat is tender.
• Remove the roast; set aside to cool.
• Strain sauce and return to slow cooker.
• Shred meat, using two forks; stir into sauce and heat through.
• Using a slotted spoon, spoon meat mixture onto each bun.
• Yield: 14-18 servings.

VENISON CHOPS IN CROCK POT

Steps:

• Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray.
• Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper.
• Cook on low all day.

CROCK POT VENISON CHILI

Steps:

• Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
• add to crock pot with all remaining ingredients.
• cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
• stir before serving, top with shredded cheddar or mexican cheese.

CROCK POT VENISON SOUP

Steps:

• In a large crock pot, mix 6 cups water with the dry onion soup packet and cream of mushroom soup.
• Brown the ground venison in a skillet with the oil until no longer pink. Reserve pan juices. Add the browned meat to the crock pot. Saute the diced onion in the reserved pan juice until slightly translucent, add minced garlic and cook just to aroma then transfer everything to the crock pot.
• Next, add all the vegetables, tomato sauce, lentils, bay leaves and bouillon to the pot. Cook on high until potatoes and lentils are tender (6 or 8 hours).
• Seasoning: add the soy sauce and crushed red pepper flakes. Add salt and pepper to taste. I also like to add some bottled hot sauce, seasoning salt blend (Greek, Spike or whatever you like)and/or dried herbs (sage, celery seed, etc.).
• Add the uncooked macaroni noodles and cook 30-45 minutes. Adjust seasoning as necessary and serve.

CROCK POT VENISON

Steps:

• Layer ingredients in crock pot in order listed above.
• Cover and cook on low 10-12 hours, or on high 5-6 hours.
• I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
• Serve with crusty bread and a robust red wine.

CROCK POT ROAST BEEF OR VENISON

Steps:

• In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
• Stir to mix well.
• Add roast.
• Turn crock pot on high and cook 4-6 hours or until meat is just tender.
• Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
• OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
• Drain; add veggies to crock pot.
• Cook an additional 1-2 hours until roast and veggies are very tender.
• OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
• Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
• Use Method 1 OR 2 to thicken the gravy.
• Gravy Method 1: With crock pot on High, bring broth to a boil.
• Pour in the cornstarch slurry and stir to mix.
• Cover and bring liquid back to boil and boil until thickened, about 1 minute.
• Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
• Bring broth to boil and stir in cornstarch slurry.
• Return to boil, boiling about 1 minute until broth mixture is thickened.

CROCK POT VENISON BARBECUE

Steps:

• Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked.
• Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar.
• Turn crock pot on low and heat for the rest of the day.
• Serve over rice, potatoes or toast.

CROCK POT VENISON STEAKS

Steps:

• 1. Rinse steaks well. Trim and cut into pieces. Heat oil and slightly saute steaks.
• 2. Place steaks, celery, garlic, and onions to crock pot. Mix water with vingar to make about 1 cup liquid. Pour over meat and vegetables. Cook on low about 4 hours.
• 3. Mix water and wine and add to pot, along with peppers and mushrooms. Grate some orange zest (about 2-3 tablespoons)into pot. Stir slightly. Cook about another hour or two, until meat is tender and falls apart.
• 4. Serve with rice, noodles, or just crusty bread and a salad.

CROCK POT VENISON STEW WITH BACON AND MUSHROOMS

Steps:

• Season the venison with salt and pepper.
• In a large skillet over medium-high heat, cook the bacon until crisp; transfer to paper towels and crumble.
• Add the oil to the bacon drippings and brown the meat in batches on all sides, about 10 minutes total.
• Transfer to the slow cooker as you finish each batch.
• Add the onion, carrots and garlic to the skillet and cook. stirring, for 3 to 5 minutes.
• Sprinkle with the flour, stir and transfer to the cooker.
• Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 to 2 minutes.
• Pour into cooker.
• Add the bay leaf, thyme and broth; stir to evenly distribute.
• Cover and cook on LOW for 5 to 6 hours.
• Add the mushrooms and crumbled bacon and stir to combine.
• Cover and continue to cook on LOW until the venison is tender enough to cut with a fork, another 3 hours.
• Remove the bay leaf and stir in the vinegar.
• Serve.

CROCK POT CUBED VENISON

Steps:

• 1. Mix salt and pepper.
• 2. Coat venison and place in crock pot.
• 3. Mix other ingredients and cover venison.
• 4. Cook on Low for 6-7 hours.
• 5. Serve with rice.

CROCK POT VENISON STROGANOFF

Steps:

• Cut stew meat into 1" pieces.
• Dredge meat in flour.
• Brown meat in oil with onion.
• Transfer meat & onion to crock pot.
• Add garlic, spices, wine and crushed tomatoes.
• Cook on low for 4-5 hours.
• 30 minutes before serving add sour cream.
• Boil noodles according to package directions.
• Serve over noodles.

CROCK-POT VENISON TENDERLOIN

Steps:

• 1. Add all ingredients to crockpot.
• 2. Cook on low for 5 hours stirring at least once during the cooking process.
• 3. Serve.

CROCK POT VENISON ROAST

Steps:

• Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.

CROCK POT VENISON ROAST

Steps:

• Wash and dry roast and place in crock pot.
• Sprinkle with seasoning mix and place vegetables around roast.
• Add water.
• Cook on high for 2 hours.
• Reduce to low setting and cook another 3 to 4 hours until fork tender.
• Remove roast and slice.
• Discard the vegetables.