Crock Pot Venison Recipes

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!

Steps:

• Put the roast in a deep bowl.
• Make a marinade using 1/2 cup of the vinegar, 2 tablespoons of the salt, and 4 cloves of chopped garlic.
• Pour the marinade over the roast, adding enough water to cover the venison; cover and refrigerate overnight.
• Remove the venison from the marinade and pat dry.
• Sprinkle the meat with the remaining teaspoon of salt and dredge with flour.
• Heat the oil in a heavy skillet and brown the roast on all sides.
• Transfer the roast to a crock-pot and add the sliced onion.
• In a bowl, mix the brown sugar, mustard, 3 tablespoons of flour and the Worcestershire to a paste; stir in the tomatoes, the remaining 1/3 cup of vinegar and 3 cloves of chopped garlic; dump this mixture over the roast in the crock-pot.
• Cook on the low setting for 8-10 hours, until tender.

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.

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.

Steps:

• Place mushrooms in a small heat-proof bowl and cover with boiling water. Soak mushrooms until soft, about 15 minutes. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and add them back to soaking liquid. Set aside.
• Rinse venison under cold running water. Pat thoroughly with paper towels until dry, then cut into 3/4-inch slices.
• Melt ghee in a large skillet over medium-high heat. Sear venison slices in batches making sure meat is not overcrowded in the skillet, until lightly browned on both sides, about 5 to 10 minutes per batch.
• Transfer seared meat to a large bowl and add mushrooms, soaking liquid, tomatoes, shallots, garlic, vegetable broth powder, bay leaves, herbes de Provence, juniper berries, thyme, sage, balsamic vinegar, red wine, and herb salt. Mix well and transfer to the slow cooker.
• Cover and cook on Low for 3 hours.
• Combine a few tablespoons cooking liquid and cornstarch in a small bowl; stir until cornstarch is dissolved. Add cornstarch mixture to slow cooker and stir well.
• Cook until sauce has thickened and venison is tender, about 1 more hour, stirring a couple of times. Season with salt and pepper.

Steps:

• Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
• Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.

Steps:

• Cut venison roast in half and rub with brown sugar. Place roast into a slow cooker and add the apple juice, soy sauce, and salt. Cover and cook on Low setting for 6 hours or until meat is tender. Remove meat from slow cooker, cover, and let stand for 15 minutes.
• Pour drippings through strainer into medium sized bowl, return juices to slow cooker and discard material in strainer. In a small bowl, combine water and cornstarch until smooth; stir into cooking juices until well combined. Cover and cook on High until thickened, about 15 minutes. Slice meat and serve with gravy.

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
• Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
• Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

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.

Steps:

• In a slow cooker, combine venison, cream of mushroom soup, golden mushroom soup, onion and carrots. Cover and cook on low setting for 6 to 8 hours.

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.

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

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.

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!

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Toss the cubed venison with salt, pepper, garlic powder, and onion powder. Cook the venison in the hot oil until browned on all sides, about 8 minutes. Once browned, remove from the skillet and place into a slow cooker, leaving the remaining oil in the skillet.
• Reduce the heat to medium-low, and stir the flour into the remaining olive oil. Cook and stir until the flour has turned golden brown, about 5 minutes. Stir in the water and bring to a simmer, then pour into the slow cooker along with the cream of mushroom soup. Cover, and cook on Low for 4 hours, or until the venison is tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, 8 to 10 minutes; drain. Spoon the Stroganoff over the egg noodles to serve.