Slow Cooked Venison

Slow Cooked Venison

28 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    5 h 15 m
a
Recipe by  a

“My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.
  3. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

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Reviews (28)

Rate This Recipe
motherofsix1975
35

motherofsix1975

This recipe is a keeper. I am not a big venison eater, but my kids and husband are. I even ate this meal. It was tender and tasted great. It tasted like barbaqued spare ribs!!! I will keep this recipe on hand and use it again. I did not find just a chile-garlic sauce, so I used Cholula chile-garlic sauce. The sauce and the meat had a zing to it. I did not cook the onion and garlic before hand. I put everything in the crock pot and it sat overnight in the fridge. I cooked it on low all day. I then made some rice and served the meat and sauce over the rice. It was a very tasty meal.

Lori
27

Lori

I have been eating and cooking venison my whole life. This is my favorite preparation! I swapped a tablespoon of Worchestershire for the liquid smoke, added a julienned green pepper toward the end of cooking time, and served it over rice. I will make this again and again.

Auntie M
14

Auntie M

Great! I cut out the liquid smoke (not a fan) but it turned out fantastic. The meat fell apart as I was taking it out of the crock pot. I used the leftovers for pulled venison tacos and it was fab! Thanks for a great recipe!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 86 mg
  • 29%
  • Sodium
  • 2596 mg
  • 104%

Based on a 2,000 calorie diet

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Slow Cooker Venison Roast

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