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Slow Cooker Venison Roast

Slow Cooker Venison Roast

  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 h 10 m
sal

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Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 48 g
  • 96%
  • Cholesterol:
  • 171 mg
  • 57%
  • Sodium:
  • 1882 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  2. 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.
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Reviews

docswife
559

docswife

9/23/2006

Living with two avid hunters I always have plenty of venison in the freezer. I personally, do not care much for it, unless however it is cooked in a manner that I do not know what it is! I am not alone in this feeling. My children take my side. Venison tends to taste "wild" if you do not have a great recipe. This is a GREAT recipe! We did not tell the kids what it was until after they all had thirds!! They were shocked as was I. This was a very tasty and easy. We will make this many time in the future. Thanks so much! Now maybe I can clean out the freezer!

DREGINEK
395

DREGINEK

1/2/2004

Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking!

Isa
295

Isa

10/9/2003

Because of the previous reviews that I read on this recipe. I added 3 potatoes and 1/2 cup of red wine to lower the salt. It tasted just like beef bourgignon!! If you don't like wine I would suggest to add the potatoes as they will absorb the salt. Hope that helps.

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