Crock Pot Venison Loin Recipes

VENISON TENDERLOIN IN THE SLOW COOKER

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.

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!

SLOW COOKER VENISON STROGANOFF

Steps:

• Heat canola oil in a large skillet over medium-high heat. Add the venison cubes and fry on all sides until well browned, then place into a slow cooker.
• Add the bay leaf, onion, and mushroom to the slow cooker. Pour in the beef broth, and season to taste with salt and pepper.
• Set slow cooker on Low, and cook for 8 to 10 hours.
• Add the noodles, and water or additional beef broth if needed. Cover and cook for 30 minutes. Once the noodles are done, stir in the sour cream and serve.

SLOW COOKED VENISON

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.

SLOW COOKER VENISON ROAST

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.

CROCK-POT VENISON TENDERLOIN RECIPE

Steps:

• Add ingredients to a 6 quart or larger crock-pot.
• Cook on LOW for 5 to 6 hours stirring at least once during the cooking process.
• Serve.

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

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 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.