Slow Cooked Venison Recipes

SLOW COOKED VENISON

Slow Cooked Venison image

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.

Provided by a

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
½ onion, diced
2 teaspoons minced garlic
1 pound boneless venison roast
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup chile-garlic sauce
¼ teaspoon liquid smoke
⅓ cup water
2 teaspoons salt
1 tablespoon pepper

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.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 17 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 1.5 g, Sodium 2595.9 mg, Sugar 10 g

SLOW ROASTED VENISON

Slow Roasted Venison image

This recipe uses a slow roasting technique that produces a medium rare roast that's light pink from the center all the way to the edges. Its absolutely the best I have ever made. Oh the regrets for not having found this method 30 years ago.

Provided by ColSanders

Categories Deer

Time 4h15m

Yield 10 serving(s)

Number Of Ingredients 4

Ingredients

1 (4 lb) venison leg roast
4 tablespoons vegetable oil (divided)
2 tablespoons rib rub seasoning (most any rub will do, just not too much salt)
1/2 teaspoon fresh ground black pepper

Steps:

preheat oven to 200 degrees F.
rinse roast under running water and pat dry with paper towels.
coat the roast all over with oil, using 2-3 tbls.
sprinkle half the rub and half the pepper over the top side of the roast and press in lightly, turn roast and repeat with remaining rub and pepper.
Note: Resist the urge to salt the roast, if you salt it you'll wind up with an unpleasantly dry roast. Add your salt at the table when you serve the roast.
heat a large cast iron (or other oven safe ) skillet until its hot, add remaining oil to skillet. Sear roast on all sides in the hot skillet, 1-2 minutes per side.
insert a meat thermometer into the roast and put skillet and roast in the oven.
roast until the meat has reached 135-145 degrees, about 4 hours.
remove skillet from oven and tent the roast with foil, and let it rest for 20 minutes.
slice and serve the roast.

SLOW-COOKED VENISON

Slow-Cooked Venison image

Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.

Provided by John Besh

Categories Game Dinner Fall Simmer Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 17

Ingredients

1 4-pound venison shoulder
Salt
Freshly ground black pepper
1/4 cup bacon drippings
2 onions, diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup flour
1 12-ounce can diced tomatoes
1/2 cup dried porcini or chanterelle mushrooms
2 cloves garlic, crushed
3 cups beef broth
1 cup red wine
1 sprig fresh thyme
1 sprig fresh rosemary
2 bay leaves
Dash of sugar

Steps:

1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

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