Slow Cooked Venison Recipe - Allrecipes.com
Slow Cooked Venison Recipe
  • READY IN 5+ hrs

Slow Cooked Venison

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs
  • READY IN

    5 hrs 15 mins

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 More Reviews

Most Helpful Positive Review
Oct 27, 2007

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.

 
Most Helpful Critical Review
Nov 11, 2007

The favors are STRONG! This is a good recipe if you need to cover the taste of venison that wasn't properly cared for in the field or is getting old.

 

35 Ratings

Jun 10, 2008

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.

 
Feb 20, 2009

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!

 
Jan 01, 2009

Very good recipe. I replaced the liquid smoke with more Worchestershire sauce. Also, I cooked the roast on low for almost 5 hours and it was a little overdone. I will check the roast temp more closely next time and will probably stop closer to 4 hours. I'm not a big venison lover, but my husband is. This recipe made vension very enjoyable for me and my husband loved it. Thanks.

 
Mar 26, 2010

Awesome! Easy to make and the whole family loved it, even the kids! I didn't have any chile-garlic sauce so I used asian sweet chili sauce instead! Turned out GREAT!

 
Apr 16, 2008

We LOVE this recipe but chose to use 1 or 2 TB of green jalapeno tabasco instead of the chili sauce. WONDERFUL!

 
Jan 05, 2011

I am a vegetarian, but my husband is a hunter. I made this recipe and he was salivating. I could not find Chile-garlic, so I purchased the Chile sauce and added crushed garlic. Thank you so very much for this recipe, will be making again!

 

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Nutrition

  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 25.5 g
  • 51%
  • Sodium
  • 2596 mg
  • 104%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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