Venison Crockpot Recipes???

Anyone out there have a favorite? Looking to keep after the venison supplies so the wife will let me hunt again next fall.

Joel

Here’s a really easy one that I’ve been using a lot this fall/winter (it’s the wife’s favorite).

1 medium venison roast
1 can mushroom soup
1/2 cup white wine
1 table spoon of fresh chopped garlic (I use a litte more)
small bunch of green onions, chopped fine
1 large white or yellow onion “chunked”
1 green pepper (optional – I think it tends to over power the other ingredients)
1 bunch of your favorite fresh herbs (I like parsley & cilantro, but have used sage with very good results also).

Let it go in the crock pot on low for 3-5 hours depending on the size of the roast.

The sauce (mushroom soup & white wine) is great, but I’ve been messing with the herbs and veggies to fine tune it. It’s all personal preference, but the above ingredients are a good starting point.

This is one that Gary Clancy had in ON a few weeks ago – I tried it and it was AMAZING:

Soak a defrosted roast in a brine overnight in the fridge. The brine is made up of warm water, 1 cup kosher salt and 1 cup brown sugar.

In the morning, remove the roast from the brine, throw it in the crock pot with the usual suspects (carrots, spuds, onion). Salt/pepper/season to your liking (I just used kosher salt, pepper and a few minced garlic cloves). Add about a cup and a half of ginger ale. Cook all day.

Tender beyond tender.

we have 3 favorites that are pretty simple to fix.

hard to beat the traditional roast with carrots, taters and onions. i like adding a quart of homemade tomato juice, makes it really tender and gives it a richer flavor.

a great one for deer hunters’ lunch, or anytime for that matter, is put a roast in the crockpot and toss in a jar of pepperocini peppers. makes killer “italian beef” sandwiches.

i always slice a few packages of round steak off the hindquarters – put a package in the crocker with a can of condensed cream of mushroom and cream of celery soup. after the meat is cooked, add a package of frozen homestyle egg noodles. turn pot to high, stir and add water as needed while the noodles cook.

I got this recipe from my sister in law after having it at her house. I decided to make it tonight with venison. This is cooked in the oven at low temp but I think it would work fine in a crock I just haven’t tried it that way yet.

1lb venison stew meat
3 carrots
2 potatoes
2 stalks celery
1 onion
1 Tbsp tapioca
1 slice bread, cubed
2 cans stewed tomatoes
1 tsp Salt
1/4 tsp pepper
1/4 tsp mixed italian spices

Chop all vegetables, mix all ingredients together in a 2 quart casserole. Bake at 250* for 5 hours.

You guys are great, keep ’em coming!

My problem with venison roasts is that I can get them good and tender, but no matter which seasonings/herbs I try, I tend to get about the same flavor from the end-product. Just trying to mix it up and get a few different tastes from the same cut of meat!

Joel

Joel, whenever I make venison roast I add at least 2 cubes of beef bouillon.

We put a small pork roast in with the venison roast