Some Great Venison Slow Cooker Recipes

Barbecue Venison




2 pounds venison round - (to 3 lbs) -- leg or rump roast

1 can beer - (12 oz)

3 garlic cloves

Salt -- to taste

Freshly-ground black pepper -- to taste

2 onions -- sliced

3 bay leaves

2 cups prepared barbecue sauce





Trim excess fat from venison. In large bowl mix beer, garlic, salt, pepper, onions and bay leaves; add venison. (Marinade should cover meat. ) Marinate in refrigerator for 12 to 24 hours, turning occasionally.



Remove venison and onions from marinade and place in slow cooker. Pour 1 cup barbecue sauce over top. Cover and cook on LOW for 10 to 12 hours. Serve with remaining barbecue sauce.



This recipe yields 6 servings.

 
 
Easy Venison Steak




1 lb. venison steak

1 can cream of mushroom soup

1 sm. onion

1 tsp. sage

1 tsp. salt

1 1/2 cups cooked macaroni (opt. )





Put venison in slow cooker, add onion, salt and sage. Spoon soup over, cook on low 8 hours. May add cooked, drained macaroni to juice just before serving.

 
 
Peppered Venison Steak




2 pounds venison - (to 3 lbs) (or as much as you like)

1 large onion

1 large bell pepper

2 cans mushroom soup

2 cans water

Salt -- to taste





Brown venison in small amount of shortening. Sauté onion and pepper in drippings. Add enough flour to drippings to make a brown gravy. Use soup in the gravy instead of water. Pour the browned venison, pepper and onion, mushroom gravy, 2 cans of water and salt into a slow cooker. Cook all day on LOW, or put it on at night and cook overnight.

 
 
Deer Chops




chops

flour

1/4 c. water**

sliced onions

basil





**One-third cup of water and 1/4 cup of red wine can be substituted.



Coat chops with seasoned flour. Brown in a frying pan. Add water, sliced onions and basil. Simmer until tender, about 30 minutes.

 
 
 
Venison Pot Roast




2 pounds venison roast - (to 3 lbs)

1 tablespoon vegetable oil or shortening

2 cups hot water

1 can tomatoes

2 beef bouillon cubes -- (optional)

1 medium onion

2 teaspoons oregano

2 teaspoons garlic powder

Salt -- to taste

Freshly-ground black pepper -- to taste





Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.

 
 
 
Venison Stroganoff




2 lb. venison, cubed (for stewing)

1 large can mushrooms

1 can beefy mushroom soup

flour

salt and pepper

butter

cooking oil





Roll venison cubes in flour, salt and pepper; brown cubes evenly. When cubes are half done, add can of drained mushrooms; continue browning. When meat is fully cooked, add can of soup. Add little oil and butter in frying pan or slow cooker; slow cook for 2 or 3 hours until meat is tender. After browning, this recipe can be done on stove, in oven, or a slow cooker. Serve with mashed potatoes, rice or egg noodles; in slow cooker makes nice dish to take to parties or buffets. Serves 6.

mmmmm....mmmmmmm........ENJOY..........

Crockpot Chili

Sorry I haven't updated in awhile, but here are some more yummy recipes....


Beans and Veggie Chili



3 cups dried kidney beans

2 tablespoons olive oil -- (optional)

1 large onion -- thinly sliced

4 garlic cloves -- minced well

1 green pepper (or red or yellow) -- chopped coarsely

1/2 cup diced red unpeeled potatoes

1 can tomatoes - (10 oz) -- undrained

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 cup uncooked brown rice

5 cups water or vegetable broth

Salt -- to taste

Freshly-ground black pepper -- to taste

grated cheese for garnish -- if desired





Soak beans overnight in cold water to cover. Drain. Put beans in slow cooker. In a large skillet over medium-high heat, heat oil or a small amount of liquid; sauté onion and garlic until soft -- about 3 to 5 minutes. Add bell pepper, cabbage, potatoes, tomatoes, chili powder and cumin. Continue cooking, stirring frequently for 3 minutes; transfer to slow cooker. Add rice and water or broth; cover and cook on LOW for 6 to 8 hours or until chili is thick and rice and beans are tender. Season to taste with salt and pepper. Garnish with cheese if desired.



This recipe yields 4 to 6 servings.

 
 
Big Bowl of Red




3 sm Onions, chopped

1 Green bell pepper, chopped

2 Red bell peppers, chopped

4 Cloves garlic, minced

2 Jalapeno chile pepper, seeded and minced

1 lg Tomato, chopped

56 oz Canned tomatoes, crushed

45 oz Canned kidney beans, drained and rinsed

2 tb Chili powder

2 tb Dried oregano

4 ts Cumin

2 ts Paprika

4 ts Tabasco sauce

1 ts Ground black pepper





Combine all ingredients in slow cooker. Cook on low setting for 8-10 hours.

 
 
Black Bean Chili




1 lb. well-trimmed pork tenderloin, cut into 1-inch chunks

1 (16-oz. ) jar thick chunky salsa

3 (15-oz. ) cans rinsed and drained black beans

1/2 cup fat-free chicken broth

1 medium chopped red bell pepper

1 medium chopped onion

1 tsp. cumin

2 tsps. chili powder

1 tsp. dried oregano

1/4 cup fat-free sour cream





In a slow cooker, combine pork, salsa, beans, broth, bell pepper, onion, cumin, chili powder and oregano.



Mix well and cover; cook on low 8 hours or until pork is tender. Garnish with sour cream.



Makes 10 cups.

 
 
 
Cajun Chili




1 lb Ground beef

3 cn Minestrone soup

2 cn Ranch style beans

2 cn Ro-Tel; diced chilies

2 cn Stewed tomatoes

1 Onion diced





In skillet brown ground beef and onions. Put beef, onion mixture in slow cooker and add all the remaining ingredients to slow cooker. Set slow cooker on low and simmer for 8 hrs.



When serving you can top with shredded cheese or Fritos!

 
 
 
Chile Con Carne




1 lb Ground beef

1 1/4 ts Salt

1 1/2 ts Chili powder

1/4 ts Garlic powder

1/4 ts Black pepper

1/8 ts Cumin

4 tb Flour

1 md Onion; chopped

1 md Green pepper; chopped

2 c Tomato juice

1 cn 16 ounce kidney beans





Brown ground beef with onion and green pepper.



Add seasonings and flour.



Put into slow cooker.



Add tomato juice and kidney beans (and maybe a little water to thin a bit).



Stir occasionally. Serve when thickened and hot!

 
 
 
Chili Con Queso




1 lb Pasteurized process cheese spread

1 cn (16 oz) chili without beans

4 Green onions; chopped

1 cn (4 Oz) green chili peppers; chopped





Mix all ingredients in slow-cooking pot. Cover and cook no low 2 to 3 hours. Serve hot from the pot. Use as dip for corn chips.

 
 
 
Chili with 4 Kinds of Beans




1 pound browned ground beef - (to 2 lbs)

2 cans chili hot beans

2 cans dark red kidney beans -- drained

2 cans pinto beans -- drained

2 cans kidney beans -- drained

2 cans Ro*tel tomatoes

1 package chili seasoning





Put all ingredients in slow cooker and cook on LOW all day (about 10 hours).