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..........