Crock Pot Venison Backstrap Recipes

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SLOW COOKER VENISON ROAST



Slow Cooker Venison Roast image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  • In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

CROCK POT VENISON



Crock Pot Venison image

Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate "crock pot meals" in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients.

Provided by Sweetiebarbara

Categories     Easy

Time 10h30m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 14

1 cup carrot (cut into 1-inch pieces)
1/2 cup celery rib (cut into 1-inch pieces)
1 cup potato (about 4 medium, cut into rounds 1/2-inch thick)
2 onions (cut into wedges)
6 garlic cloves (slightly mashed)
3 lbs venison (roast, cut into bite sized pieces)
2 tablespoons Worcestershire sauce
1 (2 ounce) package onion soup mix
1 tablespoon basil (dried and crushed)
1 tablespoon thyme (dried and crushed)
1 (10 ounce) can soup (cream of mushroom)
1 cup Burgundy wine (more, or less to taste)
1/2 cup vinegar
1/2 cup water (or more Burgundy)

Steps:

  • Layer ingredients in crock pot in order listed above.
  • Cover and cook on low 10-12 hours, or on high 5-6 hours.
  • I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
  • Serve with crusty bread and a robust red wine.

Nutrition Facts : Calories 290.2, Fat 4.2, SaturatedFat 1.6, Cholesterol 142.8, Sodium 699.2, Carbohydrate 14.9, Fiber 2, Sugar 3, Protein 40.1

CROCK-POT VENISON TENDERLOIN RECIPE



Crock-Pot Venison Tenderloin Recipe image

Moist and tender venison tenderloin with just 4 simple ingredients. Perfect recipe for any hunter or hunting family!

Provided by Crock-Pot Ladies

Categories     Entrée

Time 5h5m

Number Of Ingredients 4

2 Poounds Venison Tenderloin (sliced into 1 inch thick slices)
10.5 Ounces Canned Cream Of Mushroom Soup (low sodium)
10.5 Ounces Canned Cream Of Chicken Soup (low sodium)
1 Packet Ranch Dressing Mix (or homemade)

Steps:

  • Add ingredients to a 6 quart or larger crock-pot.
  • Cook on LOW for 5 to 6 hours stirring at least once during the cooking process.
  • Serve.

Nutrition Facts : Calories 362 kcal, Carbohydrate 8 g, Protein 56 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 174 mg, Sodium 908 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

CROCK POT VENISON LOIN



Crock Pot Venison Loin image

Make and share this Crock Pot Venison Loin recipe from Food.com.

Provided by Spyder-man

Categories     Deer

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 -4 lbs venison loin roasts
1 (2 ounce) envelope Lipton Onion Soup Mix
2 teaspoons beef bouillon
2 teaspoons Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon garlic powder
1 garlic clove, coarsely chopped
1/2 cup onion, chopped
1 (4 ounce) can canned mushroom slices, drained
1 fluid ounce red wine (about a jigger)
flour
2 tablespoons margarine
salt and pepper

Steps:

  • Salt and pepper roast on all sides and dredge in flour.
  • In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
  • Sauté onions and mushrooms in skillet until mushrooms are a little brown.
  • Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
  • Be sure there is just enough water to cover roast.
  • Turn on high for 6 hours then low for 2 hours or until ready to serve.
  • Great on mashed potatoes!

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