venison roast slow cooker recipe

Written ByJenny Smyth Posted on
venison roast slow cooker recipe
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The Best venison roast slow cooker recipe

I’ve been cooking with venison for years, and I have to say, this slow cooker recipe is one of my favorites. It’s a game-changer for anyone who loves the rich flavor of venison but doesn’t have the time to spend hours in the kitchen.

The slow cooker does all the work for you, breaking down the connective tissues in the meat and making it tender and fall-apart delicious. My family loves this recipe because it’s easy to make and always a hit.

We like to serve it with mashed potatoes or roasted vegetables for a hearty and satisfying meal. One of the best things about this recipe is that it’s incredibly versatile – you can serve it on a special occasion or just on a regular Tuesday night.

And as an added bonus, it’s also relatively healthy, with plenty of iron and protein from the venison. My kids are picky eaters, but they love this recipe and ask for it again and again.

I think what really makes this recipe stand out is the way the flavors meld together – the venison is tender and juicy, the sauce is rich and tangy, and everything just works together perfectly. If you’re looking for a new way to cook venison, I highly recommend giving this slow cooker recipe a try.

Slow Cooker Venison Roast

Slow Cooker Venison Roast

4.9 from 1776 votes

This slow cooker venison roast becomes incredibly tender and flavorful after hours of gentle cooking. The rich gravy made from the cooking juices pairs perfectly with the lean, savory meat.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3 to 4 pound venison roast
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme

For the Gravy

3 tablespoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

👨‍🍳Directions

1Pat the venison roast dry with paper towels.
2Season it generously on all sides with salt and pepper.
3Heat the olive oil in a large skillet over medium-high heat until it shimmers.
4Sear the roast in the hot oil for 3 to 4 minutes per side until a deep brown crust forms.
5Transfer the browned roast to the slow cooker.
6Reduce the skillet heat to medium and add the sliced onion.
7Cook for 5 to 6 minutes, stirring occasionally, until the onion softens and begins to brown.
8Stir in the minced garlic and cook for 1 minute until fragrant.
9Pour the beef broth and red wine into the skillet, scraping up any browned bits from the bottom.
10Stir in the Worcestershire sauce and tomato paste until well combined.
11Bring the mixture to a simmer.
12Pour the skillet mixture over the venison roast in the slow cooker.
13Add the rosemary and thyme sprigs.
14Cover the slow cooker and cook on low for 6 to 7 hours, or until the meat is fork-tender and easily shreds.
15Carefully remove the roast from the slow cooker and place it on a cutting board.
16Tent it loosely with foil and let it rest for 10 minutes.
17Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
18Skim any excess fat from the surface of the liquid.
19In a small bowl, whisk together the cornstarch and cold water until smooth.
20Bring the liquid to a simmer over medium heat, then whisk in the cornstarch slurry.
21Continue to cook the gravy for 2 to 3 minutes, whisking constantly, until it thickens to your desired consistency.
22Season with salt and pepper to taste.
23Slice the venison roast against the grain and serve with the gravy.

🔧Equipment

Large skillet
Slow cooker (6-quart or larger)
Measuring cups and spoons
Cutting board
Chef’s knife
Small bowl
Whisk
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 150mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 55g

📝Notes

Tips: For best results, do not skip the searing step as it adds deep flavor. If you prefer a thicker gravy, use an additional tablespoon of cornstarch mixed with water. Leftover roast can be shredded and used in sandwiches or tacos.

Watch Video Of How Slow Cooker Venison Roast Works

This slow cooker recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick and easy meal after a long day at work.

The key to this recipe is letting the slow cooker do all the work for you, so be sure to plan ahead and give yourself plenty of time to cook the venison before serving.

Once cooked, you can store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Slow Cooker Venison Roast

Q: What kind of venison should I use for this recipe?

The best type of venison to use for this recipe is deer meat that has been cut into roasts or steaks. You can also use other types of game meat, such as elk or buffalo.

Q: How long does it take to cook the venison in a slow cooker?

The cooking time will depend on the size of your slow cooker and the thickness of your venison slices. Generally speaking, you can expect to cook the venison for 8-10 hours on low or 4-6 hours on high.

Q: Can I use store-bought broth instead of homemade broth?

Yes, you can definitely use store-bought broth if you don’t have time to make your own. Just be sure to choose a low-sodium broth so that you don’t end up with too much salt in your final dish.

Q: What if I don’t have any red wine in my pantry?

You can substitute red wine with beef broth or even water if you don’t have any wine on hand.

Q: Can I serve this dish as an appetizer or should I serve it as a main course?

This dish is best served as a main course, but you could also serve it as an appetizer if you’re serving a crowd.

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