Slow Cooker Venison

    Slow Cooker Venison

    (41)
    16saves
    5hr15min


    47 people made this

    About this recipe: A delicious slow cooked venison dish. A venison roast is cooked with onions, garlic, ketchup, Worcestershire sauce, soy sauce, liquid smoke until tender. Serve with potatoes and vegetables.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1/2 onion, diced
    • 2 teaspoons finely chopped garlic
    • 450g boneless venison roast
    • 125ml tomato ketchup
    • 4 tablespoons Worcestershire sauce
    • 4 tablespoons soy sauce
    • 4 tablespoons chilli and garlic sauce
    • 1/4 teaspoon liquid smoke
    • 75ml water
    • 2 teaspoons salt
    • 1 tablespoon pepper

    Method
    Prep:15min  ›  Cook:5hr  ›  Ready in:5hr15min 

    1. Heat olive oil in a frying pan over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
    2. Place venison roast into a slow cooker and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chilli and garlic sauce, water, salt and pepper. Pour over the venison.
    3. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

    Ingredients

    Liquid smoke can be purchased online.

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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (40)

    2

    the sauce for this recipe was not for me im afraid. just tasted of burnt ketchup. will not be making this recipe again im afraid... Ruined a nice piece of venison for me  -  01 Apr 2013

    by
    36

    This recipe is a keeper. I am not a big venison eater, but my kids and husband are. I even ate this meal. It was tender and tasted great. It tasted like barbaqued spare ribs!!! I will keep this recipe on hand and use it again. I did not find just a chile-garlic sauce, so I used Cholula chile-garlic sauce. The sauce and the meat had a zing to it. I did not cook the onion and garlic before hand. I put everything in the crock pot and it sat overnight in the fridge. I cooked it on low all day. I then made some rice and served the meat and sauce over the rice. It was a very tasty meal.  -  27 Oct 2007  (Review from Allrecipes US | Canada)

    by
    31

    I have been eating and cooking venison my whole life. This is my favorite preparation! I swapped a tablespoon of Worchestershire for the liquid smoke, added a julienned green pepper toward the end of cooking time, and served it over rice. I will make this again and again.  -  10 Jun 2008  (Review from Allrecipes US | Canada)

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