About this recipe: A super-simple venison dish made with just three ingredients. Venison is cooked in a slow cooker with beer and pepperoncinis. Perfect for the cold winter nights.
Pepperoncinis (also peperoncinis) can be purchased in Italian speciality markets or online. Alternatively, you could use fresh chillies to taste.
My husband loves beer and venison. I love pepperoncini's and can tolerate venison so this recipe sounded really interesting. After letting it cook for about 3 hours I almost threw it out because the smell was too much. I decided to put the crockpot in the garage instead so I didn't have to smell it anymore. I expected it to taste awful and was a little nervous when my husband brought it in from the garage and started to slice it. I had a frozen pizza ready to go just in case. Much to my surprise, it was very very good. The only changes I would make is definitely cooking it in the garage unless the smell of slow cooking venison is something you actually like. The other is that I would season the meat. The recipe didn't call for seasonings so I didn't but it could have used something. It was a little bland. It was very tender though. I served it on buns. I'll be making this again. Thanks for the recipe! - 21 Feb 2003 (Review from Allrecipes US | Canada)
loved this. wasn't bothered by the smell, as i learned a long time ago to soak game meats overnight in the refrigerator covered in milk. just rinse the meat the next day, and continue with your recipe. - 01 Feb 2008 (Review from Allrecipes US | Canada)
Very good! I made this this past weekend at our cabin - loved the "no hassle" which allows me to relax and have fun while dinner is cooking. I used only 1 can of beer and a can of beef broth, a 12oz jar of pepperoncini (w/ juices), a good spoonful of minced garlic, added a good shake of dry onion flakes, and a pinch of dried rosemary. The men (who already love venison) loved this - these made great sandwiches! The smell wasn't strong to us but then again - I did make some modifications. Thanks Ellie for the great & simple recipe! - 15 Jul 2003 (Review from Allrecipes US | Canada)