Simple slow cooker venison

    6 hours 15 min

    This venison dish is probably one of the simplest that you'll ever make. It's well flavoured and totally delicious. Venison is slowly cooked in a creamy onion and mushroom sauce.

    344 people made this

    Serves: 6 

    • 1.35kg venison roast
    • 1 large onion, sliced
    • 1 tablespoon soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon garlic salt
    • 1/4 teaspoon ground black pepper
    • 3/4 (40g) packet dry French onion soup mix, such as Knorr's
    • 1 (295g) tin condensed cream of mushroom soup

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
    2. 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.

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    Reviews in English (311)


    Living with two avid hunters I always have plenty of venison in the freezer. I personally, do not care much for it, unless however it is cooked in a manner that I do not know what it is! I am not alone in this feeling. My children take my side. Venison tends to taste "wild" if you do not have a great recipe. This is a GREAT recipe! We did not tell the kids what it was until after they all had thirds!! They were shocked as was I. This was a very tasty and easy. We will make this many time in the future. Thanks so much! Now maybe I can clean out the freezer!  -  23 Sep 2006  (Review from Allrecipes US | Canada)


    Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking!  -  20 Oct 2003  (Review from Allrecipes US | Canada)


    Because of the previous reviews that I read on this recipe. I added 3 potatoes and 1/2 cup of red wine to lower the salt. It tasted just like beef bourgignon!! If you don't like wine I would suggest to add the potatoes as they will absorb the salt. Hope that helps.  -  22 Nov 2002  (Review from Allrecipes US | Canada)