Slow Cooker Venison Chops

    Slow Cooker Venison Chops

    (187)
    9saves
    6hr15min


    180 people made this

    About this recipe: This game dish is meltingly tender. Venison chops are slowly cooked in a delicious brown gravy. Enjoy with mashed potatoes and a side of vegetables, if desired.

    Ingredients
    Serves: 4 

    • 900g venison chops
    • 250g ketchup
    • 125ml water
    • 1 medium onion, chopped
    • 110g dark brown soft sugar
    • 30g dry onion soup mix

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

    1. Thinly slice the venison chops and brown them in a heavy frying pan over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, dark brown soft sugar and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in an oven, bake at 180 C / Gas 4 for 1 hour.
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    Reviews & ratings
    Average global rating:
    (187)

    Reviews in English (187)

    by
    121

    My husband is an avid hunter, and we cook venison year round. My husband, nephew, sons, and I all agree this is the best recipe we have ever tasted with deer meat. The meat was soooo tender. I would not change a thing, but I will say- I never brown the chops. I browned them the first time, then did not have time the second time-could not tell the difference. Now that makes it a really fast and easy recipe- even better!  -  16 Oct 2006  (Review from Allrecipes US | Canada)

    by
    77

    Great recipe! I didn't brown the chops, just tossed everything in the crockpot. Second time I made it, I used steaks because there weren't any more chops in the freezer. The family loved it just the same!  -  16 Oct 2005  (Review from Allrecipes US | Canada)

    by
    57

    This was delicious! It's easy and used just a few ingredients that are usually on hand. I served it with white rice, but my husband says it's just like the way his mother used to make it and she served it with egg noodles. For those who don't like venison, they probably wouldn't be able to tell it's not beef. A+ recipe--a keeper!  -  21 Jan 2003  (Review from Allrecipes US | Canada)

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