Crock Pot Venison
Transform your next family dinner with this hearty and flavorful Crock Pot Venison recipe, a true gem for wild game enthusiasts. Tender venison roast is seasoned with a medley of spices, seared to perfection, and slow-cooked with vibrant vegetables, savory beef broth, and a touch of optional red wine for depth. Infused with fragrant rosemary and thyme, this dish captures rustic comfort in every bite. The slow cooker does all the work, ensuring the meat is fall-apart tender and rich with flavor, while the luscious homemade gravy ties it all together. Perfect for cozy gatherings, this recipe is a delicious way to showcase venison while keeping prep time minimal. Whether you're a seasoned hunter or simply love game meat, this easy crock pot dish is sure to impress!
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Recipe Information
Ingredients
- 2 pounds venison roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 2 cups beef broth
- 0.5 cups red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Heat a large skillet over medium-high heat and add the olive oil.
Season the venison roast with salt, black pepper, garlic powder, and onion powder on all sides.
Sear the venison roast in the hot skillet for 2-3 minutes per side until it develops a golden-brown crust. Remove from the skillet and set aside.
Place the diced onion, carrots, and celery into the bottom of the crock pot.
Lay the seared venison roast on top of the vegetables.
Pour the beef broth, red wine (if using), and Worcestershire sauce into the crock pot.
Add the rosemary and thyme sprigs on top of the roast.
Cover the crock pot with the lid and cook on low for 8 hours, or until the venison is tender and easily pulled apart with a fork.
After cooking, remove the venison and vegetables from the crock pot and keep warm.
Strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry.
Whisk the slurry into the simmering liquid and cook for 2-3 minutes until thickened into a gravy.
Serve the venison and vegetables with the gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1016 mg | 339% | |
| Sodium | 5058 mg | 220% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.3 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 4417 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
