Crock Pot Venison in Beer
Transform your wild game dinners with this rich and hearty Crock Pot Venison in Beer recipe! Tender venison roast slow-cooked to perfection in a flavorful blend of lager or ale, savory beef broth, and aromatic vegetables creates a melt-in-your-mouth dish that’s brimming with rustic comfort. Infused with garlic, onions, and fragrant spices like thyme and paprika, this recipe takes the gaminess out of venison, leaving a robust yet balanced flavor. The beer-based broth thickened to a luscious gravy adds depth and pulls everything together beautifully. Perfect for cozy family dinners or a standout meal for guests, this easy slow cooker recipe requires minimal prep and delivers maximum flavor. Serve this tender venison with chunky vegetables and that irresistible sauce for a dinner that’s as impressive as it is comforting.
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Recipe Information
Ingredients
- 2 pounds venison roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 4 cloves garlic cloves, minced
- 3 large carrots, cut into chunks
- 2 stalks celery stalks, cut into chunks
- 1 pound baby potatoes, halved
- 12 ounces beer (lager or ale)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
Pat the venison roast dry with paper towels and season all sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the venison roast on all sides until browned, about 4-5 minutes per side. Transfer to the crock pot.
In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute. Transfer the mixture to the crock pot.
Add the carrots, celery, and baby potatoes around the venison in the crock pot.
Pour the beer and beef broth over the venison and vegetables.
Stir the tomato paste into the liquid. Add the bay leaf, dried thyme, paprika, and an additional 0.5 teaspoon of salt. Stir gently to combine.
Cover and cook on low heat for 8 hours, or until the venison is fork-tender.
After cooking, remove the venison and vegetables from the crock pot and place them on a serving platter. Discard the bay leaf.
To thicken the sauce, mix the cornstarch and cold water together in a small bowl to create a slurry. Stir the slurry into the remaining liquid in the crock pot.
Turn the crock pot to high and cook for 5-10 minutes, stirring occasionally, until the sauce thickens.
Slice the venison and serve with the vegetables and the thickened sauce drizzled over the top.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.7 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1142 mg | 24% | |
*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.
