Crock Pot Venison Loin
Slow-cooked to perfection, this Crock Pot Venison Loin is the ultimate comfort food for game meat lovers. Infused with earthy dried herbs like thyme and rosemary, and complemented by the rich flavors of beef broth and Worcestershire sauce, this tender venison loin is cooked alongside a medley of hearty vegetables—carrots, russet potatoes, and a bed of caramelized onions. The recipe starts with a quick sear to lock in flavor, then transitions to the crock pot for a hands-off, 6-hour slow cook that ensures melt-in-your-mouth texture. Ideal for busy days or cozy family dinners, this flavorful dish pairs beautifully with its natural pan juices for a complete, rustic meal. Simple, savory, and satisfying, this venison recipe is perfect for showcasing wild game in an easy, approachable way.
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Recipe Information
Ingredients
- 2 pounds venison loin
- 1 large yellow onion
- 3 medium carrots
- 3 medium russet potatoes
- 4 whole garlic cloves
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Trim any excess fat or silver skin from the venison loin, if needed, and pat it dry with paper towels.
Season the venison loin on all sides with salt, black pepper, paprika, dried thyme, and dried rosemary.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the venison loin for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Peel and slice the yellow onion into thin rings, and place them evenly at the bottom of the crock pot.
Peel and chop the carrots and russet potatoes into large chunks, and add them to the crock pot around the edges of the onions.
Peel and slightly crush the garlic cloves with the side of a knife or a fork. Add them to the crock pot for extra flavor.
Place the seared venison loin on top of the bed of onions in the crock pot.
In a small bowl, whisk together 2 cups of beef broth and 1 tablespoon of Worcestershire sauce. Pour the mixture over the venison and vegetables.
Cover the crock pot with its lid and cook on low for 6-8 hours, or until the venison is tender and easily slices.
Once cooked, carefully remove the venison loin and let it rest for 10 minutes before slicing. Serve alongside the vegetables with some of the broth as a gravy.
Nutrition Facts
Calories |
2388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 4621 mg | 201% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.0 g | ||
| Protein | 296.1 g | 592% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 6866 mg | 146% | |
*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.
