CROCK POT VENISON RECIPE RECIPES

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CROCK POT VENISON ROAST RECIPE - FOOD.COM



Crock Pot Venison Roast Recipe - Food.com image

I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.

Total Time 9 hours 10 minutes

Prep Time 10 minutes

Cook Time 9 hours

Yield 6-8 serving(s)

Number Of Ingredients 5

2 -3 lbs venison roast
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can hot water or 1 (10 1/2 ounce) can brewed coffee
1 (1 ounce) envelope Lipton Onion Soup Mix
1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium)

Steps:

  • Place roast in crock pot.
  • In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
  • Sprinkle with Lipton Onion Soup mix and steak seasoning.
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

Nutrition Facts : Calories 224, FatContent 7, SaturatedFatContent 1.6, CholesterolContent 27.2, SodiumContent 729.3, CarbohydrateContent 6.4, FiberContent 0.3, SugarContent 0.9, ProteinContent 33.7

CROCK POT VENISON CHILI RECIPE - FOOD.COM



Crock Pot Venison Chili Recipe - Food.com image

Absolutely delicious venison chili, and super fast prep time. Can also be made with ground beef or turkey. Tastes a lot like Wendy's chili! This was adapted/modified from "Slow-Cooker Hearty Beef Chili" in Kraft Food & Family Fall 2008 issue.

Total Time 10 minutes

Prep Time 10 minutes

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground venison (deer)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can light red kidney beans
1 1/2 cups chunky salsa (I use Pace Picante in Medium)
1 (16 ounce) can tomato sauce
2 tablespoons chili powder
3/4 cup onion, chopped
1 cup frozen corn, thawed, drained
2 tablespoons A.1. Original Sauce
1/4 teaspoon Tabasco sauce
1/4 green bell pepper, chopped
2 bay leaves

Steps:

  • Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
  • add to crock pot with all remaining ingredients.
  • cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
  • stir before serving, top with shredded cheddar or mexican cheese.

Nutrition Facts : Calories 326.1, FatContent 7.2, SaturatedFatContent 3, CholesterolContent 68.1, SodiumContent 691.8, CarbohydrateContent 37.2, FiberContent 11, SugarContent 5.1, ProteinContent 30.4

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CROCK POT VENISON ROAST RECIPE - FOOD.COM
I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.
From food.com
Reviews 5.0
Total Time 9 hours 10 minutes
Calories 224 per serving
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
See details


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I have been making this for years. It is easy to put together and tastes yummy! Some times I throw veggies in the crock pot also for an all in one dinner.
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Reviews 5.0
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CROCK POT VENISON ROAST RECIPE - FOOD.COM
I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.
From food.com
Reviews 5.0
Total Time 9 hours 10 minutes
Calories 224 per serving
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
See details


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