ELK RECIPES SLOW COOKER RECIPES

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SLOW COOKER VENISON ROAST RECIPE | ALLRECIPES



Slow Cooker Venison Roast Recipe | Allrecipes image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Meat and Poultry    Game Meats    Venison

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  • In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Nutrition Facts : Calories 313.7 calories, CarbohydrateContent 10 g, CholesterolContent 171.3 mg, FatContent 8 g, FiberContent 0.7 g, ProteinContent 48 g, SaturatedFatContent 2.6 g, SodiumContent 1881.7 mg, SugarContent 2.5 g

SLOW COOKER VENISON STEW RECIPE | MYRECIPES



Slow Cooker Venison Stew Recipe | MyRecipes image

This stew is full of hearty ingredients and is the perfect comfort food when it's cold out. Not big on venison? Substitute elk or beef stew meat.

Provided by Elisa Bosley

Yield 6 servings (serving size: about 1 1/4 cups)

Number Of Ingredients 21

2 cups (1-inch) cubed peeled Yukon gold or red potato
2 cups cremini mushrooms, quartered
1 cup (1-inch) cubed onion
1 cup (1-inch-thick) slices celery
1 cup (1-inch-thick) slices carrot
? cup tomato paste
2 teaspoons chopped fresh oregano
1?½ teaspoons sugar
1?½ teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
¾ teaspoon freshly ground black pepper
½ teaspoon salt
2 large garlic cloves, minced
1 bay leaf
¼ cup all-purpose flour (about 1 ounce)
? teaspoon salt
? teaspoon black pepper
1 pound venison tenderloin, cut into 1 1/2-inch pieces
1 tablespoon canola oil
1 cup brown ale (such as Newcastle)
1 (14-ounce) can less-sodium beef broth

Steps:

  • Layer first 14 ingredients in an electric slow cooker.
  • Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low 7 1/2 hours or until meat is tender. Discard bay leaf.
  • Stew can be frozen in an airtight container for up to three months; add a little more water or beer when reheating.

Nutrition Facts : Calories 232 calories, CarbohydrateContent 26.3 g, CholesterolContent 64 mg, FatContent 4.4 g, FiberContent 2.8 g, ProteinContent 21.7 g, SaturatedFatContent 0.9 g, SodiumContent 445 mg

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