What's your favorite venson crockpot recipe? - 12/10/14
Looking for recipes for venison prepared in the crockpot. What's yours? Thanks for sharing.
http://www.yummly.com/recipe/external/Slow-Cooker-Venison-Stew-Allrecipes
Slow Cooker Venison Stew
Prep Time: 30 Minutes
Cook Time: 7 Hours 15 Minutes
Ready In: 7 Hours 45 Minutes
Servings: 6
"A hearty venison stew with red wine and tomato sauce cooks to perfection in the slow cooker!"
Ingredients:
3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
1/2 cup dry red wine
1/2 cup water
Directions:
1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
ALL RIGHTS RESERVED � 2014 Allrecipes.com
Slow Cooker Venison Stew
Prep Time: 30 Minutes
Cook Time: 7 Hours 15 Minutes
Ready In: 7 Hours 45 Minutes
Servings: 6
"A hearty venison stew with red wine and tomato sauce cooks to perfection in the slow cooker!"
Ingredients:
3 stalks celery, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
1/2 cup dry red wine
1/2 cup water
Directions:
1. Place the celery, onion, garlic, and parsley in the bottom of a slow cooker. Heat the oil in a large frying pan over medium-high heat. Brown the venison well in two batches, and add to the slow cooker.
2. Season to taste with salt, pepper, oregano, and basil. Pour in the tomato sauce, red wine, and water. Cook on Low for 7 to 10 hours.
ALL RIGHTS RESERVED � 2014 Allrecipes.com
Cheap, easy and tasty.
Venison roast
2 cans cream of mushroom soup
1 pack of dry onion soup
A cup or so of water
Cook until it can be easily "forked".
Serve with mashed potatoes as there will be loads of very tasty gravy.
I like green beans or Brussels sprouts with it.
Venison roast
2 cans cream of mushroom soup
1 pack of dry onion soup
A cup or so of water
Cook until it can be easily "forked".
Serve with mashed potatoes as there will be loads of very tasty gravy.
I like green beans or Brussels sprouts with it.
Can't exactly say it is a favorite but I like curry. Not everybody does. I make a pot when I get tired of fried, roasted, etc. venison.
Curried Venison
Pound or so of venison, any portion, cut into bite size pieces.
One big WHITE onion roughly chopped
Two bell peppers chunked up
Two cloves garlic smashed
Touch of salt
Put all of this in crock pot add 1/2 cup water.
Get some good Madras curry powder not Malay or Chinese you want your curry spicy.
In a small bowl add white vinegar to a Tbs. or more curry powder until you have a flowable paste. Pour this in the pot and give it a stir. Put the lid on and let it go on low for about 4 or five hours.
Serve on rice or noodles if you must, rice is better.
Have some nan or chappatis to scoop it up with. Or a fork if you prefer.
Curry is to India what chili is to the southwest USA.
Curried Venison
Pound or so of venison, any portion, cut into bite size pieces.
One big WHITE onion roughly chopped
Two bell peppers chunked up
Two cloves garlic smashed
Touch of salt
Put all of this in crock pot add 1/2 cup water.
Get some good Madras curry powder not Malay or Chinese you want your curry spicy.
In a small bowl add white vinegar to a Tbs. or more curry powder until you have a flowable paste. Pour this in the pot and give it a stir. Put the lid on and let it go on low for about 4 or five hours.
Serve on rice or noodles if you must, rice is better.
Have some nan or chappatis to scoop it up with. Or a fork if you prefer.
Curry is to India what chili is to the southwest USA.
That sounds very good BCR!
Ingwewife likes good old fashioned pot roast:
I bottle of good beer- your choice
1/2 packet of dry onion soup mix
1t tabasco
About a 3 lb roast
Combine all the junk above, roll the roast around in it, season with season salt and pepper, put your onions and carrots on top of it and your potatoes on top of those. Set on low for about 8 hours.
Dats all!
I bottle of good beer- your choice
1/2 packet of dry onion soup mix
1t tabasco
About a 3 lb roast
Combine all the junk above, roll the roast around in it, season with season salt and pepper, put your onions and carrots on top of it and your potatoes on top of those. Set on low for about 8 hours.
Dats all!
This is a simple one that I came up with and enjoy. Works really well with antelope but any game will work.
- 2 lbs venison - cubed
- Season with chili powder, garlic powder, smoked paprika, cumin, salt and pepper
- Brown in a hot skillet in olive oil and balsamic vinegar
- Remove from skillet and put all the meat and drippings into a crock pot
- Add an 8 oz can of tomato sauce
- Add half a jar of green tomatillo salsa
- Add a cup of broth
- Add a few dashes of liquid smoke
- Set crockpot on low and cook all night
- Meat will fall apart; take a fork and mash it up
- Leave crockpot on warm all day. sauce will thicken
- Throw some green chiles in during the last 15 min for a little kick
- Spoon over rice and chow down
- 2 lbs venison - cubed
- Season with chili powder, garlic powder, smoked paprika, cumin, salt and pepper
- Brown in a hot skillet in olive oil and balsamic vinegar
- Remove from skillet and put all the meat and drippings into a crock pot
- Add an 8 oz can of tomato sauce
- Add half a jar of green tomatillo salsa
- Add a cup of broth
- Add a few dashes of liquid smoke
- Set crockpot on low and cook all night
- Meat will fall apart; take a fork and mash it up
- Leave crockpot on warm all day. sauce will thicken
- Throw some green chiles in during the last 15 min for a little kick
- Spoon over rice and chow down
I use sherry for the liquid instead of water or beer
The recipe I use is about the same as EdM's, but 2 cans of beef broth instead of water and add 1 tsp. each of garlic powder and onion powder. Plus if the roast is frozen u can just cook it on high in the crockpot for 10 hrs. My kids love it, and they're pretty dang picky.
Chili with pure ground venison, kind of spicy but I like it: Use a six quart crock pot:
2# browned venison
3 medium onions browned in butter
1 green pepper browned with the onions
1 tablespoon worcestershire sauce
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon chili powder
1/4 cup sugar
2-10 oz. Rotel diced tomato's and chilie's
3-15 oz. Redgold diced tomato chili ready
1-15 oz. Bush light red kidney beans
1-15 oz. Bush chili beans medium sauce
1-15 oz. tomato sauce
1-6 oz. tomato paste
After browning venison and sauteing onions and peppers, mix all the rest of the ingredients and slow cook at least 4 hours. Chili gets even better after cooking and reheating the next day
2# browned venison
3 medium onions browned in butter
1 green pepper browned with the onions
1 tablespoon worcestershire sauce
1 tablespoon salt
1 tablespoon black pepper
2 tablespoon chili powder
1/4 cup sugar
2-10 oz. Rotel diced tomato's and chilie's
3-15 oz. Redgold diced tomato chili ready
1-15 oz. Bush light red kidney beans
1-15 oz. Bush chili beans medium sauce
1-15 oz. tomato sauce
1-6 oz. tomato paste
After browning venison and sauteing onions and peppers, mix all the rest of the ingredients and slow cook at least 4 hours. Chili gets even better after cooking and reheating the next day
For something different...Orange BBQ.
Take your favorite bottle of bbq sauce and mix it with around a liter of orange juice(instead of your typical water or beef broth). For my stew I add just carrots and onions but you can use whatever you like. After browning the meat, I simmer it all day until it's falling apart and make pulled pork(venison) sandwiches with it or serve it as stew.
I've had more requests for this recipe than anything else I've made.
Take your favorite bottle of bbq sauce and mix it with around a liter of orange juice(instead of your typical water or beef broth). For my stew I add just carrots and onions but you can use whatever you like. After browning the meat, I simmer it all day until it's falling apart and make pulled pork(venison) sandwiches with it or serve it as stew.
I've had more requests for this recipe than anything else I've made.
Italian Pot Roast. I double the mushrooms because I like them. It's good with tortellini as shown or on top of polenta.
http://www.myrecipes.com/recipe/italian-pot-roast-2
Ingredients
1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced $
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon pepper $
2 tablespoons olive oil $
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth $
1 (8-oz.) can tomato sauce $
3 tablespoons tomato paste $
1 teaspoon dried Italian seasoning $
2 tablespoons cornstarch
Preparation
1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
Note: For an easy side, saut� 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini, and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.
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Ingredients
1 (8-oz.) package sliced fresh mushrooms
1 large sweet onion, cut in half and sliced $
1 (3- to 4-lb.) boneless chuck roast, trimmed
1 teaspoon pepper $
2 tablespoons olive oil $
1 (1-oz.) envelope dry onion soup mix
1 (14-oz.) can beef broth $
1 (8-oz.) can tomato sauce $
3 tablespoons tomato paste $
1 teaspoon dried Italian seasoning $
2 tablespoons cornstarch
Preparation
1. Place mushrooms and onion in a lightly greased 5-to 6-qt. slow cooker.
2. Sprinkle roast with pepper. Cook roast in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned.
3. Place roast on top of mushrooms and onion in slow cooker. Sprinkle onion soup mix over roast; pour beef broth and tomato sauce over roast. Cover and cook on LOW 8 to 10 hours or until meat shreds easily with a fork.
4. Transfer roast to a cutting board; cut into large chunks, removing any large pieces of fat. Keep roast warm.
5. Skim fat from juices in slow cooker; stir in tomato paste and Italian seasoning. Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Increase slow cooker heat to HIGH. Cover and cook 40 minutes or until mixture is thickened. Stir in roast.
Note: For an easy side, saut� 2 cups diced zucchini, 1 cup frozen sweet peas, and 1/2 cup diced onion in 3 Tbsp. olive oil until tender. Toss with 20 oz. hot cooked cheese-and-spinach tortellini, and 1/2 cup each shredded Parmesan cheese and chopped fresh basil. Season with salt and pepper to taste.