Slow-Cooked Venison
"My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then."
⏱️ Prep: 15 min🍳 Cook: 300 min
Nutrition
225
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 tablespoon | 15 ml | olive oil |
| 1/2 | onion, diced | |
| 2 teaspoons | 10 ml | minced garlic |
| 1 pound | 455 g | boneless venison roast |
| 1/2 cup | 120 ml | ketchup |
| 1/4 cup | 60 ml | Worcestershire sauce |
| 1/4 cup | 60 ml | soy sauce |
| 1/4 cup | 60 ml | chile-garlic sauce |
| 1/4 teaspoon | 1.3 ml | liquid smoke |
| 1/3 cup | 80 ml | water |
| 2 teaspoons | 10 ml | salt |
| 1 tablespoon | 15 ml | pepper |
Instructions
- Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
- Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
- Cover and cook on Low until tender and no longer pink, 4 to 5 hours.
Footnotes
- Easy Cleanup: Try using a liner in your slow cooker for easier cleanup.
Ready In: 5 h 15 m — 4 servings — 225 cals.