Crock Pot Venison In Beer Recipes

CROCK POT VENISON IN BEER

Crock Pot Venison in Beer image

This was the result of a desire to cook a venison roast I had in the freezer, and a chat with a couple of online friends. It was an experiment which turned out quite well.

Provided by Sandaidh

Categories Deer

Time P1DT8h

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

3 -4 lbs venison roast
1 pint beer, any brand, plus
3/4 cup beer, any brand
1 tablespoon chopped leek
4 carrots, sliced
Italian herb seasoning

Steps:

Place venison roast in large bowl.
Pour 1 pint of beer over roast.
Place bowl with roast and beer in refrigerator to marinate for one day.
Next day, remove roast from marinade and place in crock pot.
Add sliced carrots, leeks and sprinkle with Italian Herb seasoning.
Pour 3/4 cup beer into crock pot, over roast and carrots.
Cover and turn crock pot on low.
Let cook on low for at least 8 hours.
Remove roast and carrots from crock pot and serve.

Nutrition Facts : Calories 474, Fat 9.2, SaturatedFat 2.2, Cholesterol 61.3, Sodium 48.9, Carbohydrate 12.5, Fiber 1.7, Sugar 2.8, Protein 74.5

SLOW COOKER VENISON ROAST

Slow Cooker Venison Roast 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 Recipes Game Meats Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

Ingredients

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, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

HEARTY VENISON STEW - CROCK-POT

Hearty Venison Stew - Crock-Pot image

This is a great stew for Sunday football. The venison makes it a bit healthier, but it definitely doesn't taste gamey for those who do not prefer wild game.

Provided by ckeller

Categories Stew

Time 4h15m

Yield 2 1/2 quarts, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs venison, cut into 1 inch cubes
1/4 cup flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups low sodium beef broth
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
2 bay leaves
1/2 teaspoon paprika
3 carrots, sliced
4 potatoes, diced
2 onions, chopped
2 stalks celery, chopped

Steps:

Mix the flour, salt, and pepper and coat the venison with the mixture. Place into crockpot.
Add remaining ingredients and stir to mix.
Cover and cook on low for 8-10 hours or high for 4-5 hours.

Nutrition Facts : Calories 221.4, Fat 2.3, SaturatedFat 0.8, Cholesterol 71.4, Sodium 109, Carbohydrate 27.4, Fiber 3.7, Sugar 3.3, Protein 22.4

CROCK POT VENISON

Crock Pot Venison image

Tender and tasty! We had a lot of venison, were cleaning out the freezer, and decided to do something easy. This is the first time I have ever cooked in a crock pot! When I ate "crock pot meals" in the 60's they all tasted the same. This is quite good, so decided to post the recipe, so we can make it again. I used to add 1/2 cup dark brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients. Tonight, I adapted the recipe for stove top using my enameled cast-iron cookware... first browning the meat, vegetables, then adding the rest of the ingredients.

Provided by Sweetiebarbara

Categories Easy

Time 10h30m

Yield 4 quarts, 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup carrot (cut into 1-inch pieces)
1/2 cup celery rib (cut into 1-inch pieces)
1 cup potato (about 4 medium, cut into rounds 1/2-inch thick)
2 onions (cut into wedges)
6 garlic cloves (slightly mashed)
3 lbs venison (roast, cut into bite sized pieces)
2 tablespoons Worcestershire sauce
1 (2 ounce) package onion soup mix
1 tablespoon basil (dried and crushed)
1 tablespoon thyme (dried and crushed)
1 (10 ounce) can soup (cream of mushroom)
1 cup Burgundy wine (more, or less to taste)
1/2 cup vinegar
1/2 cup water (or more Burgundy)

Steps:

Layer ingredients in crock pot in order listed above.
Cover and cook on low 10-12 hours, or on high 5-6 hours.
I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
Serve with crusty bread and a robust red wine.

Nutrition Facts : Calories 290.2, Fat 4.2, SaturatedFat 1.6, Cholesterol 142.8, Sodium 699.2, Carbohydrate 14.9, Fiber 2, Sugar 3, Protein 40.1

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