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How to Cook Venison in the Slow Cooker – Carnitas

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If you are looking for a super easy way to cook some of those tougher cuts of venison, you’ve come to the right place!

Slow Cooker Venison turend into colorful tostadas on a white plate
Venison Carnitas in the Slow cooker

Looking for great information regarding how to cook Venison in the Slow Cooker? The slow cooker does wonders for those tough, rear leg roasts! They come out tender and juicy and they will even pulled like pork or beef! You know they are tender, if they pull!

A few years ago I decided to try a few back leg roasts in the slow cooker for carnitas, literally, “little meats”, just like I do my Pork Carnitas! I was pleasantly surprised by how good it actually is! It has become one of our favorites!

How to make Venison in the Slow Cooker

venison in the slow cooker covered with salt and pepper

  1. Salt and Pepper the Venison roasts and add them to the slow cooker.

    2. Orange, onion and spice added to the top of venison in the slow cooker

  2. Add the orange, onion, garlic and spices to the slow cooker. I start it on high to get the meat going and then reduce the heat to low.

    3. cross section of done venison cooked in the slow cooker

  3. It will take between 5 and 8 hours on low, depending on the size of your roasts. I cook them to an internal temperature of about 200°F.

    4. shredded venison on bamboo cutting board

  4. Allow to cool in it’s own juices. When it’s cool enough to handle, shred with 2 forks.

close up of enchiladas in pan made with this venison cooked in the slow cooker.

This meat is da bomb in tacos, tostadas, or these Venison Enchiladas!

2 venison enchiladas on white plate with sour cream and garnishes

What could be easier than that? I totally want to make them right now because my mouth is watering!

I hope you try this Venison in the Slow Cooker! One of the easiest ways to cook a tougher piece of meat and make it awesome! Check out my other venison recipes!

Thanks for stopping by! Don’t forget to sign up for my mailing list below the recipe so you don’t miss any new recipes!

Enjoy! And have fun cooking!

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Recipe

5 from 13 votes
venison carnitas in the slow cooker made into enchiladas with lettuce and sour cream garnish
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Venison in the Slow cooker - Carnitas
Prep Time
20 mins
Cook Time
5 hrs
inactive time
5 hrs
Total Time
5 hrs 20 mins
 
Pork Enchiladas are delicious! Try them for Cinco de Mayo, or any day!
Course: entree, Main Course
Cuisine: American, Mexican
Keyword: carnitas,, tacos,, venison in the slow cooker, venison recipes,, venison,
Servings: 6 servings
Calories: 150 kcal
Author: Binky
Ingredients
  • 2 pounds venison roast
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion coarsely chopped
  • 4 cloves garlic minced
  • 1 jalapeno seeded and ribs removed, chopped
  • 1 orange cut in half
  • 2 medium onions diced
Instructions

  1. Rinse and dry the venison. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 5 to 8 hours. Reserve liquid.

  2. Once the meat is tender, cook to about 200 °F, remove from slow cooker and let cool slightly before pulling apart with 2 forks. Remove to a large bowl.

  3. Serve as enchiladas, tacos, fajitas or just plain!

Recipe Video

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Reader Interactions

Comments

  3. Oh my!!! this dish looks divine! I have some venison shanks, what do you recommend I make with them, I see you are an expert on venison. I don’t cook game that often. Superb dish, my kids would definitely enjoy this. Must try soon.

    Reply

  6. Oh goodness, this looks amazing. We love venison and tacos, what a perfect combination! If we get some venison this season I’ll definitely be making this recipe.

    Reply

  7. I’ve never experimented with venison, but have eaten it enough times to know how delicious it is. I’m loving the slow cooker idea for it. Seems like you can’t go wrong with that. Great recipe…pinned!

    Reply

  9. I love the idea of venison enchiladas! We get the bulk of our deer meat ground into burger and breakfast sausage. But I really want to come up with other ways to prepare venison. This is a great post!

    Reply

    • Hi Lisa! I have lots of Venison posts on BCC! I do very little ground. I find it freezes better in large chunks. Then I thaw and grind one piece at a time when I want ground. Thanks for your comment!

      Reply

  11. I haven’t had venison in ages as we can’t really get it here but I used to enjoy it fairly often where we used to live. I love the idea of making it in to carnitas and know from making it with pork, the slow cooker does wonders to make it tender.

    Reply

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