How to Cook Venison in Slow Cooker
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!
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
- Salt and Pepper the Venison roasts and add them to the slow cooker.
- 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.
- 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.
- Allow to cool in it’s own juices. When it’s cool enough to handle, shred with 2 forks.
This meat is delicious in tacos, tostadas, or these Venison Enchiladas!
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 For all of the tasty venison recipes on Binky’s Culinary Carnival, click here.
Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!
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Enjoy! And have fun cooking!
Venison in the Slow cooker – Carnitas
Ingredients
- 2 pounds venison roast
- Salt and freshly ground black pepper
- 2 teaspoons oregano, dried
- 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
- Rinse and dry the venison. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over meat. Place the venison 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.
- 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.
- Serve as enchiladas, tacos, fajitas or just plain!
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Notes
Nutrition
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I made this last night in the crock pot and I am very pleased. I used 2 lbs of steaks because I didnt have a roast (next year we will butcher our own and make roast cuts!), used 2 small oranges, and a splash of red wine vinager because I had some on hand. I sampled some this morning and thought it tasted great! I cannot wait to try the end result when I make enchiladas today. I feel so encouraged as I have had many venison failures- probably also attributed to the way it was butchered in the past.
Oh, that’s great to hear Christine! Have you seen my article for the Ultimate Guide to Cooking Venison? It walks you just about everything. The only thing I don’t discuss is the butchering process. I will work on getting that article done for later this fall! Thank you for the inspiration and for trying out the recipe!
I love venison anything. But these enchiladas look and sound fabulous! Another winning venison recipe Beth!
Thanks so much, Elaine! I keep telling you to come and visit me and I’ll make you some!
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.
Absolutely true, Caroline! That too bad you can’t get venison. You can’t even find domestic at specialty stores? Thanks for your comment!