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 da bomb 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!
Video
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!
Nice instructions! I love the photos too!
Thanks so much Amanda! So glad you enjoyed the venison carnitas post!
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!
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!
My husband would love this, especially if it is in tacos. Definitely giving it a try.
It’s great with tacos, enchiladas, burritos, nachos, taquitos, you name it! Thanks Dannii!
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!
Thanks so much Traci! I’m glad you enjoyed the post!
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.
It really is delicious! I wish you luck coming across some venison! Thanks Alexis!
Venison Carnitas! Very creative way to cook this protein would have never thought to make it like this. But looks so tasty I need a taco please =)
Thank you Adriana! I’m glad you enjoyed the post! You, being the expert on Hispanic cuisine, that you are, I feel honored!
What a great idea for venison! My fiance loooooooves venison – sending this over to him right now!
Oh, great! I am so glad you liked it! Let me know if you make them!
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.
Wild Venison shanks would be very tough, so they would definitely benefit from slow cooking or braising. If they are domestic, I would treat them like beef. But Wine is always great to help break down the sinuous tissues! Thank you Ramona!
Thank you Beth!! Will follow your advice on this , it is proper wild stuff ????
Ok, great! I hope you have perfect success!
The slow cooker looks like the perfect place to get a good texture on this! What a great idea. And you can never go wrong with enchiladas!
Oh, I know! Enchiladas are perhaps my all time favorite food! Thanks Julie!
These are my all- time favorite! Thanks for making them when I was home!
No problem, son! Now you can make them for yourself!