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, just like I do my Pork Carnitas! I was pleasantly surprise 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.
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!
- 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
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.
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.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.