This Slow Cooker Corned Venison is super easy, once the venison is corned! Only 5 minutes to throw it in the slow cooker and about 5 hours in the slow cooker! Everyone that has tried this corned venison recipe, can not even believe it’s venison! It is so tender and juicy! A perfect way to make another tougher cut of venison perfect!
I have been making this Slow Cooker Corned Venison Recipe for about 3 years. It is really a family favorite! Not only the family loves this, everyone who eats it begs me to corn their venison next year! A side business, perhaps?? Just before big son left for school in January, we had a huge Reuben feast with several of his friends!
Here is Kerri helping me cook the sweet potato chips we made to go with the reubens! I went through 3 venison roasts (about 7 pounds, prior to cooking), 3 batches of homemade thousand island, 2 cans of sauerkraut and 3 loaves of homemade rye bread!
The boys ate 3 sandwiches a piece, there were 4 of them! Even Kerri ate 2, the skinny little thing! I don’t know where she put them!!
Like I said this recipe could not be easier, once you have the venison corned! In the fall, I corned about 10 leg roasts, which can be tough, if they are not cooked properly. Once the venison is corned, I rinse and vaccuum pack them. Then I freeze them and take a few out when I want to cook them. Just let them thaw and throw them in the slow cooker!
Have you ever tried corned venison? I think probably not. If you have the chance to, you really need to give this Corned venison Recipe a try! You will love it! I hope you enjoyed the recipe today!
Enjoy! And have fun cooking!
This Slow Cooker Corned Venison Recipe is so easy! Tender and juicy with a usually tough piece of the deer!
- 3 lb corned venison (can substitute beef) I prefer round to top round
- 1 onion quartered
- 1 large carrot cut into 2 inch pieces
- 1 12 oz. bottle Guiness Stout
- about 1/2 c. malt vinegar
- water to almost cover
- 2 Tbsp. Pickling Spice
Add corned venison to slow cooker.
Add onion, carrot and Guiness to the venison.
Barely cover the roasts with water.
Start slow cooker on high, once the liquid is bubbling, reduce heat to low. Cook on low for about 5 hours (depending on the size of the roast)until venison is very tender. (About 200°F internal temperature)
The Guiness and malt vinegar are very important, I have tried this without them and the quality is poor! Add potatoes, rutabaga, cabbage and carrots to make corned venison and cabbage or slice for Reubens!
See recipe for Pickling Spice here
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