Slow Cooker Corned Venison Recipe

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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!

What is Corned Venison?

Humans have actually been corning beef since ancient times in Europe and the Middle East!

The term “corned” is believed to have referred to the large grains, or “corns”, in old English, of salt used to cure the meat! Read more on Wiki. Thus, Corned Venison is made by curing the meat with salt.

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!!

This Homemade Corned Venison, is one of the most popular venison recipes, here on BCC!

The processs of corning venison, like I said, is not difficult, but takes a bit of time commitment. The venison needs to be rotated every day, or every other day.

This recipe, to cook the corned venison, could not be easier, after you have the venison corned! Just throw the ingredients in the slow cooker and let the slow cooker do all of the work!

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 vacuum 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!

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!

Enjoy! And have fun cooking!

Recipe

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5 from 10 votes

Slow Cooker Corned Venison Recipe

This Slow Cooker Corned Venison Recipe is so easy! Tender and juicy with a usually tough piece of the deer!

Course entree, Main Course

Cuisine American

Keyword cooking corned venison in slow cooker,, cooking corned venison,, deer meat recipes,

Prep Time 5 minutes

Cook Time 5 hours

Slow cooking 5 hours

Total Time 5 hours 5 minutes

Servings 12 servings

Calories 148kcal

Author Beth Neels

Ingredients

• 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
• 2 Tbsp. Pickling Spice
• water to almost cover

US Customary - Metric

Instructions

• Add corned venison to slow cooker. 
  
• Add onion, carrot, Guiness, vinegar and pickling spice to the venison in the slow cooker.
  
• 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!

Notes

See recipe for Pickling Spice here

Nutrition

Calories: 148kcal | Carbohydrates: 3g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 63mg | Potassium: 415mg | Vitamin A: 17.3% | Vitamin C: 2.4% | Calcium: 2.6% | Iron: 22.6%

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