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You are here: Home / Food / Crock Pot Venison Roast

by Stacy  70 Comments

Crock Pot Venison Roast

Barry and I are HUGE fans of venison.  I was raised on ground venison…so it’s not unusual to me. I was blessed to marry a hunter…even more blessed that he doesn’t make me come along with him to hunt. *Snore fest*

Venison is really great for you! If you can get your hands on some, I would highly recommend it. Ask around. Do your friends hunt? If so, they might be willing to give you some of their plunder, only charging you for the processing. SCORE!

It can sometimes be a little tricky to serve venison – you have to get the seasonings right to mask some of the gamey flavor. 

Today, my friend Dani is going to share her recipe for Crock Pot Venison Roast…and some of her tips. Thanks Dani!!

Crock Pot Venison Roast. What's better than venison and butter? Putting them together in your crockpot!

Venison is an awesome red meat is ideal when watching and betting on sports on sites such as w88fm.com. With a family of avid hunters, our freezer stays full from one hunting season to the next with whitetail steaks, roasts and burger.

Notes:

Butter is a must: Unlike a beef roast there will probably be very little fat on your venison roast.  The butter gives your roast a wonderful flavor and helps keep it moist.

Onions:  They say adding the onion early in the roast helps to reduce the gameness of the venison.  We eat so much that I don’t even know what gameness is anymore.

Another variation to spices: Replace thyme and rosemary with Old Bay.

Crock Pot Venison Roast. What's better than venison and butter? Putting them together in your crockpot!

Other Veggies:   I had some left over green beans from the day’s lunch so I added them right before we had dinner, long enough to heat them through. You could add canned tomatoes as well if you like.

Leftovers:  Prepare some noodles in additional stock or water and add the leftovers to make a soup for the next few days.

Other game meats: This roast also works well for elk, mule deer or moose meat.

For daily meal inspiration, follow @humoroushomemaking on Instagram.

Crock Pot Venison Roast. What's better than venison and butter? Putting them together in your crockpot!

Crock Pot Venison Roast

  • 1 venison roast (fresh or frozen)
  • 2 cups water or stock (venison stock, beef stock, chicken stock – whatever ya got!)
  • 1 medium onion diced or 3 Tbsp dry onion
  • 2 garlic cloves, diced or 2 tsp garlic powder
  • Salt and Pepper to taste (do use some salt even if it is just a pinch)
  • 3 Tbsp butter
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp rosemary
  • 5-10 potatoes (depending on size) quartered
  • 1 cup diced/chopped carrots
  1. Place roast in crock pot and add water or stock.
  2. Add butter by placing it on top of roast.
  3. Add remaining spices and onion.
  4. Potatoes and carrots may be added at this time if you’re headed out for the day or you can add them about two hours prior to serving time.
  5. Cook on low 10 hours or high 6 hours.

Crock Pot Venison Roast. What's better than venison and butter? Putting them together in your crockpot!

Danielle is passionate about feeding her family spiritually, emotionally and with real food.  After she became with their son she soon found herself questioning everything conventional that she’s learned about nutrition and health and awakened spiritually to the Lord’s call for her life.  In a strange paradox of blind faith in Jesus and wide-eye skepticism of what society says is normal she is learning to balance every day life and let go of the stuff that matters not.  

Crock Pot Venison Roast. What's better than venison and butter? Putting them together in your crockpot!

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Mary says

    January 17, 2021 at 9:21 am

    I made this last Wednesday. I googled recipes for frozen venison roast in a crockpot and I liked yours. So glad I did! It came out so delicious. I used beef broth and added a few more cloves of garlic. I didn’t have white potatoes and didn’t want to use sweet so I didn’t use any vegetables. I cooked it on high for 6 and a half hours and it was perfect. So tender! It was even better the next day over mashed potatoes ( went to store just for potatoes!). Thank you, Stacy!

    Reply
    • staceface1981 says

      January 17, 2021 at 10:49 am

      I’m so glad you enjoyed it!!!!

      Reply
  2. Kristin says

    November 14, 2016 at 8:48 pm

    Hi Stacy!

    Do you recommend marinading the venison before cooking? If so, does it make much of a difference in flavor and tenderness? And what is the best marinade to use and how long should it sit?

    Thank you!

    Reply
    • Stacy says

      November 15, 2016 at 6:42 am

      Ya know, some people do. But I don’t marinade mine. I just cook it like a normal roast.

      Reply
  3. Lindsay says

    November 8, 2016 at 8:36 am

    Hi Stacy!

    What size roast is ideal (lbs)? I have two shoulder roasts, a neck roast, and plenty of steaks – not sure which to use.

    Many thanks!
    Lindsay

    Reply
    • Stacy says

      November 8, 2016 at 1:55 pm

      I usually use around 3-4 pounds for a roast in the crock pot.

      Reply
  4. geri says

    March 1, 2016 at 8:44 pm

    How long to I cook apples that are frozen in the crockpot? Thank you in advance.

    Reply
    • Stacy says

      March 2, 2016 at 7:50 am

      Hi Geri – wish I could help but I’ve never tried to cook frozen apples in the crock.

      Reply
  5. Sara says

    January 31, 2016 at 7:49 pm

    Can i replace water with beer? Also are there any other spices I can use to replace Thyme, Rosemary or Paprika?

    Reply
    • Stacy says

      February 1, 2016 at 1:11 pm

      Sure! Anything goes! 🙂

      Reply
  6. Jennifer says

    January 25, 2016 at 9:06 am

    This recipe was a big win. I used the note about Old Bay and it was the best venison roast I’ve made.

    Thank you!

    Reply
    • Stacy says

      January 25, 2016 at 6:04 pm

      Wonderful!!!!

      Reply
  7. Michelle says

    January 24, 2016 at 1:02 pm

    It’s been a while since I’ve cooked venison roast. I had to think about how I use to do it every winter.I soaked the roast in buttermilk for about 2 hours. I used beef stock, red cooking wine and cream of mushroom soup, rosemary, garlc, onion powder, cumin and a spoonful of grape jelly…dash of salt and pepper
    After soaking I rubbed it with dry onion soup and butter. Braised both sides and put it in the crock pot on low with mixed sauce, pearl onions, baby carrots, red potatoes….fingers crossed I didn’t forget anything.

    Reply
  8. Missie says

    June 11, 2015 at 1:13 pm

    Stacy, I just put this in the crock pot. It smells divine already. My husband is an avid hunter and most years, we have elk, deer, bear, and sometimes moose in our freezer. This is a very interesting take on the venison roast recipe. Can’t wait to taste it tonight.

    Reply
    • Stacy says

      June 12, 2015 at 1:44 pm

      Hope you loved it!

      Reply
  9. Emily Serven says

    January 15, 2015 at 11:27 am

    I have a venison roast that I pulled out of the freezer yesterday, hoping to cook it today. It isn’t thawed yet, so I’m planning on sticking it in the slow cooker in its frozen state. Do you have any recommendations for how long it will take to cook a frozen venison roast? I’m thinking I’ll cook on high 8-10 hours and check with a thermometer… Thanks for any help!

    Reply
    • Stacy says

      January 15, 2015 at 2:50 pm

      I don’t usually cook meats on high – I use low. Frozen is fine, but you might need an extra hour or two. It really depends on the thickness of the cut. 🙂

      Reply
      • Emily Serven says

        January 16, 2015 at 11:23 am

        Thanks for the quick reply! I didn’t have an extra hour or two, so I decided to cook it on high at first, and then turn it down to low. I think I ended up cooking it 4 hours on high and 4 hours on low. Anyway, next time I will plan ahead better and cook it on low the entire time. But it turned out well – maybe a tiny bit more dry than I’d prefer – and with the sauce, it was great. No complaints!

        Reply
        • Stacy says

          January 17, 2015 at 4:08 pm

          Great to hear!

          Reply
  10. Marc says

    December 31, 2014 at 2:48 pm

    Hi Stacy,
    Just found your site yesterday, looking for venison crock pot recipe. I used red wine instead of stock and I browned or seared the roast in a skillet first with some onions and butter. I just now put it all in the pot, can’t hardly wait to taste. My family had a dairy farm until I was about 27, we always plenty of good food, all liked to hunt but mom. She got tired of all the squirrels my brother and I were always bringing home. There wasn’t many deer around here until the 90’s, but now there’s plenty. Beef, pig meat, rabbits and squirrels that was our protein. Life seemed a lot slower then, but I know time is time, the older I get it just seems faster I guess. I also praise the Lord that you guys know and love Jesus, me too! Happy New Year and Peace and Joy to you and your family!
    Md. Jesus freak friend, Marc.

    Reply
    • Stacy says

      January 2, 2015 at 1:28 pm

      I hope it turned out great and that you loved it!

      Reply
  11. Shannon Moffett says

    September 22, 2014 at 10:31 am

    what kind of potatoes are used in this? red? thanks

    Reply
    • Stacy says

      September 22, 2014 at 4:58 pm

      Any type will work – just remember consistency of size.

      Reply
  12. MarvelousMama says

    September 3, 2014 at 2:12 pm

    I am a California girl and the only “game” I was raised with was Volleyball and Basketball. Then I got me man from Minnesota whos favorite hobbies are hunting and fishing and “game” got a whole new meaning! I had no idea what to do with either. Thank you SO much for this recipe! Others that I have tried still tasted too “gamey,” but this one is so delicious and lean! Look out…this girl’s got game! 😉

    Reply
    • Stacy says

      September 4, 2014 at 11:09 am

      Awesome! You go, girl! 🙂

      Reply
  13. Lily says

    April 7, 2014 at 1:20 pm

    I have made this recipe twice in the past 6 months and my family thinks it is great! Up until this year, when my husband and son started seriously hunting deer, I had never cooked venison. I am so glad I came across your site. On a side note, we do a lot of prep to our venison. We take great effort not to leave any silver skin on the meat. We also soak it in water, after it thaws in the frig, to draw any additional blood from the meat. We processed three deer this past season and I have yet to taste “gamey”. The flavor of your meat has a lot to do with how you process it!!

    Reply
    • Stacy says

      April 8, 2014 at 2:15 pm

      Agreed! You can’t beat a good venison burger. 🙂

      Reply
  14. April says

    February 20, 2014 at 11:35 am

    I used this recipe about a month ago for my 1st ever venison roast and absolutely loved it! I cooked it overnight on low then added the veggies in the morning and let it simmer all day. It was so moist and not at all gamey! Now i have an Elk backstrap and im wondering if the backstrap can also be cooked this way? Any advise?

    Reply
    • myersbr2 says

      February 20, 2014 at 4:43 pm

      We don’t have elk in my part of the country, but I suspect it would work just the same. If you try it, let us all know how it turns out!

      Reply
  15. Scott says

    January 22, 2014 at 12:20 pm

    I am also an avid deer hunter. Bagged two huge does this year. I defrosted a venison sirloin tip roast yesterday, and just finished putting it in a crock pot, following your recipe. I’m always trying new recipes, so I can’t wait to try yours. I never added butter to the mix. Sounds like a good idea. I also raised my kids on venison ground, and my 25yr. old daughter is always anxious to take some off my hands. My son lives in New York now, I am in Illinois, so I mail him venison sausage.

    Reply
    • Stacy says

      January 22, 2014 at 3:19 pm

      Venison is the way to go! Making hamburgers with it tonight. 🙂 Also, butter is good added to anything. 😉

      Reply
  16. Dale says

    January 17, 2014 at 1:03 am

    My hubby hunts 3X per year, almost always gets a deer. I have never had a “gamey” deer. I always soak it in vinegar and water for 2plus days before cooking and it is always great. Thanks for some great recipes!

    Reply
    • Stacy says

      January 17, 2014 at 4:43 pm

      Good tip!!!

      Reply
  17. bob says

    December 10, 2013 at 7:03 pm

    Tastes great thank you for recipe, mine took a little longer on low, 12 hours to get it to peel without a fight. Used the turkey stock I saved from thanks giving. Well if it helps my crockpot was a 3 dollar yard sale dinosaur so that could be the issue (but it works its my garage crockpot for yummy snacks). Also deer had a lot of sinew? Thanks again, made all that dragging, gutting, processing worth it.

    Reply
  18. kendall says

    December 8, 2013 at 2:17 pm

    Hey Stacy, my friend gave me some venison that they shot a year ago. Do you think it is still good?

    Reply
    • myersbr2 says

      December 9, 2013 at 9:41 am

      As long as it has been stored in the freezer properly, YES!

      Reply
  19. Irene says

    January 10, 2013 at 10:46 am

    Hi Stacy, a hunter friend gave us a whole deer leg, bone-in. Will this recipe work with that also? This will be my first time cooking venison, although not my first time eating it 🙂

    Reply
    • Stacy says

      January 10, 2013 at 3:30 pm

      I would think it would do just fine…but I would make sure to measure the internal temp to make sure it’s at 180 when done – I find that meat on the bone cooks differently sometimes.

      Reply
  20. Melissa forst says

    December 25, 2012 at 7:53 am

    Making this today on Christmas! every year when i was growing up we always had a roast on xmas but this year im changing it up to deer roast 🙂 im so excited i cant wait to see how it turns out plus this is my first time getting to cook the main meal this year lol wish me luck!! 😉

    Reply
    • Stacy says

      December 27, 2012 at 7:31 am

      I hope it was delish! We had ham. 🙂

      Reply
  21. Jaci says

    December 9, 2012 at 11:32 am

    I’m making this today with the addition of the beer (hubby’s homebrew) as suggested above (and elsewhere). Can’t wait!

    Reply
    • Stacy says

      December 9, 2012 at 6:00 pm

      I hope it was totally delicious! 🙂

      Reply
  22. Nikki @ Butterfly Ministries says

    November 3, 2012 at 11:15 am

    Making this today! How funny…this posted on my birthday 🙂

    Reply
    • Stacy says

      November 3, 2012 at 12:44 pm

      Happy Birthday to YOU…..a long time ago.

      Reply
  23. Jen says

    October 16, 2012 at 8:19 pm

    Wine. Or beer works too 🙂 I was raised as a butchers daughter and he also taught me how to hunt. Always when he is cooking a meat that gets a little dry or so called “gamey”, put 2 splashes of wine or beer in. Helps keep it moist, if using red wine gives just a hint of flavor. And it never hurts to drink a little of it while you cook, right??

    Reply
    • Stacy says

      October 17, 2012 at 5:46 am

      I have heard that beer makes a very tasty roast. And I’ve also read that some people use Dr. Pepper!

      Reply
  24. Swathi says

    May 28, 2012 at 1:41 pm

    Nice one pot meal, thanks for sharing with Hearth and Soul blog hop.

    Reply
    • Stacy says

      May 28, 2012 at 1:44 pm

      Thanks for hosting! 🙂

      Reply
  25. Lea H @ Nourishing Treasures says

    May 27, 2012 at 3:55 pm

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

    Reply
  26. Miz Helen says

    May 25, 2012 at 4:13 pm

    If my Daughter In Law will share some Venison I am going to make this flavorful Roast, we would really enjoy it. Hope you have a very special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply
    • Stacy says

      May 25, 2012 at 5:14 pm

      Venison was meant to be shared! 🙂

      Reply
  27. Sandra says

    May 25, 2012 at 9:57 am

    That sounds really yummy, my husband would love this 🙂

    Reply
    • Stacy says

      May 25, 2012 at 1:37 pm

      Men and their meat are not soon parted. 🙂

      Reply
  28. Wendy says

    May 18, 2012 at 5:37 pm

    We have used apples or apple juice before also. Works great. Another trick we’ve used to tenderize venison is tomato juice. Put it in the pot with the stock. It works great.

    Reply
    • Stacy says

      May 19, 2012 at 6:53 am

      Ooooh, good one! I think tomato juice goes well with any meat! 🙂

      Reply
  29. Anne @ Quick and Easy Cheap and Healthy says

    May 18, 2012 at 12:58 pm

    Never had venison before! No access to it either. Except for maybe the occasional roadkill.

    Reply
    • Stacy says

      May 18, 2012 at 2:09 pm

      LOL That’s funny, Anne. 🙂

      Reply
  30. Jami Leigh says

    May 18, 2012 at 11:23 am

    NEVER had venison before…Sounds interesting though I’m not 100% sure I know what it is…lol! Thanks for the recipe!

    Reply
    • Stacy says

      May 18, 2012 at 2:10 pm

      Jami, you’re cute. 🙂 It’s deer meat.

      Reply
  31. Tracy says

    May 18, 2012 at 10:14 am

    My husband is a big hunter so, until this year when we got grass fed beef, all of our meat was venison. It took me awhile to get used to it but I actually prefer it. Burgers can be a little on the dry side so I usually mix in a little beef. Onion soup mix is a great seasoning for it!
    FYI-Most of the time (not all)the gamey taste comes from the deer’s musk glands. When processing the meat, you need to cut this gland out carefully. I have also heard that a clean kill shot will help in the taste of the meat because the animal is not pumping adrenaline through his system waiting to die while he runs away.

    Reply
    • Stacy says

      May 18, 2012 at 2:21 pm

      You’re totally right….so far, we’ve avoided the gamey taste. But, when we get our meat ground we always ask for them to add some beef fat to it – works like a charm.

      Reply
    • Danielle @ More Than Four Walls says

      May 19, 2012 at 5:14 am

      We process our own deer and we add beef burger to ours to help with the dryness.

      I’ve heard people complain that venison was oily and fatty and I have always found the complete opposite to be true.

      Reply
      • Stacy says

        May 19, 2012 at 6:45 am

        Wow, really? I’ve never had that experience either….they hardly ever have fat. Maybe that deer got a hold of some Snickers. LOL

        Reply
  32. Faylee says

    May 18, 2012 at 10:15 am

    My favorite trick to taking the “gamey” out of wild game, I learned from my Dad who brought me everything from deer to bear, when he would come to visit…..Along with the onions, garlic, potatoes and a few spices he added apples. He would always quarter 2-3 apples and place them in his pot with the game meat. Worked for him and has worked for me too, many times.

    Reply
    • Stacy says

      May 18, 2012 at 2:15 pm

      Well, I have never heard that…and I always have apples around!

      Reply
  33. Stephanie says

    May 18, 2012 at 7:21 am

    We love venison. My husband “still” hunts so we don’t have a problem with gamey tasting meat. But if you do have that problem, you can soak the meat overnight in buttermilk. It will take away the wild taste and also tenderize the meat(Bonus!).

    Reply
    • Danielle @More Than Four Walls says

      May 18, 2012 at 8:36 am

      Stephanie,
      I have heard that before but I never tried it….thanks for the reminder!

      Reply
    • Stacy says

      May 18, 2012 at 7:37 am

      Well, what an awesome tip! Thanks for sharing, Stephanie! I’ve been eating it for so long, I don’t notice a game taste either. 🙂

      Reply
  34. Linda says

    May 18, 2012 at 7:16 am

    I’m going to try this!! We eat venison all the time sometimes we have it every meal breakfast sausage, bologna sandwiches, and some kind of venison for supper!!!!!

    Reply
    • Stacy says

      May 18, 2012 at 7:39 am

      You sound like my kind of gal. 🙂

      Reply


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