Venison cooked low and slow in a crock pot yields tender, flavorful meat with minimal effort—perfect for busy days or making the most of wild game. This recipe delivers hearty venison in a savory, homemade gravy that’s ideal for family dinners or meal prep. If you’re looking for a comforting, fuss-free way to use venison, this crock pot method is a go-to favorite.
Ingredients
- 2 to 2.5 pounds venison roast or stew meat, trimmed and cut into large chunks
- 2 tablespoons vegetable oil (for browning, optional but recommended)
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, sliced
- 1 1/2 cups beef broth (or venison stock, if available)
- 1/2 cup dry red wine (or additional broth)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 bay leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Optional: 8 ounces mushrooms, sliced
- Optional: 1 tablespoon soy sauce (for deeper umami flavor)
Instructions
- Prep the venison: Pat the venison pieces dry with paper towels. Season lightly with salt and pepper.
- Sear the meat (optional but recommended): Heat vegetable oil in a large skillet over medium-high heat. Sear the venison pieces in batches until browned on all sides, about 2-3 minutes per batch. Transfer the browned venison to the crock pot.
- Add vegetables: Layer the sliced onions, garlic, carrots, celery, and mushrooms (if using) over the venison in the crock pot.
- Mix the liquids: In a mixing bowl or large measuring cup, combine the beef broth, red wine, Worcestershire sauce, tomato paste, dried thyme, rosemary, and soy sauce (if using). Stir well to dissolve the tomato paste.
- Assemble and season: Pour the liquid mixture over the venison and vegetables in the crock pot. Add the bay leaves and sprinkle with the remaining salt and pepper.
- Slow cook: Cover and cook on LOW for 8-10 hours, or on HIGH for 4-5 hours, until the venison is fork-tender and the vegetables are soft.
- Make the gravy: About 20-30 minutes before serving, mix the cornstarch and cold water in a small bowl to create a slurry. Remove the bay leaves from the crock pot. Stir the slurry into the liquid in the crock pot, cover, and cook on HIGH for another 20-30 minutes to thicken the gravy.
- Finish and serve: Taste and adjust seasoning as needed. Serve the venison and gravy hot over mashed potatoes, rice, or egg noodles.
Tips
- No red wine? Substitute with extra beef broth or even a splash of balsamic vinegar for depth.
- Venison substitutes: This recipe works well with beef stew meat or pork shoulder if you don’t have venison.
- Gravy thickness: For a thinner gravy, use less cornstarch; for a thicker gravy, add an extra tablespoon of cornstarch mixed with water.
- Storage: Cool leftovers quickly and refrigerate in airtight containers for up to 3 days, or freeze for up to 3 months.
Serving Suggestions
This crock pot venison with gravy pairs beautifully with classic comfort sides. Serve it over creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up all the rich gravy. Roasted root vegetables or a simple green salad make excellent accompaniments. For a rustic presentation, serve with crusty bread to mop up the sauce. A sprinkle of chopped fresh parsley or thyme adds a touch of color and freshness just before serving.
Variations
- Herb swap: Try fresh herbs like parsley, sage, or marjoram instead of dried herbs for a different flavor profile.
- Root vegetable medley: Add diced potatoes, parsnips, or turnips along with the carrots for a heartier meal.
- Creamy gravy: Stir in 1/3 cup of heavy cream or sour cream just before serving for a richer, creamier sauce.
- Spicy kick: Add a pinch of red pepper flakes or a diced chipotle pepper for subtle heat.
- Gluten-free: Ensure your Worcestershire sauce is gluten-free and use cornstarch (not flour) for thickening.
Storage and Reheating
Let the venison and gravy cool to room temperature before storing. Transfer leftovers to airtight containers and refrigerate for up to 3 days. For longer storage, freeze in portioned containers for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over low heat, stirring occasionally, until heated through (about 10-15 minutes). You can also reheat single servings in the microwave, covered, in 1-minute intervals, stirring between each, until hot. If the gravy thickens too much upon reheating, add a splash of broth or water to loosen it up.
Frequently Asked Questions
- Can I put venison in the crock pot without browning it first?
- Yes, you can skip the browning step to save time. However, searing the venison adds depth of flavor and helps develop a richer-tasting gravy. If you’re in a hurry, it’s perfectly safe to add the raw venison directly to the crock pot—just note the flavor and texture may be slightly less robust.
- How do I keep venison from tasting gamey?
- Slow cooking venison with aromatics like onion, garlic, and herbs helps mellow any gamey flavors. Marinating the meat overnight in buttermilk, red wine, or a vinegar-based marinade can also soften stronger flavors. Using robust seasonings and a flavorful gravy, as in this recipe, further balances the taste.
- What cut of venison works best for crock pot recipes?
- Shoulder, neck, or leg roasts are ideal for slow cooking, as the connective tissue breaks down and becomes tender over several hours. Stew meat cut from these parts also works well. Avoid very lean or tender cuts like backstrap for this recipe, as they may become dry or tough when slow-cooked.
- Can I add potatoes to the crock pot with the venison?
- Absolutely! Diced potatoes (Yukon gold or red potatoes work well) can be added at the beginning with the other vegetables. Cut them into 1-inch pieces so they cook evenly and don’t become mushy by the end of the cooking time.
- Is it safe to cook frozen venison in the crock pot?
- It’s best to thaw venison fully before adding it to the slow cooker. Cooking large pieces of frozen meat in a crock pot can keep them in the “danger zone” (40–140°F) too long, increasing the risk of foodborne illness. Always thaw meat safely in the refrigerator before slow cooking.
- Can I use flour instead of cornstarch for thickening the gravy?
- Yes, you can use flour to thicken the gravy. Whisk 3 tablespoons of flour with an equal amount of cold water, then stir it into the crock pot about 30 minutes before serving. Let it cook on HIGH to thicken. Cornstarch is gluten-free and produces a clearer, glossier gravy, while flour will yield a slightly more opaque sauce.
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