30 Delicious Crock-Pot Venison Recipes for Dinner

Venison is a lean wild game meat that has a gentle, earthy flavor many people enjoy. It cooks well in simple meals and brings a natural taste that feels warm and steady.

Because it has very little fat, venison can turn firm when cooked too fast. This is why the Crock-Pot works so well.

Slow heat gives the meat time to soften, stay moist, and blend with seasonings in a smooth way. A Crock-Pot also lets cooks prepare meals without much effort. It is easy to set, cover, and let the food cook through the day.

This guide shares a full list of Crock-Pot Venison Recipes made for comfort and everyday cooking. The meals are simple, steady, and friendly for beginners. Each recipe includes clear steps and easy ingredients.

Readers will find stews, roast meals, pasta sauces, soups, and more. Every dish uses slow heat to bring out the best flavor in venison.

These recipes help make cooking less stressful and more enjoyable for anyone learning how to use a Crock-Pot for tender venison dishes.

Why Choose Crock-Pot Venison Recipes?

1. Venison brings natural benefits.

This meat is lean, full of protein, and has a clean, mild flavor. It pairs well with herbs, broth, and simple vegetables. The low fat content makes it a healthy choice for many homes.

2. Slow cooking is simple and steady.

A Crock-Pot works well on busy days because it needs little care. Food cooks at a gentle temperature, giving venison time to soften. The texture becomes tender without drying out. It also keeps the flavor even from the first bite to the last.

3. The Crock-Pot smooths sharp flavors.

Some cuts of venison can taste strong. Long, slow cooking balances the flavor and blends it with broth, sauces, and seasonings. The result is a warm, mellow dish that feels easy to enjoy.

1. Crock-Pot Venison Stew

Prep Time: 15 minutes | Cook Time: 7–8 hours on LOW | Serves: 6

This Crock-Pot venison stew creates a warm, soothing meal with soft vegetables and tender meat. Long cooking time helps the venison relax into the broth and makes each spoonful full and hearty.

The simple mix of carrots, potatoes, herbs, and broth forms a smooth base that fits well with the gentle flavor of the meat. This stew works well on cold days, busy days, or days when something steady and filling is needed.

The broth thickens as it cooks, giving the dish a rich and cozy texture. It is a great starting point for anyone learning how to enjoy slow-cooked venison.

Ingredients

• 2 lbs venison stew meat, cut into chunks
• 4 cups beef broth
• 3 medium carrots, sliced
• 3 potatoes, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup celery, sliced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp dried parsley
• 2 tbsp tomato paste
• 2 tbsp flour (optional, for thickening)

Instructions

1. Place the venison pieces into the stoneware and spread them out so they cook evenly. Add the carrots, potatoes, onion, garlic, and celery around the meat. This helps each ingredient soften at the same speed and keeps the stew balanced as it cooks.
2. Stir the tomato paste into the broth until blended, then pour it over the meat and vegetables. Add the salt, pepper, thyme, and parsley. Make sure the liquid covers most of the ingredients so the stew stays moist during cooking.
3. Cover the Crock-Pot with the lid and cook on LOW for 7 to 8 hours. Avoid lifting the lid early, as this releases heat and may slow the cooking time. The venison will soften and the vegetables will become tender as the hours pass.
4. Near the end of cooking, mix flour with a few spoonfuls of hot liquid from the Crock-Pot. Stir this mixture back in. Let it cook for another 20 minutes to thicken the broth. The stew becomes smooth and full without lumps.
5. Taste the stew and adjust seasoning to your liking. Ladle into bowls and serve warm. The flavors blend best when the stew rests for a few minutes before serving.

2. Crock-Pot Venison Roast

Prep Time: 20 minutes | Cook Time: 8–9 hours on LOW | Serves: 6

A slow-cooked venison roast becomes soft and rich as it cooks through the day. The long, steady heat helps the roast loosen and take in the flavors from broth, herbs, and vegetables.

This roast feels comforting and makes a full meal with very little effort. The meat becomes sliceable and moist, and the juices create a smooth sauce that can be spooned over the top. It is a great weekend meal or a warm dinner to come home to after a long day.

Ingredients

• 3 lbs venison roast
• 4 cups beef broth
• 1 onion, sliced
• 4 carrots, cut into large pieces
• 3 potatoes, quartered
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried rosemary
• 1 tsp dried thyme

Instructions

1. Place the venison roast in the center of the Crock-Pot so the heat surrounds it evenly. Spread the onions, carrots, potatoes, and garlic around the sides. This helps the vegetables cook at the same pace as the roast while keeping the shape of the meal.
2. Pour the broth and Worcestershire sauce over the roast. Add the salt, pepper, rosemary, and thyme. The liquid should reach halfway up the roast, which keeps it moist during the long cooking time.
3. Cover with the lid and cook on LOW for 8 to 9 hours. Avoid lifting the lid so the heat stays inside and tenderizes the roast. The meat will slowly soften as the vegetables turn tender and take in the broth.
4. Remove the roast once it is soft enough to pull apart easily. Let it rest on a board before slicing so the juices settle back into the meat.
5. Spoon the vegetables and broth over each serving. The broth can also be thickened with a little flour and warm liquid if you want a steady gravy.

3. Crock-Pot Venison Chili

Prep Time: 15 minutes | Cook Time: 6–7 hours on LOW | Serves: 6–8

This venison chili cooks down into a thick, hearty dish with beans, tomatoes, and warm spices. The slow heat helps the venison blend with the sauce until it becomes tender and mild.

The beans absorb flavor over time, making the chili rich without being too strong. It works well for meal prep, game nights, or simple weeknight dinners. Each bite holds steady heat and deep flavor without feeling heavy.

Ingredients

• 2 lbs ground venison
• 2 cans (15 oz each) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 2 cans (14.5 oz each) diced tomatoes
• 1 onion, diced
• 1 green pepper, chopped
• 3 cloves garlic, minced
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 2 cups beef broth

Instructions

1. Add the ground venison to the Crock-Pot, breaking it into small pieces so it cooks evenly. Spread the onion, pepper, and garlic on top. This helps the vegetables soften and blend with the meat.
2. Pour in the tomatoes, kidney beans, black beans, and broth. Sprinkle the chili powder, cumin, paprika, salt, and pepper over the top. Do not stir yet; letting the layers settle helps the flavors spread slowly.
3. Cover the Crock-Pot and cook on LOW for 6 to 7 hours. As the chili cooks, the tomatoes break down, the beans soften, and the spices sink into the venison. This allows the chili to thicken naturally.
4. Give the chili a deep stir near the end of cooking. Taste and adjust the seasoning as needed. Add more broth if you prefer a softer texture.
5. Serve warm with toppings such as cheese, green onions, or mild hot sauce. The flavors continue to develop even after cooking.

4. Crock-Pot Venison Barbecue (BBQ Venison)

Prep Time: 10 minutes | Cook Time: 7–8 hours on LOW | Serves: 6

This BBQ venison cooks until it becomes soft enough to shred. The slow heat lets the barbecue sauce soak into the meat, making it tangy, sweet, and steady in flavor.

The finished meat works well on sandwiches, baked potatoes, or rice. The sauce thickens as it cooks, turning into a smooth coating that clings to the venison. It is a simple recipe made for family meals and gatherings.

Ingredients

• 2.5 lbs venison roast or shoulder
• 2 cups barbecue sauce
• 1 cup beef broth
• 1 onion, sliced
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Instructions

1. Spread the sliced onions along the bottom of the stoneware. These act as a soft base and help keep the meat from sticking during slow cooking. Place the venison roast on top of the onions.
2. Whisk the BBQ sauce, beef broth, brown sugar, garlic powder, salt, and pepper in a bowl. Once the mixture is smooth, pour it over the roast so the sauce covers most of the meat.
3. Cover the Crock-Pot with the lid and cook on LOW for 8 hours. The meat will soften slowly, and the sauce will thicken into a deep, smoky coating that blends well with venison.
4. When the roast is done, lift it from the pot and set it on a large plate. Use two forks to pull the meat apart into small pieces. The meat should shred easily and stay moist.
5. Place the shredded meat back into the Crock-Pot and stir it with the sauce. Let it warm for about 15 minutes so the venison absorbs more of the BBQ flavor before serving.

5. Crock-Pot Venison Stroganoff

Prep Time: 20 minutes | Cook Time: 7 hours on LOW | Serves: 6

Venison stroganoff becomes creamy and soft when cooked slowly in a Crock-Pot. The meat blends with mushrooms, broth, and a light cream sauce that grows thicker as the hours pass.

The noodles soak in the sauce when served, creating a smooth and steady meal. This dish works well for those who enjoy mild, comforting flavors without too much spice.

Ingredients

• 2 lbs venison stew meat
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1 cup sour cream
• 2 tbsp flour
• Egg noodles, cooked for serving

Instructions

1. Place the venison strips into the Crock-Pot first. This helps the meat cook evenly in the broth and makes it tender. Add onions and mushrooms on top of the meat so they soften slowly and release moisture.
2. Mix paprika, salt, pepper, minced garlic, and flour in a small bowl. Sprinkle this mixture over the top. The flour helps thicken the stroganoff during cooking, giving it a smooth sauce.
3. Pour in the beef broth and gently stir the top layer. Keep the meat on the bottom so it cooks close to the heating base while the vegetables soften above.
4. Cover with the lid and cook on LOW for 7–8 hours. The long cooking time gives the venison a soft, melt-in-the-mouth feel and allows the broth to thicken slightly.
5. When the cooking time is done, add cream cheese and sour cream. Stir until the sauce becomes creamy and smooth. Let it warm for 10–15 minutes so the dairy blends into the broth.

6. Crock-Pot Venison Pot Roast with Vegetables

Prep Time: 15 minutes | Cook Time: 8 hours on LOW | Serves: 6

This pot roast brings tender meat, soft vegetables, and rich broth together in one warm dish. The long cooking time lets the venison absorb the flavor of herbs and vegetables.

Carrots and potatoes soften into a hearty base, while the roast stays juicy and firm enough to slice. It is an easy meal for families and works well as a complete dinner.

Ingredients

• 3 lbs venison pot roast
• 4 cups beef broth
• 4 carrots, cut into thick slices
• 3 potatoes, diced
• 1 onion, cut in wedges
• 3 cloves garlic
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried oregano
• 1 tsp dried thyme

Instructions

1. Place the chopped potatoes, carrots, and celery at the bottom of the Crock-Pot. This creates a strong base and keeps the vegetables close to the broth where they cook evenly. Set the venison roast on top of the vegetables.
2. Add the onion and garlic over the roast. Sprinkle parsley, thyme, salt, and pepper over the top so the seasoning spreads across the meat and vegetables. Pour in the beef broth and Worcestershire sauce.
3. Cover the Crock-Pot and cook on LOW for 8 hours. During this time, the broth will soften the roast and the vegetables will take on a rich, savory taste. Avoid lifting the lid so the heat can stay trapped inside.
4. Once cooked, remove the roast and let it rest for several minutes before slicing. This helps keep the slices moist and prevents them from breaking apart too easily.
5. Stir the vegetables and broth left in the pot. They will have formed a simple but flavorful gravy that is perfect spooned over the roast during serving.

7. Crock-Pot Venison Tacos (Shredded Venison)

Prep Time: 10 minutes | Cook Time: 7–8 hours on LOW | Serves: 6–8

Shredded venison made in the Crock-Pot becomes soft and mild, making it perfect for tacos. The slow heat loosens the meat until it pulls apart easily. Seasonings settle deep into the roast, and the broth keeps everything moist.

Once done, the meat works well in tacos, burritos, or bowls. The flavor stays gentle but full, and the texture turns tender enough for small tortilla pieces.

Ingredients

• 2.5 lbs venison roast
• 1 cup beef broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp taco seasoning
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• Corn or flour tortillas for serving

Instructions

1. Lay the onion slices along the bottom of the slow cooker. This gives the meat a soft base and keeps it lifted from direct heat. Place the venison roast on top so it sits low in the cooker but not flat against the stoneware.
2. Mix the chili powder, cumin, paprika, salt, and pepper in a small dish. Sprinkle this blend over the roast to cover as much surface as possible. Add garlic around the sides so it cooks into the broth.
3. Pour the beef broth around the edges of the roast. Try not to wash the seasoning off the top. This broth keeps the meat moist during hours of slow cooking and helps keep it from drying out.
4. Cover with the lid and cook on LOW for 8 hours. During this time, the venison will soften and break apart with gentle pressure. Keep the lid sealed early on so the heat stays steady.
5. When the cooking time is done, lift the roast onto a plate and pull it apart using two forks. Return the shredded meat to the Crock-Pot. Add lime juice and stir, letting the meat rest in the warm broth for a few minutes before serving.

8. Crock-Pot Venison and Potatoes

Prep Time: 12 minutes | Cook Time: 7–8 hours on LOW | Serves: 6

This meal brings venison and potatoes together in a warm and steady dish. As the meat cooks, the potatoes soften and soak in the broth, giving the dish a rich texture.

The seasoning stays mild and simple, letting the natural flavor of the venison stand out. It makes a filling meal that works well as a weeknight dinner.

Ingredients

• 2 lbs venison pieces
• 5 medium potatoes, diced
• 1 onion, sliced
• 3 cloves garlic
• 3 cups beef broth
• 1 tsp salt
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp paprika

Instructions

1. Warm the olive oil in a skillet and brown the venison pieces. Let each side cook long enough to turn light brown. This gives the dish more depth and helps the meat hold its shape in the Crock-Pot.
2. Place the potatoes and onions in the Crock-Pot first. Spread them in an even layer. Put the browned venison on top so it cooks close to the heat and allows the potatoes to soak in the broth.
3. Add garlic, thyme, salt, and pepper over the ingredients. Stir the top lightly so the seasoning spreads through the vegetables without shifting the meat too much.
4. Pour the beef broth along the sides so the liquid moves around the ingredients without washing off the seasoning. The broth should cover about half the mixture.
5. Cook on LOW for 7–8 hours with the lid in place. The potatoes will soften, and the meat will turn tender but not mushy. When done, stir gently to mix the flavors together before serving.

9. Crock-Pot Venison and Gravy

Prep Time: 15 minutes | Cook Time: 7 hours on LOW | Serves: 6

This recipe creates tender venison covered in smooth, rich gravy. The Crock-Pot helps the meat break down while the sauce thickens into a creamy texture. The mild spices give the dish warmth without overpowering the venison. It is perfect with mashed potatoes or rice.

Ingredients

• 2 lbs venison stew meat
• 3 cups beef broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp dried parsley
• 3 tbsp flour
• 2 tbsp butter

Instructions

1. Spread the chopped onions at the bottom of the stoneware. Place the venison on top so the meat is close to the heat and cooks evenly from all sides.
2. Combine flour, salt, pepper, and parsley in a bowl. Sprinkle this over the meat. The flour helps form the gravy as it warms and mixes with the broth during cooking.
3. Add garlic over the top and pour in the beef broth and Worcestershire sauce. Pour the broth around the sides so the seasoning stays mostly on the meat.
4. Cover the slow cooker and cook on LOW for 7–8 hours. The venison will soften and release flavor into the broth, which thickens slowly into a rich gravy.
5. Once done, stir the mixture gently and let it rest for a few minutes before serving. The sauce will thicken more as it cools slightly.

10. Crock-Pot Venison Meatballs

Prep Time: 25 minutes | Cook Time: 5–6 hours on LOW | Serves: 6–8

These venison meatballs become soft and juicy in the Crock-Pot. The slow heat melts the sauce around them, making each bite rich and full. The tomato sauce grows deeper in flavor as the herbs settle. These meatballs work well with pasta, rice, or bread.

Ingredients

• 2 lbs ground venison
• 1/2 cup breadcrumbs
• 1 egg
• 1/2 cup grated Parmesan
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning
• 1 jar (24 oz) marinara sauce
• 1/2 cup water

Instructions

1. Mix the ground venison, egg, breadcrumbs, salt, pepper, Italian seasoning, and half the garlic in a large bowl. Shape the mixture into medium-sized meatballs.
2. Place the chopped onions into the Crock-Pot. Set the meatballs on top of the onions in a single layer or slightly stacked, depending on the size of your cooker.
3. Stir the tomato sauce with the remaining garlic, then pour it over the meatballs. Make sure each meatball is covered or at least touched by the sauce.
4. Cover with the lid and cook on LOW for 6–7 hours. The meatballs will stay moist and hold their shape while the sauce thickens slowly.
5. After cooking, gently lift the meatballs with a spoon to keep them from breaking apart. Serve warm with pasta, rice, or bread.

11. Crock-Pot Venison Vegetable Soup

Prep Time: 15 minutes | Cook Time: 7–8 hours on LOW | Serves: 8

This vegetable soup cooks into a nourishing, warm meal with tender pieces of venison. The vegetables soften slowly and blend with the broth. The mild spices make the soup easy to enjoy for all ages. It is a simple dish that feels complete on its own.

Ingredients

• 2 lbs venison stew meat
• 4 cups beef broth
• 2 cups water
• 1 onion, chopped
• 3 carrots, sliced
• 2 cups cabbage, chopped
• 2 potatoes, diced
• 1 cup corn
• 1 cup green beans
• 1 tsp salt
• 1 tsp pepper
• 1 tsp dried basil

Instructions

1. Add venison to the Crock-Pot first so it cooks near the heat. Spread the carrots, potatoes, and onions on top of the meat. This setup allows the vegetables to soften at the same rate.
2. Sprinkle garlic, salt, pepper, and oregano over the top. These seasonings blend into the broth during slow cooking and give the soup a warm flavor.
3. Pour the beef broth along the sides to avoid moving the seasoning. Make sure the liquid covers most of the mixture so the soup stays balanced as it cooks.
4. Cook on LOW for 7–8 hours. The venison will break down into soft pieces, and the vegetables will create a rich base for the broth.
5. Add the frozen mixed vegetables during the last hour. This keeps them from turning too soft while still giving the soup color and a fresh taste.

12. Crock-Pot Venison Curry

Prep Time: 20 minutes | Cook Time: 7–8 hours | Serves: 6

This venison curry cooks into a rich, warm dish with soft meat and a smooth sauce. The spices settle into the broth as the hours pass, giving you a mild curry flavor that goes well with rice.

The vegetables add sweetness, and the long cooking time keeps the venison tender. The sauce turns creamy toward the end, making this a cozy meal for any night.

Ingredients

• 2 pounds venison stew meat
• 1 can (14 oz) coconut milk
• 2 cups beef broth
• 2 potatoes, chopped
• 2 carrots, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon turmeric

Instructions

1. Place the potatoes, carrots, and onions in the bottom of the Crock-Pot. These vegetables will soften slowly and help thicken the sauce while they cook. Add the venison on top so the heat reaches the meat evenly.
2. Sprinkle curry powder, turmeric, salt, pepper, and garlic over the mixture. These spices blend well with venison and create a warm flavor that builds as the curry cooks.
3. Pour the coconut milk and beef broth over the top. The coconut milk brings creaminess, while the broth keeps the mixture from becoming too thick during the long cook time.
4. Cover and cook on LOW for 7–8 hours. As the vegetables soften and the meat cooks, the liquid will turn into a thick curry sauce that coats each bite.
5. Stir well before serving so the sauce blends smoothly. Serve with warm rice or bread.

13. Crock-Pot Venison Sloppy Joes

Prep Time: 15 minutes | Cook Time: 6–7 hours | Serves: 6–8

These sloppy joes have a soft texture and a sweet, tangy flavor. The venison cooks slowly in the sauce until it becomes tender enough to spoon easily onto buns.

The mix of tomato and seasoning creates a thick, smooth filling that holds together well. This makes an easy dinner for families or gatherings.

Ingredients

• 2 pounds ground venison
• 1 onion, diced
• 1 green bell pepper, diced
• 1 can (15 oz) tomato sauce
• ½ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• ½ cup beef broth
• Buns for serving

Instructions

1. Brown the ground venison in a skillet. Break it into small pieces while it cooks so it blends easily into the sauce later. Transfer the browned meat to the Crock-Pot.
2. Add the bell pepper and onion on top of the meat. These soften as they cook and help make the filling thick and smooth.
3. In a bowl, mix tomato sauce, ketchup, brown sugar, mustard, garlic powder, salt, pepper, and beef broth. Pour this mixture over the venison and vegetables.
4. Cover the slow cooker and cook on LOW for 6–7 hours. During this time, the sauce thickens and the vegetables blend into the mixture, creating a rich texture.
5. Stir the filling well before serving. Spoon onto warm buns and enjoy.

14. Crock-Pot Venison Italian Beef

Prep Time: 15 minutes | Cook Time: 8–9 hours | Serves: 6–7

This recipe cooks the venison with Italian-style seasonings and peppers, creating a moist and savory shredded meat. The pepper juice adds a bright tang that mixes well with the broth, and the long cooking time keeps the meat soft. This dish is great for sandwiches or served over rice.

Ingredients

• 3 pounds venison roast
• 1 jar (16 oz) pepperoncini peppers with juice
• 1 packet Italian dressing mix
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 cup beef broth

Instructions

1. Place the venison roast into the Crock-Pot. Pour the pepperoncini peppers and their juice on top so the flavor soaks into the meat during cooking.
2. Sprinkle Italian dressing mix, garlic powder, and black pepper across the top. The seasoning will slowly blend into the broth, giving the roast a bright, tangy flavor.
3. Add the beef broth around the sides of the roast to help the meat stay moist and tender through the long cooking time.
4. Cover the lid and cook on LOW for 8–9 hours. The venison will soften and break apart easily once cooked.
5. Shred the meat with two forks and stir it back into the broth. Let it rest for a few minutes so the meat absorbs more of the seasoning before serving.

15. Crock-Pot Venison Mississippi Roast

Prep Time: 10 minutes | Cook Time: 8 hours | Serves: 6

Mississippi roast is known for its rich flavor and super tender texture. This version uses venison instead of beef, and the slow cooker helps mellow out the strong flavor while creating a smooth, buttery sauce. The peppers add a mild tang, and the seasoning gives the meat a deep taste.

Ingredients

• 3 pounds venison roast
• 1 packet ranch seasoning
• 1 packet au jus mix
• ½ cup butter (1 stick)
• 5–6 pepperoncini peppers
• ½ cup beef broth

Instructions

1. Set the venison roast into the Crock-Pot. Sprinkle ranch seasoning and au jus mix directly on top so the spices coat the meat and help form a thick sauce later.
2. Place the butter on top of the roast in slices. Add the pepperoncini peppers around the edges to release flavor slowly during cooking.
3. Pour the beef broth into the pot around the roast. The broth helps keep the meat moist and mixes with the seasonings to build the sauce.
4. Cover with the lid and cook on LOW for 8 hours. As the roast cooks, it will become tender enough to pull apart.
5. Shred the meat and stir it into the sauce. Let it rest for several minutes before serving so the flavors come together.

16. Crock-Pot Venison BBQ Sandwiches

Prep Time: 10 minutes | Cook Time: 8 hours | Serves: 6–8

This recipe makes soft shredded venison coated with warm barbecue sauce. The slow cooker breaks down the meat until it pulls apart easily, and the sauce thickens as it cooks. The result is a smooth, sweet, smoky mixture that works well on buns or baked potatoes.

Ingredients

• 2½ pounds venison roast
• 2 cups BBQ sauce
• ½ cup beef broth
• 1 onion, sliced
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon pepper
• Buns for serving

Instructions

1. Place the sliced onions into the bottom of the Crock-Pot. Set the venison roast on top so it sits in the center of the stoneware.
2. Mix BBQ sauce, beef broth, brown sugar, garlic powder, salt, and pepper in a bowl until smooth. Pour this mixture over the roast so the sauce covers most of the meat.
3. Cover and cook on LOW for 8 hours. As it cooks, the venison will become soft and the sauces will thicken into a rich coating.
4. Remove the roast and shred it with two forks. Return the shredded meat to the Crock-Pot and stir until it soaks up the sauce.
5. Let it sit for about 15 minutes on warm before serving. Spoon onto buns and enjoy.

17. Crock-Pot Venison Fajitas

Prep Time: 15 minutes | Cook Time: 6–7 hours | Serves: 6

This Crock-Pot venison fajita mix stays tender and juicy as it cooks. The peppers and onions soften slowly and mix with the meat in a warm, mild sauce. The seasoning blends into the broth and coats each slice of venison so the flavor stays even. This mix works well for wraps, bowls, or over rice. The slow cooking keeps the meat from drying out and makes it easy to shred or slice. It is a simple way to prepare a large batch for busy days or group meals.

Ingredients

• 2 pounds venison strips
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup beef broth
• 2 tablespoons lime juice
• 2 tablespoons olive oil

Instructions

1. Place the venison strips in the bottom of the Crock-Pot so they cook in the warm broth from the start. Spread them out to help the heat move through each piece. This helps the meat stay moist through the long cooking time.
2. Layer the sliced peppers and onion on top of the meat. Leave them loose instead of packing them down. This gives them space to soften slowly and release their juices into the broth.
3. Mix the chili powder, cumin, paprika, salt, and pepper in a small bowl. Sprinkle the mix evenly over the vegetables. The slow heat will pull the seasoning down into the broth and coat the meat as it cooks.
4. Pour in the beef broth and lime juice so the bottom of the pot has enough liquid to keep the venison tender. Do not stir; the flavors will mix on their own as the Crock-Pot warms.
5. Cover and cook on LOW for 6–7 hours. When the time is up, lift the lid and gently toss the meat and vegetables so everything combines. The peppers should be soft, and the venison should slice or shred with little effort.
6. Serve inside warm tortillas or over rice. Add toppings such as shredded cheese, sour cream, lime, or fresh cilantro.

18. Crock-Pot Venison Chili Mac

Prep Time: 20 minutes | Cook Time: 6–7 hours | Serves: 6–8

This Crock-Pot venison chili mac blends the comfort of chili with tender pasta in a thick, hearty sauce. The meat cooks down in the tomato base and picks up mild chili seasoning. The pasta goes in near the end so it stays soft but not mushy.

The slow heat helps develop a deep, warm taste that works well for family meals or leftovers the next day. Each bite is rich, filling, and simple to make with basic pantry items.

Ingredients

• 2 pounds ground venison
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups beef broth
• 2 cups elbow macaroni
• 1 cup shredded cheddar cheese

Instructions

1. Brown the ground venison in a skillet until it forms small, firm pieces. Let it cook long enough to release any moisture so it stays hearty in the chili. Transfer the cooked meat to the Crock-Pot.
2. Add the onion and garlic to the skillet and cook until soft. This step helps remove sharp flavors and makes them blend better in the chili. When they soften, place them in the Crock-Pot with the meat.
3. Pour in the crushed tomatoes, kidney beans, chili powder, cumin, paprika, salt, and pepper. Add the beef broth last to create a thick base that slowly absorbs into the meat.
4. Cover and cook on LOW for 6 hours. The broth will thicken, and the sauce will deepen in color as it cooks. You may see the edges bubble lightly, which means the flavor is developing.
5. Add the elbow macaroni during the last 25–30 minutes. Stir well so the pasta sinks slightly and absorbs the warm broth. Lift the lid only once during this step to keep the heat steady.
6. When the pasta becomes tender, sprinkle the cheddar cheese on top. Let it rest for a few minutes so the cheese melts smoothly before serving.

19. Crock-Pot Venison Bourguignon

Prep Time: 20 minutes | Cook Time: 7–8 hours | Serves: 6

This dish is a slow-cooked venison version of a classic French-style stew. The meat becomes tender in a rich broth made with vegetables and a mild red wine flavor.

The carrots, mushrooms, and onions soften and mix into the sauce as it thickens. The long cooking time gives the dish a smooth, deep taste. It is hearty enough for a cold day and simple enough to prepare with common ingredients.

Ingredients

• 2 pounds venison cubes
• 1 cup red wine (mild type)
• 2 cups beef broth
• 3 carrots, sliced
• 1 onion, chopped
• 2 cups mushrooms, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons olive oil

Instructions

1. Brown the venison cubes in olive oil until the edges darken slightly. This helps seal the meat so it stays soft through the long cooking cycle. Move the browned pieces into the Crock-Pot.
2. Add the carrots, mushrooms, and onions to the skillet. Let them cook just long enough to soften and release a bit of moisture. This step builds a base for the stew and keeps the vegetables from turning mushy.
3. Stir the flour and tomato paste into the vegetables. Coat them well to help the sauce thicken later. Pour the mixture over the venison inside the Crock-Pot.
4. Add the garlic, thyme, salt, and pepper. Pour the red wine and beef broth over the top so the liquid fills the bottom and lifts the flavors.
5. Cover and cook on LOW for 7–8 hours. The broth will deepen in color, and the meat will turn soft enough to cut with a spoon. Avoid opening the lid early so the heat stays even.
6. When done, stir well and let the stew rest for a few minutes. Serve with mashed potatoes, rice, or toasted bread.

20. Crock-Pot Venison Shepherd’s Pie (Slow-Cooked Filling)

Prep Time: 20 minutes | Cook Time: 6–7 hours | Serves: 6–8

This slow-cooked venison filling makes a rich base for a shepherd’s pie. The meat cooks with vegetables in a thick broth that becomes the center layer. When the filling is ready, you only need to top it with mashed potatoes and bake it lightly in the oven.

The mixture becomes soft and comforting, with flavors that blend smoothly from hours of slow cooking. It is a great make-ahead meal with steady texture and warm taste.

Ingredients

• 2 pounds ground venison
• 1 onion, diced
• 3 carrots, diced
• 1 cup peas
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons flour
• 2 tablespoons olive oil
• 4 cups prepared mashed potatoes (for topping later)

Instructions

1. Brown the ground venison in olive oil until it forms small firm pieces. Let it cook long enough so any liquid cooks off. Transfer the cooked meat to the Crock-Pot.
2. Add the onion and carrots to the skillet and cook until they soften slightly. This helps remove sharp flavors so they blend smoothly in the final dish. Pour them into the Crock-Pot with the venison.
3. Stir in the tomato paste, flour, thyme, salt, and pepper. Mix the ingredients until the vegetables and meat are coated evenly with the seasonings.
4. Pour in the beef broth and add the peas. The broth will thicken as it cooks, creating a smooth and hearty filling. Do not stir too much; let the heat mix the flavors.
5. Cover and cook on LOW for 6–7 hours. The sauce will thicken and grow rich as the vegetables soften. The meat will become tender and smooth.
6. When finished, spoon the filling into a baking dish. Spread warm mashed potatoes over the top and bake at 375°F for 20 minutes. Serve warm.

21. Crock-Pot Venison Teriyaki

Prep Time: 15 minutes | Cook Time: 6–7 hours | Serves: 6

This venison teriyaki cooks in a sweet and mild sauce that turns the meat soft and easy to shred. The soy sauce, brown sugar, and garlic blend into a smooth glaze as the hours pass.

The vegetables soak in the sauce and add balance to the dish. The result is tender venison with a simple, warm flavor that works well over rice or noodles. The Crock-Pot makes the sauce thicker and more even as it cooks.

Ingredients

• 2 pounds venison strips
• 1 cup soy sauce
• ½ cup brown sugar
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tablespoon ginger
• 1 cup water
• 2 tablespoons cornstarch
• 2 tablespoons water (for slurry)
• 1 tablespoon sesame oil

Instructions

1. Place the venison strips in the bottom of the Crock-Pot so they absorb the sauce from the start. Spread them so the heat can move around each piece.
2. Add the sliced onion and garlic on top of the meat. This lets them soften slowly and release flavor into the sauce without burning.
3. Mix the soy sauce, brown sugar, ginger, and water in a bowl. Pour the mixture over the meat and vegetables. The ingredients will blend on their own as the pot warms.
4. Cover and cook on LOW for 6–7 hours. The sauce will darken and thicken slightly as the meat becomes tender.
5. When the meat pulls apart easily, combine the cornstarch and water in a small bowl, then stir it into the Crock-Pot. Let the mixture cook for 10–15 more minutes until the sauce becomes smooth.
6. Drizzle in the sesame oil before serving. Spoon the teriyaki venison over rice or noodles.

22. Crock-Pot Venison Pulled Meat for Sandwiches

Prep Time: 15 minutes | Cook Time: 8 hours | Serves: 8

This slow-cooked venison makes soft, shredded meat for sandwiches or sliders. The broth and seasonings melt into the roast as it cooks until it breaks apart with little effort.

The long cooking time creates tender texture and mild flavor that works with many sauces. Each serving stays rich and moist, making it perfect for busy days or large meals. Serve it plain or mix it with your favorite topping sauce.

Ingredients

• 3 pounds venison roast
• 1 onion, sliced
• 1 cup beef broth
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Place the venison roast in the Crock-Pot so the thickest part sits at the bottom. This helps it cook evenly. Add the sliced onions on top to keep moisture close to the meat.
2. Mix the beef broth, vinegar, brown sugar, salt, pepper, garlic powder, and onion powder. Pour the liquid over the roast so it reaches at least halfway up the sides.
3. Cover and cook on LOW for 8 hours. The roast will soften slowly and absorb the warm broth layer by layer. Avoid lifting the lid so the steam stays trapped.
4. When the meat becomes soft enough to pull apart with two forks, shred it inside the Crock-Pot. Let it sit in the juices for 15 minutes so it absorbs more flavor.
5. Serve on buns or bread with your favorite sauce, such as mild barbecue or mustard mix.

23. Crock-Pot Venison Goulash

Prep Time: 15 minutes | Cook Time: 6–7 hours | Serves: 6

This venison goulash cooks in a mild tomato and paprika sauce that becomes smooth and thick. The pasta goes in near the end to keep a firm texture.

The slow heat softens the venison and lets the vegetables blend into the sauce. The mix becomes rich but simple, making it a great one-pot comfort meal. It is filling, warm, and easy to prepare with basic items.

Ingredients

• 2 pounds ground venison
• 1 onion, diced
• 1 bell pepper, diced
• 3 cups tomato sauce
• 2 cups beef broth
• 2 teaspoons paprika
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups elbow pasta

Instructions

1. Brown the venison until it forms small, even pieces. Let it cook long enough to remove moisture. Transfer it to the Crock-Pot.
2. Add the onion and bell pepper to the skillet and cook until soft. When ready, place them into the Crock-Pot with the meat.
3. Add the tomato sauce, beef broth, paprika, salt, and pepper. Stir gently so the broth spreads evenly across the ingredients.
4. Cover and cook on LOW for 6 hours. The sauce will thicken and turn a deeper red as the meat softens.
5. Add the elbow pasta during the last 25–30 minutes and stir once. Let the pasta cook in the warm tomato sauce until tender.
6. When the pasta is ready, stir again and serve warm.

24. Crock-Pot Venison Ragu (Pasta Sauce)

Prep Time: 20 minutes | Cook Time: 7–8 hours | Serves: 8

This venison ragu becomes a rich pasta sauce after slow cooking for several hours. The meat breaks down into small, soft pieces that blend into the tomatoes.

The vegetables melt into the sauce and help create a smooth flavor. It’s filling, warm, and great for spaghetti or thick noodles. The sauce thickens as it cooks and becomes easy to spoon over pasta or bread.

Ingredients

• 2 pounds ground venison
• 1 onion, diced
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 cup beef broth

Instructions

1. Cook the ground venison until the edges brown slightly. Break the meat into small pieces. Transfer it to the Crock-Pot.
2. Sauté the onion, carrots, and garlic until soft. This step helps the vegetables blend into the sauce. Move the mixture into the Crock-Pot.
3. Add the crushed tomatoes, tomato paste, salt, pepper, Italian seasoning, and beef broth. Stir lightly to spread the tomato base.
4. Cover and cook on LOW for 7–8 hours. The sauce will thicken slowly and turn a deep red. The meat will soften and mix into the tomato base.
5. When done, stir well and serve over pasta. Add cheese on top if desired.

25. Crock-Pot Venison Sweet & Spicy Roast

Prep Time: 15 minutes | Cook Time: 8 hours | Serves: 6–8

This roast blends sweet and mild heat into a rich sauce that coats the venison as it cooks. The flavors soak deep into the meat during the long cooking time.

The roast becomes easy to slice or shred and works well for rice, mashed potatoes, or sandwiches. The slow cooker creates a thick glaze that stays on the meat without burning.

Ingredients

• 3 pounds venison roast
• 1 cup beef broth
• ¼ cup honey
• ¼ cup hot sauce (mild or medium)
• 1 onion, sliced
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Place the venison roast in the bottom of the Crock-Pot and spread the sliced onions on top. This helps the meat stay moist as it cooks. The onions will soften and blend into the sauce later.
2. Mix the beef broth, honey, hot sauce, garlic powder, salt, and pepper in a bowl until smooth. Pour the sauce over the roast so the liquid surrounds the meat. This helps the flavors soak in from all sides.
3. Cover the Crock-Pot and cook on LOW for 8 hours. The roast will soften slowly and the sauce will thicken into a sweet and warm glaze. Avoid lifting the lid during this stage so the heat stays steady.
4. When the roast becomes tender, spoon the thick sauce over the top. Let the meat rest for a few minutes so the juices settle. This helps keep each slice moist.
5. Slice or shred the roast and place it back into the sauce. Let it soak for a few minutes so the flavor spreads evenly through the meat. Serve warm with rice, potatoes, or vegetables.

Storage, Serving, and Make-Ahead Tips

Cooked venison keeps well when stored the right way. After it cools, place it in airtight containers and keep it in the refrigerator for up to three days. For longer storage, freeze the meat in sealed bags for up to three months.

Leftovers warm up best on the stove or in the microwave until hot all the way through. You can serve them over rice, pasta, or potatoes, or use them in sandwiches and wraps. Many dishes taste even better the next day because the flavors settle and blend.

Make-ahead prep is simple and saves time. You can chop vegetables, measure seasonings, or place uncooked ingredients in a bag the night before. The next day, add everything to the Crock-Pot and let it cook while you go about your day.

Conclusion

Cooking venison in the Crock-Pot is one of the easiest ways to get tender, flavorful meals without constant work in the kitchen.

Slow heat gives the meat time to soften, blend with the seasonings, and develop rich taste with very little effort from you. Whether you enjoy bold, spicy dishes or mild, comforting meals, there is a recipe that fits every mood.

These recipes are also flexible, letting you adjust spices, vegetables, and sauces to match your own style.

Leftovers stay delicious, and many meals can be prepared ahead of time for busy days. With a few simple steps and steady low heat, you can turn venison into warm, filling meals your family will love.