Slow Cooker Venison Roast

  • Recipe By
  • Published Mar 21st
  • Ready In6h 10m
  • Servings6
  • Calories314

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Slow Cooker Venison Roast Ingredients

The following are the ingredients needed to make delicious Slow Cooker Venison Roast for 6 servings:

  • 3 pounds boneless venison roast
  • 1 large onion, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1 (1 ounce) package dry onion soup mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup

Slow Cooker Venison Roast Cooking Instructions

  • Prep10m
  • Cook6h
  • Ready In6h 10m

To cook Slow Cooker Venison Roast, you need about 10 minutes of preparation time. The time needed to cook this Slow Cooker Venison Roast is about 6 hours , and you can serve your Slow Cooker Venison Roast within 6 hours 10 minutes . The following are the steps to cook Slow Cooker Venison Roast easily:

  1. 1 Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  2. 2 In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Notes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 314 calories; 8 grams of fat; 10 grams of carbohydrates; 48 grams of protein; 171 milligrams of cholesterol; 1882 milligrams of sodium.

  1. Oct 12th 2008

    Made this modified version for the first time and it was fantastic! Will be my standard Venison Roast recipe now. This is the entire recipe with modifications added:2-3 pounds boneless ven ...

  2. Feb 4th 2008

    This was an excellent dish! I used a vension round roast. I combined a can of beef broth and about a cup of red wine. There was alot of liquid so I will cut down on the broth and wine next ...

  3. Sep 23rd 2006

    Living with two avid hunters I always have plenty of venison in the freezer. I personally, do not care much for it, unless however it is cooked in a manner that I do not know what it is! I ...

  4. Jan 25th 2006

    I made this with an elk roast, and it was wonderful! I browned the roast in oil and butter in the pan first, deglazed the pan with some red wine, and added that nice sauce to the crock pot a ...

  5. Sep 5th 2005

    Awesome - and it smelled so good when I walked in the door! I agree, I could barely tell it was venison. Even my son - who does not want anything to do with mushrooms loved it! I made fre ...

  6. Apr 28th 2004

    This was amazing. Of course like others I made a couple small changes. I used 2 venison steaks and 2 tenderloins I had lying around. But I think this would work on any cut of meat. (Next wee ...

  7. Oct 20th 2003

    Delicious! I used a TBLS of minced garlic instead of garlic salt, added 1 1/2c of water, and cubed a couple potatoes, 2 carrots, and 2 celery stalks. For those that said this was too salty - ...

  8. Jan 3rd 2003

    I followed this recipe,that was a mistake.Is it salty,wow!!.I should've read the reviews before making this.I agree with adding water with the soup ,I would also cut the onion soup mix in ha ...

  9. Nov 22nd 2002

    Because of the previous reviews that I read on this recipe. I added 3 potatoes and 1/2 cup of red wine to lower the salt. It tasted just like beef bourgignon!! If you don't like wine I wou ...