Slow Cooked Venison Tenderloins Food

SLOW COOKED VENISON

Steps:

• Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened.
• Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison.
• Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

VENISON TENDERLOIN IN THE SLOW COOKER

Steps:

• Place mushrooms in a small heat-proof bowl and cover with boiling water. Soak mushrooms until soft, about 15 minutes. Drain mushrooms, reserving soaking liquid. Finely chop mushrooms and add them back to soaking liquid. Set aside.
• Rinse venison under cold running water. Pat thoroughly with paper towels until dry, then cut into 3/4-inch slices.
• Melt ghee in a large skillet over medium-high heat. Sear venison slices in batches making sure meat is not overcrowded in the skillet, until lightly browned on both sides, about 5 to 10 minutes per batch.
• Transfer seared meat to a large bowl and add mushrooms, soaking liquid, tomatoes, shallots, garlic, vegetable broth powder, bay leaves, herbes de Provence, juniper berries, thyme, sage, balsamic vinegar, red wine, and herb salt. Mix well and transfer to the slow cooker.
• Cover and cook on Low for 3 hours.
• Combine a few tablespoons cooking liquid and cornstarch in a small bowl; stir until cornstarch is dissolved. Add cornstarch mixture to slow cooker and stir well.
• Cook until sauce has thickened and venison is tender, about 1 more hour, stirring a couple of times. Season with salt and pepper.

SLOW COOKER VENISON STEW

Steps:

• Layer first 14 ingredients in an electric slow cooker.
• Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
• Yield: 6 servings (each about 1 1/4 cups).

SLOW-COOKED VENISON

Steps:

• 1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
• 2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
• 3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
• 4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
• 5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

CROCK POT VENISON LOIN

Steps:

• Salt and pepper roast on all sides and dredge in flour.
• In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
• Sauté onions and mushrooms in skillet until mushrooms are a little brown.
• Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
• Be sure there is just enough water to cover roast.
• Turn on high for 6 hours then low for 2 hours or until ready to serve.
• Great on mashed potatoes!

SLOW-COOKED VENISON TENDERLOINS

Steps:

• Pour water into crock pot. Add venison tenderloins and seasonings. Cover and turn to low. Cook venison tenderloins for at least 8 hours. If you prefer to be able to shred the tenderloins you can cook up to 12 hours. Serve over potatoes, rice, or buttered noodles. This dish can be made to be put over rice pilaf, potatoes, or buttered noodles. I prefer noodles or potatoes because they are easier to whip up after a long hard day at work, however the flavors in the meat pair nicely with rice as well if you are willing to put in the work to cook up the rice. For a truly quick and delicious dinner, a 3 in 1 slow cooker is a great tool for this dish. In 4 to 5 hours, you can have creamy and smooth mashed potatoes to go with this irresistible venison dish. The potatoes can be kept on warm for an additional 2 hours after being prepared

CROCK-POT VENISON TENDERLOIN RECIPE

Steps:

• Add ingredients to a 6 quart or larger crock-pot.
• Cook on LOW for 5 to 6 hours stirring at least once during the cooking process.
• Serve.