Slow Cooker Venison Roast Recipe

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 - use real garlic instead of the salt (or garlic powder) add a little water, and perhaps using low sodium soy sauce/cream of mushrooms soup would help a bunch as well. Turned out great for us and w/ my changes, we didn't find it salty! Good luck & happy cooking!

This is a simple, tasty and quick venison roast recipe that will make a believer out of those who find venison too gamy. I place the roast on top of potato wedges and sliced carrot along with 1cup of water in the slow cooker to make the meal more complete. I did not use garlic salt since the onion soup provides enough salt. Instead I used two large, minced garlic cloves. We have made this many times now and it is a reliable recipe.

My family loved this and my kids (3 teenagers) didn't realize it was venison until after they were raving about how good it was. I made a couple of modifications. I sauteed a whole yellow onion and two fresh garlic cloves in olive oil and put that into the crock pot as the bottom layer. I then browned the roast in the remaining oil in the frying pan and put the browned roast into the crock pot. I didn't have any soy sauce , Worcestershire, or onion soup pkg. so I used one can of mushroom soup, one can of cream of celery, one can of water, 1 tbs of onion salt, and 2 tbs of fresh ground pepper. It was not too salty at all and no one added any salt or pepper to flavor the meal as it was so full of flavor. The meat just fell apart it was so tender and there was no "gamey" taste. My husband said it was the best deer he had ever had. :)

I use liquid amino instead of soy sauce, and I use fresh minced garlic and omit the garlic salt. If you are in a pinch for time, you can also do this in a preheated over at 350. I use a cast iron dutch oven. Otherwise very yummy and tender. Thank you for sharing your recipe.

Spoiler, I changed the recipe. Hubs and I cannot eat a lot of salt. The combination of onion soup mix, garlic SALT, worcestershire sauce, soy sauce and cream soup is a salt bomb to those of us who are salt sensitive. So, I used garlic powder, worcestershire, lite soy sauce and no cream soup. I sprinkled about a tablespoon and a half of onion soup mix over the top of the roast. I also added carrots and potatoes. No cream soup meant that I was able to make a lovely gravy for the vegs. Too much salt can make meat tough and if you're not careful with the seasoning you completely lose the taste of whatever meat you are using. This was perfect in the end.

This is a good basis. I used the soup and soup mix combo mixed with a cup of red wine and a cup of beef stock. I used minced garlic instead of garlic salt and added baby carrots celery and mushrooms to the slow cooker. The most important steps precede the slow cooker. I soaked the venison in milk for 24 hours (to reduce the gaminess) then seasoned and floured it and browned it in s frying pan to seal in the juices.

I wasn't sure how to rate this recipe because I think it needs some tweaking as written, but it deserves five stars with those tweaks. First, I cut back on the amount of fresh onion since the recipe also calls for onion soup mix. One large onion is equivalent to 1-1/2 c. chopped, but I used about 1/2 c. Second, as mentioned by several other reviewers, 1 T soy sauce + 1 T. garlic salt + 1 package of onion soup mix = way too much salt. I substituted a couple teaspoons of minced garlic for the garlic salt. Third, I added vegetables (baby potatoes, carrots, and celery) and liquid (1 c. broth + 1/2 c. red wine). Then, near the end of the cooking time, I added a slurry of potato starch and milk and turned the heat to high to thicken the stew before serving. We enjoyed it over rice.

I have been using this recipe for years. I use it for roast from any animal. We absolutely love it and every guest that has ever tried it at my house agrees that it is delicious. The only thing I do that is not listed in the recipe is add vegetables. I quarter an onion, cut carrots to a length of about 3" and add any potato I have laying around cut into quarters. I add all of this to the slow cooker so my sides are already done with the meat is cooked. The juices from the meat give the vegetables a fantastic flavor. When adding the vegetables I add enough to feed however many people will be sitting at my table that night. I usually put the vegetables under the roast so when the juice drip off the roast it fully coats the veggies.

I added quartered potatoes, carrots and celery. Used garlic powder instead of garlic salt. Cooked on high for 4 hours. I removed the potatoes and mashed them with butter. Served it with the gravy on everything! Rated it a 4 because I don't like deer meat and I could still slightly taste the game but I think this is the closest I have come to enjoying it!

I want to make this again, but the combination of 1TBS of garlic salt plus the dry soup mix made this way too salty. Next time I will eliminate the garlic salt all together and just add minced garlic.

I read that it was important to slow roast venisor for 8-9 hours so I used this recipe and cooked for nine hours. It was fall-off-the-bone tender and delicious. I used the remaining juice to make a very flavorful gravy as well.

added 4 cloves of garlic instead of garlic salt and about 1.5 cups of large mushrooms cut into large pieces. WOW!!! served gravy over mashed potatoes with green beans on the side.

I also added red potatoes, carrots and celery, plus a tablespoon of Better than Bouillon Beef seasoning

This was easy and delicious. Will be one of our regular cooking lineup!

Left out the onion soup and I didn’t miss it!

Easy to follow and came out perfect.

Love that the soup and onion mix made a great gravy for mashed potatoes and meat. I added a strip of bacon to the top of the meat while cooking to add a little fat. Delicious!

I didn’t know cooking could be this satisfying.

I used a shoulder roast, cream of celery soup and added garlic powder at the end of the cooking cycle; which is more like 8 hours to reach the tender, "cut with a fork" level, I expected. Served with masked potatoes and a side of honey glazed carrots...wonderful flavor!

Made it for a small gathering — everyone asked for seconds.