Crock Pot Venison Roast

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Image by jspatchwork

Barry and I are HUGE fans of venison.  I was raised on ground venison…so it’s not unusual to me. I was blessed to marry a hunter…even more blessed that he doesn’t make me come along with him to hunt. *Snore fest*

Venison is really great for you! If you can get your hands on some, I would highly recommend it. Ask around. Do your friends hunt? If so, they might be willing to give you some of their plunder, only charging you for the processing. SCORE!

It can sometimes be a little tricky to serve venison – you have to get the seasonings right to mask some of the gamey flavor. 

Today, my friend Dani from More Than Four Walls is going to share her recipe for Crock Pot Venison Roast…and some of her tips. Thanks Dani!!

Venison is an awesome red meat. With a family of avid hunters our freezer stays full from one hunting season to the next with whitetail steaks, roasts and burger.


Butter is a must: Unlike a beef roast there will probably be very little fat on your venison roast.  The butter gives your roast a wonderful flavor and helps keep it moist.

Onions:  They say adding the onion early in the roast helps to reduce the gameness of the venison.  We eat so much that I don’t even know what gameness is anymore.

Another variation to spices: Replace thyme and rosemary with Old Bay.

Other Veggies:   I had some left over green beans from the day’s lunch so I added them right before we had dinner, long enough to heat them through. You could add canned tomatoes as well if you like.

Leftovers:  Prepare some noodles in additional stock or water and add the leftovers to make a soup for the next few days.

Other game meats: This roast also works well for elk, mule deer or moose meat.

Danielle is passionate about feeding her family spiritually, emotionally and with real food.  After she became pregnant with their son she soon found herself questioning everything conventional that she’s learned about nutrition and health and awakened spiritually to the Lord’s call for her life.  In a strange paradox of blind faith in Jesus and wide-eye skepticism of what society says is normal she is learning to balance every day life and let go of the stuff that matters not.  Visit her at More Than Four Walls.


*This post is linked at Make Your Own Monday at Nourishing Treasures at Fat Tuesday on Real Food Forager, at Healthy 2Day Wednesday on Day2Day Joys, at Frugal Days Sustainable Ways at Frugally Sustainable, at Pennywise Platter on The Nourishing Gourmet, at Simple Lives Thursday on GNOWFGLINS, at Cooking Thursday on Diary of a Stay at Home Mom, at Full Plate Thursday on Miz Helen’s Country Cottage, at Hearth and Soul Blog Hop at Penniless Parenting, and at Tuesdays at the Table on All The Small Stuff.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her two children, Annie (June 2009) and Andy (August 2012). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.

  • Linda

    I’m going to try this!! We eat venison all the time sometimes we have it every meal breakfast sausage, bologna sandwiches, and some kind of venison for supper!!!!!

    • Stacy

      You sound like my kind of gal. :-)

  • Stephanie

    We love venison. My husband “still” hunts so we don’t have a problem with gamey tasting meat. But if you do have that problem, you can soak the meat overnight in buttermilk. It will take away the wild taste and also tenderize the meat(Bonus!).

    • Stacy

      Well, what an awesome tip! Thanks for sharing, Stephanie! I’ve been eating it for so long, I don’t notice a game taste either. :-)

    • Danielle @More Than Four Walls

      I have heard that before but I never tried it….thanks for the reminder!

  • Tracy

    My husband is a big hunter so, until this year when we got grass fed beef, all of our meat was venison. It took me awhile to get used to it but I actually prefer it. Burgers can be a little on the dry side so I usually mix in a little beef. Onion soup mix is a great seasoning for it!
    FYI-Most of the time (not all)the gamey taste comes from the deer’s musk glands. When processing the meat, you need to cut this gland out carefully. I have also heard that a clean kill shot will help in the taste of the meat because the animal is not pumping adrenaline through his system waiting to die while he runs away.

    • Stacy

      You’re totally right….so far, we’ve avoided the gamey taste. But, when we get our meat ground we always ask for them to add some beef fat to it – works like a charm.

    • Danielle @ More Than Four Walls

      We process our own deer and we add beef burger to ours to help with the dryness.

      I’ve heard people complain that venison was oily and fatty and I have always found the complete opposite to be true.

      • Stacy

        Wow, really? I’ve never had that experience either….they hardly ever have fat. Maybe that deer got a hold of some Snickers. LOL

  • Faylee

    My favorite trick to taking the “gamey” out of wild game, I learned from my Dad who brought me everything from deer to bear, when he would come to visit…..Along with the onions, garlic, potatoes and a few spices he added apples. He would always quarter 2-3 apples and place them in his pot with the game meat. Worked for him and has worked for me too, many times.

    • Stacy

      Well, I have never heard that…and I always have apples around!

  • Jami Leigh

    NEVER had venison before…Sounds interesting though I’m not 100% sure I know what it is…lol! Thanks for the recipe!

    • Stacy

      Jami, you’re cute. :-) It’s deer meat.

  • Anne @ Quick and Easy Cheap and Healthy

    Never had venison before! No access to it either. Except for maybe the occasional roadkill.

    • Stacy

      LOL That’s funny, Anne. :-)

  • Wendy

    We have used apples or apple juice before also. Works great. Another trick we’ve used to tenderize venison is tomato juice. Put it in the pot with the stock. It works great.

    • Stacy

      Ooooh, good one! I think tomato juice goes well with any meat! :-)

  • Sandra

    That sounds really yummy, my husband would love this :)

    • Stacy

      Men and their meat are not soon parted. :-)

  • Miz Helen

    If my Daughter In Law will share some Venison I am going to make this flavorful Roast, we would really enjoy it. Hope you have a very special week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Stacy

      Venison was meant to be shared! :-)

  • Lea H @ Nourishing Treasures

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

  • Swathi

    Nice one pot meal, thanks for sharing with Hearth and Soul blog hop.

    • Stacy

      Thanks for hosting! :-)

  • Jen

    Wine. Or beer works too :) I was raised as a butchers daughter and he also taught me how to hunt. Always when he is cooking a meat that gets a little dry or so called “gamey”, put 2 splashes of wine or beer in. Helps keep it moist, if using red wine gives just a hint of flavor. And it never hurts to drink a little of it while you cook, right??

    • Stacy

      I have heard that beer makes a very tasty roast. And I’ve also read that some people use Dr. Pepper!

  • Nikki @ Butterfly Ministries

    Making this today! How funny…this posted on my birthday :)

    • Stacy

      Happy Birthday to YOU…..a long time ago.

  • Jaci

    I’m making this today with the addition of the beer (hubby’s homebrew) as suggested above (and elsewhere). Can’t wait!

    • Stacy

      I hope it was totally delicious! :-)

  • Melissa forst

    Making this today on Christmas! every year when i was growing up we always had a roast on xmas but this year im changing it up to deer roast :-) im so excited i cant wait to see how it turns out plus this is my first time getting to cook the main meal this year lol wish me luck!! ;)

    • Stacy

      I hope it was delish! We had ham. :-)

  • Irene

    Hi Stacy, a hunter friend gave us a whole deer leg, bone-in. Will this recipe work with that also? This will be my first time cooking venison, although not my first time eating it :-)

    • Stacy

      I would think it would do just fine…but I would make sure to measure the internal temp to make sure it’s at 180 when done – I find that meat on the bone cooks differently sometimes.