20 Delicious Easy Venison Slow Cooker Recipes for Busy Weeknights

Hey there, busy home cooks! If you’re craving hearty, comforting meals but are short on time, you’re in the right place. Venison, with its rich flavor and lean profile, is perfect for slow cooker magic—transforming into tender, delicious dishes with minimal effort. From stews to roasts, our roundup of 20 easy recipes will turn your weeknight dinners into a breeze. Let’s dive into these mouthwatering options!

Slow Cooker Venison Stew with Root Vegetables

Gently, the slow cooker transforms the robust flavors of venison and root vegetables into a comforting stew, perfect for reflecting on the quiet moments of early autumn evenings.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 3 tbsp clarified butter
• 4 cups beef stock, homemade preferred
• 1 cup dry red wine
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large turnip, peeled and cut into 1-inch pieces
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers. Add the venison cubes in batches, searing each side for 2-3 minutes until deeply browned. Transfer to the slow cooker.
2. Reduce the heat to medium. In the same skillet, add the diced onion and minced garlic, sautéing for 3-4 minutes until translucent and fragrant. Stir in the tomato paste and cook for 1 minute more.
3. Deglaze the skillet with the red wine, scraping up any browned bits. Allow to simmer for 2 minutes, then pour the mixture into the slow cooker.
4. Add the beef stock, carrots, parsnips, turnip, thyme leaves, and bay leaf to the slow cooker. Season lightly with salt and pepper.
5. Cover and cook on low for 8 hours, or until the venison is tender and the vegetables are soft.
6. Before serving, remove the bay leaf and adjust the seasoning with additional salt and pepper if necessary.

When the stew is ready, the venison should be fork-tender, melding beautifully with the sweetness of the root vegetables. Serve it in deep bowls with a crusty loaf of bread to soak up the rich, aromatic broth.

Easy Venison Chili with Beans and Cornbread

There’s something deeply comforting about a bowl of chili on a quiet evening, especially when it’s made with the rich, gamey flavors of venison, paired with the sweet crunch of cornbread. This recipe, a humble yet hearty dish, invites you to slow down and savor the process as much as the meal itself.

Ingredients

• 1 lb ground venison, preferably from the shoulder
• 1 cup dried pinto beans, soaked overnight
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 4 cups beef stock, preferably homemade
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 cup buttermilk
• 1 pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted

Instructions

1. In a large Dutch oven over medium heat, melt the clarified butter until shimmering.
2. Add the diced onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, smoked paprika, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground venison, breaking it apart with a wooden spoon, and cook until browned, about 5 minutes.
5. Drain the soaked pinto beans and add them to the pot along with the beef stock, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the beans are tender, stirring occasionally.
7. Preheat the oven to 425°F and grease a 9-inch cast-iron skillet.
8. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and baking soda.
9. In another bowl, combine the buttermilk, beaten egg, and melted butter, then fold into the dry ingredients until just combined.
10. Pour the batter into the prepared skillet and bake for 20 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.
11. Let the cornbread cool for 5 minutes before slicing.

Combining the tender, flavorful venison chili with the sweet, crumbly cornbread creates a dish that’s both rustic and refined. The chili’s deep, smoky flavors are perfectly balanced by the cornbread’s lightness, making each bite a delightful contrast. Serve it with a dollop of sour cream or a sprinkle of sharp cheddar for an extra layer of richness.

Venison Pot Roast with Garlic and Herbs

Whispering through the kitchen, the scent of garlic and herbs begins to weave its magic, promising a dish that comforts as much as it delights. This venison pot roast, with its deep flavors and tender texture, is a testament to the beauty of slow cooking and the stories it tells.

Ingredients

• 2 lbs venison roast, trimmed and patted dry
• 3 tbsp clarified butter
• 1 cup dry red wine
• 2 cups beef stock, homemade preferred
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 large yellow onion, thinly sliced
• 2 large carrots, peeled and cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F (163°C). Season the venison roast generously with salt and pepper on all sides.
2. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the venison roast on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3. Reduce the heat to medium. Add the sliced onion to the Dutch oven, sautéing until translucent, about 5 minutes. Stir in the minced garlic, rosemary, and thyme, cooking until fragrant, about 1 minute.
4. Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to reduce by half, about 5 minutes.
5. Return the venison roast to the pot. Add the beef stock, carrots, and celery. The liquid should come halfway up the sides of the roast; add more stock if necessary.
6. Cover the Dutch oven and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the venison is fork-tender.
7. Remove the roast from the oven and let it rest, covered, for 15 minutes before slicing.

Offering a melt-in-your-mouth tenderness, the venison pot roast is richly infused with the earthy notes of garlic and herbs. Serve it atop a bed of creamy mashed potatoes or alongside roasted root vegetables for a meal that feels like a warm embrace.

Slow Cooker Venison Barbacoa Tacos

Now, as the evening light fades, there’s something deeply comforting about the idea of tender venison slowly transforming into barbacoa, its rich flavors melding with spices over hours. This dish, a humble yet profound celebration of patience and tradition, invites you to slow down and savor the process as much as the result.

Ingredients

• 2 lbs venison shoulder, trimmed and cut into 2-inch cubes
• 1/4 cup apple cider vinegar
• 3 tbsp ancho chili powder
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp ground cloves
• 4 garlic cloves, minced
• 1 large white onion, finely diced
• 2 bay leaves
• 1 cup beef stock, low-sodium
• 1 tbsp clarified butter
• Sea salt, to season

Instructions

1. In a large mixing bowl, combine the venison cubes with apple cider vinegar, ancho chili powder, ground cumin, dried oregano, ground cloves, minced garlic, and a generous pinch of sea salt. Ensure each piece is evenly coated. Let marinate at room temperature for 30 minutes.
2. Heat the clarified butter in a large skillet over medium-high heat. Sear the venison cubes in batches, ensuring a deep brown crust forms on all sides, about 3 minutes per side. Transfer to the slow cooker.
3. In the same skillet, sauté the diced onion until translucent, about 5 minutes. Scrape into the slow cooker, adding depth to the dish.
4. Add the bay leaves and beef stock to the slow cooker, ensuring the liquid just covers the meat. Cover and cook on low for 8 hours, or until the venison is fork-tender.
5. Once cooked, remove the bay leaves. Use two forks to shred the venison directly in the cooker, allowing it to soak up the remaining juices.

Might I suggest serving these tacos on warm corn tortillas, topped with a crisp cabbage slaw and a drizzle of lime crema? The venison, now impossibly tender, carries a smoky depth from the ancho chili, while the cumin and cloves whisper of warmth and complexity.

Venison and Mushroom Stroganoff

Zephyrs of autumn whisper through the trees as we find comfort in the warmth of the kitchen, where the rich, earthy aromas of venison and wild mushrooms promise a meal that’s both hearty and refined.

Ingredients

• 1.5 lbs venison shoulder, cut into 1-inch cubes
• 2 cups wild mushrooms (such as morels or chanterelles), cleaned and sliced
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups beef stock
• 1 tbsp Dijon mustard
• 1 cup sour cream
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• 12 oz wide egg noodles, cooked al dente

Instructions

1. In a large skillet over medium-high heat, melt 2 tbsp of clarified butter until it shimmers. Add the venison cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
2. Reduce heat to medium, add the remaining tbsp of clarified butter, then sauté the onions until translucent, about 5 minutes. Stir in the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 7 minutes.
3. Deglaze the pan with white wine, scraping up any browned bits, and simmer until reduced by half, about 5 minutes. Tip: This step builds a flavorful foundation for the sauce.
4. Return the venison to the skillet, add beef stock and Dijon mustard, then bring to a gentle simmer. Cover and cook on low heat until the venison is tender, about 1.5 hours. Tip: Slow cooking ensures the venison becomes fork-tender.
5. Stir in sour cream and thyme, heating through but not boiling to prevent curdling. Season with salt and pepper to your preference.
6. Serve the stroganoff over a bed of al dente egg noodles. Tip: For an elegant presentation, garnish with a sprinkle of fresh thyme and a few whole mushrooms.

Lusciously creamy with a robust depth from the venison and mushrooms, this stroganoff is a celebration of autumn’s bounty. Consider serving it alongside a crisp green salad to balance the richness, or enjoy it as is for a truly comforting meal.

Easy Venison Bourguignon

Here in the quiet of the evening, as the light fades and the kitchen fills with warmth, there’s something deeply comforting about preparing a dish that feels both rustic and refined. Easy Venison Bourguignon is just that—a tender, flavorful stew that whispers of autumn evenings and shared stories.

Ingredients

• 2 lbs venison shoulder, cut into 2-inch cubes
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 bouquet garni (thyme, bay leaf, parsley)
• 8 oz pearl onions, peeled
• 8 oz cremini mushrooms, quartered
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F.
2. Season the venison cubes generously with salt and pepper.
3. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
4. Add the venison in batches, searing each piece on all sides until deeply browned, about 3 minutes per side. Remove and set aside.
5. In the same pot, add the diced onion and carrots, cooking until softened, about 5 minutes.
6. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
7. Deglaze the pot with the red wine, scraping up any browned bits from the bottom.
8. Return the venison to the pot, add the beef stock and bouquet garni, and bring to a simmer.
9. Cover and transfer to the oven, cooking for 2 hours until the venison is tender.
10. Meanwhile, in a separate pan, sauté the pearl onions and mushrooms in a bit of clarified butter until golden, about 10 minutes.
11. After the venison has cooked, stir in the onions and mushrooms, and return to the oven uncovered for an additional 30 minutes to thicken the sauce.
12. Remove the bouquet garni before serving.

Best enjoyed on a chilly evening, this venison bourguignon offers a rich, velvety sauce that clings to each piece of tender meat. Serve it over a bed of creamy mashed potatoes or alongside a crusty baguette to soak up every last drop.

Slow Cooker Venison Curry with Coconut Milk

Curling up with a bowl of something warm and fragrant feels like a quiet celebration of the season’s shift. This slow cooker venison curry, with its rich coconut milk base, is a tender embrace on a cool evening, melding the wild essence of the game with the creamy sweetness of coconut.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 1 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock, homemade preferred
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/2 cup cilantro leaves, for garnish

Instructions

1. Heat the clarified butter in a large skillet over medium-high heat until shimmering. Add the venison cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, reduce the heat to medium and add the diced onion. Cook, stirring occasionally, until translucent and slightly caramelized, about 5 minutes. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3. Sprinkle the curry powder and ground turmeric over the onions, stirring to coat and toast the spices for 30 seconds. Deglaze the skillet with a splash of chicken stock, scraping up any browned bits, then transfer the mixture to the slow cooker.
4. Pour in the remaining chicken stock, coconut milk, fish sauce, and brown sugar into the slow cooker. Stir to combine all ingredients thoroughly.
5. Cover and cook on low for 6-8 hours, or until the venison is fork-tender and the flavors have melded beautifully.
6. Just before serving, stir in the fresh lime juice to brighten the curry. Taste and adjust seasoning if necessary, though the balance of savory, sweet, and tang should be harmonious.
7. Garnish each bowl with a generous sprinkle of fresh cilantro leaves before serving.

Velvety strands of venison pull apart with the slightest pressure, swimming in a golden-hued broth that’s both rich and refreshingly bright. Serve this curry over a mound of steamed jasmine rice or with a side of roasted sweet potatoes for a comforting, yet elegant meal.

Venison and Lentil Soup

Lingering in the quiet of the evening, the thought of a hearty venison and lentil soup brings a comforting warmth to mind, a dish that marries the wild, robust flavors of the forest with the humble, earthy tones of lentils.

Ingredients

• 1 lb venison shoulder, cubed
• 1 cup green lentils, rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups beef stock, homemade preferred
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the cubed venison shoulder, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the finely diced yellow onion, cooking until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Introduce the diced carrots and celery to the pot, cooking for an additional 5 minutes until they begin to soften.
5. Return the seared venison to the pot, along with the rinsed green lentils, beef stock, fresh thyme, and bay leaf. Bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender and the venison is fork-tender.
7. Season with salt and freshly ground black pepper to taste, removing the thyme sprigs and bay leaf before serving.

Mellow and rich, this soup offers a velvety texture with chunks of tender venison, each spoonful a deep dive into rustic flavors. Serve with a crusty artisan bread to soak up every last drop, or garnish with a sprinkle of fresh herbs for a touch of brightness.

Easy Venison Goulash with Paprika

Gently simmering in the quiet of the kitchen, this venison goulash whispers of autumn evenings and the warmth of shared meals. Its rich, paprika-kissed broth and tender chunks of venison invite a moment of pause, a chance to savor the simple act of cooking.

Ingredients

• 1.5 lbs venison shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 cup beef stock, homemade preferred
• 1 tbsp tomato paste
• 1 red bell pepper, diced
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp all-purpose flour
• 1/2 cup sour cream

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the venison cubes in a single layer, searing until deeply browned on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
3. Tip: Searing the meat in batches ensures a proper crust forms, locking in juices.
4. Reduce heat to medium-low, add the onion and garlic, sautéing until translucent, about 5 minutes.
5. Stir in the paprika and caraway seeds, cooking until fragrant, about 1 minute.
6. Tip: Blooming the spices in fat maximizes their flavor.
7. Sprinkle the flour over the mixture, stirring to coat evenly, then cook for 2 minutes to remove the raw flour taste.
8. Gradually whisk in the beef stock and tomato paste, scraping up any browned bits from the bottom of the pot.
9. Return the venison to the pot, add the red bell pepper, salt, and black pepper, stirring to combine.
10. Cover and simmer on low heat for 1.5 hours, or until the venison is fork-tender.
11. Tip: A slow simmer ensures the venison becomes tender without drying out.
12. Stir in the sour cream just before serving, heating gently to avoid curdling.

Comforting in its richness, the goulash boasts a velvety texture and a deep, smoky sweetness from the paprika. Serve it over a bed of buttered egg noodles or with a side of crusty bread to soak up every last drop of the savory sauce.

Slow Cooker Venison Meatballs in Tomato Sauce

On a quiet evening, when the air carries the first hints of autumn, there’s something deeply comforting about the aroma of venison meatballs simmering in a rich tomato sauce, their flavors melding together in the slow cooker.

Ingredients

• 1 lb ground venison, chilled
• 1/2 cup panko breadcrumbs
• 1/4 cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 1 28-oz can San Marzano tomatoes, crushed by hand
• 1 small yellow onion, finely diced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large bowl, combine the chilled ground venison, panko breadcrumbs, whole milk, lightly beaten egg, minced garlic, sea salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
2. Shape the mixture into 1-inch meatballs, placing them on a parchment-lined tray as you work. Chilling the meatballs for 15 minutes before cooking helps them hold their shape.
3. Heat the extra virgin olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until all sides are golden brown, about 2 minutes per side. Transfer to the slow cooker.
4. In the same skillet, sauté the finely diced yellow onion until translucent, about 3 minutes. Add to the slow cooker along with the crushed San Marzano tomatoes, dried oregano, and crushed red pepper flakes.
5. Cover and cook on low for 6 hours, or until the meatballs are tender and the sauce has thickened. Stir in the torn fresh basil leaves just before serving.

Perfectly tender, these meatballs offer a delicate balance of gamey richness and bright tomato acidity. Serve them over creamy polenta or alongside crusty bread to soak up every last drop of sauce.

Venison and Black Bean Chili

Yesterday, as the evening light faded, I found myself craving something deeply comforting yet robust, a dish that could bridge the gap between summer’s end and the crisp promise of fall. Venison and black bean chili, with its rich layers of flavor and heartiness, seemed like the perfect answer.

Ingredients

• 1.5 lbs venison shoulder, cubed
• 2 cups dried black beans, soaked overnight
• 3 tbsp clarified butter
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 6 cups beef stock
• 1 can (14.5 oz) fire-roasted tomatoes
• 1 tbsp apple cider vinegar
• Sea salt, to season

Instructions

1. In a large Dutch oven, heat clarified butter over medium heat until shimmering.
2. Add cubed venison, searing on all sides until deeply browned, about 5 minutes per side. Remove and set aside.
3. In the same pot, add diced onion, cooking until translucent, about 4 minutes. Stir in minced garlic, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
4. Return venison to the pot, adding soaked black beans, beef stock, and fire-roasted tomatoes. Bring to a simmer.
5. Reduce heat to low, cover, and let chili cook for 2.5 hours, stirring occasionally, until beans are tender and venison is fork-tender.
6. Stir in apple cider vinegar, seasoning with sea salt as needed. Simmer uncovered for an additional 10 minutes to thicken.

Momentarily, the chili’s aroma fills the kitchen, a smoky, spicy scent that promises depth. The venison melts into the beans, creating a texture that’s both hearty and refined. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for a contrast that elevates the dish.

Easy Venison Ragu with Pasta

Whispering the gentle hum of autumn into your kitchen, this easy venison ragu with pasta brings warmth to the table with minimal fuss. It’s a dish that cradles the soul, offering a tender embrace of rich flavors and comforting textures.

Ingredients

• 1 lb ground venison, preferably shoulder
• 2 tbsp extra virgin olive oil
• 1 cup finely diced yellow onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 28 oz canned whole San Marzano tomatoes, hand-crushed
• 1 cup homemade beef stock
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 lb dried pappardelle pasta
• 1/4 cup freshly grated Parmigiano-Reggiano
• Sea salt and freshly cracked black pepper, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add the onion, carrot, and celery, sautéing until the vegetables are softened and the onions are translucent, about 8 minutes.
3. Stir in the garlic and tomato paste, cooking until the paste darkens slightly and the garlic is fragrant, about 2 minutes.
4. Increase the heat to medium-high and add the ground venison, breaking it apart with a wooden spoon. Cook until evenly browned, about 5 minutes.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Reduce the wine by half, about 4 minutes.
6. Add the crushed tomatoes, beef stock, rosemary, and thyme. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally.
7. Meanwhile, cook the pappardelle in a large pot of salted boiling water until al dente, about 10 minutes. Drain, reserving 1/2 cup of the pasta water.
8. Remove the herb sprigs from the ragu. Season with salt and pepper to taste. If the ragu is too thick, loosen it with some of the reserved pasta water.
9. Toss the cooked pasta with the ragu until well combined. Serve hot, garnished with Parmigiano-Reggiano.

Kindly note how the ragu clings to each strand of pappardelle, a testament to its perfect consistency. The venison offers a gamey depth, beautifully balanced by the acidity of the tomatoes and the richness of the wine. For an extra touch of elegance, finish each plate with a drizzle of truffle oil.

Slow Cooker Venison and Sweet Potato Stew

Wandering through the crisp autumn air, the thought of a hearty stew simmering away in the slow cooker brings a sense of warmth and comfort to the soul. This dish, with its tender venison and sweet potatoes, is a celebration of fall’s bounty, melding flavors slowly to create something truly memorable.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 2 large sweet potatoes, peeled and diced into 1-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef stock, homemade preferred
• 1 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium-high heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the venison cubes in a single layer, searing until deeply browned on all sides, approximately 3 minutes per side. Work in batches to avoid overcrowding.
3. Transfer the seared venison to the slow cooker, layering it evenly at the bottom.
4. In the same skillet, reduce the heat to medium and sauté the onion until translucent, about 5 minutes, scraping up any browned bits from the venison.
5. Add the garlic, tomato paste, smoked paprika, and thyme, cooking for 1 minute until fragrant.
6. Pour the beef stock into the skillet, stirring to combine, then bring to a simmer for 2 minutes to meld the flavors.
7. Carefully pour the skillet contents over the venison in the slow cooker.
8. Add the diced sweet potatoes on top, ensuring they’re submerged in the liquid.
9. Cover and cook on low for 8 hours, or until the venison is fork-tender and the sweet potatoes are soft.
10. Season with salt and freshly ground black pepper before serving, adjusting to your preference.

Perfectly tender, the venison melts in your mouth, while the sweet potatoes add a subtle sweetness that balances the rich, smoky broth. Serve this stew in deep bowls with a sprinkle of fresh thyme for an elegant touch, or alongside crusty bread to soak up every last drop.

Venison and Cabbage Soup

Venison and cabbage soup, a humble yet deeply satisfying dish, whispers of autumn evenings and the quiet joy of a meal that simmers patiently on the stove. Its rich, gamey flavors mingle with the sweetness of cabbage, creating a comforting bowl that warms from the inside out.

Ingredients

• 1 lb venison shoulder, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 3 cups beef stock, homemade preferred
• 1 cup dry red wine
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the cubed venison, searing on all sides until a deep brown crust forms, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the finely diced onion, cooking until translucent, about 5 minutes. Stir in the minced garlic for the last 30 seconds to avoid burning.
4. Deglaze the pot with the dry red wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 5 minutes.
5. Return the venison to the pot, along with the thinly sliced cabbage, beef stock, thyme leaves, and bay leaf. Bring to a gentle simmer.
6. Cover and cook on low heat for 45 minutes, or until the venison is tender and the cabbage has softened.
7. Season with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.

Perfectly tender venison melts into the broth, while the cabbage retains a slight crunch, offering a delightful contrast. Serve this soup with a crusty loaf of bread to soak up every last drop of its rich, flavorful broth.

Easy Venison Sloppy Joes

Gently, the evening settles in, and with it, the craving for something hearty yet uncomplicated stirs within. This recipe, a tender twist on a classic, promises to fill the kitchen with warmth and the table with smiles, offering a moment of solace in the simple act of sharing a meal.

Ingredients

• 1 lb ground venison, preferably shoulder cut
• 1 tbsp clarified butter
• 1 small yellow onion, finely diced
• 1 red bell pepper, seeds removed, finely diced
• 2 cloves garlic, minced
• 1 cup tomato sauce, no salt added
• 2 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 cup beef stock, low sodium
• 4 brioche buns, lightly toasted

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers.
2. Add the finely diced yellow onion and red bell pepper, sautéing until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the skillet, cooking for an additional 30 seconds until fragrant, ensuring not to let it brown.
4. Increase the heat to medium-high and add the ground venison, breaking it apart with a wooden spoon, cooking until no pink remains, approximately 6 minutes.
5. Stir in the tomato sauce, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, and ground cumin, mixing thoroughly to combine.
6. Pour in the beef stock, reducing the heat to low, and simmer the mixture uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. Season with a pinch of salt if desired, though the Worcestershire and beef stock provide ample depth.
8. Divide the venison mixture evenly among the lightly toasted brioche buns, serving immediately.

Kindly, the venison sloppy joes present a harmonious blend of sweet and smoky, with a texture that’s both tender and satisfyingly chunky. Consider garnishing with a sprinkle of fresh parsley or a slice of sharp cheddar for an extra layer of flavor.

Slow Cooker Venison and Barley Soup

Gently, the slow cooker hums in the corner of the kitchen, a quiet companion in the early hours. This soup, with its tender venison and hearty barley, is a testament to the beauty of patience, a dish that asks for time and gives back warmth in return.

Ingredients

• 1.5 lbs venison shoulder, trimmed and cubed
• 1 cup pearl barley, rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and chopped into 1/2-inch pieces
• 2 celery stalks, chopped into 1/2-inch pieces
• 4 cups beef stock, preferably homemade
• 2 cups water
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers. Add the venison cubes, searing until each side is deeply browned, about 3 minutes per side. Transfer to the slow cooker.
2. In the same skillet, add the onion, carrots, and celery. Sauté until the onion is translucent and the vegetables begin to soften, about 5 minutes. Scrape into the slow cooker.
3. Add the rinsed barley, beef stock, water, thyme, and bay leaf to the slow cooker. Stir gently to combine.
4. Cover and cook on low for 8 hours, or until the venison is fork-tender and the barley is plump.
5. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Rich in flavor and texture, this soup offers a comforting embrace with each spoonful. The venison, now melt-in-your-mouth tender, pairs beautifully with the chewy barley, while the vegetables add a subtle sweetness. Serve it with a crusty loaf of bread for dipping, or atop a mound of creamy mashed potatoes for an even heartier meal.

Venison and White Bean Cassoulet

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that whispers of autumn’s approach, a blend of rustic and refined that feels like a quiet celebration of the season’s bounty.

Ingredients

• 1 1/2 lbs venison shoulder, cut into 1-inch cubes
• 2 cups dried white beans, soaked overnight
• 4 cups chicken stock, homemade preferred
• 1/2 cup clarified butter
• 1 large onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 bouquet garni (thyme, bay leaf, parsley stems tied together)
• 1/2 cup dry white wine
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a slow, even cook for the cassoulet.
2. In a large Dutch oven, heat the clarified butter over medium heat until shimmering. Add the venison cubes in batches, searing until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery, cooking until softened and lightly caramelized, about 8 minutes. Stir in the garlic and tomato paste, cooking for an additional minute until fragrant.
4. Deglaze the pot with the white wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 3 minutes.
5. Return the venison to the pot, along with the soaked white beans, chicken stock, and bouquet garni. Bring to a gentle simmer, then cover and transfer to the oven.
6. Cook for 2 1/2 to 3 hours, or until the beans are tender and the venison is fork-tender. Check occasionally, adding more stock if necessary to keep the beans submerged.
7. Season with salt and freshly ground black pepper to taste, then let rest for 10 minutes before serving. This allows the flavors to meld beautifully.

Each spoonful of this cassoulet offers a tender bite of venison, nestled among creamy white beans, all enveloped in a rich, aromatic broth. Serve it with a crusty baguette to soak up every last drop, or alongside a simple green salad dressed with a sharp vinaigrette to cut through the richness.

Easy Venison Shepherd’s Pie

Wandering through the crisp autumn air, the thought of a warm, comforting dish like shepherd’s pie brings a sense of nostalgia and warmth. This easy venison shepherd’s pie, with its rich flavors and hearty texture, is a perfect way to welcome the cooler evenings.

Ingredients

• 1 lb ground venison, pasture-raised
• 2 tbsp clarified butter
• 1 cup diced yellow onion, finely chopped
• 1 cup diced carrots, finely chopped
• 1 cup frozen peas
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup beef stock, reduced-sodium
• 1 tsp Worcestershire sauce
• 2 lbs Yukon gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 4 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, melt clarified butter. Add ground venison, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes.
3. Add diced onion and carrots to the skillet, cooking until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Pour in beef stock and Worcestershire sauce, simmering until the liquid reduces by half, about 10 minutes. Add frozen peas in the last 2 minutes of cooking.
6. Meanwhile, boil potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.
7. Mash potatoes with heavy cream, unsalted butter, sea salt, and black pepper until smooth. Tip: For extra creaminess, warm the cream before adding.
8. Transfer the venison mixture to a baking dish, spreading evenly. Top with mashed potatoes, using a fork to create peaks that will crisp in the oven.
9. Bake for 25 minutes, or until the top is golden and the edges are bubbly. Tip: Place a baking sheet underneath to catch any spills.

Savory and rich, this venison shepherd’s pie offers a delightful contrast between the creamy mashed potatoes and the hearty, flavorful filling. Serve it with a side of crisp green salad to balance the richness, or enjoy it as is for a truly comforting meal.

Slow Cooker Venison and Wild Rice Pilaf

Remembering the quiet mornings spent in the kitchen, the slow cooker becomes a vessel for more than just meals—it’s a keeper of stories and warmth. Today, it cradles a dish that whispers of autumn hunts and earthy grains, a humble yet profound venison and wild rice pilaf that demands patience and rewards with depth.

Ingredients

• 1.5 lbs venison shoulder, cubed
• 1 cup wild rice, rinsed
• 2 cups homemade venison stock
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt, precisely 1 tsp
• Freshly ground black pepper, 1/4 tsp

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 2 minutes.
2. Add the cubed venison shoulder, searing each piece until a deep brown crust forms, approximately 4 minutes per side. Tip: Avoid overcrowding the skillet to ensure proper searing.
3. Transfer the seared venison to the slow cooker, leaving the skillet on the heat.
4. In the same skillet, sauté the finely diced yellow onion until translucent, about 5 minutes, then add the minced garlic and cook for an additional 30 seconds.
5. Pour the homemade venison stock into the skillet, scraping the bottom to deglaze and incorporate the fond, then transfer this mixture to the slow cooker.
6. Add the rinsed wild rice, fresh thyme leaves, smoked paprika, salt, and freshly ground black pepper to the slow cooker, stirring gently to combine.
7. Cover and cook on low for 6 hours, or until the wild rice is tender and has absorbed most of the liquid. Tip: Resist the urge to stir frequently, as this can break the rice grains.
8. Once cooked, let the pilaf rest for 10 minutes with the lid off to allow the flavors to meld and the texture to set. Tip: This resting period is crucial for achieving the perfect pilaf consistency.

Velvety strands of venison intertwine with the nutty wild rice, each bite a testament to the slow melding of flavors. Serve it nestled beside roasted root vegetables or under a canopy of sautéed wild mushrooms for an autumnal feast that honors the harvest.

Venison and Vegetable Soup with Herbs

Sometimes, the most comforting meals come from the simplest of ingredients, simmered slowly to perfection. This venison and vegetable soup, fragrant with fresh herbs, is a testament to the beauty of patience and the depth of flavor it can bring to your table.

Ingredients

• 1 lb venison shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 4 cups homemade beef stock
• 1 cup dry red wine
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt, to season
• Freshly ground black pepper, to season

Instructions

1. In a large Dutch oven, heat the clarified butter over medium heat until shimmering.
2. Add the venison cubes, seasoning lightly with salt and pepper, and sear until deeply browned on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery, cooking until the onions are translucent and the vegetables begin to soften, about 8 minutes.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom, and allow to reduce by half, about 5 minutes.
5. Return the venison to the pot, add the beef stock, thyme, and bay leaf, bringing the mixture to a gentle simmer.
6. Cover and simmer on low heat for 2 hours, or until the venison is fork-tender.
7. Remove the thyme sprigs and bay leaf, adjusting the seasoning with salt and pepper as needed.

A rich, hearty soup that marries the wild essence of venison with the earthy sweetness of root vegetables. Serve it with a crusty loaf of bread to soak up every last drop of the flavorful broth.

Summary

Feasting on delicious, easy-to-make venison dishes has never been simpler, thanks to our roundup of 20 slow cooker recipes perfect for busy weeknights. Whether you’re a seasoned venison lover or new to game meat, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!