ITALIAN VENISON SANDWICHES
"The slow cooker makes easy work of these hearty venison sandwiches," assures Andrew Henson, an avid hunter and cook from Morrison, Illinois. "The meat always comes out tender and tasty."
Provided by Taste of Home
Categories Lunch
Time 8h10m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Add venison and stir. Cover and cook on low for 8 hours or until meat is tender. Using a slotted spoon, spoon into rolls. Top with pepper rings if desired.
Nutrition Facts : Calories 319 calories, Fat 7g fat (3g saturated fat), Cholesterol 96mg cholesterol, Sodium 680mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
SLOW COOKER VENISON ROAST
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.
Provided by sal
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
- 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.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g
ITALIAN BEEF OR ITALIAN VENISON (SHERIE'S STYLE)
I love Italian beef but struggled with recipes for venison -then I put them together and wowed the crowd with my Italian Venison. What?! You didn't know Italy had deer?? : )
Provided by lisa_charli
Categories Deer
Time 5h10m
Yield 6 hoagies, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- I use venison of course, but you can use 4 lbs boneless beef roast as well.
- Throw everything in a slow cooker including the juice from the pepperoncinis -meat can be frozen or otherwise, and cover.
- Cook for about 4-5 hours. 5-8 for frozen (venison) roasts.
- Shred meat periodically to maximize flavor, otherwise shred prior to serving.
- Serve on toasted hoagies with butter and sliced swiss or mozzarella cheese.
- Excellent for buffet style dinners. Delish!
Nutrition Facts : Calories 48.1, Fat 0.6, Cholesterol 0.5, Sodium 1310.9, Carbohydrate 5.5, Fiber 0.9, Sugar 1.7, Protein 2.1
CROCK POT ITALIAN BEEF OR VENISON
I love 5 ingredient or less recipes, and I also love smelling dinner when I walk in from work. A friend of mine used this recipe for a venison roast and said it was terrific!
Provided by amazingrace
Categories One Dish Meal
Time 6h5m
Yield 6-12 serving(s)
Number Of Ingredients 4
Steps:
- Put roast in crock pot.
- Add bouillon cubes and powdered dressing mix.
- Pour entire jar (do NOT drain) of peppers over roast.
- Cook 6-8 hours on HIGH.
- When roast is tender and falling apart, finish shredding (I just stick 2 forks in the crock pot and start pulling apart) and serve on fresh hoagie rolls.
- Delicious!
Nutrition Facts : Calories 214.4, Fat 7, SaturatedFat 2.8, Cholesterol 97.2, Sodium 1678, Carbohydrate 5, Fiber 1, Sugar 3.2, Protein 33.8
SLOW-COOKED VENISON
Venison shoulder is the perfect cut for this dish because its lean meat and tough but tasty muscles respond perfectly to a slow braise. If you have difficulty finding a shoulder, use venison shanks instead. They'll need to cook perhaps 30 minutes longer, but they're delicious and worth the wait.
Provided by John Besh
Categories Game Dinner Fall Simmer Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 17
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.
SLOW COOKED VENISON
My dad brings home venison each year, and my mom never knew how to cook it. When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school. We were all surprised that it turned out great! I've perfected the recipe since then.
Provided by a
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 17 g, Cholesterol 85.7 mg, Fat 6.3 g, Fiber 1.2 g, Protein 25.5 g, SaturatedFat 1.5 g, Sodium 2595.9 mg, Sugar 10 g
SLOW-COOKED ITALIAN VENISON ROAST RECIPE
Provided by á-6055
Number Of Ingredients 8
Steps:
- Place the venison roast in a large pot or bowl. Pour Italian dressing over roast, turning to coat all sides. Cover the pot and place roast in refrigerator for 8 hours or overnight to marinate. Preheat the oven to 280 degrees. Remove the roast from the pot and place on a rack in a roasting pan. Pour any remaining marinade from the pot into a jar. Add the flour to the jar and shake well. Place the jar in the refrigerator. Wrap the roast with overlapping bacon strips and tie with kitchen string or drape the strips of bacon over the roast. Cut the green bell peppers and onions into chunks. Drain the mushrooms. Spread the vegetables around the roast and pour the French onion soup over the roast. Cover the roasting pan. Roast for 45 minutes per pound. To serve, remove the roast from the pan and slice the roast across the grain. Drain the drippings from the pan into a small saucepan over medium-high heat. Bring the drippings to a boil and stir in the flour mixture from the jar. Continue to boil and mix well to make a thick gravy. Pour gravy over roast or individual servings.
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