You can always be ready with this dry bean soup mix that may be made in advance!
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 2 teaspoons minced garlic
- 1 pound boneless venison roast
- ½ cup ketchup
- ¼ cup Worcestershire sauce
- ¼ cup soy sauce
- ¼ cup chile-garlic sauce
- ¼ teaspoon liquid smoke
- ⅓ cup water
- 2 teaspoons salt
- 1 tablespoon pepper
Instructions
- 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 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 2596 mg |
| Sugars | 10 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Super tasty – well seasoned with just a bit of a kick
Used about half the amount of pepper and hot sauce, but my family loved it! I will make it again!
We are not big venison fans but had to use up the meat (The hunters who hunt on our property give it to us as a thank you gift) and i has a huge bag of venison chunks. First I made Tailgater Hellfire Chilli (also from this site) substituting the meat for chopped venison. That turned out awesome but I still had more than half a bag of the chunks that I didn’t know what to do with. So I threw them in the slow cooker with two large onions, added your sauce and started things up. After it was cooked I shredded the meat and added some flour to the sauce to thicken it to a nice gravy. It made absolutely delicious hot venison sandwiches. Still lots left so tomorrow night I might try it on a baked sweet potato. Thanks for the great recipe.
This was a huge hit! Used chipotle chili sauce too. No gamey taste. And super easy to make.
This is my go-to recipe for venison from Sitka black tail deer! It always comes out great. The ketchup is clutch; do not substitute!
Loved it. My wife has never been a big fan of venison but even she agreed it was delicious.
I like this. It was a tad spicy for my kids (so next time I would maybe cut the chili sauce in half) Meat was very tender and the sauce had a really good flavor. Will repeat
This is a great recipe and turns venison into a delicious and tasty delicacy
Way to salty.
Made this today with a 5 lb. Venison rump roast, so doubled the sauce. I used chili sauce instead of ketchup, as I wanted to use what I already had in my pantry. I did add 1/2 cup brown sugar to mellow the heat a tad! I cooked in oven at 250 degrees several hours, than made a fantastic gravy with all of that delicious sauce. Definetly make this again for company! (Should I be so lucky as to get another beautiful roast out of my boss next hunting season!)
This was excellent and quite spicy. Personally I would cut back on the garlic-chile sauce but it’s personal preference. Some loved the heat, others requested it be cut back next time. Overall very easy and delicious!
We were given deer meat and I’ve never cooked it and when I have eaten it before haven’t cared for it. This recipe was perfect and tasted nothing like what I’ve eaten in the past. Kinda reminds me of beef tips. We served it over rice and it was so tender and delicious! My sister-in-law that said she doesn’t eat deer meat even ate it and loved it.
This recipe is great around hunting season! The only thing that should be changed is the first step, its backwards. Sear your roast in the hot pan with olive oil, place in warm slow cooker. In the same pan you just seared the roast in brown the onion and garlic (dont wash the pan, use that flavor left behind by the roast!) You can also add your liquid ingredients and spices to the pan to warm and mix them while capturing the flavors left behind from the roast.
From what I learned by reading the reviews, I let the venison marinate in the sauce for a couple hours since I didn’t have all night. Added about 6 oz of bacon towards the end because I was afraid of it drying out. It was probably a 2 pound ham, larger than called for. I did not add any liquid smoke since I don’t like it. And also I cooked it for about an hour to an hour and a half longer than called for. I stuffed the meat into burritos and it tasted liked like heaven it was so good. Now I’m going to have to send my husband with our hunting friend so we can have venison burritos more often. Thank you so much for spending all those years perfecting an awesome recipe!
Will def use this recipe again!
Tasty! There was no bad, strong odor in my opinion. My man was so impressed being that I am a beginner AND have never cooked venison. BUT DO leave it in the slow cooker long enough so it gets nice and tender. 4 1/2 hrs on low was not long enough for mine… had to throw it back in for a while longer. Served it on top of some couscous and it was wonderful.
Love the taste! I add cider, potatoes, onions, and carrots to make it a full meal.
I just wasn’t crazy about it.
good – very high in sodium though
I give this recipe one star for originality. Unfortunately this recipe is sooooo spicey that my mouth is still burning 30 minute after ingesting it. I even cut back on the recipes spicey ingredients, I can only imagine if I hadn’t.
It was a little spicy for my liking and the meat was a bit dry as venison usually is. It was ok but not something I’ll rush to make again.