Brown venison, until there is just a little tiny bit of pink still. This keeps the venison from getting tough, since it is super lean.
add to crock pot with all remaining ingredients.
cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
stir before serving, top with shredded cheddar or mexican cheese.
br>Place ingredients for the crock pot into the slow-cooker and
For the crock pot/slow cooker method; in a
In a large crock pot, mix 6 cups water with
omatoes, garlic, cumin, oregano, paprika, chili powder, cayenne pepper and jalapeno
Layer ingredients in crock pot in order listed above.
Cover and cook on low 10-12 hours, or on high 5-6 hours.
I used to add 1/2 cup brown sugar, and a small can of tomato paste, but decided, over time, I really liked it better without those 2 ingredients.
Serve with crusty bread and a robust red wine.
Place venison roast in large bowl.
Pour 1 pint of beer over roast.
Place bowl with roast and beer in refrigerator to marinate for one day.
Next day, remove roast from marinade and place in crock pot.
Add sliced carrots, leeks and sprinkle with Italian Herb seasoning.
Pour 3/4 cup beer into crock pot, over roast and carrots.
Cover and turn crock pot on low.
Let cook on low for at least 8 hours.
Remove roast and carrots from crock pot and serve.
he blood which gives the venison a strong wild taste and
nough water to cover the venison; cover and refrigerate overnight.
Cut venison into small chunks and brown in bacon grease. Place in crock-pot.
Dissolve bouillon cubes in 1 cup water.
Add bouillon and remaining ingredients to crock-pot.
Cook on low heat for 12 hours.
If stew is too thin, add a few tablespoons of instant mashed potatoes.
Salt and pepper roast on all sides and dredge in flour.
In heavy skillet, melt margarine and brown meat on all sides; remove to crock pot.
Saute onions and mushrooms in skillet until mushrooms are a little brown.
Put about 1 cup water in skillet to deglaze. Pour all skillet ingredients into crock pot; add remaining ingredients to crock pot and stir well to mix.
Be sure there is just enough water to cover roast.
Turn on high for 6 hours then low for 2 hours or until ready to serve.
Great on mashed potatoes!
Mix salt, pepper and lemon pepper and flour venison.
Brown on both sides and place in crock-pot.
Add remaining ingredients and cook for 4 to 6 hours on medium.
Serve over rice.
Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.
Marinate
cubed venison in French dressing for 12 to 24 hours. Drain
off
dressing
and\tplace venison in crock-pot. Stir
in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours.
Serves 4 to 6.
Salt and pepper meat and roll in flour.
Brown in cooking oil on all sides.
Place vegetables in bottom of crock-pot.
Prepare the dry soup mix according to package directions and pour in pot. Add 2 more cups of water.
Put browned venison on top of all and cook for 4 to 5 hours on high.
Serves 3 to 4.
Place above ingredients in crock-pot the night before you wish to serve barbecue.
Cook on low overnight.
In the morning, remove meat; shred with fork.
Remove cloves.
Return to crock-pot with 1 bottle of Kraft hickory smoke barbecue sauce and 1 bottle of regular barbecue sauce.
Cook 2 to 3 hours on low.
(Can be cooked all day.)
Serve on hamburger buns.
Sear roast on all sides in hot skillet.
Place in crock-pot. Pour frozen mixed vegetables over meat.
In a medium mixing bowl, mix together crushed tomatoes, Worcestershire sauce, vinegar and brown sugar.
Stir well and pour over vegetables and meat.
Cover and cook on low for 10 to 12 hours.
Place meat, onions, garlic, vinegar, Worcestershire sauce, and seasonings in crock pot. Cook on high for 1-2 hours until meat is cooked.
Cook bacon and crumble or chop. Add bacon, ketchup, molasses and brown sugar.
Turn crock pot on low and heat for the rest of the day.
Serve over rice, potatoes or toast.
Cut venison steak into small pieces.
Roll in flour.
Put into crock-pot; add the 1 cup water.
Cook on high 4 to 6 hours.
Add the mushroom soup to make the gravy.
Cut venison into strips and put in crock pot with pepper and salt. Stir well to coat meat. Add remaining ingredients, cover and cook on low setting 8 hours or high setting for 4 hours. Serve over rice.