Venison Slow Cooker Roast

Venison Slow Cooker Roast

4.5 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.1
  • Total Fat: 2.3 g
  • Cholesterol: 67.2 mg
  • Sodium: 202.9 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.9 g
  • Protein: 29.6 g

View full nutritional breakdown of Venison Slow Cooker Roast calories by ingredient
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This is a good alternative to a beef or pork pot roast This is a good alternative to a beef or pork pot roast
Number of Servings: 8


    1 - 2 lb. venison roast
    1 lb. sliced carrots
    8 - small to medium new potatoes
    1 cup - chopped celery
    1 large sliced onion
    1 - 2 tsp of Tony Chachere's Lite Creole Seasoning


Place vegetable in bottom of crock pot.

Place venison roast on top of vegetables. Soak venison roast the day before in water with 2-3 tsps of vinegar and then in regular water the night before. This removes the blood and the gamey taste.

Add water to crock pot.

Add creole seasoning.

Cook 8-10 hours on low setting.

Makes about 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user PKTULL.


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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Try and use one packet of Lipton Onion Soup. Also if you soak your roast or any wild meat in coffee it will remove any game taste it may have. - 3/5/09

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  • Good
    1 of 1 people found this review helpful
    This is a good recipe, I skipped the soaking over night. I am a purist when it comes to venison and eat it as my primary red meat.
    Why try and cover the flavor of venison? If one wants to taste something else, one should consider eating something else! - 12/15/08

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  • hpw much water do you put in? - 10/23/13

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  • Very good. - 6/25/12

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  • Thanks for sharing! - 6/24/12

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  • I don't think venison is my cup of tea... but my husband who likes venison thought it was a very good recipe. - 2/4/11

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  • this sounds good- my husband has gotten 3 deer so far so I will have to learn to cook and eat it - 1/7/10

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  • These was soo good. Couldn't tell it was vension. I used my loin cuts and added some fresh thyme, 4 tbsp of spicy brown mustard, A-1 sauce and 2 teaspoons of worchestire sauce. Fantastic. Thanks for the recipe! - 12/11/08

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  • Wow, turned out very good. Nobody knew it was deer meat. I think soaking it in water and vinegar overnight is key. - 7/31/08

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  • This is almost identical to my version. :) I use steak seasoning vs Tony Chachere's Lite Creole. I will have to see if I can find that. This is Deeee Lish!! - 2/19/08

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