Venison is a lean red meat that is easy to overcook. Whether you're new to cooking with venison, or a seasoned veteran looking for a new technique, try using your slow cooker for a foolproof way to infuse your meat with flavor and moisture. Add vegetables and potatoes to the mix and you can let the slow cooker do all the work, while you take all the credit for a delicious meal.
Season your venison steaks with salt and black pepper. You can also sprinkle the meat with all-purpose flour, coating both sides before placing it in the slow cooker. The flour will later thicken the cooking liquids.
Place the steaks in the slow cooker, along with vegetables of your choice. Experiment with new flavors or use some of your tried-and-true favorites. Some examples include frozen or fresh vegetables such as carrots, onion, garlic, green bell pepper or diced tomatoes.
Pour a cooking liquid of your choice over the mixture. You can use whatever you like, including wine, broth, water, condensed soup -- or a combination of liquids. Slow, moist cooking tenderizes the meat, leaving succulent steaks.
Cover the slow cooker and cook the venison steaks for six to eight hours on low or three to four hours on high. Check the venison steaks with an instant-read thermometer to make sure that they are properly cooked. According to the University of Minnesota Extension, it should be cooked to a minimum temperature of 160 degrees Fahrenheit.
- The All New All Purpose Joy of Cooking; Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
- Making the Most of Your Deer; Dennis Walrod
- 365 Winter Warmer Slow Cooker Recipes; Suzanne Bonet, Carol Hildebrand, Robert Hildebrand
- The Everything Slow Cooker Cookbook; Margaret Kaeter
- Blue Ribbon USA; Georgia Orcutt and John Margolies
- University of Minnesota Extension: Gamey Flavor and Cooking Venison