18 Delicious Ground Venison Crock Pot Recipes Easy

Venison lovers, rejoice! If you’re searching for hearty, flavorful meals that practically cook themselves, you’ve hit the jackpot. Our roundup of 18 Delicious Ground Venison Crock Pot Recipes is packed with easy-to-make comfort food that’ll warm your soul and simplify your dinner routine. From savory stews to mouthwatering meatballs, these recipes are sure to become family favorites. Let’s get cooking!

Slow Cooker Venison Chili

Hankering for a hearty meal that practically cooks itself? This slow cooker venison chili is your answer. It’s robust, flavorful, and perfect for any day you crave comfort without the fuss.

Ingredients

– 2 lbs ground venison, lean and gamey
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) diced tomatoes, fire-roasted for depth
– 2 cups beef broth, rich and savory
– 2 tbsp chili powder, freshly ground
– 1 tbsp cumin, earthy and warm
– 1 tsp smoked paprika, for a subtle kick
– Salt, to enhance flavors

Instructions

1. Brown the venison in a skillet over medium-high heat until no pink remains, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Transfer the venison to the slow cooker. Add the onion, garlic, and bell pepper. Tip: Sautéing these first can deepen flavors, but it’s optional for ease.
3. Stir in the kidney beans, diced tomatoes, beef broth, chili powder, cumin, smoked paprika, and salt.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Tip: Stir occasionally if possible, but the slow cooker does most of the work.
5. Taste and adjust seasoning if needed before serving. Expect a thick, meaty chili with layers of smoky and spicy notes. Serve over cornbread or with a dollop of sour cream for contrast.

Crock Pot Venison Meatballs

Looking for a hearty, gamey twist on classic meatballs? These Crock Pot Venison Meatballs are tender, flavorful, and effortlessly cooked to perfection.

Ingredients

• 1 lb ground venison, lean and finely textured
• 1/2 cup breadcrumbs, golden and crispy
• 1/4 cup whole milk, creamy and rich
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced and aromatic
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/2 tsp dried oregano, fragrant and earthy
• 1/4 tsp red pepper flakes, for a subtle heat
• 1 cup tomato sauce, robust and tangy
• 1/2 cup beef broth, savory and deep-flavored

Instructions

1. In a large bowl, combine ground venison, breadcrumbs, milk, egg, garlic, salt, black pepper, oregano, and red pepper flakes. Mix until just combined; overmixing can toughen the meatballs.
2. Shape the mixture into 1-inch meatballs, rolling gently between your palms for even size.
3. Place meatballs in a single layer in the Crock Pot. Tip: For easier cleanup, line the Crock Pot with a slow cooker liner.
4. Pour tomato sauce and beef broth over the meatballs, ensuring they’re fully submerged for even cooking.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until meatballs are cooked through and tender. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
6. Check for doneness by inserting a meat thermometer into a meatball; it should read 160°F.
7. Serve hot. Tip: For a glossy finish, broil the meatballs for 2-3 minutes before serving.

Mouthwatering and succulent, these meatballs boast a melt-in-your-mouth texture with a hint of spice. Serve them over creamy polenta or alongside crusty bread to soak up the savory sauce.

Venison Crock Pot Stew

Warm up your kitchen with this hearty Venison Crock Pot Stew, perfect for chilly evenings. Its rich flavors and tender meat make it a comforting meal.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups beef stock, low sodium
• 3 large carrots, peeled and sliced into 1/2-inch pieces
• 2 large russet potatoes, peeled and cubed into 1-inch pieces
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add venison cubes in batches, searing until browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the skillet to ensure proper browning.
3. Transfer seared venison to the crock pot.
4. In the same skillet, sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
5. Stir in tomato paste, cooking for 2 minutes to deepen the flavor.
6. Pour the onion mixture over the venison in the crock pot.
7. Add carrots, potatoes, beef stock, black pepper, salt, thyme, and bay leaf to the crock pot. Tip: Layer the vegetables on top to keep them from becoming too soft.
8. Cover and cook on low for 8 hours or high for 4 hours, until the venison is fork-tender. Tip: Resist the urge to stir frequently to maintain the integrity of the vegetables.
9. Remove bay leaf before serving.

Delight in the stew’s deep, savory flavors and the melt-in-your-mouth texture of the venison. Serve it with a crusty bread to soak up the rich broth for an extra comforting meal.

Easy Venison Sloppy Joes

Kickstart your weeknight dinner with these hearty Easy Venison Sloppy Joes. Perfect for a quick, satisfying meal that doesn’t skimp on flavor.

Ingredients

• 1 lb ground venison, lean and finely textured
• 1 tbsp robust olive oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, seeds removed and finely chopped
• 2 cloves garlic, minced
• 1 cup tangy ketchup
• 2 tbsp Worcestershire sauce, bold and savory
• 1 tbsp Dijon mustard, smooth and slightly spicy
• 1 tbsp brown sugar, packed and dark
• 1 tsp smoked paprika, deep and aromatic
• 4 soft hamburger buns, lightly toasted

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground venison, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in onion and bell pepper. Cook until softened, 3-4 minutes.
4. Add garlic, cooking for 30 seconds until fragrant. Tip: Don’t let the garlic burn.
5. Mix in ketchup, Worcestershire sauce, Dijon mustard, brown sugar, and smoked paprika. Stir well to combine.
6. Reduce heat to low. Simmer for 10 minutes, stirring occasionally, until thickened. Tip: The sauce should coat the back of a spoon.
7. Toast hamburger buns lightly for extra crunch. Tip: Use a toaster or a dry skillet for even toasting.
8. Spoon the venison mixture onto the bottom halves of the buns. Cover with the top halves.

These Sloppy Joes boast a perfect balance of sweet and smoky flavors with a tender, juicy texture. Serve with a side of crispy sweet potato fries for a complete meal.

Venison and Mushroom Crock Pot Pasta

Great for a hearty dinner, this venison and mushroom crock pot pasta combines wild game with earthy flavors for a comforting meal.

Ingredients

• 1 lb ground venison, lean and gamey
• 2 cups cremini mushrooms, sliced thickly for texture
• 1 large yellow onion, diced finely
• 3 cloves garlic, minced fresh
• 2 tbsp rich extra virgin olive oil
• 1 tsp sea salt, coarse
• 1/2 tsp black pepper, freshly cracked
• 1 tsp dried thyme, aromatic
• 1/2 tsp smoked paprika, for depth
• 4 cups beef stock, rich and homemade preferred
• 12 oz uncooked penne pasta, sturdy
• 1/2 cup heavy cream, velvety
• 1/2 cup grated Parmesan cheese, sharp and aged
• 2 tbsp fresh parsley, chopped finely for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add onions and garlic, sauté until translucent, about 3 minutes.
3. Introduce venison, breaking it apart with a spoon, cook until no pink remains, 5 minutes.
4. Stir in mushrooms, salt, pepper, thyme, and paprika, cook for another 5 minutes until mushrooms soften.
5. Transfer mixture to a crock pot, add beef stock and pasta, stir to combine.
6. Cover and cook on low for 4 hours, stirring once halfway through to prevent sticking.
7. Tip: For al dente pasta, check at 3.5 hours. Adjust cooking time based on your crock pot’s heat.
8. Stir in heavy cream and Parmesan until fully incorporated and creamy.
9. Tip: Let sit for 10 minutes before serving to thicken slightly.
10. Garnish with fresh parsley before serving.
11. Tip: For a brighter flavor, add a squeeze of lemon juice at the end.

Lusciously creamy with a hint of smokiness, this pasta pairs wonderfully with a crisp green salad or crusty bread to soak up the sauce.

Slow Cooker Venison Tacos

Delight your taste buds with these hearty Slow Cooker Venison Tacos, perfect for a fuss-free dinner that packs a punch.

Ingredients

• 2 lbs venison shoulder, trimmed and cut into 1-inch cubes
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 cup beef broth, rich and savory
• 1/2 cup salsa, chunky and vibrant
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 8 corn tortillas, warm and pliable
• 1/2 cup cilantro, freshly chopped
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium-high heat. Sear venison cubes until browned on all sides, about 3 minutes per side. Tip: Don’t overcrowd the skillet to ensure a good sear.
2. Transfer venison to the slow cooker. Add smoked paprika, cumin, garlic powder, cayenne pepper, beef broth, salsa, onion, and garlic. Stir to combine.
3. Cover and cook on low for 6 hours or until venison is tender and easily shreds with a fork. Tip: For deeper flavor, let it cook for the full time.
4. Shred the venison directly in the slow cooker using two forks. Mix well with the cooking liquid.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them covered with a towel to stay warm and pliable.
6. Fill each tortilla with the venison mixture. Top with cilantro and a squeeze of lime.

Unbelievably tender, the venison melts in your mouth, complemented by the smoky spices and fresh cilantro. Serve with extra lime wedges and a side of black beans for a complete meal.

Venison Crock Pot Lasagna

Now, let’s dive into a hearty venison crock pot lasagna that’s perfect for busy weeknights. This dish layers robust flavors with minimal fuss.

Ingredients

• 1 lb ground venison, lean and finely textured
• 12 lasagna noodles, uncooked and sturdy
• 24 oz marinara sauce, rich and herby
• 15 oz ricotta cheese, creamy and smooth
• 2 cups mozzarella cheese, shredded and melty
• 1/2 cup Parmesan cheese, freshly grated
• 1 egg, farm-fresh and beaten
• 2 cloves garlic, minced and aromatic
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, coarsely ground

Instructions

1. Brown the ground venison in a skillet over medium heat until no pink remains, about 8 minutes. Drain excess fat.
2. Stir in the marinara sauce, garlic, oregano, salt, and pepper. Simmer for 5 minutes to blend flavors.
3. In a bowl, mix ricotta cheese, beaten egg, and half the Parmesan cheese until well combined.
4. Layer 1/3 of the venison sauce in the bottom of a crock pot. Top with 4 lasagna noodles, breaking to fit.
5. Spread half the ricotta mixture over the noodles, then sprinkle with 1 cup mozzarella.
6. Repeat layers, ending with venison sauce and remaining mozzarella and Parmesan cheeses.
7. Cover and cook on low for 4 hours, or until noodles are tender. Avoid opening the lid to retain heat.
8. Let stand for 15 minutes before serving to set layers.

Firm layers hold together beautifully, offering a savory depth from the venison. Serve with a crisp green salad to cut through the richness.

Crock Pot Venison and Potato Casserole

Savory and hearty, this Crock Pot Venison and Potato Casserole is a no-fuss meal that delivers deep flavors with minimal effort.

Ingredients

• 1.5 lbs venison stew meat, trimmed and cubed
• 4 medium russet potatoes, peeled and thinly sliced
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup beef broth, rich and savory
• 1/2 cup heavy cream, velvety and smooth
• 2 tbsp Worcestershire sauce, tangy and bold
• 1 tbsp Dijon mustard, sharp and flavorful
• 1 tsp smoked paprika, aromatic and slightly sweet
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp all-purpose flour, for thickening
• 2 tbsp unsalted butter, for sautéing

Instructions

1. Heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter and let it melt until frothy.
2. Add 1.5 lbs venison stew meat to the skillet. Sear until browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Transfer the seared venison to the Crock Pot.
4. In the same skillet, add 1 large yellow onion and 2 cloves garlic. Sauté until softened, about 3 minutes.
5. Sprinkle 2 tbsp all-purpose flour over the onions and garlic. Stir to combine and cook for 1 minute to remove the raw flour taste.
6. Gradually pour in 1 cup beef broth, stirring constantly to prevent lumps. Bring to a simmer until slightly thickened.
7. Add 1/2 cup heavy cream, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper to the skillet. Stir well to combine.
8. Layer 4 medium russet potatoes over the venison in the Crock Pot. Pour the sauce evenly over the potatoes.
9. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender and the venison is fork-tender. Tip: Stir once halfway through cooking to ensure even distribution of flavors.
10. Let the casserole rest for 10 minutes before serving to allow the sauce to thicken further. Tip: Garnish with fresh parsley for a pop of color and freshness.

Flavorful and comforting, this casserole pairs well with a crisp green salad or crusty bread. The venison becomes melt-in-your-mouth tender, while the potatoes soak up the rich, savory sauce.

Venison Crock Pot Spaghetti Sauce

Bold flavors and tender venison make this crock pot spaghetti sauce a hearty choice for any dinner. Perfect for busy days, it simmers to perfection with minimal effort.

Ingredients

• 1.5 lbs ground venison, lean and finely textured
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, freshly minced
• 28 oz can crushed tomatoes, rich and tangy
• 6 oz can tomato paste, concentrated and deep-flavored
• 1 tsp dried oregano, aromatic and earthy
• 1 tsp dried basil, sweet and slightly minty
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp finely ground black pepper, for a sharp bite
• 1 cup beef broth, robust and savory
• 1 tbsp granulated sugar, to round out acidity

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
2. Add the ground venison, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Stir in the diced onion and minced garlic, cooking until softened, about 3 minutes.
4. Transfer the venison mixture to a crock pot.
5. Add the crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, salt, black pepper, beef broth, and sugar to the crock pot.
6. Stir all ingredients until well combined.
7. Cover and cook on low for 6 hours, stirring occasionally to prevent sticking.
8. After cooking, adjust seasoning if necessary and let the sauce rest for 10 minutes before serving.

Perfectly tender venison melts into the sauce, creating a rich, meaty texture. The balanced acidity and subtle heat make it ideal over al dente spaghetti or as a base for lasagna.

Slow Cooker Venison Stroganoff

Just when you thought comfort food couldn’t get any better, this Slow Cooker Venison Stroganoff proves otherwise. Tender venison meets creamy sauce for a hearty meal that’s effortlessly delicious.

Ingredients

• 1.5 lbs venison stew meat, trimmed and cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth, low-sodium
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 cup sour cream, full-fat
• 2 tbsp all-purpose flour
• 12 oz wide egg noodles
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add venison cubes in a single layer, searing until browned on all sides, about 3 minutes per side. Work in batches if necessary.
3. Transfer seared venison to the slow cooker.
4. In the same skillet, add onions and mushrooms, sautéing until softened, about 5 minutes.
5. Add garlic, cooking for 1 minute until fragrant.
6. Pour in beef broth, scraping up any browned bits from the skillet.
7. Stir in Worcestershire sauce, Dijon mustard, and smoked paprika.
8. Transfer the mixture to the slow cooker, covering the venison.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until venison is tender.
10. Whisk sour cream and flour in a small bowl until smooth.
11. Stir the sour cream mixture into the slow cooker, cooking for an additional 30 minutes on HIGH until thickened.
12. Meanwhile, cook egg noodles according to package instructions until al dente.
13. Serve stroganoff over cooked noodles, garnished with fresh parsley.

Key to this dish’s appeal is the velvety sauce clinging to each noodle, with the venison offering a gamey depth. Try serving it with a side of pickled vegetables for a bright contrast.

Venison Crock Pot Shepherd’s Pie

Unlock the comfort of a classic with this hearty Venison Crock Pot Shepherd’s Pie, perfect for those chilly evenings when only a rich, meaty dish will do.

Ingredients

• 1.5 lbs ground venison, lean and finely textured
• 2 cups russet potatoes, peeled and cubed
• 1 cup carrots, diced into small pieces
• 1 cup frozen peas, sweet and tender
• 1/2 cup beef broth, rich and savory
• 1/4 cup heavy cream, velvety and smooth
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp Worcestershire sauce, tangy and robust
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp onion powder, sweet and earthy
• Salt and finely ground black pepper, to season

Instructions

1. Brown the ground venison in a skillet over medium-high heat until no pink remains, about 5 minutes. Drain excess fat.
2. Transfer the venison to a crock pot. Add carrots, peas, beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6 hours or high for 3 hours, until vegetables are tender.
4. Meanwhile, boil potatoes in salted water until fork-tender, about 15 minutes. Drain.
5. Mash potatoes with heavy cream and butter until smooth. Season with salt and pepper.
6. Spread mashed potatoes over the venison mixture in the crock pot. Cover and cook on high for an additional 30 minutes, until the topping is set.
7. Let stand for 10 minutes before serving to allow the flavors to meld.

Rich in flavor, this shepherd’s pie offers a delightful contrast between the creamy potato topping and the savory venison filling. Serve with a side of crusty bread to soak up the delicious juices.

Crock Pot Venison Bolognese

Kickstart your comfort food game with this hearty Crock Pot Venison Bolognese. Perfect for busy weeknights, it’s a savory twist on the classic.

Ingredients

• 1 lb ground venison, lean and gamey
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 carrot, finely grated
• 1 celery stalk, finely diced
• 28 oz canned crushed tomatoes, rich and tangy
• 1/2 cup dry red wine, robust and full-bodied
• 1/2 cup whole milk, creamy
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tsp dried oregano, aromatic
• 1/2 tsp red pepper flakes, for a subtle heat
• 1 lb spaghetti, al dente
• Parmesan cheese, freshly grated for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground venison, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Transfer venison to the Crock Pot, leaving any fat in the skillet.
4. In the same skillet, sauté onion, garlic, carrot, and celery until softened, about 5 minutes.
5. Add vegetables to the Crock Pot with the venison.
6. Pour in crushed tomatoes, red wine, and milk. Stir to combine.
7. Season with salt, black pepper, oregano, and red pepper flakes.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring occasionally.
9. Cook spaghetti according to package instructions until al dente.
10. Serve Bolognese over spaghetti, topped with freshly grated Parmesan.

Rich in flavor with a tender texture, this Bolognese pairs wonderfully with a crusty bread to soak up the sauce. For a rustic touch, serve it in a hollowed-out pumpkin during the fall.

Venison and Bean Crock Pot Chili

Great for a hearty meal, this venison and bean crock pot chili combines robust flavors with minimal effort. Gather your ingredients and let’s get started.

Ingredients

– 1 lb ground venison, lean and finely textured
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) black beans, drained and rinsed
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, fire-roasted for depth
– 2 cups beef broth, rich and savory
– 2 tbsp chili powder, freshly ground
– 1 tsp cumin, aromatic and earthy
– 1 tsp smoked paprika, for a subtle smokiness
– Salt, to enhance flavors

Instructions

1. Brown the ground venison in a skillet over medium heat until no pink remains, about 5 minutes. Tip: Break the meat into small pieces for even cooking.
2. Transfer the browned venison to the crock pot.
3. Add the diced onion and minced garlic to the same skillet; sauté until translucent, about 3 minutes. Tip: This step builds flavor by deglazing the skillet.
4. Combine the sautéed onions and garlic with the venison in the crock pot.
5. Stir in the kidney beans, black beans, diced tomatoes, beef broth, chili powder, cumin, and smoked paprika.
6. Cover and cook on low for 6 hours or high for 3 hours. Tip: Stir occasionally to prevent sticking.
7. Season with salt before serving.
You’ll love the tender chunks of venison mingled with creamy beans in a deeply flavored broth. Serve with a dollop of sour cream or over a baked potato for a comforting twist.

Slow Cooker Venison Goulash

Outstanding for a hearty dinner, this Slow Cooker Venison Goulash brings comfort to your table with minimal fuss. Packed with robust flavors, it’s a set-it-and-forget-it meal that rewards patience.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 1 cup beef broth, low-sodium
• 1 can (14.5 oz) diced tomatoes, fire-roasted
• 1 red bell pepper, diced
• 1 tsp sea salt
• 1/2 tsp finely ground black pepper
• 1 tbsp all-purpose flour
• 1/2 cup sour cream, full-fat

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add venison cubes in batches, searing until browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Transfer seared venison to the slow cooker.
4. In the same skillet, sauté onion until translucent, about 5 minutes. Add garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant.
5. Pour in beef broth, scraping up any browned bits from the skillet.
6. Transfer onion mixture to the slow cooker, adding diced tomatoes and red bell pepper. Stir to combine.
7. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until venison is tender. Tip: For thicker goulash, mix flour with 2 tbsp water and stir into the slow cooker during the last 30 minutes of cooking.
8. Stir in sour cream just before serving. Tip: Let the goulash sit for 10 minutes after adding sour cream to allow flavors to meld.

Hearty and deeply flavorful, this goulash boasts tender venison in a creamy, paprika-infused sauce. Serve over buttered egg noodles or with crusty bread to soak up the rich sauce.

Venison Crock Pot Enchiladas

Unleash the bold flavors of the wild with this hearty venison crock pot enchiladas recipe. Perfect for a busy day, it’s a set-it-and-forget-it meal that delivers deep, satisfying tastes.

Ingredients

• 1 lb ground venison, lean and finely textured
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1 can (10 oz) red enchilada sauce, rich and smoky
• 1 can (4 oz) diced green chiles, mildly spicy
• 1/2 cup sour cream, thick and creamy
• 1/2 cup cilantro, freshly chopped
• 1 tbsp cumin, freshly ground
• 1 tsp garlic powder, aromatic
• 6 corn tortillas, soft and pliable

Instructions

1. Brown the ground venison in a skillet over medium heat until no pink remains, about 5 minutes. Drain excess fat.
2. Transfer the venison to the crock pot. Stir in the enchilada sauce, green chiles, cumin, and garlic powder until well combined.
3. Cover and cook on LOW for 4 hours, allowing flavors to meld. Tip: For deeper flavor, let it simmer an extra 30 minutes.
4. Warm the tortillas in a dry skillet for 30 seconds each side to make them pliable. Tip: Keep them covered with a towel to stay warm.
5. Layer the tortillas, venison mixture, and cheeses in the crock pot, repeating until all ingredients are used, ending with cheese on top.
6. Cover and cook on HIGH for 30 minutes, or until cheese is bubbly and slightly golden. Tip: For a crispier top, broil for 2-3 minutes before serving.
7. Garnish with sour cream and cilantro before serving.

Enjoy the tender, flavorful venison wrapped in soft tortillas, with a perfect balance of spicy and creamy. Serve with a side of crisp salad or roasted vegetables for a complete meal.

Crock Pot Venison and Rice

This hearty Crock Pot Venison and Rice combines tender wild game with fluffy grains for a satisfying meal. Try it for a hands-off dinner that’s packed with flavor.

Ingredients

• 1.5 lbs venison stew meat, cut into 1-inch cubes
• 1 cup long-grain white rice, uncooked
• 2 cups beef broth, rich and savory
• 1 cup diced carrots, crisp and sweet
• 1 cup diced celery, fresh and crunchy
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce, tangy and bold
• 1 tsp dried thyme, aromatic
• 1 tsp smoked paprika, warm and slightly sweet
• Salt and freshly ground black pepper, to season
• 2 tbsp olive oil, extra virgin

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add venison cubes, searing until browned on all sides, about 3-4 minutes per side. Tip: Avoid overcrowding the pan to ensure a good sear.
3. Transfer seared venison to the Crock Pot, scraping any browned bits from the skillet.
4. In the same skillet, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
5. Add the sautéed vegetables to the Crock Pot with the venison.
6. Stir in rice, beef broth, Worcestershire sauce, thyme, smoked paprika, salt, and pepper.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until rice is tender and venison is fork-tender. Tip: Resist the urge to stir during cooking to prevent mushy rice.
8. Check seasoning and adjust with salt and pepper if needed before serving. Tip: Let it sit for 10 minutes after cooking for flavors to meld.

Zesty and comforting, this dish offers a perfect balance of tender venison and fluffy rice. Serve it with a side of crusty bread to soak up the savory broth.

Venison Crock Pot Meatloaf

Craving a hearty, comforting meal with minimal fuss? This venison crock pot meatloaf delivers rich flavors and tender texture, perfect for busy weeknights.

Ingredients

• 1.5 lbs ground venison, lean and fresh
• 1 cup breadcrumbs, finely ground
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup whole milk, creamy and rich
• 1/4 cup ketchup, tangy and smooth
• 1 tbsp Worcestershire sauce, deeply savory
• 1 tsp garlic powder, aromatic and pungent
• 1 tsp onion powder, sweet and sharp
• 1/2 tsp salt, fine and sea-derived
• 1/2 tsp black pepper, freshly ground
• 1/4 cup brown sugar, dark and molasses-rich
• 1 tbsp mustard, bold and slightly spicy

Instructions

1. In a large mixing bowl, combine ground venison, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined; overmixing can toughen the meatloaf.
2. Shape the mixture into a loaf and place it into the crock pot. Tip: Lining the crock pot with parchment paper prevents sticking and makes cleanup easier.
3. In a small bowl, whisk together brown sugar and mustard. Spread this glaze evenly over the meatloaf.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours. The meatloaf is done when it reaches an internal temperature of 160°F.
5. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice.

Expect a moist, flavorful meatloaf with a sweet and tangy glaze. Serve it with mashed potatoes and steamed green beans for a complete meal.

Slow Cooker Venison Curry

Delight in the deep, aromatic flavors of this slow cooker venison curry, perfect for a hearty meal that requires minimal effort.

Ingredients

• 2 lbs venison shoulder, cut into 1-inch cubes
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1 large onion, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp curry powder
• 1 can (14 oz) full-fat coconut milk
• 1 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add venison cubes, searing until browned on all sides, about 3 minutes per side.
3. Transfer venison to the slow cooker.
4. In the same skillet, sauté onion, ginger, and garlic until fragrant, about 2 minutes.
5. Stir in curry powder, black pepper, and salt, cooking for 1 minute to toast the spices.
6. Pour the onion mixture over the venison in the slow cooker.
7. Add coconut milk, stirring to combine all ingredients.
8. Cover and cook on low for 8 hours, until venison is tender.
9. Garnish with fresh cilantro before serving.

Creamy and aromatic, this venison curry pairs wonderfully with steamed basmati rice or warm naan bread for soaking up the flavorful sauce.

Conclusion

Looking for a hassle-free way to enjoy ground venison? Our roundup of 18 easy crock pot recipes is your ticket to delicious, hearty meals with minimal effort. Whether you’re a seasoned venison lover or new to game meat, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next cooking adventure!

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