Crock-Pot Venison Roast Recipe (2024)

FAQs

Does venison get more tender the longer it cooks? ›

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

The meat will be so tender and falling apart, and the vegetables soft. Remember to taste test and add any extra balsamic vinegar, brown sugar, salt or pepper, until reaching your desired flavour. PRO TIP: It's better to cook pot roast on the low setting rather than the high setting when it comes to pot roast.

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

Soaking the meat in milk or buttermilk for a couple of hours before cooking helps. Store bought tenderizers can work too, just be careful of the flavors it can add. One thing that specifically helps is not to over cook your venison.

Cook to an internal temperature of 165 degrees F.

Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .

Place Roast in a shallow pan and cover with the milk. Soak over night at least 8 hours. This process removes the blood which causes the roast to have that wild unwanted flavor. Rinse off the milk and rinse out the pan, next place the roast back in the clean shallow pan and add the Italian dressing.

Change cooking times depending on your schedule. One hour on HIGH generally equals two hours on LOW.

What happens if you cook a roast too long in the crockpot? ›

When meat is overcooked, it will be “tough and dry,” while overcooked vegetables will be mushy.

Slow cook on low for 8 to 10 hours: This will result in a tender and juicy roast that falls apart easily. Slow cook on high for 4 to 5 hours: This will result in a slightly firmer roast that is still tender, but may hold its shape better.

There is no one way to cook venison but a really good rule of thumb is to cook steak and tender cuts hot and fast and to cook large and tough cuts low and slow.

Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature.

So, how do you cook venison roast so it's tender? The best way that I've found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won't dry it out.

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Most wild game cooks recommend medium-rare because if too much moisture is cooked out of the meat, it'll become tough and chewy.

General tips: Don't overcook or cook at temperatures above 375 F. The short fibers in wild game meat will get tough.