26+ Flavorful Crockpot Backstrap Deer Recipes for Every Occasion

If you’re a fan of venison, particularly backstrap, you know how challenging it can be to cook it just right.

Overcooking or undercooking venison can quickly ruin its natural tenderness, but with the magic of the slow cooker, you can take your venison dishes to new heights of flavor and tenderness.

Backstrap, often considered the most tender cut of venison, is perfect for the crockpot.

With the right recipes, you can infuse the meat with rich, savory flavors while maintaining its juiciness and texture.

Whether you’re looking to impress guests at a family gathering, treat yourself to a comforting weeknight meal, or explore new ways to prepare venison, these 26+ crockpot backstrap deer recipes offer a wide range of flavor profiles and cooking styles.

From savory and earthy to sweet and tangy, there’s something for everyone in this collection of easy and mouthwatering venison backstrap dishes.

Get ready to savor tender, perfectly cooked venison that’s packed with flavor every time.

26+ Flavorful Crockpot Backstrap Deer Recipes for Every Occasion

Crockpot cooking is an excellent way to prepare venison backstrap, offering a simple yet effective method to achieve tender, flavorful meat without the guesswork.

These 26+ recipes provide a variety of delicious ways to enjoy venison, each with its unique blend of herbs, spices, and sauces.

Whether you prefer a classic, hearty stew or a bold, spicy dish, you’re sure to find a recipe that fits your taste.

So, the next time you have venison backstrap on hand, reach for your slow cooker and let it work its magic – you’ll have a meal that will impress everyone at the table.

Slow-Cooked Honey Garlic Venison Backstrap

This recipe transforms venison backstrap into a tender, flavor-packed dish bursting with sweet and savory notes. The honey garlic glaze, paired with slow cooking, enhances the natural flavors of the meat, making it melt-in-your-mouth delicious. Perfect for family dinners or special occasions, this dish will impress even those new to wild game cuisine.

Ingredients:

• 2 lbs venison backstrap
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp balsamic vinegar
• 4 garlic cloves, minced
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp olive oil
• 1/4 cup water

Instructions:

1. Prepare the Backstrap: Rinse the venison backstrap and pat dry. Season lightly with salt and pepper.
2. Make the Sauce: In a small bowl, whisk together honey, soy sauce, balsamic vinegar, minced garlic, ground ginger, and red pepper flakes.
3. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the backstrap for 2-3 minutes per side until browned.
4. Combine in Crockpot: Place the seared backstrap in the crockpot. Pour the honey garlic sauce over the top and add water.
5. Cook Low and Slow: Cover and cook on low for 6-8 hours, turning the backstrap halfway through to ensure even cooking.
6. Serve: Remove the backstrap, slice thinly, and drizzle with the remaining sauce. Serve with mashed potatoes, rice, or steamed vegetables.

This honey garlic venison backstrap is a crowd-pleaser that brings out the best in your wild game. The combination of slow cooking and the sweet-savory glaze ensures every bite is succulent and flavorful. Serve it up at your next gathering, and watch it disappear quickly!

Rustic Mushroom and Herb Venison Backstrap Stew

This hearty venison stew combines earthy mushrooms, aromatic herbs, and tender backstrap for a warming meal perfect for chilly evenings. The slow cooking process allows the flavors to meld beautifully, creating a dish that’s both comforting and gourmet. Pair with crusty bread for an unforgettable dining experience.

Ingredients:

• 2 lbs venison backstrap, cut into 2-inch pieces
• 1 cup mushrooms, sliced
• 2 medium carrots, diced
• 2 medium potatoes, cubed
• 1 onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 1/2 cup red wine (optional)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary
• 2 bay leaves
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Brown the Meat: Heat olive oil in a skillet. Sear venison pieces until lightly browned on all sides.
2. Prepare the Vegetables: Add mushrooms, onion, carrots, and garlic to the skillet. Sauté until softened.
3. Transfer to Crockpot: Add the browned venison and sautéed vegetables to the crockpot.
4. Add Liquids and Herbs: Pour in beef broth and red wine. Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper.
5. Slow Cook: Cook on low for 6-8 hours until the venison is fork-tender and the stew has thickened slightly.
6. Serve: Ladle the stew into bowls and garnish with fresh parsley, if desired.

This rustic venison stew is a one-pot wonder that will warm your soul. The tender backstrap and rich, herb-infused broth are a perfect match, creating a meal that’s as nourishing as it is delicious. It’s the ultimate comfort food for cozy nights in.

BBQ Bourbon Glazed Venison Backstrap

If you love smoky, tangy barbecue flavors, this recipe is for you. Slow cooking venison backstrap with a bourbon-infused BBQ glaze ensures the meat is moist and flavorful. This dish pairs beautifully with cornbread and coleslaw for a true Southern-style feast.

Ingredients:

• 2 lbs venison backstrap
• 1 cup BBQ sauce
• 1/4 cup bourbon
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• 1 tbsp olive oil
• 1/4 cup chicken or beef broth

Instructions:

1. Season and Sear: Rub the venison with smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Sear in olive oil over medium-high heat.
2. Prepare the Glaze: In a bowl, mix BBQ sauce, bourbon, brown sugar, Worcestershire sauce, and cayenne pepper.
3. Assemble in Crockpot: Place the seared backstrap in the crockpot. Pour the BBQ bourbon glaze over the meat and add the broth.
4. Cook Low and Slow: Cover and cook on low for 6-7 hours. Baste the meat with the glaze every 1-2 hours for maximum flavor.
5. Finish and Serve: Slice the backstrap, spoon the glaze over the top, and serve with your favorite BBQ sides.

This BBQ bourbon glazed venison backstrap is a celebration of bold flavors and tender texture. The smoky glaze highlights the natural richness of the venison, making it a standout dish for any barbecue or special dinner. Get ready for rave reviews with every bite!

Slow Cooker Venison Backstrap with Red Wine and Garlic

This venison backstrap recipe is a perfect balance of savory, earthy, and slightly acidic flavors, thanks to the richness of red wine and the depth of garlic. Slow cooking this dish makes the meat so tender that it almost falls apart on its own. It’s the ideal dish for impressing guests or treating yourself to a special meal.

Ingredients:

• 2 lbs venison backstrap
• 1 cup red wine
• 4 garlic cloves, minced
• 1/2 onion, sliced
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 1/2 cup beef broth

Instructions:

1. Sear the Backstrap: Heat olive oil in a skillet. Season the venison backstrap with salt and pepper and sear it on all sides until browned.
2. Prepare the Sauce: In a bowl, mix red wine, garlic, balsamic vinegar, thyme, rosemary, and beef broth.
3. Place in Crockpot: Transfer the seared backstrap to the crockpot and pour the red wine mixture over it. Add the sliced onion.
4. Slow Cook: Cover and cook on low for 6-8 hours, turning the venison halfway through.
5. Serve: Slice the venison and serve with the rich sauce and onions. It pairs wonderfully with mashed potatoes or roasted vegetables.

The slow-cooked venison backstrap with red wine and garlic is an elegant yet easy recipe that will wow anyone who tastes it. The combination of wine, garlic, and herbs infuses the meat with a luxurious flavor while the slow cooking ensures a tender, melt-in-your-mouth experience. It’s perfect for cozy dinners or a romantic evening.

Crockpot Venison Backstrap with Cranberry Orange Sauce

This recipe adds a festive twist to your venison backstrap, combining the bright tartness of cranberries with the citrusy sweetness of orange. The slow cooker ensures the venison is perfectly tender, while the cranberry orange sauce provides a lovely balance of flavors that elevate the dish to a whole new level.

Ingredients:

• 2 lbs venison backstrap
• 1 cup fresh or frozen cranberries
• 1/4 cup orange juice
• 2 tbsp honey
• 1/2 cup chicken broth
• 1 tbsp orange zest
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison on all sides. Season with salt and pepper.
2. Make the Sauce: In a bowl, combine cranberries, orange juice, honey, cinnamon, cloves, and orange zest.
3. Assemble in Crockpot: Place the seared venison in the crockpot and pour the cranberry orange sauce over the top. Add chicken broth to help the sauce cook evenly.
4. Cook on Low: Cover and cook on low for 6-8 hours until the venison is fork-tender and the sauce has thickened.
5. Serve: Slice the venison and drizzle with the cranberry orange sauce. Serve with roasted potatoes or wild rice.

The combination of tangy cranberries and sweet orange creates an unforgettable sauce that complements the natural flavor of the venison. The slow-cooked backstrap becomes incredibly tender, making this dish perfect for the holidays or any special occasion. It’s sure to impress with both flavor and presentation.

Spicy Chipotle Venison Backstrap

For those who enjoy a bit of heat, this spicy chipotle venison backstrap recipe offers a smoky, flavorful punch. The chipotle peppers bring a deep smokiness, while the slow cooking method keeps the venison moist and tender. This recipe is perfect for adding some spice to your wild game meals.

Ingredients:

• 2 lbs venison backstrap
• 2 chipotle peppers in adobo sauce, chopped
• 1/2 cup tomato paste
• 1/4 cup olive oil
• 1/2 cup beef broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet. Season the backstrap with salt and pepper, then sear it on all sides until browned.
2. Make the Chipotle Sauce: In a small bowl, combine chopped chipotle peppers, tomato paste, cumin, smoked paprika, and beef broth. Mix until well combined.
3. Transfer to Crockpot: Place the seared venison backstrap in the crockpot and pour the chipotle sauce over it. Add chopped onion and minced garlic.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting the venison with the sauce halfway through.
5. Serve: Slice the venison and drizzle with the sauce. Serve with rice or corn tortillas for a spicy, flavorful meal.

The smoky, spicy chipotle sauce infuses the venison with rich and bold flavors that will satisfy any spice lover. The slow cooking process ensures that the venison backstrap stays tender and juicy, making this dish an exciting and satisfying addition to your recipe collection. Perfect for those who crave a little heat with their wild game.

Garlic Herb Venison Backstrap with Butter Sauce

This garlic herb venison backstrap is a rich and aromatic dish that’s simple to prepare but full of complex flavors. The garlic and herbs, combined with a butter sauce, create a decadent dish that’s perfect for any occasion. The slow cooker ensures the backstrap remains tender and juicy throughout the cooking process.

Ingredients:

• 2 lbs venison backstrap
• 4 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 cup chicken broth
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Sear the Venison: Heat olive oil in a skillet. Season the venison with salt and pepper and sear it on all sides until browned.
2. Prepare the Butter Sauce: In a small bowl, melt the butter. Stir in minced garlic, fresh thyme, rosemary, and chicken broth.
3. Assemble in Crockpot: Place the venison backstrap in the crockpot and pour the butter herb sauce over the meat.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting with the butter sauce every 2 hours.
5. Serve: Slice the venison and drizzle with the remaining butter sauce. Serve with mashed potatoes or grilled vegetables for a complete meal.

The garlic herb venison backstrap, bathed in a rich butter sauce, creates a flavor-packed dish that’s both indulgent and comforting. The slow cooking process ensures that the backstrap is incredibly tender and full of savory, herb-infused goodness. This dish is sure to be a hit at your next dinner gathering.

Crockpot Venison Backstrap with Apple and Onion

This recipe brings together the sweetness of apples with the savory richness of venison backstrap for a deliciously unexpected combination. The slow cooker makes the meat perfectly tender, and the apples and onions caramelize to create a balanced sweetness that complements the venison beautifully.

Ingredients:

• 2 lbs venison backstrap
• 2 apples, peeled, cored, and sliced
• 1 onion, sliced
• 1/2 cup chicken broth
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. Sear the Venison: Heat olive oil in a skillet. Season the backstrap with salt and pepper and sear it on all sides.
2. Prepare the Apple and Onion Mix: In a bowl, combine the sliced apples, onions, brown sugar, and cinnamon.
3. Assemble in Crockpot: Place the seared venison backstrap in the crockpot and surround it with the apple and onion mixture. Add chicken broth.
4. Slow Cook: Cover and cook on low for 6-8 hours, turning the venison halfway through.
5. Serve: Slice the venison and serve with the apple-onion mixture on top. This pairs beautifully with roasted vegetables or wild rice.

The combination of apples, onions, and venison backstrap creates a sweet-savory harmony that’s simply irresistible. The slow cooking process ensures the venison is tender and flavorful, while the apple and onion mixture becomes a caramelized topping that enhances the dish. It’s an ideal recipe for fall or winter dinners.

Crockpot Venison Backstrap with Mushroom Gravy

This venison backstrap recipe brings together the earthy flavors of mushrooms with a rich, creamy gravy. The slow cooking process results in perfectly tender meat that is enhanced by the savory gravy. It’s a comforting dish that pairs wonderfully with mashed potatoes or rice, making it a great choice for family dinners or special occasions.

Ingredients:

• 2 lbs venison backstrap
• 2 cups mushrooms, sliced
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 cup beef broth
• 1/2 cup heavy cream
• 1 tbsp Worcestershire sauce
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and season the venison with salt and pepper. Sear it on all sides until browned.
2. Prepare the Gravy: In the same skillet, melt butter and sauté garlic, onion, and mushrooms until softened. Stir in flour and cook for 1 minute. Gradually add beef broth, stirring constantly, until the mixture thickens. Add Worcestershire sauce and season with salt and pepper.
3. Transfer to Crockpot: Place the venison backstrap in the crockpot and pour the mushroom gravy over the top.
4. Slow Cook: Cover and cook on low for 6-8 hours, until the venison is tender.
5. Finish the Gravy: Once the venison is done, remove the meat and stir in the heavy cream to the gravy, adjusting seasoning if needed.
6. Serve: Slice the venison and serve with the creamy mushroom gravy. Pair it with mashed potatoes or rice for a complete meal.

The rich and creamy mushroom gravy enhances the venison backstrap, making it a comforting and flavorful dish. The slow cooking process ensures the venison stays juicy and tender, while the mushrooms and gravy add depth and richness to the dish. It’s an indulgent meal perfect for any time of year.

Sweet and Spicy Venison Backstrap Chili

This venison chili combines sweet and spicy flavors with tender chunks of venison backstrap. The slow cooker helps infuse the venison with the bold, smoky chili spices, making every bite a burst of flavor. It’s a hearty, satisfying meal that works perfectly for a crowd or a cozy weeknight dinner.

Ingredients:

• 2 lbs venison backstrap, cut into small cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can diced tomatoes (14.5 oz)
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can black beans (15 oz), drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp cinnamon
• 1/2 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Brown the Venison: Heat olive oil in a skillet and brown the venison cubes on all sides. Season with salt and pepper.
2. Prepare the Chili Base: In a large bowl, combine the diced tomatoes, beans, corn, brown sugar, apple cider vinegar, chili powder, paprika, cumin, cinnamon, cayenne pepper, and garlic.
3. Transfer to Crockpot: Add the browned venison and onion to the crockpot, then pour the chili mixture over the top.
4. Slow Cook: Cover and cook on low for 6-8 hours, stirring occasionally.
5. Serve: Serve the chili with shredded cheese, sour cream, and cornbread on the side for a complete meal.

This sweet and spicy venison chili is a comforting, flavorful dish that’s perfect for any occasion. The venison backstrap becomes incredibly tender while absorbing the spices and flavors of the chili. It’s the perfect dish for cold evenings or a hearty game day meal.

Slow Cooker Venison Backstrap with Honey Mustard Glaze

This recipe brings a deliciously tangy and sweet glaze to venison backstrap, combining honey and mustard for a bold yet balanced flavor. The slow cooking ensures the meat remains tender while absorbing the glaze. It’s a simple yet flavorful dish that pairs wonderfully with roasted vegetables or rice.

Ingredients:

• 2 lbs venison backstrap
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and season the venison with salt and pepper. Sear on all sides until browned.
2. Make the Honey Mustard Glaze: In a bowl, mix honey, Dijon mustard, apple cider vinegar, soy sauce, garlic powder, thyme, salt, and pepper.
3. Transfer to Crockpot: Place the seared venison backstrap in the crockpot and pour the honey mustard glaze over the top.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting occasionally with the glaze.
5. Serve: Slice the venison and serve with the honey mustard sauce. Pair with roasted potatoes or green beans for a complete meal.

The honey mustard glaze adds the perfect balance of sweetness and tang to the venison backstrap. Slow cooking ensures that the meat becomes incredibly tender while absorbing the full flavors of the sauce. This dish is a crowd-pleaser and makes for an excellent dinner option when you’re craving something both simple and flavorful.

Venison Backstrap with Spicy Peach BBQ Sauce

This recipe offers a unique twist on traditional BBQ, pairing the sweetness of peaches with a spicy kick. The backstrap is slow-cooked to perfection, while the peach BBQ sauce adds layers of flavor that make this dish irresistible. It’s a perfect fusion of sweet, savory, and spicy that will keep everyone coming back for more.

Ingredients:

• 2 lbs venison backstrap
• 1 cup peach preserves
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp chipotle powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap on all sides until browned.
2. Prepare the Peach BBQ Sauce: In a bowl, mix peach preserves, apple cider vinegar, ketchup, Worcestershire sauce, brown sugar, chipotle powder, paprika, garlic powder, salt, and pepper.
3. Transfer to Crockpot: Place the seared venison backstrap in the crockpot and pour the peach BBQ sauce over the top.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting the venison occasionally with the sauce.
5. Serve: Slice the venison and serve with the peach BBQ sauce. This pairs great with coleslaw, cornbread, or grilled vegetables.

The sweet and spicy peach BBQ sauce elevates the venison backstrap to new heights. Slow cooking ensures that the meat is tender and flavorful, while the sauce adds a delightful tang and heat. This dish is perfect for BBQ lovers and anyone looking to try something new with venison.

Crockpot Venison Backstrap with Sweet Potato and Kale

This recipe combines venison backstrap with hearty vegetables like sweet potatoes and kale for a nutritious and satisfying meal. The slow cooking method allows the venison to become incredibly tender while infusing the dish with earthy flavors from the kale and sweetness from the potatoes.

Ingredients:

• 2 lbs venison backstrap
• 2 medium sweet potatoes, peeled and cubed
• 2 cups kale, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap on all sides until browned.
2. Prepare the Vegetables: In a crockpot, layer the sweet potatoes, chopped kale, onion, and garlic.
3. Season and Add Liquids: Season the venison with cumin, paprika, salt, and pepper, then add it to the crockpot. Pour in beef broth.
4. Slow Cook: Cover and cook on low for 6-8 hours until the venison is tender and the vegetables are cooked through.
5. Serve: Slice the venison and serve with the sweet potatoes and kale for a balanced and hearty meal.

This dish offers a healthy, flavorful combination of venison backstrap, sweet potatoes, and kale. The slow cooking process ensures that the venison is tender while absorbing the flavors of the vegetables and spices. It’s a great way to enjoy a nourishing, wholesome meal that doesn’t compromise on taste.

Crockpot Venison Backstrap with Roasted Garlic and Rosemary

This recipe takes the classic combination of garlic and rosemary to new heights with slow-cooked venison backstrap. The savory flavors of roasted garlic and the fragrant rosemary meld into the meat, creating a rich and aromatic dish. Slow cooking ensures the venison stays moist and tender, making it a perfect meal for a cozy evening or family gathering.

Ingredients:

• 2 lbs venison backstrap
• 6 cloves garlic, peeled and smashed
• 2 tbsp fresh rosemary, chopped
• 1 cup beef broth
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1/2 tsp dried thyme

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap on all sides until browned.
2. Prepare the Crockpot: In the crockpot, add smashed garlic cloves, chopped rosemary, thyme, balsamic vinegar, and beef broth.
3. Add the Venison: Season the venison with salt and pepper, then place it in the crockpot on top of the garlic and rosemary.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting occasionally with the liquid in the pot.
5. Serve: Slice the venison and serve with the garlic and rosemary sauce. It pairs wonderfully with roasted root vegetables or mashed potatoes.

The combination of garlic and rosemary is a time-tested flavor pairing, and when infused into tender venison backstrap, it creates a comforting and aromatic dish. The slow cooking method ensures the venison stays moist and absorbs the full flavor of the herbs. This dish is ideal for elegant meals or family dinners.

Venison Backstrap with Apple Cider and Onion Gravy

This recipe marries the sweetness of apple cider with savory venison backstrap and a rich onion gravy. The slow-cooked venison becomes incredibly tender, and the apple cider glaze adds depth and sweetness. The onion gravy enhances the dish, making it a complete meal perfect for fall or winter.

Ingredients:

• 2 lbs venison backstrap
• 1 cup apple cider
• 1 onion, sliced
• 2 garlic cloves, minced
• 1/2 cup beef broth
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp flour
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap until browned on all sides. Season with salt and pepper.
2. Make the Gravy: In the same skillet, melt butter and sauté the onions and garlic until softened. Stir in flour and cook for 1 minute, then slowly whisk in apple cider and beef broth. Add thyme, salt, and pepper, and let the gravy thicken.
3. Transfer to Crockpot: Place the venison backstrap in the crockpot and pour the gravy over the top.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting the venison with the gravy occasionally.
5. Serve: Slice the venison and serve with the apple cider and onion gravy. Pair with mashed potatoes or steamed vegetables for a hearty meal.

The combination of apple cider and savory onion gravy elevates the venison backstrap to a whole new level. The slow cooking process ensures the venison remains tender and flavorful, and the gravy brings all the elements of the dish together in perfect harmony. This dish is a perfect option for holiday meals or cozy dinners with family.

Venison Backstrap with Lemon and Capers

For a lighter, zesty take on venison, this recipe uses lemon and capers to create a fresh and tangy flavor profile that cuts through the richness of the meat. The slow cooker ensures that the backstrap remains tender, while the lemon and capers bring brightness and complexity to each bite. It’s a great choice for spring or summer meals.

Ingredients:

• 2 lbs venison backstrap
• 2 tbsp olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 1 tbsp fresh parsley, chopped
• 2 garlic cloves, minced
• 1/2 cup white wine
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and season the venison backstrap with salt and pepper. Sear the meat on all sides until browned.
2. Prepare the Sauce: In a bowl, mix lemon juice, capers, garlic, white wine, and fresh parsley.
3. Transfer to Crockpot: Place the venison backstrap in the crockpot and pour the lemon and caper sauce over it.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting occasionally with the sauce.
5. Serve: Slice the venison and serve with the lemon-caper sauce. This dish pairs wonderfully with rice or roasted vegetables.

The bright flavors of lemon and capers are a delightful contrast to the rich, savory venison backstrap. Slow cooking ensures the meat is tender and absorbs the fresh, zesty sauce. This is a perfect dish for those seeking a lighter venison meal with a refreshing twist.

Slow Cooker Venison Backstrap with Pomegranate Glaze

Pomegranate’s tangy sweetness and rich color bring a festive flair to venison backstrap. The slow-cooked meat becomes incredibly tender while absorbing the fruity glaze, which adds a touch of luxury and depth. This dish is perfect for special occasions, particularly when you’re looking to impress your guests with a unique and elegant flavor combination.

Ingredients:

• 2 lbs venison backstrap
• 1 cup pomegranate juice
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap on all sides until browned.
2. Prepare the Glaze: In a bowl, combine pomegranate juice, balsamic vinegar, honey, rosemary, garlic, salt, and pepper.
3. Transfer to Crockpot: Place the seared venison in the crockpot and pour the pomegranate glaze over it.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting the venison with the glaze halfway through.
5. Serve: Slice the venison and drizzle with the remaining pomegranate glaze. Serve with roasted vegetables or couscous for a sophisticated meal.

The sweet and tangy pomegranate glaze brings a wonderful richness to the venison backstrap, making this dish both vibrant and flavorful. The slow cooking method ensures the meat becomes perfectly tender while taking on the bold flavors of the glaze. This dish is ideal for festive occasions or when you want to serve something truly special.

Venison Backstrap with Ginger Soy Marinade

This Asian-inspired recipe infuses venison backstrap with the bold flavors of ginger, soy sauce, and garlic. The slow cooker helps tenderize the meat while the marinade’s umami flavors create a rich, savory dish that pairs beautifully with steamed rice or stir-fried vegetables. It’s a great way to elevate venison in a unique and flavorful way.

Ingredients:

• 2 lbs venison backstrap
• 1/4 cup soy sauce
• 2 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional, for thickening)
• 1/4 cup water

Instructions:

1. Marinate the Venison: In a bowl, combine soy sauce, ginger, garlic, brown sugar, rice vinegar, and sesame oil. Place the venison backstrap in the marinade and refrigerate for at least 2 hours or overnight.
2. Prepare the Crockpot: Place the marinated venison in the crockpot, along with the marinade.
3. Slow Cook: Cover and cook on low for 6-8 hours until the venison is tender.
4. Make the Sauce: If you prefer a thicker sauce, mix cornstarch with water and stir into the cooking liquid during the last 30 minutes of cooking.
5. Serve: Slice the venison and serve with the sauce over rice or with stir-fried vegetables.

The ginger soy marinade infuses the venison backstrap with savory, slightly sweet flavors that perfectly complement the richness of the meat. The slow cooking ensures the venison is tender and full of flavor. This recipe is a wonderful option for those looking to bring an international flair to their venison meals.

Crockpot Venison Backstrap with Tomato Basil Sauce

This simple yet flavorful recipe combines fresh tomatoes and basil with venison backstrap for a comforting dish that’s bursting with flavor. The slow cooking process allows the flavors to meld together, creating a rich tomato sauce that complements the venison perfectly. This dish is perfect for a weeknight meal or a casual dinner with friends.

Ingredients:

• 2 lbs venison backstrap
• 2 cups crushed tomatoes
• 1/4 cup fresh basil, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Heat olive oil in a skillet and sear the venison backstrap until browned on all sides.
2. Prepare the Sauce: In a crockpot, combine crushed tomatoes, basil, onion, garlic, oregano, salt, and pepper.
3. Add the Venison: Place the seared venison backstrap in the crockpot and cover with the tomato sauce.
4. Slow Cook: Cover and cook on low for 6-8 hours, basting the venison occasionally.
5. Serve: Slice the venison and serve with the tomato basil sauce. Pair it with pasta or mashed potatoes for a hearty meal.

The fresh tomato basil sauce enhances the venison backstrap, creating a simple but delicious dish. The slow cooking ensures the venison is tender and the flavors are fully absorbed. This is a versatile recipe that works great with a variety of sides, making it perfect for a casual or family meal.

Note: More recipes are coming soon!