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Venison backstrap is one of the most tender and flavorful cuts of meat, but it can sometimes be tricky to cook to perfection.
Luckily, with the help of your trusty crockpot, preparing venison backstrap becomes effortless.
Whether you’re new to cooking game meat or a seasoned pro, crockpot cooking is the secret to achieving a juicy, tender backstrap every time.
In this blog post, we’ve compiled 32+ incredible crockpot backstrap recipes that highlight a variety of flavor profiles and cooking styles.
From rich, savory dishes to sweet and tangy creations, these recipes will help you explore the versatility of venison backstrap in the slow cooker.
So, whether you’re cooking for a family dinner or hosting friends, these recipes are guaranteed to impress.
32+ Deliciously Tasty Crockpot Backstrap Recipes You Have to Try
Crockpot cooking is the perfect way to transform your venison backstrap into a melt-in-your-mouth dish without spending hours in the kitchen.
With over 32 different recipes to choose from, you’ll find a perfect dish for any occasion, whether you’re craving something comforting, exotic, or downright delicious.
The slow-cooking method helps bring out the natural flavors of the venison while infusing it with spices, herbs, and sauces that will leave everyone at the table asking for seconds.
So, the next time you find yourself with a venison backstrap, pull out your crockpot, pick a recipe, and enjoy a meal that’s both easy and packed with flavor.
Slow-Cooked Garlic Herb Venison Backstrap
This Garlic Herb Venison Backstrap recipe is a tender, flavorful masterpiece. The slow cooking infuses the meat with a savory blend of garlic, fresh herbs, and seasonings, ensuring a melt-in-your-mouth texture perfect for any occasion. Whether served with mashed potatoes, roasted vegetables, or a hearty side salad, this dish is sure to impress your family and friends.
Ingredients:
- 2 lbs venison backstrap
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup beef or venison broth
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions:
- Prep the Meat: Pat the venison backstrap dry with a paper towel, and season generously with salt, pepper, and smoked paprika.
- Sear the Meat: Heat olive oil and butter in a skillet over medium-high heat. Sear the backstrap on all sides until golden brown, about 2-3 minutes per side.
- Prepare the Crockpot: Place the seared backstrap in the crockpot. Add minced garlic, rosemary, thyme, onion powder, and broth.
- Cook: Cover and cook on low for 6-8 hours, or until the meat reaches your desired tenderness.
- Rest and Serve: Allow the backstrap to rest for 10 minutes before slicing. Serve with your favorite side dishes.
This Garlic Herb Venison Backstrap delivers a perfect balance of flavors and tenderness, making it a crowd-pleaser. The slow cooking method ensures that the meat remains juicy and flavorful while requiring minimal hands-on effort. This recipe is ideal for anyone looking to elevate their game meat with a gourmet twist.
Sweet and Smoky BBQ Backstrap
This Sweet and Smoky BBQ Backstrap recipe is a bold and hearty dish, combining the natural flavors of venison with a smoky, tangy barbecue glaze. The slow cooker locks in the rich flavors, while the homemade BBQ sauce takes this dish to the next level. Perfect for gatherings, this recipe pairs wonderfully with cornbread or coleslaw.
Ingredients:
- 2 lbs venison backstrap
- 1 cup BBQ sauce (homemade or store-bought)
- ½ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Season the Backstrap: Rub the venison backstrap with salt, pepper, smoked paprika, chili powder, and garlic powder.
- Prepare the Sauce: In a bowl, mix BBQ sauce, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Assemble the Crockpot: Place the seasoned backstrap in the crockpot and pour the BBQ sauce mixture over it.
- Cook: Cover and cook on low for 6-8 hours, basting the meat occasionally with the sauce.
- Finish: Once cooked, shred the backstrap with forks or slice it, then serve with extra BBQ sauce on top.
The Sweet and Smoky BBQ Backstrap is an irresistible choice for barbecue lovers. The venison’s earthy flavors blend seamlessly with the smoky-sweet glaze, creating a mouthwatering experience. Serve it at your next gathering and watch your guests come back for seconds!
Creamy Mushroom and Onion Backstrap
Indulge in the comforting flavors of this Creamy Mushroom and Onion Backstrap. The rich, velvety sauce made with mushrooms, onions, and cream perfectly complements the tender venison. This recipe is perfect for a cozy family dinner or a romantic date night meal.
Ingredients:
- 2 lbs venison backstrap
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup sliced mushrooms
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- ½ cup heavy cream
- 1 tsp thyme
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Prepare the Meat: Season the venison with salt, pepper, and garlic powder. Sear it in a skillet with olive oil until browned.
- Cook the Veggies: In the same skillet, melt butter and sauté mushrooms, onions, and garlic until softened.
- Combine in the Crockpot: Transfer the venison and sautéed vegetables to the crockpot. Add beef broth and thyme.
- Cook: Cover and cook on low for 6-8 hours. Add heavy cream during the last 30 minutes of cooking, stirring to combine.
- Serve: Slice the backstrap and drizzle with the creamy mushroom sauce.
This Creamy Mushroom and Onion Backstrap is the epitome of comfort food. The luxurious sauce paired with tender venison is a dish you’ll want to make again and again. Serve it with a side of mashed potatoes or buttered noodles for a complete, satisfying meal.
Balsamic Glazed Venison Backstrap
This Balsamic Glazed Venison Backstrap combines the richness of balsamic vinegar with the earthiness of venison for a deeply satisfying dish. Slow-cooked to perfection, the backstrap absorbs the tangy sweetness of the glaze, creating a perfect balance of flavors. Ideal for those who enjoy a sophisticated yet easy-to-make meal, this recipe is perfect for a special dinner or an elegant weeknight meal.
Ingredients:
- 2 lbs venison backstrap
- 1 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- 1 tsp rosemary, chopped
- Salt and pepper to taste
Instructions:
- Season the Meat: Pat the venison backstrap dry and season with salt, pepper, and rosemary.
- Prepare the Glaze: In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and minced garlic. Simmer over low heat until the glaze thickens, about 5-7 minutes.
- Cook the Backstrap: Place the backstrap in the crockpot and pour the balsamic glaze over it.
- Slow Cook: Cover and cook on low for 6-8 hours, basting with the sauce every couple of hours.
- Finish and Serve: Once cooked, slice the backstrap and drizzle with the remaining glaze. Serve with roasted vegetables or a salad.
This Balsamic Glazed Venison Backstrap offers an extraordinary combination of sweet, tangy, and savory flavors that complement the natural richness of the venison. The slow cooking process allows the glaze to seep deep into the meat, resulting in a dish that’s both tender and flavorful. Pair it with simple sides to highlight the main event of the meal!
Spicy Cajun Venison Backstrap
For those who love a bit of heat and spice, this Spicy Cajun Venison Backstrap recipe is the perfect choice. The Cajun seasoning adds bold flavors, while the slow cooking ensures the backstrap stays tender and juicy. Whether served over rice or with grilled vegetables, this dish brings a kick of flavor that will satisfy your taste buds and leave you wanting more.
Ingredients:
- 2 lbs venison backstrap
- 2 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional for extra heat)
- 1 cup beef broth
- Salt and pepper to taste
Instructions:
- Season the Backstrap: Rub the venison backstrap with Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the backstrap on all sides until browned.
- Add to Crockpot: Transfer the seared backstrap to the crockpot and pour the beef broth over it.
- Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to meld.
- Serve: Slice and serve over rice or alongside grilled vegetables for a full meal.
This Spicy Cajun Venison Backstrap is a flavorful and fiery dish that’s perfect for anyone craving bold flavors. The spice and heat from the Cajun seasoning perfectly balance the natural taste of venison, creating a memorable meal. The slow cooking method ensures that each bite is tender and packed with flavor.
Honey Soy Venison Backstrap
The Honey Soy Venison Backstrap recipe offers a delicious mix of sweet and savory flavors, with honey and soy sauce coming together to create a glaze that perfectly complements the venison. This easy-to-make dish cooks low and slow, resulting in a moist, tender backstrap with a deep, umami-rich flavor. It’s an excellent choice for a weeknight dinner or a special occasion.
Ingredients:
- 2 lbs venison backstrap
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp olive oil
- 2 tbsp rice vinegar
- 3 garlic cloves, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the venison backstrap with salt and pepper.
- Make the Sauce: In a bowl, mix together soy sauce, honey, olive oil, rice vinegar, garlic, and ginger.
- Cook the Backstrap: Place the venison in the crockpot and pour the honey soy sauce mixture over it.
- Slow Cook: Cover and cook on low for 6-8 hours. Baste the backstrap with the sauce every couple of hours to infuse the flavor.
- Serve: Slice the backstrap and drizzle with the sauce from the crockpot. Pair with steamed rice or stir-fried vegetables for a complete meal.
This Honey Soy Venison Backstrap recipe offers a delightful contrast of sweet, salty, and umami flavors. The slow cooking process allows the venison to absorb all the richness of the sauce, making each bite irresistible. Serve it with simple sides like rice or vegetables to keep the focus on the star of the meal!
Smoky Chipotle Venison Backstrap
If you love smoky and spicy flavors, this Smoky Chipotle Venison Backstrap is the recipe for you. The chipotle peppers bring a smoky heat that pairs beautifully with the venison’s deep flavor. Slow-cooked to perfection, this dish makes an exciting and flavorful meal that’s perfect for taco night, served with tortillas and fresh toppings.
Ingredients:
- 2 lbs venison backstrap
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce from the can
- 1 tsp smoked paprika
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 cup beef broth
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt, pepper, smoked paprika, and minced chipotle peppers.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the venison backstrap on all sides until browned.
- Prepare the Crockpot: Place the seared venison in the crockpot and add minced garlic, adobo sauce, and beef broth.
- Slow Cook: Cover and cook on low for 6-8 hours, ensuring the venison absorbs the smoky chipotle flavors.
- Serve: Slice the backstrap and serve it in tacos, burritos, or on a bed of rice.
The Smoky Chipotle Venison Backstrap is a flavor-packed dish with smoky heat and deep, rich flavors. The chipotle peppers give the dish a spicy kick, while the slow cooking keeps the venison tender and juicy. Perfect for a Mexican-inspired meal, this recipe will make your taste buds dance with excitement.
Mediterranean Herb Venison Backstrap
This Mediterranean Herb Venison Backstrap is a light yet flavorful dish that uses fresh herbs and olive oil to elevate the taste of the venison. With hints of garlic, lemon, and oregano, this recipe transports you to the sunny Mediterranean coast. The slow-cooked venison remains tender and juicy, absorbing all the vibrant flavors from the marinade.
Ingredients:
- 2 lbs venison backstrap
- 2 tbsp olive oil
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp rosemary, chopped
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Marinate the Venison: In a bowl, combine olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper. Rub this marinade all over the venison backstrap and refrigerate for 1-2 hours.
- Cook the Meat: Transfer the marinated backstrap to the crockpot and pour any remaining marinade over it.
- Slow Cook: Cover and cook on low for 6-8 hours.
- Serve: Slice the venison and serve with a side of couscous, roasted vegetables, or a fresh salad.
This Mediterranean Herb Venison Backstrap brings the bright, fresh flavors of the Mediterranean to your table. The tender venison, infused with lemon and herbs, is a refreshing change from heavier dishes. This recipe is light, aromatic, and perfect for a healthy, satisfying meal.
Italian Herb and Tomato Venison Backstrap
The Italian Herb and Tomato Venison Backstrap recipe brings together the bright flavors of ripe tomatoes, Italian herbs, and the deep richness of venison. This dish simmers slowly in a flavorful tomato sauce, allowing the venison to become incredibly tender while absorbing the savory and aromatic herbs. It’s perfect for serving over pasta, rice, or even crusty bread, making it an Italian-inspired delight that will leave everyone at the table satisfied.
Ingredients:
- 2 lbs venison backstrap
- 1 can (14 oz) crushed tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp thyme
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap generously with salt, pepper, basil, oregano, and thyme.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned.
- Prepare the Sauce: In the crockpot, add the crushed tomatoes, chopped onion, garlic, balsamic vinegar, and seared venison backstrap.
- Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to meld together.
- Serve: Slice the venison and serve over pasta, rice, or alongside garlic bread to soak up the sauce.
This Italian Herb and Tomato Venison Backstrap is a comforting and flavorful meal that brings the essence of Italy into your kitchen. The tender venison is perfectly complemented by the rich tomato sauce and aromatic herbs, creating a dish that’s ideal for a cozy dinner. Pair it with pasta or bread for a complete meal that’s sure to please everyone.
Herb and Lemon Butter Venison Backstrap
For a light and refreshing twist, the Herb and Lemon Butter Venison Backstrap is the perfect choice. The fresh herbs and zesty lemon bring a vibrant freshness to the tender venison, while the butter creates a smooth, luxurious sauce. Slow-cooked to perfection, this dish is ideal for a spring or summer dinner, with a delicate yet bold flavor that highlights the venison’s natural richness.
Ingredients:
- 2 lbs venison backstrap
- 3 tbsp butter
- 1 lemon, juiced and zested
- 2 garlic cloves, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt, pepper, parsley, and thyme.
- Sear the Meat: In a skillet, melt butter over medium-high heat. Sear the backstrap on all sides until browned.
- Add to Crockpot: Place the seared backstrap in the crockpot and add the minced garlic, lemon juice, and lemon zest.
- Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to infuse the meat.
- Finish and Serve: Once the venison is cooked, slice it and drizzle the lemon butter sauce over the top. Serve with steamed vegetables or a light salad.
The Herb and Lemon Butter Venison Backstrap is a refreshing and elegant dish that brings out the natural flavors of the venison while keeping things light and flavorful. The buttery lemon sauce adds richness without overwhelming the meat, making it an ideal choice for a healthy, yet indulgent meal.
Teriyaki Venison Backstrap
This Teriyaki Venison Backstrap is a sweet and savory dish with an Asian-inspired flavor profile. The slow-cooked venison soaks up the teriyaki sauce, becoming tender and flavorful, while the richness of the soy sauce and the sweetness of the honey balance perfectly with the deep flavors of the meat. This dish is great for those who enjoy bold, umami-packed meals and is perfect served with rice or stir-fried vegetables.
Ingredients:
- 2 lbs venison backstrap
- ¼ cup soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tbsp sesame oil
- 1 tsp cornstarch (optional, to thicken sauce)
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt and pepper.
- Prepare the Sauce: In a bowl, mix together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
- Slow Cook: Place the backstrap in the crockpot and pour the teriyaki sauce over it. Cover and cook on low for 6-8 hours.
- Thicken Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and stir into the sauce in the crockpot during the last 30 minutes of cooking.
- Serve: Slice the venison and serve with rice or stir-fried vegetables, drizzling the teriyaki sauce over the top.
This Teriyaki Venison Backstrap is the perfect fusion of sweet and savory, with a flavorful sauce that enhances the tender meat. The slow cooking process ensures that the venison absorbs all the richness of the teriyaki, making for a satisfying and delicious meal. Pair it with rice or vegetables for a complete, flavorful dinner.
Red Wine and Garlic Venison Backstrap
For a sophisticated and rich flavor, the Red Wine and Garlic Venison Backstrap is an ideal choice. The red wine sauce is deep and savory, while garlic adds aromatic depth to the dish. Slowly cooked to perfection, this recipe results in tender, flavorful venison that pairs wonderfully with mashed potatoes, roasted vegetables, or even a side of crusty bread to soak up the delicious sauce.
Ingredients:
- 2 lbs venison backstrap
- 1 cup red wine
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp thyme
- 1 cup beef broth
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the venison with salt, pepper, rosemary, and thyme.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the backstrap on all sides until browned.
- Prepare the Sauce: In the crockpot, add the red wine, beef broth, chopped onion, and minced garlic.
- Slow Cook: Place the seared venison backstrap into the crockpot and cover. Cook on low for 6-8 hours, allowing the wine sauce to infuse the meat.
- Serve: Slice the venison and spoon the red wine garlic sauce over the top. Serve with mashed potatoes or roasted vegetables.
The Red Wine and Garlic Venison Backstrap is a decadent, flavorful dish perfect for special occasions or cozy dinners. The rich, savory wine sauce enhances the venison, making it tender and full of depth. Pair it with hearty sides for a complete meal that’s both elegant and comforting.
Bacon-Wrapped Venison Backstrap
Who doesn’t love bacon? The Bacon-Wrapped Venison Backstrap takes venison to a whole new level by adding the irresistible flavor of crispy bacon. Slow-cooked to tender perfection, the bacon provides an extra layer of flavor while helping to keep the venison moist and juicy. This is the perfect recipe for bacon lovers who want to elevate their game meat to a new level of deliciousness.
Ingredients:
- 2 lbs venison backstrap
- 8-10 slices of bacon
- 1 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp garlic powder
- Salt and pepper to taste
Instructions:
- Wrap the Venison: Season the venison backstrap with salt, pepper, garlic powder, and rosemary. Wrap the backstrap with bacon slices, securing them with toothpicks if necessary.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat and sear the bacon-wrapped venison on all sides until the bacon is golden and crispy.
- Slow Cook: Transfer the bacon-wrapped venison to the crockpot and cook on low for 6-8 hours, allowing the flavors to meld together.
- Serve: Slice the backstrap and serve with mashed potatoes, steamed vegetables, or your favorite side dish.
This Bacon-Wrapped Venison Backstrap is the ultimate indulgence for those who love the smoky, savory taste of bacon. The bacon helps keep the venison moist while adding layers of flavor, resulting in a dish that’s tender, juicy, and bursting with deliciousness. Perfect for any special occasion or weekend dinner!
Apple Cider Vinegar and Brown Sugar Venison Backstrap
For a unique blend of sweetness and acidity, this Apple Cider Vinegar and Brown Sugar Venison Backstrap recipe is the perfect balance of flavors. The tanginess of the vinegar is complemented by the rich sweetness of brown sugar, which caramelizes during the slow cooking process to create a flavorful glaze on the venison. This dish is ideal for those who enjoy a hint of sweetness in their savory meals.
Ingredients:
- 2 lbs venison backstrap
- ½ cup apple cider vinegar
- ¼ cup brown sugar
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt and pepper.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the backstrap on all sides until browned.
- Prepare the Sauce: In a bowl, whisk together apple cider vinegar, brown sugar, Dijon mustard, and minced garlic.
- Slow Cook: Place the seared venison backstrap in the crockpot and pour the sauce over it. Cover and cook on low for 6-8 hours.
- Serve: Slice the venison and drizzle the sweet and tangy sauce over the top. Serve with roasted vegetables or a fresh salad.
The Apple Cider Vinegar and Brown Sugar Venison Backstrap offers a wonderful balance of sweet and tangy flavors that enhance the venison’s natural taste. The slow cooking process allows the meat to become tender and juicy, while the sauce caramelizes beautifully, creating a rich, flavorful glaze. This is a must-try recipe for those who enjoy sweet-savory combinations.
Garlic Parmesan Venison Backstrap
If you’re a fan of rich, savory garlic and parmesan flavors, this Garlic Parmesan Venison Backstrap recipe is for you. The venison is infused with the aromatic garlic and the rich, nutty flavor of parmesan cheese, creating a dish that’s full of flavor and satisfying in every bite. The slow-cooking method ensures the venison remains tender and juicy, while the garlic-parmesan mixture forms a delightful crust that enhances the meat’s natural richness.
Ingredients:
- 2 lbs venison backstrap
- 4 tbsp butter, melted
- 3 garlic cloves, minced
- 1 cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt, pepper, and oregano.
- Prepare the Garlic-Parmesan Mixture: In a bowl, combine the melted butter, minced garlic, and grated parmesan.
- Coat the Meat: Brush the garlic-parmesan mixture onto the venison backstrap, making sure it’s fully coated.
- Slow Cook: Place the backstrap in the crockpot and cook on low for 6-8 hours, allowing the garlic and parmesan to infuse into the meat.
- Serve: Slice the venison and sprinkle with fresh parsley. Serve with mashed potatoes, pasta, or a fresh salad for a complete meal.
This Garlic Parmesan Venison Backstrap is an indulgent, flavorful dish that combines the deep umami flavors of parmesan with the richness of the venison. The slow-cooking method ensures that the venison is melt-in-your-mouth tender, while the garlic-parmesan crust creates a perfect contrast in texture. It’s a great dish for garlic lovers and those looking to try something new with their venison.
Maple Dijon Venison Backstrap
This Maple Dijon Venison Backstrap recipe offers a delightful balance of sweet and tangy flavors. The maple syrup and Dijon mustard create a beautifully rich sauce that complements the venison’s bold flavor. The slow cooking ensures the backstrap is tender and juicy, and the glaze caramelizes on the meat, adding a touch of sweetness with every bite. It’s a perfect dish for a cozy dinner or a weekend gathering with friends.
Ingredients:
- 2 lbs venison backstrap
- ¼ cup maple syrup
- 2 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt and pepper.
- Prepare the Maple Dijon Glaze: In a bowl, whisk together maple syrup, Dijon mustard, soy sauce, apple cider vinegar, and minced garlic.
- Cook the Meat: Place the venison backstrap in the crockpot and pour the maple Dijon glaze over it.
- Slow Cook: Cover and cook on low for 6-8 hours, basting the venison with the glaze occasionally.
- Serve: Slice the venison and drizzle with the remaining maple Dijon sauce. Serve with roasted vegetables or a light side salad.
The Maple Dijon Venison Backstrap is a flavorful dish with a perfect balance of sweetness and tang. The slow-cooking process infuses the venison with the rich maple-Dijon sauce, resulting in a tender and succulent meal. This dish pairs wonderfully with vegetables or grains, making it a well-rounded and satisfying option for any occasion.
Mushroom and Onion Venison Backstrap
For a hearty, savory dish, the Mushroom and Onion Venison Backstrap combines earthy mushrooms and sweet onions to create a rich sauce that complements the bold flavors of the venison. Slow-cooked in a flavorful broth, the venison becomes incredibly tender, while the mushrooms and onions soften and release their savory goodness into the sauce. This recipe is perfect for mushroom lovers and pairs well with rice, mashed potatoes, or crusty bread.
Ingredients:
- 2 lbs venison backstrap
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt, pepper, and thyme.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned.
- Prepare the Sauce: In the crockpot, add the sliced onions, mushrooms, garlic, beef broth, and Worcestershire sauce.
- Slow Cook: Place the seared venison in the crockpot and cook on low for 6-8 hours.
- Serve: Slice the venison and serve with the mushroom-onion sauce. This dish pairs wonderfully with mashed potatoes or rice to soak up the savory sauce.
The Mushroom and Onion Venison Backstrap is a hearty, comforting dish with earthy flavors and a rich sauce that makes each bite unforgettable. The slow cooking allows the venison to absorb the savory flavors of the mushrooms and onions, resulting in a tender, flavorful meal. It’s a great choice for a cozy dinner or a weekend gathering.
Sweet and Spicy Venison Backstrap
The Sweet and Spicy Venison Backstrap is an exciting combination of sweet heat and savory flavors. A blend of honey, chili flakes, and soy sauce creates a dynamic glaze that brings out the best in the venison. Slow-cooked to tender perfection, this dish is perfect for those who enjoy a bit of spice in their meals. Serve it with rice, grilled vegetables, or a fresh salad for a well-rounded meal.
Ingredients:
- 2 lbs venison backstrap
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili flakes
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt and pepper.
- Prepare the Sweet and Spicy Sauce: In a bowl, combine honey, soy sauce, rice vinegar, chili flakes, and minced garlic.
- Slow Cook: Place the venison in the crockpot and pour the sweet and spicy sauce over it.
- Cook: Cover and cook on low for 6-8 hours, allowing the flavors to develop and the venison to become tender.
- Serve: Slice the venison and drizzle with the remaining sauce. Serve with rice or grilled vegetables for a complete meal.
The Sweet and Spicy Venison Backstrap is a delicious balance of sweet and heat that enhances the natural flavor of the venison. The slow cooking process ensures that the backstrap is incredibly tender and flavorful. Pair it with a side of rice or grilled veggies for a well-rounded, exciting meal.
Cajun-Style Venison Backstrap with Peppers and Onions
If you love bold, spicy flavors, the Cajun-Style Venison Backstrap with Peppers and Onions is the perfect recipe for you. With a kick of heat from Cajun seasoning and the sweet aroma of bell peppers and onions, this dish is full of bold flavors and texture. The venison soaks up the spices and becomes incredibly tender when slow-cooked, making it an ideal option for a satisfying dinner.
Ingredients:
- 2 lbs venison backstrap
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tsp Cajun seasoning
- 1 tbsp olive oil
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the venison backstrap with Cajun seasoning, salt, and pepper.
- Sear the Meat: Heat olive oil in a skillet over medium-high heat. Sear the venison on all sides until browned.
- Prepare the Vegetables: In the crockpot, place the sliced bell pepper and onion. Add the beef broth and Worcestershire sauce.
- Slow Cook: Place the seared venison on top of the vegetables and cover. Cook on low for 6-8 hours.
- Serve: Slice the venison and serve with the peppers and onions. This dish pairs well with rice, couscous, or a simple side salad.
The Cajun-Style Venison Backstrap with Peppers and Onions is a flavorful and hearty meal with a kick of spice and the perfect amount of heat. The slow-cooking process ensures the venison is tender and full of flavor, while the peppers and onions provide a nice balance of sweetness and crunch. This is a great recipe for anyone looking to spice up their venison dishes.
Cranberry Orange Venison Backstrap
For a festive and flavorful dish, the Cranberry Orange Venison Backstrap combines the tartness of cranberries with the bright citrus of orange. This sweet-savory combination creates a juicy, flavorful sauce that enhances the venison’s natural richness. Slow-cooked to perfection, this recipe is a great choice for holiday dinners or when you want something special to serve at your next gathering.
Ingredients:
- 2 lbs venison backstrap
- 1 cup fresh cranberries
- 1 orange, juiced and zested
- 2 tbsp honey
- 1 tbsp olive oil
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions:
- Season the Venison: Season the backstrap with salt, pepper, and cinnamon.
- Prepare the Sauce: In a bowl, combine the cranberries, orange juice, orange zest, honey, and olive oil.
- Slow Cook: Place the venison in the crockpot and pour the cranberry-orange sauce over the top.
- Cook: Cover and cook on low for 6-8 hours, allowing the sauce to infuse the meat.
- Serve: Slice the venison and serve with the cranberry-orange sauce. This dish pairs beautifully with roasted vegetables or mashed potatoes.
The Cranberry Orange Venison Backstrap is a delicious and festive recipe that combines the richness of venison with the tart sweetness of cranberries and the bright citrus of orange. This slow-cooked dish is perfect for any special occasion, offering a balance of sweet and savory flavors that will impress your guests. Serve it with simple sides to let the flavors shine!
Note: More recipes are coming soon!