26+ Nutritious Crockpot Backstrap Venison Recipes for Flavorful Meals

If you’re looking to make the most of your venison backstrap, the crockpot is your best friend!

Crockpot cooking is the perfect method for tenderizing venison, allowing the meat to absorb rich flavors while staying juicy and delicious.

Venison backstrap, known for being a lean cut of meat, can sometimes be tricky to cook to perfection.

However, with the slow-cooking magic of a crockpot, you’ll find that this cut transforms into a tender, mouthwatering dish every time.

Whether you’re seeking bold, savory flavors or sweet and tangy glazes, we’ve compiled a list of over 26 creative and diverse crockpot recipes to elevate your venison game.

In this blog post, we’ll explore a variety of crockpot backstrap venison recipes, from hearty, comfort-food favorites to innovative combinations of ingredients.

So, whether you’re cooking for a family dinner, a special occasion, or just want to enjoy a flavorful meal, you’ll find a recipe that’s perfect for your tastes.

26+ Nutritious Crockpot Backstrap Venison Recipes for Flavorful Meals

Crockpot cooking allows you to get the most out of your venison backstrap, turning this lean, flavorful cut into a tender and savory masterpiece.

With over 26 recipes to choose from, you’ll never run out of ways to prepare this delicious game meat.

Whether you’re looking for a hearty stew, a sweet glaze, or a rich, savory sauce, there’s a recipe in this collection that will suit your cravings.

The best part is, the crockpot does most of the work for you, allowing you to relax while it works its magic on your venison.

Give these recipes a try, and your taste buds will thank you for it!

Savory Garlic Herb Venison Backstrap Roast

This savory garlic herb venison backstrap roast is the epitome of comfort food. Infused with aromatic herbs, garlic, and a splash of red wine, this dish is slow-cooked to perfection, resulting in tender, juicy meat that melts in your mouth. Perfect for family dinners or a cozy night at home, this recipe celebrates the natural flavors of venison while enhancing them with a subtle yet impactful seasoning profile.

Ingredients:

• 2-3 lbs venison backstrap
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp olive oil
• 1 cup beef or venison broth
• 1/2 cup red wine
• 1 medium onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Season the Backstrap: Rub the venison with olive oil, garlic, rosemary, thyme, salt, and pepper. Let it marinate for 30 minutes.
2. Prepare the Crockpot: Place the onions, carrots, and celery in the bottom of the crockpot.
3. Sear the Meat: Heat butter in a skillet over medium heat and sear the backstrap on all sides until golden brown.
4. Slow Cook: Transfer the venison to the crockpot. Add the broth and red wine. Cook on low for 6-8 hours or until the meat is tender.
5. Serve: Slice the backstrap and serve with the vegetables and juices from the crockpot.

This garlic herb venison backstrap roast is a true showstopper that’s as comforting as it is flavorful. The slow-cooking process ensures a melt-in-your-mouth texture, while the herbs and wine create a rich, savory sauce. Pair it with mashed potatoes or crusty bread to soak up the delicious juices.

Spicy Honey BBQ Venison Backstrap

For those who love a little sweet and spicy kick, this Spicy Honey BBQ Venison Backstrap is a crowd-pleaser. The homemade BBQ sauce, infused with honey and spices, complements the rich flavor of venison perfectly. This dish is ideal for game nights, backyard gatherings, or any occasion where you want to impress with bold flavors.

Ingredients:

• 2-3 lbs venison backstrap
• 1 cup BBQ sauce (store-bought or homemade)
• 1/4 cup honey
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp olive oil
• 1/2 cup apple cider vinegar
• 1/2 cup water

Instructions:

1. Mix the Sauce: In a bowl, combine BBQ sauce, honey, smoked paprika, cayenne pepper, garlic powder, and onion powder.
2. Prepare the Backstrap: Rub the venison with olive oil and season with salt and pepper.
3. Layer in the Crockpot: Place the venison in the crockpot and pour the BBQ sauce mixture over it. Add apple cider vinegar and water.
4. Cook: Cover and cook on low for 6-7 hours, basting occasionally.
5. Finish and Serve: Shred the backstrap or slice it, then serve with extra BBQ sauce on the side.

The Spicy Honey BBQ Venison Backstrap is a surefire hit for those who love bold, vibrant flavors. The sweetness of the honey balances the heat of the spices, creating a perfect harmony. Serve it with coleslaw, cornbread, or baked beans for a full Southern-inspired feast.

Rustic Venison Stew with Backstrap

This Rustic Venison Stew with Backstrap is a hearty, nourishing dish that’s perfect for cold winter nights. Packed with tender chunks of venison, root vegetables, and a rich broth, this stew is a celebration of earthy, wholesome flavors. It’s a meal that warms you from the inside out and is sure to become a family favorite.

Ingredients:

• 2-3 lbs venison backstrap, cut into chunks
• 4 cups beef or venison broth
• 1 cup red wine (optional)
• 4 large potatoes, diced
• 3 carrots, sliced
• 2 parsnips, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried oregano
• 3 tbsp flour
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Toss the venison chunks in flour, salt, and pepper. Heat olive oil in a skillet and sear the meat until browned.
2. Layer in the Crockpot: Place the meat, potatoes, carrots, parsnips, onion, and garlic in the crockpot.
3. Prepare the Broth: Mix the broth, wine, tomato paste, thyme, oregano, and bay leaves. Pour over the ingredients in the crockpot.
4. Cook: Cover and cook on low for 8 hours or until the vegetables and meat are tender.
5. Serve: Remove bay leaves before serving. Serve the stew with crusty bread.

This Rustic Venison Stew with Backstrap is comfort food at its finest. The combination of tender venison and hearty vegetables simmered in a flavorful broth makes it a complete and satisfying meal. It’s a timeless recipe that brings everyone to the table, offering warmth and nourishment in every bite.

Venison Backstrap with Balsamic Glaze and Roasted Vegetables

A perfect blend of savory and tangy, this venison backstrap with balsamic glaze is elevated by roasted vegetables that soak in the glaze’s rich flavors. The balsamic vinegar enhances the natural sweetness of the venison, creating a sophisticated dish that’s ideal for special occasions or holiday meals. With minimal effort and maximum flavor, this recipe is sure to impress any dinner guest.

Ingredients:

• 2-3 lbs venison backstrap
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp rosemary, chopped
• 1 tsp thyme, chopped
• 1 medium red onion, quartered
• 2 carrots, sliced
• 2 parsnips, sliced
• Salt and pepper to taste

Instructions:

1. Prepare the Glaze: In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, rosemary, and thyme. Simmer on medium heat for 5-7 minutes until thickened.
2. Season the Backstrap: Rub the venison backstrap with salt and pepper, then sear it in a hot pan for 2-3 minutes on each side until golden brown.
3. Prepare the Vegetables: Toss the onions, carrots, and parsnips with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a 400°F oven for 25 minutes.
4. Slow Cook the Venison: Place the backstrap in the crockpot, pour the balsamic glaze over it, and cook on low for 4-6 hours.
5. Serve: Slice the venison and serve with the roasted vegetables, drizzling additional glaze on top.

This venison backstrap with balsamic glaze is a beautiful dish that balances richness and brightness. The tangy balsamic reduction perfectly complements the tender, savory venison, while the roasted vegetables add a comforting, earthy element. It’s a dish that combines elegance with homestyle warmth.

Venison Backstrap with Mushroom and Red Wine Sauce

Rich, flavorful, and deeply satisfying, this venison backstrap with mushroom and red wine sauce is an indulgent dish for any occasion. The earthy mushrooms and full-bodied red wine sauce elevate the venison’s natural flavors, creating a harmonious balance that’s sure to please even the most discerning palates. Perfect for a cozy evening or a celebratory meal, this recipe brings the best of venison to the table.

Ingredients:

• 2-3 lbs venison backstrap
• 2 cups red wine
• 1 cup beef broth
• 1 cup mushrooms, sliced (preferably cremini or button)
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Season the venison with salt and pepper. Heat olive oil in a skillet and sear the backstrap on all sides for 2-3 minutes each, until browned.
2. Prepare the Sauce: In the same skillet, melt butter and sauté the garlic, onion, and mushrooms until softened. Add red wine, beef broth, and thyme, bringing the sauce to a simmer. Let it cook for 10 minutes to reduce.
3. Slow Cook the Venison: Transfer the venison to the crockpot, pour the sauce over it, and cook on low for 6-8 hours, or until the venison is tender.
4. Finish and Serve: Slice the venison and serve with the mushroom sauce, garnished with fresh parsley.

The Venison Backstrap with Mushroom and Red Wine Sauce is a decadent dish that’s perfect for making an impression. The depth of flavor from the mushrooms and red wine enhances the venison’s richness, creating a luxurious meal that’s both comforting and sophisticated. Serve it with mashed potatoes or rice to absorb the luscious sauce.

Venison Backstrap Chili

Venison backstrap chili is a robust, hearty dish that’s perfect for chilly days. Combining the rich flavor of venison with traditional chili ingredients like tomatoes, beans, and spices, this dish packs a punch of flavor in every bite. With the added benefit of being cooked in the crockpot, it’s a simple yet satisfying meal that requires little effort for big rewards.

Ingredients:

• 2 lbs venison backstrap, chopped into small cubes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional for spice)
• Salt and pepper to taste
• 2 cups beef broth

Instructions:

1. Brown the Venison: In a skillet, heat some olive oil over medium-high heat and brown the venison cubes.
2. Combine in Crockpot: Add the browned venison to the crockpot, along with the onion, garlic, bell pepper, beans, tomatoes, tomato paste, chili powder, cumin, smoked paprika, and cayenne.
3. Add Broth: Pour in the beef broth, stir to combine, and season with salt and pepper.
4. Slow Cook: Cook on low for 6-8 hours, or until the venison is tender and the flavors meld together.
5. Serve: Ladle the chili into bowls and top with your favorite chili toppings, such as sour cream, shredded cheese, and chopped green onions.

Venison backstrap chili is a warming, flavorful meal that’s both hearty and comforting. The venison adds a rich depth to the chili, while the blend of spices creates the perfect balance of heat and earthiness. This recipe is a great make-ahead meal and perfect for feeding a crowd or meal prepping for the week.

Venison Backstrap with Cranberry and Orange Glaze

This venison backstrap with cranberry and orange glaze is a delightful seasonal dish that pairs the richness of venison with the bright, tangy flavors of cranberries and orange. It’s an ideal dish for a holiday gathering or any time you want a special meal. The glaze creates a beautiful contrast, complementing the savory venison with a burst of sweet-tart flavor.

Ingredients:

• 2-3 lbs venison backstrap
• 1 cup fresh cranberries
• 1/2 cup orange juice
• 1/4 cup honey
• 1 tbsp fresh orange zest
• 1 tbsp balsamic vinegar
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Glaze: In a small saucepan, combine cranberries, orange juice, honey, orange zest, balsamic vinegar, and chicken broth. Simmer over medium heat for 15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
2. Sear the Backstrap: Rub the venison with olive oil, salt, and pepper. Sear the backstrap in a hot skillet until browned on all sides.
3. Slow Cook: Transfer the venison to the crockpot, pour the cranberry-orange glaze over it, and cook on low for 4-6 hours, basting occasionally.
4. Serve: Slice the venison and serve with the glaze drizzled over the top.

This Venison Backstrap with Cranberry and Orange Glaze is a stunning dish that captures the essence of seasonal flavors. The sweet-tart glaze brings a new dimension to the venison, making it a dish perfect for festive occasions or a luxurious weekend meal. Serve it with roasted root vegetables or a simple green salad for a complete and elegant meal.

Venison Backstrap with Apple Cider Reduction

A beautiful pairing of sweetness and savoriness, this venison backstrap with apple cider reduction brings out the best in both the venison and the fresh apple cider. The slow cooking process allows the cider to infuse the meat, creating a juicy, flavorful roast. This dish is perfect for autumn and is a great way to incorporate seasonal flavors into your venison meals.

Ingredients:

• 2-3 lbs venison backstrap
• 2 cups apple cider
• 2 tbsp Dijon mustard
• 2 tbsp butter
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Cider Reduction: In a saucepan, combine apple cider, mustard, butter, garlic, and onion. Simmer for 20-25 minutes until the cider reduces by half and the sauce thickens.
2. Sear the Venison: Season the venison with salt, pepper, and sage. Heat olive oil in a skillet and sear the venison on all sides.
3. Slow Cook: Place the venison in the crockpot and pour the apple cider reduction over it. Cook on low for 6-8 hours.
4. Serve: Slice the venison and serve with the apple cider sauce poured over the top.

This venison backstrap with apple cider reduction offers a flavorful and unique take on venison. The rich sweetness of the cider balances perfectly with the savory meat, creating a dish that feels festive and comforting. It’s ideal for fall gatherings, family meals, or any occasion where you want to impress with something special.

Venison Backstrap with Coffee and Molasses Glaze

For those who enjoy a bold, slightly sweet twist on their venison, this coffee and molasses glazed backstrap brings together the deep, rich flavor of coffee with the sweetness of molasses, creating a glaze that is both savory and indulgent. Slow-cooked to tender perfection, this dish is perfect for a special dinner or when you want to impress with unique flavors.

Ingredients:

• 2-3 lbs venison backstrap
• 1/2 cup brewed coffee (strong)
• 1/4 cup molasses
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Glaze: In a saucepan, combine brewed coffee, molasses, soy sauce, Dijon mustard, brown sugar, and garlic. Bring to a simmer and cook for 10-12 minutes until thickened.
2. Season the Venison: Rub the venison backstrap with olive oil, salt, and pepper.
3. Sear the Meat: Heat a skillet over medium-high heat and sear the backstrap for 2-3 minutes per side until browned.
4. Slow Cook: Place the seared venison in the crockpot and pour the coffee-molasses glaze over it. Cook on low for 6-8 hours, basting the meat occasionally.
5. Serve: Slice the venison and serve with a drizzle of the glaze and your favorite side dishes.

The Venison Backstrap with Coffee and Molasses Glaze offers a complex, delightful flavor profile that is both robust and rich. The sweetness of molasses perfectly balances the deep, slightly bitter coffee, creating a glaze that enhances the venison’s natural flavors. Serve this dish with roasted potatoes or a side of greens for a truly memorable meal.

Venison Backstrap with Lemon and Herb Butter

If you love bright, fresh flavors, this lemon and herb butter venison backstrap is the perfect dish. The citrusy zing of lemon combined with fragrant herbs in a rich butter sauce elevates the venison to new heights. It’s a simple yet elegant dish that’s perfect for spring or any time you want to add a refreshing twist to your venison.

Ingredients:

• 2-3 lbs venison backstrap
• 1/4 cup butter
• 1 lemon, zested and juiced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp garlic powder
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Butter: In a small saucepan, melt the butter over medium heat. Add the lemon zest, lemon juice, parsley, thyme, and garlic powder. Simmer for 2-3 minutes until fragrant.
2. Season the Venison: Rub the venison backstrap with olive oil, salt, and pepper.
3. Sear the Venison: Heat a skillet over medium-high heat and sear the venison backstrap for 2-3 minutes per side.
4. Slow Cook: Place the seared venison in the crockpot and pour the lemon herb butter over it. Cook on low for 4-6 hours until tender.
5. Serve: Slice the venison and drizzle with the lemon and herb butter.

This lemon and herb butter venison backstrap is light, fresh, and bursting with flavor. The acidity from the lemon pairs wonderfully with the rich, tender venison, while the buttery sauce adds a luxurious finish. This dish is a great option for those looking for a refreshing take on venison that is both elegant and easy to prepare.

Venison Backstrap with Bourbon and Brown Sugar Glaze

For a decadent and flavorful dish, this venison backstrap with bourbon and brown sugar glaze brings a sweet and smoky depth of flavor. The richness of bourbon combined with the caramel-like sweetness of brown sugar creates a glaze that coats the venison perfectly, making this dish a standout at any dinner gathering or special occasion.

Ingredients:

• 2-3 lbs venison backstrap
• 1/4 cup bourbon
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp black pepper
• Salt to taste

Instructions:

1. Make the Glaze: In a saucepan, combine bourbon, brown sugar, soy sauce, Dijon mustard, and black pepper. Simmer on medium-low heat for 10-12 minutes, allowing the glaze to thicken slightly.
2. Season the Venison: Rub the venison backstrap with olive oil and salt.
3. Sear the Backstrap: Heat a skillet over medium-high heat and sear the venison on all sides for 2-3 minutes until browned.
4. Slow Cook: Transfer the seared venison to the crockpot, pour the bourbon glaze over it, and cook on low for 6-8 hours, basting occasionally.
5. Serve: Slice the venison and drizzle with the bourbon glaze, serving with your choice of sides like mashed sweet potatoes or sautéed greens.

The Venison Backstrap with Bourbon and Brown Sugar Glaze offers an indulgent combination of smoky sweetness and tender meat. The glaze adds complexity to the venison, making every bite rich and satisfying. This dish is perfect for those special occasions where you want a memorable, flavorful main course.

Venison Backstrap with Mustard and Maple Syrup Glaze

Sweet and tangy, this venison backstrap with mustard and maple syrup glaze is a perfect balance of flavors. The sharpness of Dijon mustard complements the sweetness of maple syrup, resulting in a glaze that enhances the natural taste of the venison while adding layers of flavor. This dish is ideal for fall dinners or whenever you want a unique twist on traditional venison recipes.

Ingredients:

• 2-3 lbs venison backstrap
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Make the Glaze: In a bowl, whisk together Dijon mustard, maple syrup, apple cider vinegar, and minced garlic.
2. Season the Venison: Rub the venison with olive oil, salt, and pepper.
3. Sear the Backstrap: Heat a skillet over medium-high heat and sear the venison backstrap on all sides for 2-3 minutes.
4. Slow Cook: Transfer the venison to the crockpot and pour the mustard-maple glaze over it. Cook on low for 4-6 hours, basting occasionally.
5. Serve: Slice the venison and drizzle the remaining glaze over the top.

The Venison Backstrap with Mustard and Maple Syrup Glaze is an exceptional dish with a perfect blend of tangy and sweet. The glaze adds a wonderful depth of flavor to the venison, making it a standout at any dinner table. This recipe is a great choice for those looking to explore new flavors while still enjoying the richness of venison.

Venison Backstrap with Tomato and Basil Sauce

This simple and refreshing venison backstrap with tomato and basil sauce brings together the bright flavors of fresh tomatoes and aromatic basil, creating a light yet satisfying dish. Slow-cooked in a tomato sauce, the venison becomes tender and infused with the herbaceous flavors of basil. Perfect for a light yet hearty dinner, this dish is easy to make and packed with flavor.

Ingredients:

• 2-3 lbs venison backstrap
• 2 cups diced tomatoes (canned or fresh)
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp olive oil
• 1 tsp oregano
• Salt and pepper to taste

Instructions:

1. Prepare the Sauce: In a skillet, heat olive oil and sauté garlic and onion until softened. Add the diced tomatoes, basil, oregano, salt, and pepper. Let the sauce simmer for 10-15 minutes.
2. Season the Venison: Rub the venison backstrap with salt and pepper.
3. Sear the Venison: In a separate pan, sear the venison on all sides until browned.
4. Slow Cook: Transfer the seared venison to the crockpot, pour the tomato and basil sauce over it, and cook on low for 6-8 hours until tender.
5. Serve: Slice the venison and serve with the tomato and basil sauce, accompanied by pasta or crusty bread.

Venison Backstrap with Tomato and Basil Sauce is a light and flavorful option for those who want a more refreshing take on venison. The freshness of the tomatoes and basil perfectly complements the tender venison, making it a satisfying meal. This dish pairs wonderfully with a side of pasta or rice, making it a versatile and delicious meal.

Venison Backstrap with Pomegranate and Mint Glaze

A beautifully refreshing dish, this venison backstrap with pomegranate and mint glaze offers a unique combination of sweet, tart, and herbal flavors. The pomegranate syrup creates a vibrant glaze that pairs wonderfully with the rich, tender venison, while the mint adds a cool, refreshing contrast. This dish is perfect for a holiday feast or any time you want to add some elegance to your meal.

Ingredients:

• 2-3 lbs venison backstrap
• 1/2 cup pomegranate juice
• 1/4 cup honey
• 1 tbsp balsamic vinegar
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Make the Glaze: In a saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer for 15-20 minutes until the glaze thickens.
2. Season the Venison: Rub the venison with olive oil, salt, and pepper.
3. Sear the Backstrap: Heat a skillet over medium-high heat and sear the venison backstrap for 2-3 minutes on each side.
4. Slow Cook: Transfer the venison to the crockpot, pour the pomegranate glaze over it, and cook on low for 6-8 hours, basting occasionally.
5. Serve: Slice the venison and drizzle with the pomegranate glaze. Garnish with chopped mint before serving.

The Venison Backstrap with Pomegranate and Mint Glaze is a dish that combines the richness of venison with a bright, fresh glaze. The pomegranate’s sweet-tart flavor and the refreshing mint create a balance that is both unique and refreshing. This dish is perfect for holiday meals or when you want to serve something truly memorable.

Venison Backstrap with Garlic and Herb Cream Sauce

This venison backstrap with garlic and herb cream sauce combines the rich, tender venison with a creamy sauce that’s infused with garlic, fresh herbs, and a hint of Parmesan. The creaminess complements the meat’s flavor, while the garlic and herbs add depth and brightness. It’s a comforting, elegant dish perfect for any special meal or a cozy dinner at home.

Ingredients:

• 2-3 lbs venison backstrap
• 1 cup heavy cream
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Sear the Venison: Season the venison backstrap with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the venison on all sides until browned, about 2-3 minutes per side.
2. Prepare the Cream Sauce: In the same skillet, melt butter and sauté the garlic for 1-2 minutes until fragrant. Add the heavy cream, Parmesan, parsley, thyme, salt, and pepper. Let the sauce simmer for 5-7 minutes until thickened.
3. Slow Cook: Transfer the venison to the crockpot and pour the garlic and herb cream sauce over it. Cook on low for 4-6 hours.
4. Serve: Slice the venison and drizzle with the creamy garlic sauce. Serve with mashed potatoes or rice to soak up the sauce.

The Venison Backstrap with Garlic and Herb Cream Sauce is a rich and satisfying dish that combines the best of both creamy and herbal flavors. The sauce’s smooth texture and garlic notes bring out the venison’s natural depth, making each bite indulgent and flavorful. It’s perfect for a comforting yet refined meal.

Venison Backstrap with Pineapple and Ginger Glaze

A tropical twist on a classic venison backstrap, this pineapple and ginger glaze provides a sweet and tangy contrast to the savory meat. The pineapple’s sweetness, paired with the zesty ginger, infuses the venison, giving it a refreshing, vibrant flavor. It’s a unique recipe perfect for warm weather meals or when you’re craving something fresh and exotic.

Ingredients:

• 2-3 lbs venison backstrap
• 1 cup fresh pineapple juice
• 1/4 cup brown sugar
• 2 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Make the Glaze: In a saucepan, combine pineapple juice, brown sugar, grated ginger, soy sauce, and apple cider vinegar. Simmer over medium heat for 10-12 minutes, allowing the glaze to thicken.
2. Sear the Venison: Rub the venison backstrap with olive oil, salt, and pepper. Heat a skillet and sear the venison on all sides for 2-3 minutes each.
3. Slow Cook: Place the seared venison in the crockpot, pour the pineapple-ginger glaze over it, and cook on low for 6-8 hours, basting occasionally.
4. Serve: Slice the venison and serve with extra glaze poured over the top. Pair it with rice or grilled vegetables for a complete tropical meal.

Venison Backstrap with Pineapple and Ginger Glaze is a bold, flavorful dish that combines savory venison with vibrant tropical flavors. The sweetness of pineapple and the warmth of ginger make this dish stand out, offering an exciting take on venison. It’s perfect for anyone looking to try something different and adventurous with their venison meals.

Venison Backstrap with Caramelized Onion and Blue Cheese

This venison backstrap with caramelized onion and blue cheese combines the deep, savory flavor of the venison with the sweetness of caramelized onions and the rich, tangy kick of blue cheese. The slow cooking process allows the flavors to meld together beautifully, creating a dish that’s both sophisticated and comforting.

Ingredients:

• 2-3 lbs venison backstrap
• 2 large onions, sliced
• 1/4 cup blue cheese, crumbled
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp thyme, chopped
• Salt and pepper to taste

Instructions:

1. Caramelize the Onions: In a skillet, melt butter and cook the onions over low heat for 20-25 minutes, stirring occasionally, until they are golden and caramelized. Add the garlic and thyme, cooking for an additional 2 minutes.
2. Season and Sear the Venison: Rub the venison backstrap with olive oil, salt, and pepper. Heat a skillet and sear the venison on all sides for 2-3 minutes each.
3. Slow Cook: Place the venison in the crockpot, top with the caramelized onions, and cook on low for 6-8 hours.
4. Finish: After cooking, top the venison with crumbled blue cheese and let it melt slightly before serving.

Venison Backstrap with Caramelized Onion and Blue Cheese is a luxurious, flavor-packed dish. The sweetness of the caramelized onions pairs perfectly with the bold, tangy blue cheese, while the tender venison provides the ideal backdrop. This dish is perfect for a special dinner and pairs wonderfully with a rich red wine.

Venison Backstrap with Rosemary and Red Wine Sauce

A classic combination of herbs and wine, this venison backstrap with rosemary and red wine sauce creates a deep, rich flavor profile. The aromatic rosemary complements the venison beautifully, while the red wine sauce adds depth and a luxurious finish. Perfect for a cozy winter meal or a special occasion, this dish brings sophistication and comfort together.

Ingredients:

• 2-3 lbs venison backstrap
• 1 cup red wine
• 1 cup beef broth
• 2 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 tbsp flour
• Salt and pepper to taste

Instructions:

1. Sear the Venison: Rub the venison backstrap with olive oil, salt, and pepper. Heat a skillet and sear the venison on all sides for 2-3 minutes each.
2. Prepare the Sauce: In the same skillet, melt butter and sauté garlic until fragrant. Add flour, stirring to form a roux, then slowly add the red wine and beef broth, stirring to combine. Bring the sauce to a simmer, adding rosemary, and cook for 10-12 minutes to reduce.
3. Slow Cook: Place the seared venison in the crockpot, pour the red wine sauce over it, and cook on low for 6-8 hours.
4. Serve: Slice the venison and serve with the rosemary red wine sauce. Pair with mashed potatoes or roasted vegetables.

The Venison Backstrap with Rosemary and Red Wine Sauce is a savory, herb-infused dish that combines rich, complex flavors with the tenderness of the venison. The rosemary and red wine sauce makes this a luxurious and comforting meal, perfect for a special occasion or any evening when you want to enjoy a truly flavorful dish.

Venison Backstrap with Sweet Potato and Pecan Glaze

This venison backstrap with sweet potato and pecan glaze is a sweet and savory combination that highlights the rich flavor of the venison. The sweet potato glaze adds a smooth, slightly sweet layer, while the pecans provide a nutty crunch. The flavors come together beautifully, making this dish a standout for autumn meals or a cozy family dinner.

Ingredients:

• 2-3 lbs venison backstrap
• 1 large sweet potato, peeled and diced
• 1/4 cup pecans, chopped
• 1/4 cup maple syrup
• 2 tbsp butter
• 1 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Prepare the Glaze: In a saucepan, combine the diced sweet potato, maple syrup, butter, and cinnamon. Simmer for 10-12 minutes until the sweet potatoes are tender. Mash the mixture to create a smooth glaze.
2. Sear the Venison: Rub the venison backstrap with salt and pepper. Heat olive oil in a skillet and sear the venison on all sides for 2-3 minutes.
3. Slow Cook: Place the venison in the crockpot, pour the sweet potato glaze over it, and cook on low for 6-8 hours.
4. Finish: Once the venison is tender, top with chopped pecans before serving.

Venison Backstrap with Sweet Potato and Pecan Glaze offers a delightful mix of sweet and savory flavors. The creamy sweet potato glaze is perfectly complemented by the crunch of pecans, making for a comforting yet unique dish. It’s ideal for fall dinners or special occasions where you want something flavorful and memorable.

Note: More recipes are coming soon!