Time 8h5m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:

Place venison chops, can be right from the freezer,in a crock pot treated with cooking spray. Pour can of cream of mushroom soup over the top and sprinkle with the rosemary and pepper. Cook on low all day.

Yield Serves 6 Number Of Ingredients 17 Steps:

  1. Season the venison generously all over with salt and pepper. In a cast iron pot, heat the bacon drippings over high heat. Add the venison and sear on all sides until golden broth, 2-3 minutes per side. Remove the venison from the pot and set aside.
  2. Reduce the heat to medium. Add the onions, carrots, and celery to the pot and cook until they turn a rich mahogany color, stirring frequently. Add the flour and stir until well combined. Add the tomatoes, dried mushrooms, and garlic. Bring the mixture to a boil and slowly stir in the beef broth and red wine.
  3. Raise the heat and bring to a boil. Add the thyme, rosemary, bay leaves, sugar, and venison. Reduce to a low simmer, cover, and cook for about 1 1/2 hours, until the meat pulls easily from the bone. Taste and season well.
  4. Transfer the venison to a cutting board and remove the bone. Slice the meat into rough chunks and return to the pot to warm. Discard the herb sprigs and bay leaves.
  5. Serve the venison in shallow bowls over Louisiana rice, pasta, or mashed potatoes.

Time 1h40m Yield 4 to 6 servings Number Of Ingredients 11 Steps:

Using a heavy skillet large enough to accommodate the rack of venison, fry the bacon. Drain strips on paper towel. Cut bacon in 1/2-inch pieces and set aside. Brush venison with some of the bacon fat. Leave 1 tablespoon of the bacon fat in the pan and discard the rest. Mix 1 1/2 teaspoons of the cumin with the pepper and 1/2 teaspoon salt in a bowl. Rub the spices on the meat and let rest 1 hour. Cook the shallots in the remaining fat in the pan on medium heat until lightly browned, 8 to 10 minutes. Remove shallots from the pan and set aside. Heat oven to 425 degrees. Using the skillet or another pan big enough to hold the rack of venison, place the venison in the pan, bone side down, and roast 20 minutes. Test with an instant-read thermometer. It should register 115 degrees for medium rare to rare. If more doneness is desired, leave the venison in the oven another 5 minutes. But it will start to toughen if cooked more than medium rare. Remove venison from the pan and place on a cutting board to rest while you prepare the sauce. Lightly toast the remaining 1/2 teaspoon cumin in the pan. Add the stock and the wine. Whisk in the mustard and thyme. Cook on medium high until the liquid has reduced to a scant 1/2 cup, just about covering the bottom of the pan. Lower heat and whisk in the butter bit by bit. Add additional salt if desired. Stir in the reserved bacon and shallots. Slice the rack into individual chops between the bones and arrange on a platter. Spoon the sauce with the shallots and bacon over the meat and serve.

Time 6h15m Yield 4 Number Of Ingredients 6 Steps:

Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

More about “venison chops in crock pot recipes”

Time P1DT20m Yield 4 serving(s) Number Of Ingredients 8 Steps:

Heat the butter in a large, heavy frying pan (cast iron is best) over medium-high heat. Sprinkle marjoram on each side of the chops Fry the chops on each side for approximately 5 minutes. Move the chops to a heated platter and place the platter in a warm (150°F) oven. Pour the mushroom sauce into the frying pan and scrape the bottom to loosen meat particles. Spoon the sauce over the chops and serve immediately. Mushroom Sauce———–. In a small frying pan over medium heat, fry the mushrooms for 5 minutes in butter. Add the wine and turn the heat to high for 2 minutes. Lower the heat. Blend in the sour cream and the salt and pepper. Pour the mushroom mixture into the large frying pan, that you cooked the chops in and deglaze the pan.