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Slow-Cooked Venison Tenderloins Recipe

Cholee is a stay-at-home mom who enjoys creating family and budget-friendly recipes from scratch.

Slow cooked venison over potatoes.

Slow cooked venison over potatoes.

As a busy woman, I love love love my slow cooker. With my first full time day job (I'm use to working 3rd shift and going to school full time), planning a wedding, and taking care of my puppy, my slow cooker is my best friend. It's simple and easy to use and dinner is pretty much ready for me when I get home.

Being able to prep dinner and get it started before leaving for work and knowing that it will be done when I get home is a great feeling. With using a slow cooker, I have more time with my puppy as well as more time to organize and plan for the wedding and work.

Venison has a great gamey flavor all on its own, however, this dish really brings out these flavors and adds a touch of new flavor without overpowering the true taste of venison. The gravy keeps the venison from getting tough leaving you with juicy tender pieces of venison perfect for mixing with mashed potatoes or noodles.

Cook Time

Prep timeCook timeReady inYields

10 min

8 hours

8 hours 10 min

1 lb. of venison tenderloins

*Note: To achieve fully cooked venison cook for at least 8 hours. Cooking longer if you prefer more tender cuts of meat that can be easily shredded.

Ingredients:

  • 1 lb venison tenderloins
  • Pinch of salt and pepper, (to taste)
  • 1 Tsp. ground mustard
  • Sprinkle of lawrys to taste (blend spice mix, can also be referred to as meat seasoning)
  • 1 Tsp. garlic
  • 1 can cream of mushroom with roasted garlic soup, (great for cooking)
  • 1/3 cup water

Instructions:

  1. Pour water into crock pot. Add venison tenderloins and seasonings.
  2. Cover and turn to low.
  3. Cook venison tenderloins for at least 8 hours.
  4. If you prefer to be able to shred the tenderloins you can cook up to 12 hours.
  5. Serve over potatoes, rice, or buttered noodles.

This dish can be made to be put over rice pilaf, potatoes, or buttered noodles. I prefer noodles or potatoes because they are easier to whip up after a long hard day at work, however the flavors in the meat pair nicely with rice as well if you are willing to put in the work to cook up the rice.

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Read More From Delishably

For a truly quick and delicious dinner, a 3 in 1 slow cooker is a great tool for this dish. In 4 to 5 hours, you can have creamy and smooth mashed potatoes to go with this irresistible venison dish. The potatoes can be kept on warm for an additional 2 hours after being prepared.

Health Benefits of Venison:

Venison is considered to be the perfect choice for individuals who are either health conscious or watching their weight. With an abundant supply of proteins and nutrients, venison contains little fat and fewer calories than many leading types of meats found in stores today. Venison also contains no additives or antibiotics that nearly all other store bought meats contain.

  • Venison is high in protein and iron and low in saturated fat. For those who have an iron deficiency, eating venison can be a great way to help add much needed iron to your diet.
  • B vitamins for energy and cardiovascular health: Vitamins B12, B6, and riboflavin are all found in venison. Not only do they increase cardiovascular health, but these vitamins help prevent against colon cancer, strokes, migraines, heart disease, and osteoporosis.
  • Improves energy metabolism
  • Helps with menstruation and pregnant woman
  • Supports skin, hair, nail, and muscle health: I can attest to this health benefit. I have been eating venison my entire life, and my hair is thick and grows just as fast as my nails. I'm constantly having to cut them both.

Venison is described to have a gamey and deep woody flavor, yet berry—like red wine. Venison is supple and tender and is a highly prized meat that has wonderful flavor. Although the diet of the deer is going to alter the flavor of the meat slightly each piece of venison can be associated with these flavor.

Most people may not have venison often, however it is growing in popularity and is becoming more readily available for non-hunters. Growing up in a hunting household I have consumed venison my whole life and actually prefer it to the taste of beef.

Tips for Cooking with Venison:

  • Venison has it's own flavor so it does not need a ton of seasonings. Adding too many seasonings can actually ruin the flavor. Venison only needs a few sprinkles of salt and pepper on both sides, especially if it's being grilled.
  • Venison is very sensitive to heat and should always be defrosted in the refrigerator to avoid chances of spoiling. Remember to leave meat on a plate or in a casserole dish to gather any liquid drippings. I prefer to designate a specific loaf pan for defrosting venison as the loaf pan is the perfect size for most of my venison packaged meats. If you plan to marinate venison keep it in the refrigerator to prevent spoilage, as the raw meat will have a greater chance at spoiling while sitting at room temperature.
  • Venison cooks in less time than beef on the grill. Cooking a venison hamburger for the same amount of time as a beef hamburger pattie will result in an over cooked venison burger. Venison steaks also need a shorter amount of time than their beef counterparts.
  • Raw venison has a very strong blood odor, however that does not mean it is spoiled. That blood smell is very typical of wild foraging animals.

If you are looking for a more in-depth article on how to cook different cuts of venison, check out my article here on how to cook venison.

Whether you are new to eating venison or have grown up eating it, the health benefits and ease of cooking with venison are perfect for even the busiest of families. Enjoy a home-cooked meal that not only tastes great, but is actually healthy for you too!

Questions & Answers

Question: Can I cook venison tenderloin on high for 4-5 hours?

Answer: Yes, you can cook it on high. I would check on the meat after 3 hours, just to ensure it is still covered in liquid.Depending on how tender you would like the meat 4-6 hours should be more than enough time.

© 2012 Cholee Clay

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