How To Cook Venison Tenderloin In Crock Pot?

My family enjoys hunting, so we always have plenty of lean and excellent deer meat in the freezer. We adore the taste of venison, and this recipe is SO delicious and easy that I know you’ll want to try it soon if you love venison as much as I do!

Fear not if you’re not a lover of venison; you can also make this with beef tenderloin!

My mouth started to wet when I saw a package of deer tenderloin in my freezer that had been cut into slices that were each one inch thick. The product was soon removed from the freezer and placed in the refrigerator to thaw over night.

The following day I went through the pantry and discovered some low sodium cream of mushroom and chicken soup cans as well as a package of ranch dressing mix.

I combined the cream of soups with the ranch dressing mix (you can completely create your own ranch dressing mix; we have a recipe for that here ->>> Homemade Ranch Dressing Mix; just make sure you use low sodium versions, otherwise this will get WAY too salty).

Put your deer tenderloin slices in the crockpot, cover it with the soup/ranch combination, and simmer it for about 5 hours or until the meat is fork-tender.

The family adored this quick and easy dinner that we prepared by placing the tenderloins over cooked egg noodles and topping it with the “gravy” mixture.

How can venison be cooked to make it tender?

Advice: Roast deer over low heat for a longer amount of time. You can add moisture to the meat using a slow cooker, making the meat soft. Slow cooking requires 20 to 25 minutes of cooking time per pound.

Which way of cooking is ideal for venison loin?

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Your freezer should be overflowing with venison now that the deer shooting season is coming to an end. The best red meat of the season should be incorporated into your meal plans, and you should also learn how to prepare venison.

Here are the five essential venison cooking tips that every cook needs to be aware of:

1. Avoid overcooking it. The most common error people make when cooking venison is overcooking it, which turns the meat rubbery and gamey. Unless you are braising it or mixing it with pork to add more fat, tender slices of venison should be served rare to medium rare.

2. For the most tender results, match the meat cut to the cooking technique. Natural tender cuts, such as loins and tenderloin, respond nicely to high heat grilling, pan searing, stuffing, and trussing and should be served rare to medium rare. Here is my recipe for venison loin with a chili-cocoa crust.

Shoulder, shank, and neck muscles should be simmered or cooked slowly and lowly. Use sausage, venison, and lentils in this soup.

The hindquarter cut is highly adaptable and may be used in a wide variety of dishes, including salads, fajitas, burritos, sandwiches, and sauces. It can also be cut into cubes for slow cooking and used in sauces. I can also prepare venison scaloppini, country fried steak, or parmesan venison by cutting the hindquarter into 1-inch-thick steaks, pounding them, breading, and pan-frying them.

3. Venison is not cattle fed on corn. Don’t use it in place of beef in recipes. Compared to corn-fed beef, deer have less fat and marbling. The benefit is flavor since deer browse on grass, herbs, and acorns among other plants, whereas cattle consume a diet high in corn and grains. Due to the venison’s depth of flavor, many upscale restaurants demand exorbitant sums for it on their menus.

4. Use marinades and dry rubs. The majority of my dry rubs contain salt, coffee, or ginger, which help to tenderize the meat without turning it mushy like some other tenderizers do by breaking down the meat’s enzymes. The proteins in marinades are denatured by acids like wine, vinegar, or lemon or lime juice. I use a zip-top bag when marinating for simple cleanup.

5. Tips for aging venison. If you are having deer meat processed by a processor, the meat has probably already been aged for you. Inquire about their procedures. I prefer to dry age venison at home before freezing it. For a minimum of seven days and a maximum of 14 days, dry age the meat in the refrigerator on a rack placed over a pan at a constant temperature of 34 to 37 degrees. When you want to wet age meat, defrost it in the refrigerator in its vacuum-sealed container and store it there for up to 14 days.

Can frozen venison be cooked in a slow cooker?

In the low-heat slow cooker, frozen food takes too long to thaw. Therefore, any frozen meat will be exposed to the risk of bacterial growth for much too long to be deemed safe. Before placing food in the slow cooker, make careful to thaw it in the refrigerator or under cold running water.

Does cooking venison longer make it more tender?

Use any beef pot roast recipe if you have access to a crock pot; you’ll be pleasantly surprised. However, venison may require significantly more cooking time than two to four hours in order for the meat to become soft.

What distinguishes venison backstrap from tenderloin?

Although they are sometimes confused, backstrap and tenderloin are not the same. The contention that backstrap is actually the loin and not the tenderloin is a long-standing one at many hunting camps, including my own. The tenderloins are much smaller and are found inside the abdominal cavity beneath the backstrap and the spine, whereas the backstraps are the massive muscles that run parallel down both sides of a deer’s spine and lie on top of the ribcage. Consider backstrap to be the ribeye of beef and tenderloins to be the filet mignon.

How long does deer take to cook in a slow cooker?

I’ve discovered that cooking a venison roast (bone-in or out) in a slow cooker or crockpot on low for 8 to 9 hours or until it is falling apart is the best way to ensure that it is tender. You won’t dry it out if you cook it slowly.

Please be aware that I do not advise cooking this for 4-6 hours on high. There won’t be as much juiciness and tenderness. Planning extra day to make this if you need to make it quickly will allow you to set it up so that it cooks all day or overnight while you relax.

How is deer tenderloin prepared?

Your meat will become more soft if you use a dry rub, marinate, or brine, enabling you to prepare the tough cuts similarly to how you would prepare a tender cut. All of these techniques impart flavor and denature the flesh, resulting in a tender, juicy end product.

Numerous combinations of dry herbs and spices make up a dry rub. Use this technique by combining the spices and giving the meat a vigorous massage. Meat should be placed in a glass container, covered, and chilled for up to 24 hours.

The majority of supermarket stores carry pre-made enzyme-based tenderizers. The meat’s amino acids are broken down using papaya, figs, or pineapple. The flavor of the venison is diminished by enzymatic tenderizers, thus I personally prefer using homemade dry rubs. Additionally, if they are left on for too long, meat will become mushy.

To my dry rubs, I frequently add salt, coffee, or ginger. Enhancing the texture of the venison is kosher salt. The oxygen stays in the muscles after the protein is broken down and the hydrogen is drawn out. The fibers in the muscles and connective tissue are destroyed by the lactic acid that is created as a result. Ginger and coffee both have acidic properties that will cause the meat’s enzymes to disintegrate. They tenderize meat in a similar manner to marinades.

Additionally great for tenderizing meat are brines and marinades. Although many people brine venison, I typically save brining for my poultry recipes, such those for wild turkey or pheasant.

Brines are made of a combination of water, salt, and occasionally sugar. This technique could lessen the venison’s “gaminess” or overpowering flavor. To employ this technique, combine the ingredients, cover the venison with the marinade, and chill for up to 24 hours.

One of my favorite methods for making venison tender is marinating it. You will need an acid (wine, vinegar, lemon juice, or lime juice), an oil (I prefer olive oil), and the herbs and spices of your choice to make a great marinade.

The acid in marinades efficiently denatures your meat, giving you tender, flavorful venison in addition to flavoring it. The components for this technique should be combined in a non-reactive bowl, covered, and chilled for up to 24 hours. The ingredients can also be put in a zip-top bag for simple cleanup.

What are some tasty venison seasonings?

  • Fruits include apples, quince, cherries, prunes, and blackberries.
  • herbs: sage, bay, thyme, rosemary,
  • Spices include juniper, star anise, allspice, black pepper, and cloves.
  • Alcohol: Cider, beer, and red wine (such as Zinfandel and Grenache). Added foods include chestnuts, celeriac, red cabbage, chocolate, and mushrooms.

Is it possible to use a frozen pork loin in a Crock-Pot?

Pork loin from frozen may be cooked in a crock pot and turned out great! In order to cook a frozen pork loin in a crock pot, season the meat as you would fresh meat first. Cook the frozen pork loin in the slow cooker on high for four hours or on low for eight hours.

Verify that the internal temperature of your meat is 145 degrees. Depending on the size of your pork loin, your final cooking time may change. This timetable is based on a five-pound frozen pork loin.

Using this dish during the holidays? You could give the popular myorange honey ham glaze a try as well!

How long should a frozen roast be cooked in a Crock-Pot?

That should happen at a relatively comparable time. Just make sure the pork is cooked to a safe internal temperature before serving. However, if you can break it apart with tongs, it usually means it’s finished.

Include ingredients

Slow cooker with frozen roast inside. Pour a cup of broth on top. Combine all the ingredients in a small bowl, then sprinkle over the meat.

Cook

Then, cook the beef on the high heat for 6 hours, or until it is tender to the fork. Vegetables should be added an hour before the cooking time is up.

Check with a fork to see if the meat is fork soft and the potatoes and carrots are cooked to your preference. Meat should be taken out, rested for five minutes, then shredded and served.

In a pot, add the drippings if you want a thick gravy. Boiling with cornstarch added.

What is the deer tenderloin soaked in?

Buttermilk, saltwater, white milk, vinegar, lemon juice, and lime juice are the most popular soaking liquids. While some hunters swear by certain soaking techniques to remove the “gamey” flavor from the meat or to bleed it after processing, others don’t think it’s all that effective. The Backyard Pioneer has instructions for soaking meat in buttermilk if you want to give it a try.

Spices and marinades: A variety of marinades and spices can be used to tenderize and enhance the flavor of venison as well as to mask “gamey” qualities. To soften muscle fibers, the University of Minnesota Extension advises drinking a high-acid liquid like lemon juice, tomato juice, vinegar, or wine.

Raw: Using a tenderizing tool to pound your venison or cutting multiple tiny slices in it can also be beneficial if you want to skip marinades and soaks but still want to tenderize your meat.

Additional trimming: Before soaking or marinating, trim away any extra fat your processor could have left behind, regardless of the type of preparation you select. The fat from wild game spoils quickly, giving food a “gamey taste.”