Oh, let me tell you about the first time I tried making backstrap venison recipes crockpot style – it was a game changer! I’d always been nervous about cooking venison, worried it would turn out tough or gamey. But the crockpot? That magical appliance transforms even the leanest backstrap into melt-in-your-mouth perfection with almost zero effort. Now it’s my go-to method when my husband brings home fresh venison. Just a quick sear, some basic ingredients, and let the slow cooker work its magic while I go about my day. The result? Tender, flavorful meat that falls apart at the touch of a fork – no fancy chef skills required!
Why You’ll Love This Backstrap Venison Recipes Crockpot
Trust me, once you try this method, you’ll never go back to stressing over venison again. Here’s why:
- Foolproof tenderness: The slow cooker breaks down tough fibers without drying out the meat – even if you forget about it for an hour too long!
- Set it and forget it: Just a few minutes of prep, then let the crockpot do all the work while you tackle your day.
- Deep, rich flavors: The onions and garlic melt into the broth, creating an incredible sauce that soaks right into the meat.
- Easy cleanup: One pot means less mess – my kind of cooking after a long day!
Ingredients for Backstrap Venison Recipes Crockpot
Here’s the beautiful simplicity of this recipe – just a handful of ingredients create magic in your slow cooker! My trick is using fresh, quality components:
- 1 venison backstrap (about 2 lbs, silver skin trimmed – trust me, this makes all the difference)
- 1 large onion (thinly sliced – they practically melt into the sauce)
- 2 garlic cloves (minced – or 1 tsp pre-minced if you’re in a pinch)
- 1 cup beef broth (sub vegetable broth if needed, but beef adds richer flavor)
- 1 tbsp Worcestershire sauce (that secret umami kick!)
- 1 tsp salt (I use kosher for better distribution)
- ½ tsp black pepper (freshly cracked if you have it)
- 1 tbsp olive oil (just enough for that perfect sear)
Equipment You’ll Need
Don’t worry – you probably already have everything! Here’s what I grab from my kitchen:
- Crockpot (any size that fits your backstrap comfortably)
- Cast iron skillet (or any heavy pan for that perfect sear)
- Tongs (for flipping the meat without losing juices)
- Cutting board (I use separate ones for meat and veggies)
How to Prepare Backstrap Venison Recipes Crockpot
Here’s where the magic happens! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step like I’m right there in the kitchen with you. The key is taking your time – good things come to those who wait (and let their crockpot work its magic)!
Step 1: Searing the Venison
First things first – don’t skip the sear! I know it’s tempting to just dump everything in the crockpot, but those browned bits make all the difference. Heat your olive oil in the skillet over medium-high until it shimmers (about 2 minutes). Pat your backstrap dry with paper towels – this helps get that perfect crust. Carefully place it in the hot pan and resist the urge to move it! Let it brown for 2-3 minutes per side, including the ends, until you’ve got that beautiful golden color all over. That caramelization equals flavor city!
Step 2: Layering Ingredients
While your meat rests, toss those sliced onions and minced garlic right into the crockpot – they’ll be your flavor foundation. Place the seared backstrap on top like it’s being crowned (because it kinda is!). Now pour in the beef broth and Worcestershire sauce – just enough liquid to come about halfway up the sides of the meat. Sprinkle with salt and pepper, then step back and admire your handiwork before the lid goes on!
Step 3: Slow Cooking
Set your crockpot to low and walk away for 6 hours minimum – this isn’t the time to peek every 30 minutes! The long, gentle heat transforms tough muscle fibers into butter-soft deliciousness. At the 6-hour mark, check for doneness with a fork – it should pull apart easily but not be mushy. Mine usually takes about 7 hours, but every crockpot runs a little different. Pro tip: If you’re not ready to eat yet, most crockpots will switch to “warm” mode perfectly for another hour or two!
Tips for Perfect Backstrap Venison Recipes Crockpot
After making this dozens of times (and learning from my mistakes!), here are my can’t-miss tips for the most amazing venison:
- Dry that meat! Paper towel-patting before searing is non-negotiable – wet meat steams instead of browning, and we want that gorgeous crust.
- Don’t waste the flavor! After searing, deglaze your pan with a splash of broth, scraping up those tasty browned bits to pour over your meat in the crockpot.
- Watch the clock! Even in a crockpot, venison can get stringy if overcooked. Check at 6 hours – done when fork-tender but still holding shape.
Serving Suggestions
Oh, how I love pulling that tender venison apart and watching the steam rise! My favorite way to serve it? Over a pile of creamy mashed potatoes that soak up all that glorious juice. But honestly, it’s amazing with:
- Buttery roasted carrots and parsnips – their sweetness balances the rich meat
- Crusty bread for mopping up every last drop of sauce
- A sprinkle of fresh parsley or thyme to brighten everything up
Pro tip: Save some extra broth from the crockpot to drizzle over everything – liquid gold!
Storage & Reheating
Leftovers? Lucky you! I always make extra because this venison gets even more flavorful overnight. Store it in an airtight container with all those delicious juices – they’ll keep the meat moist. It lasts about 3 days in the fridge. When reheating, I splash in a little extra broth and warm it gently on the stove or at 50% power in the microwave. Never let it boil – we worked too hard for that tenderness! Pro tip: The meat makes incredible sandwiches the next day if you slice it thin.
Nutritional Information
Just a quick note – these numbers can vary based on your exact ingredients, but here’s what you’re looking at per serving (about ¼ of the backstrap): 250 calories, 35g protein, and only 8g fat. That lean venison packs a nutritional punch while tasting absolutely indulgent! The broth keeps sodium around 600mg, but you can always use low-sodium if needed. Honestly, with numbers like these, I don’t feel one bit guilty going back for seconds.
FAQs About Backstrap Venison Recipes Crockpot
I get asked these questions all the time – here are my tried-and-true answers from years of slow cooker venison adventures!
Can I use frozen backstrap? Oh honey, please thaw it first! Frozen meat won’t sear properly and might cook unevenly. I pop mine in the fridge overnight or use the cold water thaw method if I’m in a hurry. Just make sure it’s completely thawed before cooking.
What if my crockpot runs hot? Some older models do! Start checking at 5 hours – the meat should be fork-tender but not falling apart. If it’s cooking too fast, try propping the lid slightly open with a wooden spoon to reduce heat.
Best herbs to use? Rosemary and thyme are my go-tos – their earthy flavors complement venison beautifully. I toss in a few sprigs fresh (remove before serving) or ½ tsp dried. Sage works wonders too if you’re feeling adventurous!
Share Your Results!
Did you try this recipe? I’d love to see your masterpiece! Snap a pic, tag me, or leave a comment – your cooking adventures make my day.
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Tender 6-Hour Crockpot Venison Backstrap Recipe Perfection
- Total Time: 6 hours 15 mins - 8 hours 15 mins
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and delicious way to cook venison backstrap in a crockpot.
Ingredients
- 1 venison backstrap (about 2 lbs)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a pan over medium heat.
- Sear the venison backstrap on all sides until browned.
- Place sliced onions and minced garlic in the crockpot.
- Add the seared venison on top.
- Pour beef broth and Worcestershire sauce over the meat.
- Sprinkle salt and black pepper.
- Cover and cook on low for 6-8 hours.
- Slice and serve.
Notes
- For extra flavor, add herbs like rosemary or thyme.
- Check tenderness after 6 hours.
- Serve with mashed potatoes or roasted vegetables.
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of backstrap
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg
Keywords: backstrap venison recipes crockpot, slow cooker venison, easy venison recipe