Description
A simple and flavorful backstrap crockpot recipe that makes tender and juicy meat with minimal effort.
Ingredients
Scale
- 2 lbs venison backstrap, trimmed and cut into chunks
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
Instructions
- Heat olive oil in a pan over medium-high heat. Brown the backstrap chunks for 2-3 minutes per side.
- Place the onions and garlic in the bottom of the crockpot.
- Add the browned backstrap on top.
- Pour beef broth and Worcestershire sauce over the meat.
- Sprinkle thyme, black pepper, and salt on top.
- Cover and cook on low for 6-8 hours or until tender.
- Serve hot with your choice of sides.
Notes
- For extra flavor, add mushrooms or carrots.
- If the meat is too lean, add a little butter before cooking.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 6-8 hrs
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 120mg
Keywords: backstrap, crockpot, venison, slow cooker, easy recipe