Crockpot Deer Backstrap
This venison backstrap recipe will have your mouthwatering and leave you begging for me. Cooking deer backstrap in the crockpot is a great way to prepare a delicious and tender meal. The slow cooking method of a crockpot gives the deer backstrap ample time to become tender and melt-in-your-mouth delicious.
Equipment
- Crockpot or slow cooker
Ingredients
- 2 pounds of venison backstrap cut into 1-inch cubes
- 2 tablespoons of olive oil
- 2 cloves of garlic minced
- 2 onions diced
- 1 green pepper diced
- 2 carrots diced
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of Worcestershire sauce
- 1 cup of beef broth
- 2 tablespoons of tomato paste
- 1/4 cup of red wine
- 2 tablespoons of cornstarch
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the venison cubes and cook for about 10 minutes, turning regularly, until it is browned on all sides.
- Transfer the venison to a slow cooker. Add the garlic, onions, green pepper, carrots, rosemary, thyme, paprika, salt, and black pepper.
- In a small bowl, whisk together the Worcestershire sauce, beef broth, tomato paste, and red wine. Pour this mixture into the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once the backstrap is cooked through, stir in the cornstarch and cook on high for an additional 15 minutes or until the sauce thickens.
- Serve the venison backstrap over mashed potatoes or with a side of cooked noodles. Enjoy!