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Crockpot Deer Backstrap Recipe

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.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Wild Game
Ingredients Equipment Method

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

Equipment

  • Crockpot or slow cooker

Method
 

  1. 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.
  2. Transfer the venison to a slow cooker. Add the garlic, onions, green pepper, carrots, rosemary, thyme, paprika, salt, and black pepper.
  3. In a small bowl, whisk together the Worcestershire sauce, beef broth, tomato paste, and red wine. Pour this mixture into the slow cooker.
  4. Cover and cook on low for 6-8 hours or on high for 4-6 hours.
  5. Once the backstrap is cooked through, stir in the cornstarch and cook on high for an additional 15 minutes or until the sauce thickens.
  6. Serve the venison backstrap over mashed potatoes or with a side of cooked noodles. Enjoy!