This delicious Crockpot venison loin recipe is a fine method for creating tender meat that can be used for a variety of meals. With a few pantry items and a little planning in the morning, dinner will be ready six hours later. This recipe can be tailored to the items in your pantry; substitution ideas are listed below. Like my Easy Crockpot Venison Tacos, this is an awesome weeknight meal.
Gather the following ingredients to make this dish:
First, dry off the deer loin and season well with salt, pepper and garlic. Heat a skillet over medium high heat, add the oil and brown the loin on all sides.
Next, add the browned loin to the slow cooker. Top with the sliced onions, can of condensed cream of mushroom, beef consommé and the (drained) can of mushrooms. Add a little more salt, pepper and garlic (optional and to taste). Give the mixture a good stir and set the Crockpot on low for six hours.
After six hours, transfer the meat to a cutting board and slice across the grain. Or, pull the meat apart using two forks.
To plate, ladle out the gravy with mushrooms over the venison loin. I served ours with steamed asparagus and baked sweet and russet potatoes.
This dish makes a fair amount of meat. Depending on your household’s appetite, you may have enough left over to make sheet pan nachos. To make, cover a baking sheet with tinfoil and spray with nonstick cooking spray. Layer tortilla chips, meat and shredded cheese and bake in a 350°F oven until the cheese melts. Top with anything you like – I used sour cream, salsa and jalapeno slices.
Jackie Baird Richardson is an interior designer, editor at The WON and avid junker. Watch for her design tips and occasional crafting ideas, bringing the outdoors indoors. View all posts by Jackie Richardson
